1 18-oz. packaged lemon cake mix
3 egg whites or 2 whole eggs
1 cup cooked mashed Ready-Set-Serve Cauli Creations (cooled)
1 cup water
1 cup toasted coconut
Optional: 1 cup white chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, blend the dry cake mix and other ingredients on low
speed for 1 minute. Scrape bowl and continue to mix on medium-high speed for
4 minutes until batter is well combined. Line muffin tins with 12 cupcake papers.
Fill papers a little more than half full with batter. Place tins in preheated oven and bake for 20-25 minutes. Remove cupcakes from oven and place on a cooling rack. Frost if desired, or dust with powdered sugar. Store finished cupcakes in the refrigerator until ready to eat.
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.