1 cup low-fat ricotta cheese
2 Tbsp. basil pesto
1 tsp. zest of Markon First Crop Lemon
12 zucchini squash blossoms
1 cup flour
1 tsp. salt
1 cup soda water
1/4 cup Romesco sauce
In a mixing bowl, combine ricotta and pesto. Fill each squash blossom with two tablespoons of cheese mixture, twisting the ends to seal.
Heat fryer to 350 degrees F.
In a separate bowl, whisk together flour, salt, and soda water. Dip each blossom in the batter and drop into hot oil. Be sure not to fry too many at the same time; do not crowd fryer. When blossom is golden brown, remove to a drying rack lined with paper towels to drain. Repeat until all blossoms are fried.
Drizzle or brush serving plate with Romesco sauce and arrange blossoms on plate.
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.