Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 366 grams | |||||||||
| Calories | 130 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 5g | 6% | ||||||||
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| Cholesterol 0g | 10% | ||||||||
| Sodium 25g | 1% | ||||||||
| Total Carbohydrate 8g | 3% | ||||||||
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| Protein 12g | |||||||||
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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.
1/2 C Markon First Crop Onions, minced
2 tsp. Ready-Set-Serve Peeled Garlic, minced
2 C blueberries
2 Tbsp. balsamic vinegar
2 Tbsp. Ready-Set-Serve Lemon Juice
1/4 C honey
2 tsp. Markon First Crop Thyme
1 tsp. kosher salt
1/4 tsp. ground black pepper
4 8-oz. salmon fillets, deboned
2 Tbsp. olive oil
Salt and freshly cracked black pepper, to taste for fish
Preheat oven to 400 degrees F/204 degrees C.
Heat onions and garlic in a saucepan until they start to brown; add 1/2 cup blueberries, lemon juice, honey, thyme, salt, and pepper. Stir until berries begin to pop and sauce thickens.
Rub salmon halves with oil, then season with salt and pepper. Sear salmon pieces in a hot 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 oven for another six to eight minutes (to your preferred degree of doneness).
Remove from oven and brush fish with more glaze, plate, then drizzle with remaining fruit in sauce. Garnish with thyme and edible petals.
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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