8 slices dark or marbled rye bread
1/4 C unsalted butter, soft
1/4 C low fat mayonnaise
1 Tbsp. lemon juice
1 Tbsp. ketchup
1 Tbsp. cornichons, chopped
4 beets, roasted and sliced
2 C Korean kimchi
4 slices low fat Swiss cheese
Butter one side of each slice of bread. Arrange on a baking sheet, butter side down.
Blend together mayonnaise, lemon juice, ketchup, and cornichons. Spread equal portions on four slices of bread. Top with sliced beets, kimchi, cheese, and remaining slices of bread, butter side up.
Place baking sheet under the broiler and cook until bread is toasted and cheese melts.
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.