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Lemon Souffles

These tiny, tart bites bring brightness to the menu.


12 small Markon First Crop Lemons
1/2 cup Ready-Set-Serve Lemon Juice
4 eggs, separated
3/4 cup sugar
3 Tbsp. flour
1 tsp. Markon First Crop Thyme (extra sprigs for garnish)
Powdered sugar, for garnish


Preheat oven to 350 degrees F.
Trim the bottom of each lemon so they are level. Remove tops and scoop out citrus to make baking vessels (reserve citrus for another use). Repeat with remaining fruit and arrange on prepared baking sheet.
In a standing mixer, beat egg yolks, 1/2 cup sugar, lemon juice, and flour for two to three minutes. Move bowl to a double boiler and whisk constantly for another six to eight minutes or until thickened. Remove from heat and continue whisking until cool. Reserve.
Beat egg whites and remaining sugar with whisk attachment until foamy. Move bowl back over double boiler and whisk until mixture is warm, two to three minutes. Return to mixer and beat until meringue forms (soft peaks).
Gently fold meringue into the yolk mixture 1/4 at a time. Fill the hollow lemons and bake until soufflés rise and tops are golden brown, approximately 15 minutes.
Sprinkle with confectioners’ sugar; garnish with thyme sprigs.
Three per serving.


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.