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Sweet Potato French Fries

Thick-cut sweet potatoes make excellent fries – sprinkle them with chopped herbs, sea salt, and shaved Parmesan.
Sweet_Potato_French_Fries

Ingredients:

4 large sweet potatoes
3 Tbsp. chopped (combined) Markon First Crop Parsley, Thyme, Oregano, Chives
1 tsp. sea salt
3 Tbsp. grated Parmesan cheese

Instructions:

Peel sweet potatoes, then cut them into 3-inch batons. Soak in salt water for 30 minutes. Remove sweet potatoes from salt water; pat dry with a paper towel. Combine herbs, sea salt, and Parmesan in mixing bowl. Set aside.
Place sweet potatoes into a deep fat fryer (heated to 350 degrees) until slightly browned and crispy. Remove from fryer, and immediately toss with herbs, sea salt, and grated Parmesan. Serve.

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.