Entrees
Spring
Summer
Vegetarian
Winter| Number of Servings: 6 | |||||||||
| Serving Size 283 grams | |||||||||
| Calories | 110 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4.5g | 6% | ||||||||
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| Cholesterol 4g | 1% | ||||||||
| Sodium 200g | 9% | ||||||||
| Total Carbohydrate 13g | 5% | ||||||||
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| Protein 4g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Crust:
2 tsp. active yeast
1 cup warm water
1 tsp. sugar
3 1/2-4 cups bread flour
1 tsp. salt
1 Tbsp. olive oil
3/4 cups roasted beets, pureed
Topping:
1/2 cup basil pesto sauce
2 cups Ready-Set-Serve Brussels Sprouts, sliced and roasted
2 cups Markon First Crop Mushrooms, sliced and roasted
1 cup Ready-Set-Serve Sliced Onions, roasted
1 cup Parmesan cheese, grated
Salt and pepper, to taste
Mix together yeast, warm water, and sugar. Allow to sit for 5 minutes. Gradually add 3 1/2 cups of flour along with salt, oil, and beets. Mix with dough hook for ten minutes, adding extra flour if dough is too sticky. Dough should be bright pink.
Remove dough and form into a ball. Place in oiled bowl and allow to rise for 2-3 hours. Punch down dough and divide into 2 balls; allow these to rise 20 more minutes. Roll out dough and spread with 1/4 cup pesto each. Top both pizzas with equal portions of Brussels sprouts, mushrooms, onions, and cheese. Season with salt and pepper and bake at 500 degrees until crust is cooked.
Makes 2 pizzas; 6 slices per pizza.
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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