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Steel-Cut Oats and Ancient Grains with Berries

Update your breakfast menu with this hot cereal comprised of on-trend ancient grains, chia seeds, and luscious berries. Ideal for vegans and vegetarians!


5 cups water
3 cups steel-cut oats
1 cup mixed whole grains (such as millet, brown rice, flax seeds, barley, etc.)
2 cups sliced Markon First Crop Strawberries
1 cup blackberries
1 cup unsweetened vanilla almond milk
Ground flax seeds, chia seeds, and honey for garnish


Bring water to a boil in a large pot. Add oats and grain and stir until thick. Divide hot cereal between four serving bowls. Top with equal portions of strawberries, blackberries, and almond milk. Drizzle with honey and garnish with flax and chia seeds.


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.