Appetizers
Gluten Free
Sides
Spring
Summer| Number of Servings: 6 | |||||||||
| Serving Size 124 grams | |||||||||
| Calories | 210 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 15g | 19% | ||||||||
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| Cholesterol 35g | 12% | ||||||||
| Sodium 550g | 24% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 14g | |||||||||
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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.
3 Markon First Crop Broccoli Crowns
1 Markon First Crop Lemon, chopped
1 Tbsp. canola oil
1 cup Parmesan cheese, grated
3 tsp. sour cream
1 Tbsp. bacon, crumbled
Fill a steamer basket or cooking pot with water; squeeze lemons pieces into the water. Add the broccoli crowns and seal with tight lid. Boil until broccoli is lightly steamed and tender.
Brush a non-stick frying pan with a light coating of oil (the lightest amount possible). Heat pan, then add 1/3 cup of cheese in a round slightly bigger than the surface of one broccoli crown. Heat until cheese browns and turns into a crunchy crisp—turning down the heat as needed to prevent burning.
Using a spatula, loosen the edges of the frico from the pan and work the entire crisp onto a paper towel. Quickly, while the cheese is hot, fit the crisp over the top of one broccoli crown. Repeat for the other two crowns until all three have thin, lacy cheese tops. Put one teaspoon of sour cream on top of each; garnish with equal portions of bacon. Serve immediately.
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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