Open-Faced Pot Pie

Simple, yet elegant, this version of the traditional favorite eschews the gloppy gravy for a hearty mix of vegetables. Try offering both real and plant-based chicken to meet the needs of all your customers.
Open-Faced_Pot_Pie

Ingredients:

4 chicken breasts or imitation chicken breasts, sautéed until browned, slightly crispy, and nearly cooked through
6 oz. Markon First Crop Sweet Baby Broccoli, lightly steamed
6 small purple potatoes, roasted until nearly done and sliced in half
6 multi-colored carrots, roasted until nearly done and sliced in half
8 whole Markon First Crop Cremini Mushrooms, roasted
1 package puff pastry sheets (two sheets), thawed and cut into rounds
1 egg, beaten (egg wash)
Edible petals and Markon First Crop Thyme for garnish

Instructions:

Preheat oven to 400 degrees F.
Divide all ingredients except pastry in half and artfully arrange in two oven-proof serving dish. Top each dish with pastry round and crimp edges under to seal. Brush both with egg wash.
Bake for 20 minutes or until pastry is browned. Cool and cut out the center of pastry (serve on side or reserve for other use).
Garnish with thyme and petals.
Alternative: serve with pesto or chimichurri sauce.

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.