Appetizers
Gluten Free
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 294 grams | |||||||||
| Calories | 360 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 22g | 28% | ||||||||
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| Cholesterol 55g | 18% | ||||||||
| Sodium 720g | 31% | ||||||||
| Total Carbohydrate 14g | 5% | ||||||||
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| Protein 18g | |||||||||
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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.
1 pound octopus, cleaned
1 cup white wine
3 cloves Ready-Set-Serve Peeled Garlic, smashed
2 Markon First Crop Lemons, quartered
6 baby artichokes, cleaned, halved, and steamed until tender
Olive oil for frying
1/2 cup preserved lemon
2 cups frisée lettuce
1/3 cup lemon-avocado oil
Kosher salt and freshly cracked black pepper, to taste
Harissa sauce (optional)
Simmer octopus in white wine, garlic, one chopped lemon, and enough water to cover for approximately one hour (or until tender). Drain and cool. Brush with one tablespoon of lemon-avocado oil and grill until slightly charred (four minutes per side). Slice and reserve.
Fry artichoke halves in batches in hot oil; drain. Squeeze one lemon over artichokes and season with salt and pepper.
Arrange equal portions of octopus, artichokes, preserved lemon, and frisée on plates; drizzle with remaining lemon-avocado oil. Garnish with Harissa sauce (optional).
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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