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Modern Macaroni Salad with Upland Cress

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


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


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


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.