Photographer: Kristin Celeste Shroeger
Northern Michigan Recipes: Local foodie Kristin Celeste Shroeger is an aspiring minimalist who creates farm-to-table recipes based on her 9 Bean Rows community supported agriculture (CSA) weekly farm share. Recipes feature seasonal CSA greens, fruits, vegetables, herbs, eggs and artisan breads paired with zero-waste organic pantry staples from Traverse City's Oryana Natural Foods Cooperative and weekly organic farmer’s market finds.
Kristin bases her recipes on infused organic oils, organic vinegars and organic pestos that she makes in her minimalist kitchen from seasonal CSA herbs, vegetables and fruits. Visit Kristin’s food blog, The Intentional Minimalist, at http://
9 Bean Rows organic pea shoots and mizuna
Organic green onion infused olive oil (recipe link)
Organic cherry raspberry pinot noir reduction (recipe link)
Oryana bulk sea salt and pepper
Place baking sheet and skillet in convection oven and preheat to 400. Coat tenderloin with olive oil and season with salt and pepper. Once oven is preheated, remove heated skillet to stove top, add tenderloin to skillet and sear on each side for three minutes. Transfer tenderloin to baking sheets and cook for fifteen minutes. Add one cup reduction to heated skillet and warm on low. When tenderloin is done, insert meat thermometer and check internal temperature of 125-130 degrees for medium. Let tenderloin sit for 10 minutes, plate and serve with warmed reduction and greens.