6 oz. roasted baby red beets
1 Tbsp. honey
1 tsp. fresh ginger
Pinch of salt
1 Markon First Crop Fennel bulb
1 Tbsp. olive oil
2 watermelon radishes, sliced
Puree beets with honey, ginger, and salt. Strain and reserve liquid; use pulp in different application (stock, smoothies, or compost).
Slice fennel bottom into two round with flat tops. Rub with olive oil and either roast or cook in a cast iron skillet until tender.
Place each piece of fennel in a flat-bottomed bowl. Decoratively top with raspberries and watermelon radish slices. Garnish with lacy fennel fronds.
Pour half of beet juice around base of fennel tableside for dramatic presentation.
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.