Matcha Cheesecake

This delicious dessert has a slightly citrus flavor.
Matcha_Cheesecake

Ingredients:

16 oz. cream cheese, softened
8 oz. low-fat cream cheese, softened
3/4 cup sugar
2 Tbsp. flour
3 large eggs
1 tsp. Matcha (powdered green tea)
1/4 cup Ready-Set-Serve Lemon Juice
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/3 cup blackberries
1/3 cup blueberries
1/3 cup raspberries
1 cup Markon First Crop Strawberries, sliced
Currant berries, for garnish
Edible rose petals, for garnish

Instructions:

In food processor blend together graham crackers and butter. Pack mixture into 9-inch Springform pan. Set aside.
In a standing mixer, blend cream cheese, sugar, flour, eggs, and vanilla until smooth. Add matcha and lemon juice. When smooth, pour cream cheese mixture into crust-lined pan; bake at 350 degrees Fahrenheit for 40 to 45 minutes or until set. Cool completely.
Top with assorted berries and serve.

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.