8 corn tortillas
2 C mozzarella cheese, grated
1/2 C Ready-Set-Serve Shredded Kale Blend
1/2 C radicchio, sliced
4 tsp. canola oil
Arrange all eight tortillas two by two on a work surface (paired). Sprinkle 1/2 cup of cheese on the four left-hand side tortillas. Top with equal portions of chopped kale and radicchio. Place right-hand tortillas on top of each.
Heat one teaspoon oil in a flat skillet. Place one stuffed quesadilla in pan when hot. Cook one to two minutes (until golden brown) and flip, cooking remaining side for one to two minutes more. Remove and repeat for remaining three quesadillas.
Cut each into quarters and garnish with ingredients such as avocados, tomatoes, and cilantro.
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.