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, Spring Hollow Farms and locally produced products from Black Star Farms.
Farm fresh local green tomato
Garlic scape infused olive oil
Farm fresh local hakurei turnip
Farm fresh local salad mix
Farm fresh local radish pod
Farm fresh local basil
Farm fresh local leek
Per salad, slice one half cup green tomato. In a small skillet on warm heat, add one tablespoon garlic scape infused olive oil. When skillet is heated, add green tomatoes, cover and cook for one minute per side. Flip the tomatoes over and cook for one minute on the other side. Remove tomatoes from skillet, remove skillet from heat. Add one tablespoon garlic scape infused olive oil with two tablespoons verjus to deglaze the warm skillet, stir well, season with sea salt and reserve for dressing.
Slice the top and bottom off of one large hakurei turnip. Using a spiral slicer, slice one half cup of hakurei turnip per salad into long ribbons. Per salad, remove one quarter cup radish pods from stems. Per salad, thinly slice one teaspoon leek whites and separate into rings. Per salad, chiffonade one tablespoon basil.
Per salad, plate two cups salad greens, top with fried tomatoes, hakurei turnip ribbons, radish pods, leek rings and basil. Drizzle one-two teaspoons dressing and season with salt and pepper.