Roasted Potatoes and Shiitake Mushrooms

This savory side is a classic—a combination of potatoes that are crispy on the outside, tender on the inside and toothsome mushrooms packed with umami flavors.
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Ingredients:

2/10-oz. Markon First Crop Potatoes, scrubbed and chopped
10 oz. multi-colored fingerling potatoes, scrubbed and chopped
10 oz. Markon First Crop Shiitake Mushrooms, quartered
1 Tbsp. zest of MFC Lemons
1/4 cup olive oil
1/4 cup Markon First Crop Thyme (with fresh sprigs set aside for garnish)
2 tsp. sea salt
1 tsp. black pepper

Instructions:

Preheat oven to 400 degrees F.
Soak potatoes in cold water to remove excess starch. Drain and par-boil until slightly tender, but not fully cooked. Drain and shake in colander. Toss potatoes with mushrooms, lemon zest, thyme, sea salt, pepper, and olive oil.
Roast on a baking sheet for 40 minutes, or until potatoes are browned on the outside and tender on the inside.

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.