1/2 cup canola oil, divided into tablespoons
2 cups Markon First Crop Carrots, roughly chopped
1 cup parsnips, roughly chopped
1 cup Markon First Crop Mushrooms, quartered
1 cup shallots, peeled and quartered
Salt and pepper, to taste
Sprigs of Markon First Crop Rosemary, to taste
24 oz. boneless leg of lamb meat, chopped into bite-size pieces
1/2 cup red wine or sherry
Toss vegetables with two tablespoons of oil; season with salt and pepper. Spread all on a baking sheet. Top with sprigs of rosemary and bake until browned.
Heat remaining oil in a heavy skillet. Season lamb pieces; brown in batches, but do not cook meat completely. Once all lamb is browned, return to skillet and deglaze with wine. Turn heat to medium-low and simmer (scraping up brown bits on the bottom) until pieces are tender.
Serve vegetables and lamb on top of mashed potatoes; drizzle with meat drippings.
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.