Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
For more on cooking and eating locally, vist Kristin's blog The Intentional Minimalist.
This recipe features local produce from 9 Bean Rows Farm, Providence Farm, Birch Point Farm and locally produced products from Food for Thought.
Farm fresh local red onion
Farm fresh locals garlic scapes
Farm fresh local cilantro
Farm fresh local sweet corn
Farm fresh local cauliflower
Farm fresh local jalapeno
Farm fresh local radicchio
Local wild leek vinegar
Local righteous chipotle hot sauce
Wild leek infused olive oil (recipe link)
Remove corn from two ears and place in a glass bowl. Chop one cup of small cauliflower florets and add to bowl. Chop one quarter cup red onion and add to bowl. Remove jalapeno seeds, mince jalapeno and add to bowl. Zest lime, mince zest, juice lime and add to bowl. Mince one quarter cup garlic scapes, one cup cilantro and add to bowl.
Stir in one tablespoon oil, one tablespoon vinegar, one half-one teaspoon hot sauce and a little salt. Let vegetables sit for five minutes.
Cube avocado and gently fold the avocado in the vegetables. Add one-two tablespoons of vegetables to the center of each radicchio, fold over, serve with lime wedges and enjoy!