2 whole pineapples, cleaned and cut into 6 rings each (12 total)
3 tsp. butter
1 Tbsp. balsamic syrup
2 tsp. brown sugar
1 pint mango sorbet
1 cup mango, chopped
2 Tbsp. Markon First Crop Basil, chopped
Edible elderflowers or baby’s breath to garnish
Heat one tablespoon butter in a hot skillet. Sear half of the pineapple rings until browned on one side (approximately 2 1/2 minutes). Remove and add another tablespoon of butter and remaining rings. Set all pineapple aside.
Add remaining butter, balsamic syrup, and brown sugar to skillet. Heat until all is melted. Whisk (while heating) until a loose caramel starts to form.
Arrange three rings on a dessert plate. Top with 1/3 cup of sorbet and equal portions of mango chunks, then drizzle with equal portions of the sauce/caramel. Garnish with basil and 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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