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
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.
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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