Appetizers
Desserts
Gluten Free
Spring
Summer
Vegan
Vegetarian| Number of Servings: 4 | |||||||||
| Serving Size 466 grams | |||||||||
| Calories | 160 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 0.5g | 1% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 360g | 16% | ||||||||
| Total Carbohydrate 36g | 13% | ||||||||
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| Protein 3g | |||||||||
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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.
8 rice paper rounds
2 mangoes, cut into strips
1 C Markon First Crop Strawberries, sliced
2 kiwifruit, peeled & sliced
1 C dragonfruit (pitaya), sliced
1/4 C Markon First Crop Mint
2 cups Thai sticky rice, cooked
Fill a large bowl with warm water. Arrange your mis en place so all ingredients are readily accessible. One at a time, dip a rice paper round in the warm water and wait until it softens completely (approximately one minute). Remove and smooth on a cutting board. In the center of the round, place 1/8 the rice topped by equal portions of fruit and mint. Fold bottom ends inward, then roll like a burrito until filling is completely sealed. Repeat for remaining seven rolls.
Serve with your choice of dipping sauces such as honey-lime or spicy peanut.
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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