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Panini with Fruit Salad

Serve these herbaceous panini with a healthy side of fresh fruit.


8 slices sourdough bread
1/4 cup olive oil
4 Tbsp. basil pesto (made with Markon First Crop Basil)
8 oz. Mozzarella, sliced
4 Markon First Crop Roma Tomatoes, sliced
4 cups Ready-Set-Serve Fruit Salad Deluxe


Brush all bread with olive oil. On four bread slices, layer equal portions of pesto, Mozzarella, and tomato slices. Top with remaining four slices of bread.
Heat skillet or flattop grill until hot. Add sandwiches; when bread starts to brown and cheese melts, flip. Cook on other side until bread is browned and cheese is fully melted. Slice and serve with one cup each of Ready-Set-Serve Fruit Salad Deluxe.


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.