Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 2 | |||||||||
| Serving Size 798 grams | |||||||||
| Calories | 720 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 17g | 22% | ||||||||
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| Cholesterol 255g | 85% | ||||||||
| Sodium 1020g | 44% | ||||||||
| Total Carbohydrate 59g | 21% | ||||||||
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| Protein 78g | |||||||||
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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. olive oil
1/2 cup Ready-Set-Serve Diced Yellow Onions
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1 Tbsp. zest of Markon First Crop Lemons
3 cups Ready-Set-Serve Urban Blend
2 cups cornbread, crumbled
2 lb. turkey breast, deboned and pounded flat
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Heat oil in a large skillet. Add onions, garlic, and zest; saute until soft. Stir in RSS Urban Blend and cook until wilted (one to two more minutes). Put mixture in food processor along with cornbread and pulse until ground.
Pat turkey dry; score the top with a knife. Season with salt and pepper. Spread RSS Urban Blend mixture over surface of turkey, leaving edges clear. Starting at the bottom, carefully roll the meat into a log-like form. Tuck the ends under and tie the roast with butcher’s string. Brush all with any remaining oil from skillet and season with salt and pepper.
Cook for 45 minutes or until thermometer reads 160 degrees F internally. Remove from heat and allow to rest for ten minutes. Slice and serve with mashed sweet potatoes or yams.
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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