2 cups Ready-Set-Serve Cauli Creations
1/4 cup Ready-Set-Serve Diced Yellow Onions
1/2 cup Parmesan cheese, shredded
1/2 cup breadcrumbs, Italian-style, more for rolling
1 tsp. salt
1/4 tsp. pepper
Preheat oven to 400 degrees.
Mix all of ingredients together. Using clean hands, form small tater tots out of mixture; roll again in plate of extra breadcrumbs. Arrange on prepared baking sheet.
Bake for 15 minutes per side or until browned and crispy.
Alternative: deep fry (nutrition reflects baked version).
Serve with dipping sauces.
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.