Turkey Wellington

Based on the traditional beef recipe, this version combines holiday flavors of turkey, mushroom, and cranberry.
Turkey_Wellington

Ingredients:

2 Tbsp. olive oil
1 Markon First Crop Yellow Onion, sliced
1 C Markon First Crop Mushrooms, sliced
1 C fresh cranberries
2 C cornbread, cut into cubes
1 Tbsp. Markon First Crop Sage, chopped
1 tsp. kosher salt
1/4 tsp. black pepper
1 boneless/skinless turkey breast
1 package puff pastry, thawed
1 egg, beaten

Instructions:

Preheat oven to 375 degrees F.
Heat oil in a large skillet. Saute onions, mushrooms, and cranberries until soft. Season with salt and pepper. Add cornbread and continue to cook until they are soft and fully incorporated. Cool.
Roll out one sheet of pastry one inch wider than turkey breast on all four sides. Place turkey in center of pastry. Using clean hands, mold the cranberry-cornbread mixture around top and sides of turkey. Top with second piece of pastry, pressing it tight to the turkey on all sides. With fingers, press seams closed, cut off excess pastry, and brush with egg.
Bake for 45 minutes to one hour or until pastry is browned and turkey is fully cooked through. Cool and slice in three pieces.

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.