Shortbread with Blood Oranges

Buttery shortbread cookies get a pop of freshness from blood orange segments and hibiscus crystals—they are as gorgeous as they are delicious.
Shortbread_with_Blood_Oranges

Ingredients:

1 cup all-purpose flour
1/4 tsp. salt
1/4 cup powdered sugar
1/2 tsp. vanilla extract
1 stick unsalted butter, softened
1 tsp. water (optional)
1/2 cup apricot jam
3 Markon First Crop Oranges, peeled and segmented
2 blood oranges, peeled and segmented
1/4 cup hibiscus crystals (optional)
Edible flowers, to garnish

Instructions:

Preheat oven to 350 degrees Fahrenheit.
Add the first three ingredient to a food processor; blend well. Add butter, vanilla, and water and blend until dough forms.
Remove dough from processor and roll into a ball, then flatten into disc. Wrap in plastic and chill for at least one hour. Roll dough into a flat, half-inch thick round. Using an oval pastry mold, cut 30 cookies. Place all on a silpat-lined baking sheet.
Bake for 20 minutes or until browned. Cool.
Brush each cookie with apricot jam, then top with blood orange segments. Garnish with hibiscus crystals and/or edible flowers.

Ingredients:

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

Instructions:

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.