Entrees
Spring
Summer
Vegetarian
Winter| Number of Servings: 4 | |||||||||
| Serving Size 438 grams | |||||||||
| Calories | 160 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 9g | 12% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 340g | 15% | ||||||||
| Total Carbohydrate 16g | 6% | ||||||||
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| Protein 6g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
For Falafel:
Canola oil for frying
1 can garbanzo beans
3 cloves Ready-Set-Serve Peeled Garlic, minced finely
2 T Ready-Set-Serve Washed & Trimmed Italian Parsley
2 T shallot, peeled and minced finely
1 tsp. each ground cumin, coriander, and turmeric
1/4 C flour
1 tsp. salt
1/4 tsp. pepper
For Wraps:
4 rounds pita bread
1 C hummus
1 large Markon First Crop Tomato, sliced
1 Markon First Crop Cucumber, sliced
4 Ready-Set-Serve Avocado Halves, sliced
4 C Ready-Set-Serve Romaine, Cabbage, and Kale Blend
1/2 C tahini sauce
Process all ingredients except oil until mixture is smooth. Form two-inch patties. Heat oil in large skillet; when hot, fry patties until crisp.
Warm pita rounds. Spread 1/4 cup hummus in the center of each round. Top with two falafel patties each, then top with equal portions of tomato, cucumber, avocado, and Ready-Set-Serve Romaine, Cabbage, and Kale Blend. Drizzle with tahini sauce, wrap, and serve!
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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