16 oz. Ready-Set-Serve Heart-Y Slaw
4 small beets, roasted until tender, then peeled
3 Tbsp. Greek yogurt
1 Tbsp. Ready-Set-Serve Lemon Juice
1 Tbsp. white wine or apple cider vinegar
3 Tbsp. extra virgin olive oil
1 tsp. salt
1/4 tsp. freshly cracked black pepper
Cut beets into small cubes. Place two into a food processor. Toss remaining two cut beets with Ready-Set-Serve Heart-Y Slaw.
Add yogurt, lemon juice, vinegar, salt, and pepper into processor with beets. Blend until all is smooth. With machine on, slowly pour in olive oil until all is incorporated.
Serve RSS Heart-Y Slaw with dressing.
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.