Appetizers
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 527 grams | |||||||||
| Calories | 230 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 17g | 22% | ||||||||
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| Cholesterol 0g | 5% | ||||||||
| Sodium 340g | 15% | ||||||||
| Total Carbohydrate 13g | 5% | ||||||||
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| Protein 7g | |||||||||
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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.
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
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.
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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