Ready-Set-Serve Hearts & Hearts Blend with Roasted Beets and Cauliflower

Hearty and satisfying, but still incredibly healthy, this nutrient-dense salad can easily serve as a side dish or entrée.
RSS_Hearts-Hearts_w-Roasted_Beets_and_Cauliflower

Ingredients:

2 cups Ready-Set-Serve Bite-Size Cauliflower Florets
4 baby beets
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
16 oz. Ready-Set-Serve Hearts & Hearts Blend

Instructions:

Preheat oven to 400 degrees F.
Toss beets and cauliflower in oil; season with salt and pepper. Roast until tender, approximately 25 minutes. Cool and slice beets.
Arrange equal portions of Ready-Set-Serve Hearts & Hearts, sliced beets, and cauliflower on salad plates. Serve with house-made dressing. Optional: top with roasted chicken slices.

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.