Spiral Zucchini Rolls with Chicken

Ideal for gluten-free diners, these spiral zucchini rolls may look like pasta, but they contain many more vitamins and minerals.
Spiral_Zucchini_Rolls_with_Chicken

Ingredients:

1 Tbsp. canola oil
3 large Markon First Crop Zucchini, pushed through a spiral slicer then steamed
1 tsp. salt
1/2 tsp. pepper
4 skinless chicken breasts, pounded thin
1 cup Alfredo sauce
1 tsp. Markon First Crop Basil, pureed
1 tsp. Markon First Crop Parsley, pureed
1 tsp. Markon First Crop Tarragon, pureed
1 Markon First Crop Carrot, peeled and cut into tiny sticks then steamed
1/2 cup peas, steamed

Instructions:

Heat oil in a large skillet.
Season chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. When oiled pan is hot, add chicken and cook until browned one side; flip and cook on medium heat until browned, but not dry. Remove from pan and allow to rest.
Whisk herb purees into Alfredo sauce; heat until hot.
Toss steamed zucchini pasta with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Wind into four pasta-like rolls. Place each on top of a chicken breast, then drizzle with sauce and top with equal portions of carrots and peas.

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.