8 slices thick bread (brioche or Texas toast)
2 cups skim milk
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/2 cup pure maple syrup
1 cup nectarines (diced)
1 cup Markon First Crop Strawberries (diced)
1/2 cup walnuts
Heat milk in sauce pan until it begins to steam (do not boil). Whisk in maple syrup; transfer to a small mixing bowl. Add cinnamon, nutmeg, vanilla, and eggs; whisk to combine. Dip each piece of bread, one at a time, into the mixture. Place on hot griddle and brown both sides. Remove and cut in half from corner to corner. Place four halves on each plate (two full slices) and garnish with fruits and nuts.
NOTE: to reduce calories, the maple syrup was added to the batter to help caramelize the toast. There should be no need for more syrup on top.
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.