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.
RSS_Tiny_Chop_Blend_w-Quinoa_and_Carrots

Ingredients:

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

Instructions:

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.

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.