Roasted Carrot-Stuffed Shells

Sweet, roasted carrots take the place of traditional tomatoes in this surprising, yet delicious pasta dish.
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Ingredients:

1/2 cup Markon First Crop Carrots, roasted and pureed
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1 cup Ready-Set-Serve Shredded Kale, lightly sauteed
15 oz. part-skim Ricotta cheese
1/4 cup whole wheat breadcrumbs
1 tsp. zest of Markon First Crop Lemons
1 large egg
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
12 large pasta shells, boiled and drained

Instructions:

Combine carrots, garlic, kale, Ricotta, breadcrumbs, lemon zest, egg, salt, pepper, and nutmeg in a mixing bowl. In a large baking dish, fill each shell with equal portions of mixture. Bake for 45 minutes or until bubbly and golden brown on top.
Three shells per portion.

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.