Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is 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.
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Fruit Full Hill Farm and locally produced products from Food for Thought and Black Star Farms.
Farm fresh local corn
Farm fresh local hot pepper
Farm fresh local cilantro
Farm fresh local garlic scapes
Wild Leek infused olive oil (recipe link)
Local chipotle hot sauce
Farm fresh local cucumber
Farm fresh local zucchini
Farm fresh local summer squash
Remove avocado pit and skin, slice one half avocado per salad and reserve.
Husk corn, cut one cup corn from stalk and place in a large glass mixing bowl. Zest lime and mince lime zest. Juice lime. Add lime zest and lime juice in the mixing bowl. Remove seeds from hot pepper, mince pepper and add to the mixing bowl. Remove one cup cilantro leaves from stems and add to the mixing bowl. Thinly slice two tablespoons garlic scapes and add to the mixing bowl. Add two tablespoons garlic scape olive oil, one tablespoon verjus, one quarter teaspoon chipotle hot sauce and one quarter teaspoon sea salt to the mixing bowl. Stir corn mixture well and let rest for two minutes.
Slice the top and bottom off of one small cucumber, one small zucchini and one small summer squash. Using a spiral slicer, slice cucumber, zucchini and summer squash into long ribbons. Per salad, plate one half cup cucumber ribbons, one half cup zucchini ribbons and one half cup summer squash ribbons. Add avocado slices and top with two tablespoons of corn mixture, one tablespoon of dressing and a light sprinkle of smoked paprika. Let salad rest for three-five minutes before serving with lime wedges.