2 boneless, skinless salmon fillets
1/4 tsp. salt, plus more for seasoning
2 C Ready-Set-Serve Grapefruit Sections
2 tsp. olive oil
1 T shallot, minced
1 tsp. ginger, grated
1 1/2 C Ready-Set-Serve Grapefruit Juice
1/4 C honey
1/2 tsp. Chipotle peppers in adobo, chopped
2 tsp. Ready-Set-Serve Lemon Juice
Chiffonade of Markon First Crop Basil
Season the salmon with 1/4 teaspoon of salt and roast at 350 degrees F for 10-12 minutes until salmon reaches an internal temperature of 140 degrees.
In a skillet over medium heat, add shallots and cook until soft.
Add ginger, grapefruit juice, honey, and Chipotle peppers. Bring to a simmer and reduce by half—approximately 5-10 minutes.
Take off heat and add lemon juice, grapefruit sections, and basil. Season with more salt if needed. Spoon onto cooked salmon.
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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