3/4 C Markon First Crop Basil
3/4 C Markon First Crop Italian Parsley
1/2 C Parmesan cheese, grated
1/2 C hazelnuts
2 tsp. zest of Markon First Crop Lemons
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1 C Ricotta cheese
1 spaghetti squash, baked until soft
Place basil, parsley, Parmesan, zest, salt, and pepper into a food processor. Blend until smooth. Add Ricotta cheese and blend until just combined.
Using a fork, carefully scrape strands of squash into a large mixing bowl. Add pesto and carefully combine, being sure not to break squash strands. Using a fork, twirl mixture into mounds and place on serving plates (three per plate).
Garnish with more hazelnuts, Parmesan cheese, and herbs.
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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