Socca with Chicken and Green Vegetables

These on-trend, gluten-free chick pea pancakes are the perfect platform for all sorts of savory ingredients—this version is piled high with chicken, asparagus, avocados, peas, and Ready-Set-Serve Urban Blend
Socca with Chicken and Green Vegetables 3

Ingredients:

1 1/4 C chick pea flour
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 1/3 C warm water
2 Tbsp. + 1 Tbsp. olive oil
6 oz. chicken breast, grilled and sliced
2 C Ready-Set-Serve Urban Blend
4 Ready-Set-Serve Avocado Halves, sliced and fanned
1 C Markon First Crop Asparagus, chopped and steamed
1 C peas, steamed
Salt and pepper, to taste
Edible flower petals, to garnish

Instructions:

Whisk together flour, salt, pepper, warm water, and two tablespoons of warm water. Heat remaining one tablespoon of oil in skillet; when hot, ladle in four thin pancakes. When browned and bubbling, flip to other side and cook one to two more minutes.
Remove from skillet and top with equal portions of chicken, RSS Urban Blend, avocado, asparagus, and peas. Season with salt and pepper; garnish with edible flower petals (if desired).

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.