2 Tbsp. canola oil
2 ripe plantains, cut into 12 rounds
4 oz. roasted pork shoulder, shredded
2 oz. Monterey Jack cheese, sliced into 12 squares
12 lightly pickled slices of Markon First Crop Cucumbers
1/2 cup Ready-Set-Serve Washed & Trimmed Cilantro
1/2 cup Markon First Crop Red Onions, sliced and pickled
Heat oil in a grill pan or flattop grill. When hot, add plantains rounds. Cook until browned on one side and flip, turning down the heat if necessary to ensure that plantain is cooked through.
Remove rounds and flatten them with a mallet or cast iron pan. Return plantains to the grill for a second grill to crisp the outer edges. Remove and drain on paper towels.
Stack each sandwich with a plantain on the bottom, topped by equal portions of pork, and one square of cheese. Place under a broiler for approximately 30 seconds or until cheese melts. Top with one pickled cucumber, pickled red onions, a second plantain round, and cilantro.
Repeat until you have 12 mini sandwiches; 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.