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Tomatoes Stuffed with Herbed Wild Rice

Easy to make and bursting with flavor, this healthy dish can be served as a side dish or main course.


4 Markon First Crop Large Tomatoes, tops cut off and inner flesh removed/reserved
2 C herbed rice, cooked
1 C wild rice, cooked
1/4 C pine nuts, toasted
1 tsp. kosher salt
1/2 tsp. pepper
2 Tbsp. olive oil


Chop the reserved tomato inner flesh; mix with rice, wild rice, and pine nuts. Season with half a teaspoon salt and quarter teaspoon pepper. Scoop equal portions into the hollow tomato shells. Brush the outside of tomatoes (including tops) with olive oil and bake for 30 minutes. 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.