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Pear and Cranberry Beignets

Light and airy, these New Orleans-style confections are stuffed with seasonal fruits like pears and cranberries, then sprinkled with powdered sugar.


1 C Markon First Crop Bartlett Pears, chopped
1 C cranberries
2 tsp. active dry yeast
3 T sugar
2 C warm water
1 egg
1/2 C whole milk or cream
1 tsp. vanilla
3 C flour
1/4 tsp. kosher salt
1/2 C confectioner’s sugar
Oil for deep frying


Mix together pears and cranberries; set aside.
Combine yeast, sugar, and warm water in a standing mixer; allow mixture to sit for five minutes or until starts to foam. Mix in egg, milk, and vanilla; when incorporated, add flour and salt and beat until dough forms and pulls away from the edges of the bowl.
Allow dough to rise until doubled in an oiled, covered bowl. Roll out dough and cut into 12 rectangles. Place a tablespoon of pear-cranberry mixture at one end of dough rectangle, leaving edges on all sides. Fold longer side of dough over the top of the filling and seal with fingers or fork.
Fry beignets in hot oil until golden brown and crisp. Drain extra oil and sprinkle with confectioner’s sugar.
*1/2 C canola oil added to nutritional information for frying oil.


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.