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Roasted Acorn Wedges with Ancient Grains

This hearty combination of sweet winter squash, hearty ancient grains, and crunchy salad greens works well as a meat side dish or a main course for vegetarians.


1 Acorn squash
1/4 C peanut oil
1 tsp. kosher salt
1/4 tsp. black pepper
4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
4 C ancient grains (such as barley, amaranth, quinoa), cooked
1/2 C tahini sauce


Preheat oven to 400 degrees F.
Cut a whole Acorn squash into wedges, scraping out seeds, but leaving skin on. Toss all with peanut oil.
Roast squash until cut sides begin to blacken and inside flesh is tender, approximately 45 minutes.
While roasting, toss lettuce with ancient grains and tahini.
Serve warm wedges topped with grains/lettuce mixture.


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.