Zucchini Timbale

Hearty rice and beans are elegantly wrapped in grilled zucchini—great for vegans and vegetarians or as a side for meats.
Zucchini_Timbale

Ingredients:

4 two-inch square molds
1 Tbsp. canola oil
4 Markon First Crop Zucchini, sliced lengthwise
2 cups cooked rice
1 can black beans, rinsed
8 Markon First Crop Asparagus tips, steamed
1/4 cup Markon First Crop Red Bell Peppers, roasted, peeled, and sliced
Salt and pepper, to taste
Markon First Crop Thyme, for garnish

Instructions:

Mix together rice and beans; season with salt, pepper and thyme.
Heat oil on a flattop grill. When hot, cook zucchini slices until grill marks appear; flip and repeat.
Line each square mold with two zucchini strips north-south and two more east-west so that all of the mold is covered. Fill each mold with rice mixture, pressing with a spoon to pack it in. Fold the north-south zucchini flaps across the top of the mold; repeat with the east-west flaps.
Top each timbale with two asparagus tips, some roasted red peppers, and a garnish of thyme.

Ingredients:

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

Instructions:

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.