3 Tbsp. olive oil
1 large eggplant, diced
2 Markon First Crop Zucchini, diced
2 Markon First Crop Yellow Squash, diced
1 Markon First Crop Red Bell Pepper, diced
1 Markon First Crop Yellow Onion, diced
4 cloves Ready-Set-Serve Peeled Garlic, diced
4 Markon First Crop Roma Tomatoes, diced
3 sprigs Markon First Crop Thyme, leaves only
Salt and pepper, to taste
In large roasting pan, heat oil until it moves quickly when pan is tilted. Once hot, place eggplant, zucchini, squash, bell pepper, onion, and garlic in pan; keep pan on high.
Once caramelization begins, add tomatoes and thyme; cook 3-4 minutes more. Place mixture in 400 degree F oven for 12 minutes, stirring occasionally. Season with salt and pepper; 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.