Roasted Vegetable Kabobs with Wheatberry Salad

Serve grilled veggie-stacked kabobs over hearty wheat berries seasoned with carrots and onions.
Roasted_Vegetable_Kababs

Ingredients:

1 cup wheatberries, soak overnight in water
1/4 cup Markon First Crop Carrots, diced
1/4 cup Markon First Crop Yellow Onions, diced
16 Markon First Crop Cherry Tomatoes
8 Ready-Set-Serve Broccoli Florets, al dente
8 Markon First Crop Mushrooms
1 Markon First Crop Yellow Squash, in strips
4 Markon First Crop Eggplants
4 wooden skewers
3 Tbsp. olive oil
Salt, pepper, and paprika to taste

Instructions:

In small pot, simmer wheatberries in 3 cups water until grain splits open. Strain; place in small mixing bowl. saute carrots and onions in 1 tsp. olive oil. Once browned, add to wheatberries; season with salt and pepper.
Place broccoli, eggplants, squash, tomatoes, and mushrooms in bowl; toss with remaining olive oil. Season with salt, pepper, and paprika. Alternate vegetables on skewer (see photo). Grill both sides of kabobs; place over a small spoonful of the wheatberry mixture. Serve immediately.

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.