Entrees
Gluten Free
Winter| Number of Servings: 4 | |||||||||
| Serving Size 541 grams | |||||||||
| Calories | 190 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 11g | 14% | ||||||||
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| Cholesterol 0g | 10% | ||||||||
| Sodium 490g | 21% | ||||||||
| Total Carbohydrate 10g | 4% | ||||||||
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| Protein 13g | |||||||||
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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.
1/4 C olive oil
4 6-oz. filet mignons
16 pieces rainbow chard, stems and leaves
2 C heirloom beans, cooked and tossed in Italian seasoning
1/2 C chimichurri sauce
2 tsp kosher salt, to be split between all components
1/2 tsp. black pepper, to be split between all components
Edible petals and micro greens for garnish
Heat one tablespoon oil in cast iron skillet. Season beef with salt and pepper; add to skillet and cook to medium rare. Remove and rest meat.
Add remaining oil to the skillet and drop in chard, using remaining salt and pepper to season. Toss until all sides have been charred.
Cut each filet in half and arrange on rectangular serving dish. Top with four pieces of chard (each) and 1/2 cup beans in an elegant presentation. Garnish with chimichurri, petals, and micro greens.
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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