Serve as a hearty appetizer or a light vegetarian entrée—this dish piles browned Brussels sprouts on top of nutty polenta and creamy goat cheese. Topped with sweet-and-spicy pepper jelly for balanced flavors.
Appetizers
Entrees
Fall
Gluten Free
Spring
Summer
Vegetarian
Winter| Number of Servings: 10 | |||||||||
| Serving Size 97 grams | |||||||||
| Calories | 290 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 11g | 14% | ||||||||
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| Cholesterol 10g | 3% | ||||||||
| Sodium 230g | 10% | ||||||||
| Total Carbohydrate 42g | 15% | ||||||||
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| Protein 8g | |||||||||
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Serve as a hearty appetizer or a light vegetarian entrée—this dish piles browned Brussels sprouts on top of nutty polenta and creamy goat cheese. Topped with sweet-and-spicy pepper jelly for balanced flavors.
¼ C Olive oil
16 oz. tube Polenta, sliced into 10 rounds
10 T Herbed goat cheese
2 C Ready-Set-Serve (RSS) Brussels Sprouts Bites
½ tsp. Kosher salt
¼ tsp. Black pepper
10 T Red pepper jelly
Heat two tablespoons of oil in a large cast-iron pan; sear both sides of polenta rounds and reserve. Add remaining oil and sauté Brussels sprouts seasoned with salt and pepper until browned.
Top each polenta round with one tablespoon of herbed goat cheese, equal portions of Brussels Bites, and one tablespoon of red pepper jelly.
Serve immediately.
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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