2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. honey
1 tsp. Dijon mustard
2 watermelon radishes, sliced into rounds
2 Hidden Rose apples, sliced into rounds (seeds removed)
1 dragon fruit, chopped
Micro greens, for garnish
Edible flower petals, for garnish
Combine vinegar, salt, pepper, honey, and mustard. Whisk oil into mixture in a continuous stream until fully emulsified.
Toss radish and apple slices with vinaigrette. Decoratively arrange on serving plates; top with chopped dragon fruit, micro greens, and edible petals.
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.