2/3 cup black beans, cooked
2/3 cup Markon First Crop Zucchini, grilled and chopped
1/2 cup corn, grilled and cut from cob
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
4 corn tortillas, baked until crisp
1 cup Ready-Set-Serve Pico de Gallo Guacamole
4 oz. Ready-Set-Serve Arcadian Harvest Ruby
Mix together beans, zucchini, corn, and cilantro; set aside. Spread 1/4 cup guacamole on each baked tortilla. Top with equal portion of bean mixture. Garnish with RSS Arcadian Harvest Ruby and serve.
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.