1/4 C olive oil
2 tsp. kosher salt (split)
1/2 tsp. black pepper (split)
8 long radishes (preferably red or purple)
1 C skyr
2 T nutritional yeast, black sesame and chile flavor
Microgreens and edible flowers, to garnish
Preheat oven to 400 degrees F.
Toss radishes in oil; season with half of the salt and pepper. Roast for 20-25 minutes or until just tender.
While roasting, prepare the dip by combining skyr, nutritional yeast, and remaining salt and pepper in a mixing bowl, reserving enough yeast to garnish.
Arrange all on a sharing platter and serve.
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.