Skip to main content

Vegetable Tartine

Serve sandwiches the French way with these vibrantly colored, open-faced tartines.


8 slices rustic bread
1 cup fava beans, cooked and mashed
1 cup peas, cooked and mashed
1 Tbsp. Ready-Set-Serve Lemon Juice
1/2 tsp. kosher salt
¼ tsp. black pepper
1 tsp. red pepper flakes
24 oz. rotisserie-cooked chicken, boneless pieces
4 watermelon radishes, shaved
1/4 cup Markon First Crop Chives, chopped


Season fava beans and peas with lemon juice, salt, and pepper. Spread 1/4 cup fava-pea mixture on each slice of bread. Top each with sprinkling of red pepper flakes, three ounces of chicken, and watermelon radish slices. Garnish with chives and edible flowers such as alyssium and star flowers. Two slices per person.


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.