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Ready-Set-Serve Urban Blend Salad with Ricotta

Bitter greens like arugula, chard, and kale get balance from toppings like tangy papaya, creamy Ricotta cheese, and crunchy pistachios.


16 oz. Ready-Set-Serve Urban Blend
2 ripe papayas, peeled and sliced into rounds
1 cup house-made Ricotta cheese
1/2 cup pistachios, shelled and chopped
Salt and pepper, to taste


Arrange equal portions Ready-Set-Serve Urban Blend on salad plates. Arrange rounds of papaya in the middle; add scoop of Ricotta cheese and chopped pistachios. Season with salt and pepper.


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.