Northern Michigan Recipes: In her blog, The Intentional Minimalist, Kristin Celeste Shroeger creates recipes based around her Community Supported Agriculture share from 9 Bean Rows Farm & Bakery in Northport. 9 Bean Rows grows fresh organic produce in a hoop house throughout the winter—which means Kristin can make this über healthy Brunch Salad on February mornings before she heads out to play in the snow. Find 9 Bean Rows produce year-round at The Village at Grand Traverse Commons Farmers Market, (winter hours) Saturdays, 10 a.m–2 p.m.
Read Kristin’s blog at theintentionalminimalist.blogspot.com. Find more of Kristin’s recipes at MyNorth.com > Recipes search “The Intention Minimalist.”
1 small red onion
1 medium turnip
1 large baby potato
2 cups kale, torn
sea salt and pepper
½ tablespoon plus 1 teaspoon canola oil
½ Food for Thought wild leek vinegar
4 cups spicy salad greens mix
drizzle of Green Onion Infused olive oil
9 Bean Rows artisan sea salt and
Organic Green Onion–Infused Olive Oil
1 large bunch organic green onions
3 cups organic olive oil
For the Organic Green Onion–Infused Olive Oil
Wash one large bunch of green onions and cut bulbs off. Slice onion greens and add greens into a large glass jar with a few pinches of sea salt; cover greens with three cups of oil. Cover jar with a tight lid and store in a dark cool area for seven days, shaking jar every day. On the seventh day, strain oil into a clean glass jar.
For the Brunch Salad
Slice red onion, chop turnip and potato. Remove kale leaves from stems and tear two cups of kale into pieces. Add one-half tablespoon canola oil to pan with sliced onions; sauté for two minutes with a little sea salt. Add turnip and potato to onions, and cook for an additional two minutes then remove vegetables from pan. Add kale greens to pan with a little water and sea salt; cook for one minute, stir and add a dash of vinegar and cook for another minute, then remove greens from pan. Add one-teaspoon canola oil to the pan and add two eggs; season with salt and pepper. Cover eggs with lid and cook until whites are done but the yolks are a tad runny. Plate two cups of spicy greens per serving and top with kale, vegetables, egg and a drizzle of green onion–infused olive oil on top of egg. Slice sea salt and fennel bread and toast in pan, sprinkling fresh thyme on both sides. Serve the pan-fried bread with the breakfast salad. With first bite, break egg yolk and it will mix with the oil, vinegar and greens for your dressing.