Smashed Fingerlings with Garlicky Chimichurri

Whether you offer this as a spicy side or a shareable appetizer, these crisp yet tender potatoes smothered in a vibrant sauce satisfy even the toughest customers.
Smashed_Fingerlings

Ingredients:

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

Instructions:

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.

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.