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Ready-Set-Serve Tiny Chopped Blend with Quinoa & Carrots

Although most frequently used as a burger or taco topper, this versatile blend can be used many other ways.


24 Ready-Set-Serve Baby Carrots
2 Tbsp. vegetable oil
1 Tbsp. brown sugar
1 tsp. kosher salt
1/2 tsp. black pepper
16 oz. Ready-Set-Serve Tiny Chopped Blend
2 cups quinoa, cooked


Preheat oven to 400 degrees F.
Mix together carrots, oil, brown sugar, salt, and pepper; roast until tender, approximately 20-25 minutes.
Toss carrots (and any pan drippings), quinoa, and Ready-Set-Serve Tiny Chopped Blend. Divide into equal portions and serve.
OPTIONAL: top with roasted pork or chicken.


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.