1 cup flour
4 oz. cold, unsalted butter, cut in 1/2-inch cubes
1/4 tsp. salt
1 Tbsp. sugar
3 to 4 Tbsp. ice water
12 figs, quartered
1 pomegranate, seeds only
1/4 cup pomegranate juice
1 Markon First Crop Granny Smith Apple, peeled, cored, and diced
2 Tbsp. Lingonberry jam
1 tsp. zest of Markon First Crop Oranges
1 tsp. fresh ground ginger
1/2 cup chopped pistachios, toasted
Place flour, butter, salt, and sugar in food processor; pulse until finely chopped. Place mixture in bowl. Slowly add ice water; knead until dough forms. Refrigerate 15 minutes.
Remove and roll thin. Mold into tartlet pans; bake at 350 degrees F 15 minutes.
In mixing bowl, combine figs, pomegranate seeds and juice, apples, orange zest, and ginger. Spoon jam into tartlet shells, top with fig mixture; garnish with pistachios. Serve immediately.
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.