Ready-Set-Serve Brussels Sprout Halves-Bacon Bar Snacks

Everything is better with bacon, especially crunchy, earthy Brussel sprouts! This simple, easy-to-make recipe is ideal for bar and late-night menus.
RSS_Brussels_Sprout_Halves-Bacon

Ingredients:

1 lb. Ready-Set-Serve Brussels Sprout Halves
1/2 lb. raw bacon (in strips)
1/2 cup house-made Italian dressing

Instructions:

Steam Brussels sprouts until tender, but still slightly crunchy.
Thread halves onto skewers, alternating with winding bacon so that each is “wrapped” with bacon. Drizzle with salad dressing, coating all.
Grill until bacon is crisp and sprouts are charred. Serve with house-made dipping sauces.

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.