Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes 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.
Learn more about eating and cooking locally on Kristin's blog, The Intentional Minimalist.
See this recipe in our featured web article Northern Michigan Food: 6 Simple Sammies From Intentional Minimalist.
Farm fresh local hakurei turnip
Farm fresh local hakurei turnip greens
Farm fresh local turnip
Farm fresh local red onion
Farm fresh local radish
Farm fresh local daikon radish
Local fromage blanc
Farm fresh local artisan baguette
Homemade green onion infused olive oil (recipe link)
For two hoagies, remove one cup greens from hakurei turnips and wash. Chop one cup turnips and add to warmed metal sauté pan with one teaspoon green onion infused olive oil. Cook turnips a few minutes with sea salt and pepper. Top turnips with greens, stir, cook for one minute and remove from heat.
Per sandwich, slice a six inch long baguette and slice baguette in half. Toast sliced baguettes in the warm metal sauté pan. Slice one quarter cup onion, one half cup radishes and one half cupe daikon radish.
Spread one tablespoon fromage blanc on bottom baguette slice, add half the greens greens, half the onion slices, half the radish slices, half the daikon radish slices and half the cooked turnips greens. Spread one tablespoon fromage blanc on top baguette slice, then assemble hoagie and enjoy!