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Lemon New Potatoes with Collards

Crispy on the outside, tender on the inside, these red potatoes are tossed with bright lemon and umami-rich ‘nooch!
New_Potatoes_w-Collards

Ingredients:

1/4 C olive oil
1 lb. new potatoes (preferably red)
1/2 lb. Ready-Set-Serve Collard Greens, sauteed or stewed until soft
2 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed
1 T nutritional yeast, seaweed-sesame flavor
1 T Ready-Set-Serve Lemon Juice
1 tsp zest of Markon First Crop Lemons, minced
2 tsp. sea salt
1/4 tsp. black pepper

Instructions:

Preheat oven to 400 degrees F.
Toss potatoes with olive oil and roast until tender (approximately 20-25 minutes). Once cooked, put all (including extra oil) in a mixing bowl and hand toss with remaining ingredients. Break up larger potatoes with hands if desired.

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.