2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
2 cups whole milk
2 Tbsp. vegetable oil
1 cup fresh berries (raspberries, blueberries, blackberries, Markon First Crop Strawberries)
Powdered sugar (garnish)
In small mixing bowl combine flour, baking powder, and salt. In separate mixing bowl whisk together the milk, eggs, and oil. Lightly fold the dry mix with the wet until just combined; do not over-mix. Spoon pancake mix (6-inch diameter) onto hot pan or griddle. Once small bubbles begin to form, flip pancake and cook for one minute to cook through.
Place two pancakes on a medium plate; top with 1/4 cup fresh berries. Garnish with a dusting of powdered sugar.
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.