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Tostadas with Grilled Zucchini and Black Beans

Perfect as bar snacks or light appetizers, these tostadas skip the cheese and meat in favor of earthy beans and zucchini.
Tostadas_with_Grilled_Zucchini_and_Black_Beans

Ingredients:

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

Instructions:

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.

Ingredients:

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

Instructions:

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.