2 C gluten-free flour (tapioca, potato, or garbanzo)
1 tsp. kosher salt
1 C soy milk (more as needed)
12 wonton wrappers, deep fried
4 tsp. vegetable oil
4 eggs, whisked
1 C Ready-Set-Serve Washed & Trimmed Green Onions, chopped
1 C Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 T black sesame seeds
1/4 C Hoisin sauce
1 T sambal oelek
1 C pulled pork, shredded
1 C Ready-Set-Serve Fine Shredded Green Cabbage with Carrots and Red Cabbage
Whisk together flour, salt, and water. Let batter rest overnight.
In a large skillet, heat one teaspoon oil. Add enough batter to thinly coat the bottom of pan, tilting to ensure full coverage. When sides of crepe start to pull away from edges, pour one whisked egg over surface, spreading to edges. Top with sesame seeds and cilantro.
Carefully flip crepe and spread one heaping tablespoon of the Hoisin mixture across the surface. Top with four wontons, 1/4 cup green onions, 1/4 cup pork, and 1/4 cup cabbage.
Fold rounded edges of crepe inward to form a square, like a letter. Cut in half and repeat three more times.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.