Roasted Vegetable Side with Red Pepper Aioli

Excellent for buffet tables or as a group appetizer, this assembly of roasted vegetables is accented by a sweet bell pepper aioli.
Roasted_Vegetable_Side

Ingredients:

15 Markon First Crop Crimini Mushrooms
15 Ready-Set-Serve Broccoli Florets
15 Markon First Crop Red Potatoes, blanched with salt 5-7 minutes
2 garlic heads (tops cut off, exposing garlic)
15 Brussels sprouts, blanched with salt 5 minutes, remove
1 cup low-fat mayonnaise
3 Markon First Crop Red Bell Peppers, roasted
1 baguette, 1/4-inch slices, toasted
1/4 cup olive oil
2 Tbsp. Herbs de Provence
Salt and pepper

Instructions:

Combine potatoes, Brussels sprouts, mushrooms, garlic heads, and broccoli. Toss with olive oil, herbs, salt, and pepper.
Roast in 350 degree F oven 15-18 minutes, or until vegetables brown. Dice half of one red pepper; set aside. puree remaining peppers in food processor until smooth. Add mayonnaise; puree to combine. Transfer to a small dish; top with diced peppers.
Arrange vegetables on a platter with aioli in the center. Add baguette rounds. Serve warm.

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.