Raspberry-Thai Chile Salsa

Surprise your guests with the unusual flavors of this fruity salsa—serve with chips, pita bread, or over seafood.
Raspberry_Salsa_w-Thai_Chiles

Ingredients:

2 C raspberries, chopped
1 T Thai bird chile peppers, minced
2 T Markon First Crop Red Onions, diced
2 T Ready-Set-Serve Washed & Trimmed Green Onions, chopped
2 T Ready-Set-Serve Washed & Trimmed Cilantro, chopped
2 T Markon First Crop Mint, chopped
1/4 C Ready-Set-Serve Lime Juice
Salt and pepper, to taste
Edible petals and green cilantro sugar crystals, to garnish

Instructions:

Combine raspberries, chile peppers, red onion, green onions, cilantro, mint, and lime juice together in a small mixing bowl. Season with salt and pepper. Refrigerate for at least 30 minutes to infuse flavors.
Serve in a bowl rimmed with cilantro sugar crystals (margarita-style); garnish with edible petals.

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.