2 oz. fried tofu, cut into long strips
4 oz. Ready-Set-Serve Washed & Trimmed Spinach
6 oz. Markon First Crop Cucumbers, peeled and julienned
6 oz. Markon First Crop Carrots, peeled and julienned
6 oz. mango, peeled and julienned
8 oz. cellophane noodles, cooked
8 rice paper rounds
Arrange all ingredients in a ready-to-use format (mis en place).
Fill a bowl with warm water. Soak a rice paper round in water until soft and pliable. Please round on a cutting board. Please all ingredients in the bottom middle quadrant of the round. Fold the left and right sides in to wrap the ingredients. Fold the bottom up, covering the ingredients then proceed to roll up the entire round until wrap is sealed.
Repeat for remaining seven rounds. Serve with spicy peanut or sweet and sour dipping sauce.
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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