Spring Greens

April is the month when the weather warms and the multitude of the area's fabulous farmers' markets open Early season produce includes lettuce, microgreens, asparagus, bok, choy, broccoli, fresh herbs, and greens. Fresh markets are opening - support local farmers and enjoy eating your greens!

Bring the vegetable stock, juice of 1 lime and salt to a boil. Lower the heat and add shrimp to pot. Cook until just done. Remove from pot and let cool, then refrigerate for about 1 hour. In a bowl, mix remaining lime juice, Worcestershire sauce, soy sauce, tomatoes, onion, cilantro, salt and pepper. Once the shrimp is cold, add it and the scallops to the mix. Dice the grilled mango (leave one slice whole for garnish) and add to the ceviche. Refrigerate for about 30 minutes, then serve over Bibb lettuce and garnish with micro greens.

For the scallops, pat dry with paper towels. Mix together the dry spices together in a small bowl; season both sides of the scallops.
Set aside to marinate briefly while you make the mango salad. In a medium bowl combine the mangoes, cucumber, jalapeno, onion,
honey, lime juice and zest, cilantro, and half of the coconut. Toss well, adjusting seasoning with salt and pepper to taste. Set aside.

Heat a medium, non-stick skillet over high heat. Add a slick of oil to the pan and heat to just smoking. Place the scallops in the pan
and sear on one side for about 1-2 minutes, depending on the thickness of the scallop, until a nice crust is formed. Carefully flip to
the opposite side and cook for an additional minute to sear on the other side. Remove from the pan and place on a clean plate.

Place greens in a bowl then top with walnuts, cranberries, chicken breast and blue cheese crumbles.
Place pear slices around the edgeof the salad at the rim of the bowl. Serve vinaigrette on the side.
Rosecreek Farms’ greens are available online with free Memphis delivery via their website: rosecreekfarms.net.

Blanch asparagus in boiling water for 2 to 2 1/2 minutes. Transfer to an ice bath to cool. Once cool, strain and combine with tomatoes, microgreens, and parsley in a mixing bowl. Drizzle baguette slices with olive oil and season with salt and pepper. Bake at 350° for 3 to 5 minutes, or until lightly golden. Remove from oven and allow to cool. In a small bowl, combine vinegar and dijon mustard and whisk until incorporated. While whisking, slowly drizzle in oil. Continue whisking to emulsify. Add chives and honey; whisk until incorporated. continue whisking and slowly add lemon juice. Season with salt and pepper. Drizzle asparagus salad mix with vinaigrette and toss until coated. Be creative with your plating. This salad is a bright and fresh - welcome to spring!

4 Ounces arugula
4 Ounces baby spinach
4 Large strawberries
2 Ounces toasted sliced almonds or your favorite nut
Shaved heirloom carrots to taste

Put all vinaigrette ingredients except the oil in a blender; start the blender on low speed then slowly add the olive oil until all is incorporated. Toss desired amount of dressing with the arugula and spinach then dress the salad with the remaining ingredients. Serve with your grilled or pan-seared protein of choice.

Combine all ingredients and toss in balsamic vinaigrette and salt. Seared fish optional with a hot honey glaze.