2 C beet greens, chopped
1/2 C Parmesan cheese, grated
1/4 C walnuts
1 Tbsp. garlic
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 C extra virgin olive oil
4/8-oz. salmon fillets, deboned
2 Tbsp. olive oil
Salt and freshly cracked black pepper, to taste for fish
Put greens, cheese, walnuts, garlic, salt, and pepper in a food processor. As machine is running, drizzle in extra virgin olive oil and continue processing until thick and chunky sauce develops.
Rub salmon halves with remaining oil, then season with salt and pepper. Sear salmon pieces in a hot oven-proof pan until a brown crust forms on one side (approximately two minutes); flip and brush seared sides with glaze. Put pan in a 400 degree F oven for another six to eight minutes (to your preferred degree of doneness).
Serve salmon with pesto and edible petals/microgreens (to garnish).
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.