Desserts
Spring
Summer
Vegetarian
Winter| Number of Servings: 10 | |||||||||
| Serving Size 189 grams | |||||||||
| Calories | 170 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 12g | 15% | ||||||||
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| Cholesterol 30g | 10% | ||||||||
| Sodium 40g | 2% | ||||||||
| Total Carbohydrate 15g | 5% | ||||||||
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| Protein 1g | |||||||||
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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 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
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.
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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