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.
For more on cooking and eating locally, vist Kristin’s blog The Intentional Minimalist.
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought.
- Farm fresh local bok choy Farm fresh local cabbage
- Farm fresh local radicchio
- Farm fresh local apple
- Local strawberry basil preserves
- Homemade basil infused olive oil
- Homemade tart cherries and rosemary vinegar
- Local cherry habanero hot sauce
- Raw walnuts
- Local dried cherries
- Sea salt Pepper
Wash and julienne one cup bok choy, one cup cabbage, one cup radicchio and one apple. Add bok choy, cabbage, radicchio and apple into a large glass bowl and stir well to blend.
Whisk together one tablespoon preserves, two tablespoons oil, two tablespoons vinegar and one half teaspoon hot sauce. Stir dressing into salad with one quarter cup chopped walnuts and one-quarter cup dried cherries.
Lay one bok choy leaf inside of one radicchio leaf and fill wraps with salad.