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, Murray's and locally produced products from Food for Thought and Black Star Farms.
Farm fresh local eggs
Local cherry honey mustard
Local wild star thistle honey
Scallion infused olive oil
Farm fresh local mizuna
Farm fresh local lettuce
Farm fresh local cucumber
Farm fresh local radish
Farm fresh local carrots
Farm fresh local cauliflower
Farm fresh local leek
Farm fresh local basil
Steam one-two eggs per salad for ten minutes in a covered medium metal sauce pan fitted with a metal steamer basket. Flip eggs to other side, cover pan and stem for ten more minutes. Cool steamed eggs in ice cold water for five minutes, peel eggs and cut eggs in half.
In a glass jar, mix three tablespoons cherry honey mustard, three tablespoons honey, two tablespoons verjus, one tablespoon scallion infused olive oil and season to taste with salt and pepper.
Using a spiral slicer, slice one cup of cucumber per salad into long ribbons, one half cup of radish per salad and one quarter cup of carrots per salad. Per salad, remove one quarter cup cauliflower florets, slice one tablespoon leek whites and mince one tablespoon basil.
Per salad, plate one cup mizuna, one cup lettuce, cucumber, radish, cauliflower and carrots. Place one-two eggs in salad, sprinkle with leeks and basil. Serve salad drizzled with one tablespoon verjus honey mustard dressing and sea salt.