Pickled Baby Beets with Goat Cheese and Kumquats

Sweet, sour, tangy, and nutty—this appetizer combines a wide range of flavors in one bite!
Pickled_Baby_Beets_with_Goat_Cheese

Ingredients:

1/4 C pistachios, chopped finely
5 1/2 oz. plain goat cheese
6 baby beets, roasted, peeled, & pickled
6 candied kumquat, sliced

Instructions:

Divide cheese into six equal portions and roll into balls. Rolls cheeseballs in chopped pistachios until covered. Arrange one pickled beet and one nut-crusted cheeseball on an appetizer spoon. Garnish with candied kumquats.

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.