Skip to main content

Ready-Set-Serve Heritage Blend Salad with Candied Kumquats

This blend of earthy, bitter, and sweet flavors hits the mark for fall and winter salad menus.


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.