2 lbs. purple potatoes
2 Tbsp. canola oil
2 Tbsp. Aji chile peppers, pureed
2 Tbsp. Ready-Set-Serve Lime Juice
1 tsp. kosher salt
1/2 tsp. pepper
2 cups crab salad
2 cups Ready-Set-Serve Avocado Pulp
1/2 cup Markon First Crop Grape Tomatoes, halved
1 hard-boiled egg, quartered
2 Tbsp. black olives, sliced
Ready-Set-Serve Bunched Cilantro, to garnish
Peel and boil potatoes; mash with canola oil, chile puree, lime juice, salt, and pepper. Cool.
Using an oiled circular mold, layer equal portions of mashed potatoes, avocado pulp, crab salad, avocado pulp, and mashed potatoes.
Plate by removing circular mold rings and topping with egg, tomato, olives, and cilantro.
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.
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