Northern Michigan Recipes: These uber fast and tasty wild leek wraps were whipped up on the fly by our local food blogger Kristin Celeste Shroeger. The Wild Leek, Beet and Fromage Blanc Wraps are delightful to the eye and for those with a discriminating palate. Hooray for wild leek season!

This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.

Wild Leek, Beet and Fromage Blanc Wraps


Farm fresh local wild leeks Farm fresh local chives
Farm fresh local chiogga beet
Farm fresh local pea shoots
Farm fresh local mizuna rabe Local fromage blanc cheese


Wash one handful of wild leeks, dry wild leeks and cut wild leek whites from wild leek greens. Mince one teaspoon wild leek whites and one teaspoon chives. Wash, dry and thinly slice one quarter cup chiogga beet. Remove one quarter cup top section of pea shoots from stems. Remove one quarter cup mizuna rabe blossoms from stems, reserve mizuna leaves.

Spread one teaspoon fromage blanc on top half of wild leek green. Place one sliced chiogga beet on fromage blanc on the top portion of the wild leek green as pictured. Place one pea shoot on top of chiogga beet slice. Fold wild leek green up and tie with chive as pictured. Insert one mizuna rabe blossom into wild leek wrap in the fold as pictured.

Plate mizuna leaves then top with wild leek wraps. Sprinkle each wild leek wrap with a few minced wild leek whites, minced chives and sea salt.

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Photo(s) by Kristin Celeste Shroeger