Appetizers
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 300 grams | |||||||||
| Calories | 120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 8g | 10% | ||||||||
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| Cholesterol 15g | 5% | ||||||||
| Sodium 125g | 5% | ||||||||
| Total Carbohydrate 10g | 4% | ||||||||
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| Protein 3g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
2 lbs. Markon Essentials Grapes
1/4 cup olive oil
Pinch of sea salt
Sprigs of Markon First Crop Rosemary
8 oz. Brie cheese, warmed
Toss grapes with one tablespoon of olive oil, lemon zest, and a pinch of salt; top with sprigs of rosemary. Roast at 400 degrees F for ten minutes or until grapes begin bursting open.
While grapes roast, brush sliced bread with remaining oil. Grill until toasted.
Serve roasted grapes and crostini with a wedge of cheese such as Brie, chevre, or house-made Ricotta.
Nutritional nformation was calculated using two ounces of Brie per serving.
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.
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