Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 591 grams | |||||||||
| Calories | 210 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 11g | 14% | ||||||||
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| Cholesterol 35g | 12% | ||||||||
| Sodium 600g | 26% | ||||||||
| Total Carbohydrate 10g | 6% | ||||||||
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| Protein 13g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1/4 cup canola oil
8 3-oz. lamb chops
2 cups Ready-Set-Serve Brussels Sprouts, chopped
2 cups Ready-Set-Serve Cauliflower Florets (or purple cauliflower)
1 lb. polenta roll, sliced
Salt and pepper, to taste
1 cup microgreens, to garnish
Cranberry sauce:
12 oz. whole cranberries
1/4 cup sugar
1/4 cup balsamic vinegar
1/4 cup water
Heat two tablespoons oil in large skillet. Add seasoned lamb chops in batches so as not to crowd the pan. When all are cooked medium rare, set aside to rest. Add one tablespoon of oil, Brussels sprouts, and cauliflower to the pan, cook until tender; set aside with lamb. Add remaining one tablespoon of oil to pan; when hot, brown slices of polenta.
In a saucepan, combine all cranberry sauce ingredients; cook until reduced and thick (approximately ten minutes—can be made ahead of time).
To serve, arrange polenta slices on a plate; top with two lamb chops. Arrange Brussels sprouts and cauliflower around all. Drizzle with cranberry sauce and garnish with microgreens.
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.
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