1/4 C basil pesto
1/4 extra virgin olive oil
1 lb. tube of polenta, sliced into 12 rounds, grilled or pan fried
16 oz. ball of Mozzarella cheese, sliced into 8 rounds
2 large heirloom tomatoes, sliced
4 large Markon First Crop Portabella Mushrooms, grilled
1/4 cloves of garlic confit
12 small Chanterelles, grilled or sauteed
Mix pesto and olive oil together; reserve. Swirl one tablespoon pest mixture on each of four serving plates. Top with three rounds of polenta (not stacked). Next cover with thick slice of heirloom tomato, followed by Portabella mushroom cap, then two rounds of Mozzarella cheese, and finally another heirloom tomato slice. Garnish with cloves of garlic confit and three Chanterelles per stack.
Drizzle each stack with one tablespoon more of the pesto mixture and serve.
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.