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
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.
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.
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