32 oz. vegetable ramen stock (made with garlic, ginger, mushrooms, and kombu)
16 oz. ramen noodles
1 cup Ready-Set-Serve Washed & Trimmed Green Onions, chopped
2 cup Kobucha squash, roasted
1 cup fried tofu squares
2/3 cup Markon First Crop Zucchini, chopped and roasted
4 Baby bok choy, sliced in half and seared
1/4 cup jalapeno chile peppers, sliced and roasted
1/4 cup lotus root, seared
1 Tbsp. gochujang (Korean spice paste)
1/2 cup nori (dried seaweed), cut into strips
Garlic flowers, for garnish
Fill four serving bowls with equal portions of stock and boiled noodles. Top with equal portions of remaining ingredients. Garnish with garlic flowers.
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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