Polenta-Stuffed Squash Blossoms with Romesco

Bright, bitter blossoms are filled with cheesy polenta and offset with a vibrant Romesco sauce—the perfect warm-weather appetizer or small plate.
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Ingredients:

4 Markon First Crop Roma Tomatoes, chopped
2 Markon First Crop Red Bell Peppers, roasted and peeled
1 C almonds
1/4 C Ready-Set-Serve Washed & Trimmed Parsley
4 cloves Ready-Set-Serve Peeled Garlic
1/4 C Ready-Set-Serve Lemon Juice
2 T extra virgin olive oil
2 T olive oil infused with garlic
1 Markon First Crop Zucchini, finely diced
1 Markon First Crop Red Bell Pepper, finely diced
1 Markon First Crop Jumbo Carrot, peeled and finely diced
1 C whole milk
1 C cornmeal
2 C water
2 tsp. kosher salt
1/4 tsp. black pepper
4 T unsalted butter
1 C cheese of your choice (preferable a hard, sharp cheese)
8 Squash blossoms, rinsed and dried
Edible petals and micro greens, to garnish

Instructions:

Make Romesco sauce by combining tomatoes, red bell peppers, almonds, garlic, lemon juice, olive oil, parsley, and one teaspoon of salt in a food processor. Blend until smooth; reserve.
Saute zucchini, bell pepper, and carrot in garlic oil until slightly browned; reserve.
Heat milk, water, one teaspoon of salt, and pepper in a saucepan. When it comes to a boil, reduce heat and add cornmeal gradually, whisking until all is incorporated. Continue cooking for 10-15 minutes or until it thickens. Remove from heat and add butter and cheese.
Fill all blossoms with equal portions of polenta. Plate with a swirl of Romesco sauce topped with two blossoms garnished with vegetable medley and edible petals/micro greens.

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.