Gluten Free
Sides
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 192 grams | |||||||||
| Calories | 110 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 11g | 14% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 280g | 12% | ||||||||
| Total Carbohydrate 4g | 1% | ||||||||
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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.
Potatoes
1 lb. multi-colored fingerling potatoes, boiled until tender
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 C olive oil
Chimichurri Sauce
1/4 C Ready-Set-Serve Washed & Trimmed Parsley
1/4 C Ready-Set-Serve Washed & Trimmed Cilantro
2 T Ready-Set-Serve Peeled Garlic, minced
1 Serrano chile pepper, chopped
1/4 C Champagne vinegar
1 tsp. kosher salt
1 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 C extra virgin olive oil
Preheat oven to 400 degrees F.
Arrange boiled potatoes on a baking sheet. Using a meat mallet, smash each potato. Season all with salt, pepper, then drizzle with olive oil. Bake for approximately 30 minutes (or until tender on the inside, crispy on the outside.
While baking, put parsley, cilantro, garlic, Serrano, vinegar, salt, red pepper, and pepper in a food processor and blend until it’s a chunky consistency. Transfer to a mixing bowl and whisk in remaining oil.
Serve potatoes with sauce on top or on the side.
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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