Skip to main content

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.


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


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.


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.