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
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.
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.