1 cup flour
1 cup wheat flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar
2 Tbsp. butter (melted)
16 oz. buttermilk
1/4 cup Markon First Crop Sage (minced)
1/2 cup candied pecans
1 Butternut squash (peeled and cut into slices)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. vegetable oil
Place dry ingredients in a mixing bowl; combine. Mix eggs, butter, and buttermilk in a separate bowl. Slowly add dry ingredients; once combined, set aside to rest for 10 minutes. Toss squash slices in oil; season with cinnamon and nutmeg; bake at 450 degrees until golden. Cook waffles in waffle iron; garnish with squash and candied pecans. Top with fried sage leaves. Serve.
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.