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 cooking and eating locally on Kristin’s blog, The Intentional Minimalist.
- Homemade green onion infused olive oil (recipe link)
- Farm fresh local eggs
- Farm fresh local garlic
- Farm fresh local baby white swiss chard
- Farm fresh local baby carrot greens
- Local fromage blanc
Preheat oven to 400 degrees.
Separate twelve egg whites to a large glass mixing bowl. Thinly slice five garlic cloves. Chiffonade one cup baby white swiss chard. Mince two tablespoons baby carrot greens.
Warm two tablespoons green onion infused oil in a large metal skillet over medium heat. Lay the garlic slices on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on medium heat uncovered for five minutes until the eggs begin to set.
Layer on the baby white swiss chard and bake uncovered in the oven for ten minutes.
Remove from oven and add two tablespoons fromage blanc, baby carrot greens and bake for five additional minutes. Remove from oven and let rest for five minutes before serving.