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Redbor Kale & Mizuna Salad

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.

Kirstin explains: “Cooking with what is on hand paired with striving to create new farm-to-table recipes each week leads to creative recipes and good health through nutrition from eating fresh, unprocessed, seasonal and sustainable produce.”

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


9 Bean Rows organic redbor kale

9 Bean Rows organic mizuna

9 Bean Rows organic baby hakurei turnips

9 Bean Rows organic baby scarlet turnips

Farmer’s market organic chives

Leelanau Cheese raclette cheese

Oryana organic blackberries

Oryana bulk raw organic pistachios

Food for Though organic cherry raspberry preserves

Larry’s cherry jalapeno barbecue sauce

Homemade organic basil infused olive oil


Wash kale and mizuna. Remove leaves from stems from two cups mizuna and chiffonade two cups kale. Add kale to glass bowl and add one tablespoon vinegar, one teaspoon oil and sea salt. Toss well and let sit ten minutes. Chop turnips, berries and cheese. Mince chives. Shell pistachios. Mix one tablespoon preserves, one tablespoon barbecue sauce, one tablespoon oil and two tablespoons vinegar and season with salt. Plate mizuna around edges, add kale mixture and top with turnips, cheese, blackberries and pistachios. Drizzle with dressing, chives and sea salt.