2 T canola oil
1 C Ready-Set-Serve Sliced Yellow Onions
1 C Ready-Set-Serve Carrot Sticks
1 C Markon First Crop Green Bell Peppers, sliced
1 T red curry paste
1 can coconut milk, blended
2 C low-sodium vegetable stock
1 lb. protein (chicken or mock duck), cubed and cooked/browned
1/4 C lime leaves, chopped
Heat oil in a large skillet. When hot, add onions, carrots, and bell peppers. Cook for two to three minutes or until vegetables start to soften. Add curry paste and stir to combine.
Add coconut milk and vegetable stock, stirring to evenly distribute flavors. Add protein and simmer for 20 more minutes or until all vegetable are fork tender.
Serve over rice.
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.