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Sweet Potato Steaks with Black Kale and Tomato Confit

A dream crostini appetizer for gluten-free diners, these sweet potato rounds are topped with a variety of flavors and textures, making it a scrumptious bite.


1 pint Markon First Crop Grape Tomatoes
4 cloves Ready-Set-Serve Peeled Garlic
2 large sweet potatoes or yams, cooked until slightly soft, but firm
2 Tbsp. olive oil
1/4 C sour cream
1/2 tsp. kosher salt
1/8 tsp. black pepper
1/4 C Greek vinaigrette
2 C Ready-Set-Serve Shredded Kale or black kale
Edible petals, to garnish
2 C Olive oil to confit tomatoes (not counted in nutritional facts)


Heat two cups olive oil in a stew pot or enameled pan. Add tomatoes and garlic; heat on low until tomatoes are soft and their skins are starting to split. Remove tomatoes and garlic from oil with slotted spoon and reserve.
Slice sweet potatoes into rounds, until you have 12 rounds total; reserve remaining sweet potato, squeezing out of the skins into a mixing bowl. Mash remaining potato mixture. Add in sour cream, one tablespoon of Greek vinaigrette, and salt/pepper.
Brush sweet potato rounds with remaining two tablespoons olive oil. Add to a hot grill pan or flattop grill. Cook until browned on one side and flip, turning down the heat if necessary to ensure that potato is cooked through.
Dress kale with remaining three tablespoons of Greek vinaigrette.
Place one tablespoon of the mashed potato mixture on each of the grilled steaks or rounds. Top with two or three tomatoes/garlic, then kale. Garnish with edible petals.
Repeat until you have 12; serve immediately.


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.