Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 618 grams | |||||||||
| Calories | 130 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 4.5g | 6% | ||||||||
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| Cholesterol 60g | 20% | ||||||||
| Sodium 250g | 11% | ||||||||
| Total Carbohydrate 4g | 1% | ||||||||
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| Protein 17g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
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.
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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