Gluten Free
Salads
Sides
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 340 grams | |||||||||
| Calories | 80 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
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| Cholesterol 4g | 1% | ||||||||
| Sodium 75g | 3% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 2g | |||||||||
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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.
2 oz. mache lettuce
3 oz. goat cheese, crumbled
8 red, yellow, or Chioggia baby beets, boiled, peeled, and halved
1 cup Ready-Set-Serve Proprietary Blend Orange Juice, simmered until reduced by half
Juice of 1/2 grapefruit
1 Tbsp. honey
1/4 cup Canola oil
1/2 tsp. lavender flowers
Salt and pepper
Vinaigrette
Combine reduced orange juice, grapefruit juice, honey, and lavender. Quickly whisk in canola oil. Season with salt and pepper; set aside.
Assemble
In large mixing bowl toss mache, goat cheese, beets, and vinaigrette. Divide onto four small salad plates. Add sliced oranges or kumquats for garnish. Serve.
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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