6 cups cooked elbow macaroni
1/4 lb. sharp cheddar (shredded)
3 cups heavy cream
2 cups Ready-Set-Serve Broccoli Florets (cooked al dente)
2 Markon First Crop Red Tomatoes (quartered)
2 Tbsp. olive oil
1 sprig Markon First Crop Rosemary (chopped)
4 slices cooked Applewood bacon (halved)
1 sprig Markon First Crop Parsley (chopped)
Salt and pepper
In small bowl, toss tomatoes with olive oil and rosemary. Season with salt and pepper. Roast on sheet tray in 300 degree oven until lightly browned and dehydrated. Set aside.
In medium sauce pot, bring cream to a simmer; reduce by half. Add macaroni and cheddar. Once cheese melts, turn heat to low. Add broccoli and tomatoes. Divide into 4 bowls; garnish with two bacon halves and parsley.
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.