1 C walnuts, toasted
1/4 C olive oil
1/2 C Ready-Set-Serve Diced Yellow Onions
1 C Markon First Crop White Mushrooms, chopped
1 C Markon First Crop Portabella Mushrooms, chopped
1/4 C Markon First Crop Basil, chopped
1/4 C Ready-Set-Serve Peeled Garlic, roasted
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 large red beets, peeled and shaved into rounds
Add walnuts and two tablespoons oil to food processor and blend until smooth.
Heat remaining two tablespoons oil in saute pan. When hot, add onions, mushrooms, basil, garlic, salt, and pepper. Cook until browned.
Add mushroom mixture to walnut puree. Blend until smooth.
Scoop pate onto shaved beet round and fold in half. Alternately, place pate between two beet rounds.
Garnish with basil 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.
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