4 Tbsp. unsalted butter, melted, divided
1 1/2 lbs. plums, pitted; 1 plum sliced, others cut into 1/2-inch cubes
7 Tbsp. plus 1/2 cup sugar, divided
4 Tbsp. dark rum, divided
1/4 cup thawed frozen orange juice concentrate
1/2 cup heavy cream
3 Tbsp. all-purpose flour
2 large free-range eggs
Preheat oven to 375 degrees F.
Brush six 5-inch diameter, 1-inch high ovenproof dishes with 1 Tbsp. melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 Tbsp. sugar, and 2 Tbsp. rum in medium skillet over medium-high heat until juices bubble thickly, stirring often, about five minutes. Cover; cook until plums are just tender, stirring occasionally, three minutes.
Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into measuring cup. Add remaining 2 Tbsp. rum, then cream to measure 3/4 cup total.
Whisk 1/2 cup plus two Tbsp. sugar and three Tbsp. flour in large bowl. Whisk in cream mixture, eggs, and remaining three Tbsp. melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining one Tbsp. sugar.
Bake clafoutis until puffed and crusty and center is just set, approximately 30 minutes. Cool 15 minutes and serve warm with vanilla and/or ginger ice cream and dust with powdered sugar.
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.