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
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.
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.