Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 325 grams | |||||||||
| Calories | 120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 8g | 12% | ||||||||
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| Cholesterol 10g | 3% | ||||||||
| Sodium 60g | 3% | ||||||||
| Total Carbohydrate 15g | 5% | ||||||||
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| Protein 1g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
22 oz. pie dough
8 oz. mascarpone cheese
3 Tbsp. blackberry jam
Pinch of salt
3 pluots or plums, sliced
1 mango, chopped
1 pint blackberries
Preheat oven to 375 degrees F.
Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; removes pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.
Whip together mascarpone cheese, jam, and salt. Fill tart shells with equal portions of cheese mixture. Top with fruits in a decorative fashion.
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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