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.
Look for more of Kristin’s fresh and tasty recipes on her blog The Intentional Minimalist!
This recipe features local produce from 9 Bean Rows, Birch Point Farms and locally produced products from Food for Thought.
- Ginger Farm fresh local wild leeks
- Wild leek infused olive oil (recipe link)
- Local wild leek vinegar
- Local raw wild star thistle honey
- Turkish pul kirmizi biber pepper spice (optional)
- Crushed red pepper
- White pepper
- Sea salt
- Cayenne pepper
- Farm fresh local asparagus
- Farm fresh local collard greens
- Farm fresh local swiss chard
- Farm fresh local French breakfast radishes
- Farm fresh local chives Raw cashews
Peel and mince a one half inch piece of ginger. Mince one large leek white. Zest lime, mince zest and juice half of lime. In a glass jar, mix ginger, minced leek white, lime zest, three tablespoons lime juice, three tablespoons wild leek oil, two tablespoons wild leek vinegar, one teaspoon honey, one quarter teaspoon turkish pepper (optional), one eighth teaspoon crushed red pepper, one eighth teaspoon white pepper, one quarter teaspoon salt and a dash of cayenne pepper.
With a vegetable peeler, peel per salad one cup asparagus into ribbons and one quarter cup wild leek whites into ribbons and place the ribbons in a large glass mixing bowl. Remove stems from one cup collard greens and one cup swiss chard per salad. Chiffonade collard greens, swiss chard and add to glass mixing bowl.
Add marinade to glass mixing bowl, stir vegetables and let rest for ten minutes.
Per salad, remove greens and stems from three radishes and julienne. Mince two tablespoons chives (reserve the chive blossoms). Chop two tablespoons cashews per salad. Slice remaining lime half into wedges.
Plate salad and top with minced chives, cashews and a lime wedge.