6 C Ready-Set-Serve Chopped Collard Greens
2 C watermelon radishes, cut into matchsticks
2 C Markon First Crop Granny Smith Apples, cut into matchsticks
1 C Markon First Crop Celery, chopped
1 C almonds, sliced and toasted
2 C sweet potatoes (cut into curls or julienned) plus oil for frying
3 oz. red wine vinegar
3 oz. basil-infused olive oil
2 oz. hummus
1 tsp. peeled shallots, minced
1 tsp. granulated garlic
Salt and pepper, to taste
Add dressing ingredients to a blender, except basil oil. Blend for one minute then incorporate oil slowly.
Heat canola oil to 350 degrees F and fry sweet potato curls until edges begin to brown; remove and dry on paper towels.
In a bowl, combine chopped collard greens, apples, almonds, radish, and celery. Toss with dressing to coat and center salad on plate. Top with fried sweet potato curls.
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.