1 pre-made pizza dough round
1/2 C Mozzarella or Monterey Jack cheese
1 Markon First Crop Tomato, thick slices
1 egg white
1/2 tsp. chili flakes
Micro herbs and edible flowers, to garnish
Preheat oven to 450 degrees F.
Using dough, form a boat, or canoe shape with pointed ends and a wide center for the fillings.
Fill center with cheese, then arrange tomato slices on top. Brush dough with egg wash and allow it to rest for ten minutes.
Bake khachapuri for 15 minutes; remove from oven and crack egg into center and sprinkle with chili flakes. Cook another 5 or more minutes until egg is done to your likeness.
Garnish with micro herbs and edible flowers; serve while hot. Add a dollop of butter if desired.
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.