Entrees
Salads
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 309 grams | |||||||||
| Calories | 130 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 7g | 9% | ||||||||
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| Cholesterol 4g | 1% | ||||||||
| Sodium 180g | 8% | ||||||||
| Total Carbohydrate 16g | 6% | ||||||||
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| Protein 1g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2 large yams, peeled and sliced into rounds
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 cup kumquats, sliced
2 tsps. butter
2 tsps. sugar
16 oz. Ready-Set-Serve Heritage Blend
1 cup house-made croutons, finely chopped
2/3 cup poppy seed dressing
Preheat oven to 400 degrees F.
Toss yam slices in olive oil. Arrange in four flat rounds by overlapping slices on parchment paper. Bake until nearly crisp; reserve.
Heat butter in a skillet to medium. Add kumquat slices and sprinkle sugar over all to caramelize. When sugar starts to brown, remove from heat.
Mix together Ready-Set-Serve Heritage Blend, kumquats, croutons, and poppy seed dressing. Arrange equal portions on top of baked yam rounds and serve.
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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