Potato-Butternut Stacks with Thyme

The perfect size to pop into your mouth, these small stacks combine garlicky, herbal flavors with a hint of sweetness.
Potato-Butternut_Stacks

Ingredients:

4 Markon First Crop Potatoes, cut into rounds
1 Butternut squash, cut into rounds (same size as potatoes)
2 Tbsp. garlic-infused olive oil
1 tsp. Markon First Crop Thyme
1/2 tsp. salt
1/2 tsp. pepper

Instructions:

Preheat oven to 400 degrees F.
Brush potato and Butternut rounds with olive oil. Stack rounds, alternating between potato and butternut, until 1-1 1/2 inches tall; season with salt and pepper. Bake until browned and crispy on the outside.
Garnish with thyme and serve.

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.