1 package firm tofu (cut into sixteen slices)
2 Tbsp. low-sodium soy sauce
1 tsp. sesame oil
4 oz. Ready-Set-Serve Triple-Washed Spinach
2 baby bok choy (julienne)
4 Tbsp. canola oil
1/4 cup Markon First Crop Yellow Onions (julienne)
Salt and pepper, to taste
Markon First Crop Red and Yellow Bell Peppers (optional garnish)
In small bowl, marinate tofu slices in soy sauce. saute tofu in sesame oil until it begins to caramelize (1 minute each side). Remove; set aside.
saute bok choy in 2 Tbsp. canola oil until wilted. Season with salt and pepper; set aside.
saute spinach and onion in the remaining canola oil until wilted; season with salt and pepper.
To assemble, alternate four slices of tofu and bok choy. Top with a small amount of cooked spinach. Garnish with bell pepper strips.
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.