4 Markon First Crop Red Tomatoes
2 cups hummus
4 leaves Markon First Crop Basil, sliced in thin strips
1 Ready-Set-Serve Washed & Trimmed Green Onion, sliced in thin rings
1 small jicama, peeled and cut in 1/4-inch sticks
1 tsp. smoked paprika
1 tsp. Sherry vinegar
Salt and pepper
Slice 1/4-inch off top of each tomato lengthwise and scoop out center. In small bowl, toss the cut jicama, paprika, and vinegar. Season with salt and pepper; set aside.
Spoon enough hummus into the center of the tomato to just reach the top. Place a small amount of the jicama salad over the top of tomato; spoon more hummus over the jicama. Garnish with basil and green onion rings. Serve alone or as a sandwich side.
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.