Entrees
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 324 grams | |||||||||
| Calories | 130 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3.5g | 4% | ||||||||
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| Cholesterol 10g | 3% | ||||||||
| Sodium 190g | 8% | ||||||||
| Total Carbohydrate 19g | 7% | ||||||||
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| Protein 7g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
8 oz. sushi-grade tuna
8 won ton wrappers (cut in half and fried crisp)
2 oz. Ready-Set-Serve Triple-Washed Spinach
2 cups Ready-Set-Serve Pico de Gallo Guacamole
1 prickly pear cactus (sliced) for garnish
Season tuna with salt and pepper; sear until rare. Slice thin. saute spinach quickly in a hot pan just until it wilts; set aside to cool. Spread approximately 1/2 cup of the guacamole in the center of the plate. Place a small amount of spinach over the guacamole. Begin layering over the spinach:
Crisp won ton
Slice of tuna
Wilted spinach
Crisp won ton
Slice of tuna
Wilted spinach
Top with prickly pear cactus slices if desired.
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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