8 whole wheat flour tortillas
2 chicken breasts
1/2 cup Markon First Crop Red Tomatoes (diced)
3 sprigs Ready-Set-Serve Washed & Trimmed Cilantro (remove leaves and discard stems)
2 Ready-Set-Serve Avocado Halves (cut in 8 slices)
4 leaves Markon First Crop Green Leaf Lettuce (cut into strips)
2 limes (cut into 8 wedges)
Salt and pepper, to taste
Season chicken with salt and pepper; grill until cooked thoroughly. Cut into strips. Warm tortilla shells; place two on each plate. Divide chicken among tortillas. Top with diced tomatoes, green leaf strips, cilantro, and avocado. Garnish plate with two lime wedges.
Complement tacos with dipping sauces, rice, beans, guacamole, hominy, tomatillos, or cactus (nopales).
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.