Lavender Greek Yogurt Parfait

Easy to make, yet complex in flavor, this parfait combines Greek yogurt with honey and lavender; cantaloupe, papaya, and raspberries add sweetness and color.
Lavender_Greek_Yogurt_Parfait

Ingredients:

4 cups Greek yogurt
1/2 cup honey
1 Tbsp. dried lavender (fresh lavender can be substituted if available)
2 cups raspberries
1 cup fresh papaya, sliced
1 cup Ready-Set-Serve Cantaloupe Chunks
4 sprigs Markon First Crop Mint, for garnish

Instructions:

In small mixing bowl, combine yogurt, honey, and lavender; mix well. Spoon yogurt mixture into the bottom of four small glasses. Spoon diced cantaloupe on top of the yogurt, then layer on papaya. Next, spoon raspberries on top; garnish with fresh mint. Serve immediately or keep refrigerated.

Ingredients:

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

Instructions:

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.