Open-Faced Naan Sandwiches with RSS Super Slaw

Top Indian naan bread with crunchy slaw, pickled turnips, juicy tomatoes, refreshing mint, and tender tandoori chicken.
Open-Faced_Naan_Sandwiches_with_RSS_Super_Slaw

Ingredients:

16 oz. Ready-Set-Serve Super Slaw
6 oz. pickled beets and radishes, quartered
6 oz. Markon First Crop Cherry Tomatoes, quartered
4 oz. Markon First Crop Mint, torn
12 pieces of naan (approximately 1 oz. each, 12 oz. total)
14 oz. tandoori chicken chunks
4 oz. plain yogurt
Paprika, to taste

Instructions:

Warm naan in oven. Top each with equal portions of Ready-Set-Serve Super Slaw, beets, radishes, tomatoes, mint, and chicken. Garnish with yogurt and dash of paprika.

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.