4 cups canned tomatoes in juice, drained
1 Tbsp. olive oil
4 Markon First Crop Roma Tomatoes, diced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1/2 cup Markon First Crop Yellow Onion, chopped
3 sprigs Markon First Crop Thyme, remove stems
2 cups vegetable stock
2 large Markon First Crop Basil leaves, chiffonade
1/2 cup sour cream
1 baguette (sliced 1/4-inch thick; toasted with olive oil and pepper)
2 tsp. cayenne pepper
Salt and pepper, to taste
Saute garlic and onion in olive oil over medium heat until translucent. Add canned tomatoes, thyme, and stock; simmer 15 minutes. Add cayenne, salt, and pepper. Place in blender; pulse to just combine (not puree).
In small bowl, mix basil and sour cream. Ladle soup into four bowls; top with diced Romas and a small spoon of sour cream. Garnish with crostini. Serve.
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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