1/4 C olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
2 large Markon First Crop Zucchini, cut into long strips on a mandolin
2 large Markon First Crop Yellow Squash, cut into long strips on a mandolin
1/2 C Ready-Set-Serve Green Onions, chopped
1 T Fresh Origins Herb Crystals (habanero and mint)
Thread zucchini and yellow squash strips onto skewers. When all are threaded, season with salt and pepper, then drizzle with olive oil.
Place on a hot grill or grill pan and cook for one to two minutes, creating charred marks.
To serve, sprinkle zucchini with habanero herb crystals and yellow squash with mint crystals. Garnish all with chopped green onions.
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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