1 lb. Markon First Crop Carrots, chopped
1 Markon First Crop Onion, diced
2 cloves Ready-Set-Serve Peeled Garlic, minced
2 tsp. fresh ginger, minced
6 C vegetable stock
1 can coconut milk
1 tsp. kosher salt
1/4 tsp. pepper
Roasted slices of carrots and/or apples
Creme fraiche with pomegranate juice
Saute carrots, garlic, onion, and ginger in large pot. Once golden, add stock and simmer 20 minutes or until carrots are tender. Remove from heat, then puree. Push contents through a fine-mesh sieve and return that liquid to pan. Add coconut milk and return to heat. When warm and fully combined, season with salt and pepper.
Divide soup into four bowls. Garnish with roasted vegetable or apple slices, carrots fronds, and crème fraiche with pomegranate arils.
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.