Pickled Veggies

Pickled vegetables like bell peppers, carrots, jalapeno peppers, cucumbers, and string beans are healthy, flavor-packed appetizers.
Pickled_Veggies

Ingredients:

4 oz. Ready-Set-Serve Carrot Sticks, pickled
2 Jalapeno chile peppers, sliced
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 Markon First Crop Cucumber, pickled and sliced
1/4 cup Markon First Crop Red Bell Pepper, minced
2 Tbsp. Markon First Crop Baby Dill, chopped
4 oz. green, purple, and yellow wax beans, pickled
1 shallot, sliced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1/4 cup olive oil

Instructions:

In three separate serving glasses or bowls, arrange the following combinations:
Carrots, jalapenos, and cilantro
Cucumbers, bell peppers, and baby dill
Beans, shallots, and garlic
Drizzle all with equal amounts of olive oil and serve as appetizer.

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.