1/2 cup hot water
1/4 cup rice vinegar
1/4 cup fish sauce
1 Tbsp. sesame oil
1 Tbsp. vegetable oil
2 Tbsp. brown sugar
2 Tbsp. Ready-Set-Serve Lime Juice
1 Tbsp. ginger, chopped
1 Tbsp. Ready-Set-Serve Peeled Garlic, chopped
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
1 red Bird’s Eye Thai chile pepper, seeds removed and finely chopped
2 medium mangoes, julienned
1 large Markon First Crop Carrot, julienned
1 small Markon First Crop Red Onion, finely sliced
1/2 Markon First Crop Red Bell Pepper, finely sliced
1/2 Markon First Crop Green Bell Pepper, finely sliced
Pea sprouts and more cilantro, to garnish
Mix all ingredients together and let sit to cool while you prepare the salad.
Toss together salad and enough dressing to coat all. Garnish with cilantro and pea sprouts.
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.
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