8 slices multi-grain bread
1 Markon First Crop Red Bell Pepper, roasted and peeled
1/2 cup low-fat mayonnaise
1 Markon First Crop Cucumber, cut in 1/4-inch slices
2 Markon First Crop Tomatoes, cut in strips
4 butter lettuce leaves
1 Markon First Crop Eggplant, sliced thin
2 Markon First Crop Zucchini, sliced thin
4 Markon First Crop Red Onions
1 Tbsp. dried oregano
3 Tbsp. canola oil
Vegetables for chips
Thinly slice potatoes, celeriac, beets, and/or parsnips; deep fry until crisp. Season with salt.
Toss eggplant, zucchini, onion, oil, and oregano in small bowl. Roast on sheet tray in 400 degree F oven 10-15 minutes; flip once during cooking. Puree red bell pepper until smooth; add mayonnaise; combine. Season with salt and pepper.
Spread aioli onto one slice of bread. Layer roasted vegetables, sliced cucumber, tomato, and lettuce. Finish with slice of bread. Serve with vegetable chips.
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.
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