Modern Macaroni Salad with Upland Cress

This childhood picnic classic gets an update here with peppery upland cress and more healthy vegetables.
Modern_Macaroni_Salad_w-Upland_Cress

Ingredients:

4 C elbow macaroni
1 C low fat mayonnaise
1 T white wine vinegar
1 T sugar
1 tsp. kosher salt
14 tsp. black pepper
2 C Upland Cress
2 C Ready-Set-Serve Broccoli and Cauliflower Floret Combo, charred
1 C Markon First Crop Red and Yellow Bell Peppers, roasted and chopped
1 C hard-boiled egg, chopped
1/2 C Ready-Set-Serve Green Onions, chopped
1/4 C bacon or meat-free bacon substitute, fried and crumbled

Instructions:

Boil pasta until al dente. Drain and mix with mayonnaise, vinegar, sugar, salt, and pepper. When fully combined, add remaining ingredients.

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.