4 6-oz. filet mignons
Salt and pepper, to taste
1 lb. purple radishes, sliced
1 lb. red beets, roasted, peeled, and sliced
1/4 cup olive oil
1/4 cup pomegranate syrup
Micro ruby radish, for garnish
Micro bulls blood, for garnish
Edible flowers, for garnish
Rub each filet mignon with enough olive oil to just coat; season with salt and pepper. Heat a large iron skillet to high heat. Add meat, searing on one side until a brown crust forms. Flip and continue cooking until medium rare. Set aside to let meat rest.
Decoratively arrange sliced radishes and beets on four serving platters.
Slice each filet mignon. Arrange the slices atop vegetables on each serving platter. Using squirt bottles, drizzle remaining oil and pomegranate syrup on the edges of radish rounds. Top with garnishes such as ruby radish sprouts, bulls blood, and edible flowers.
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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