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.
This recipe features local produce from 9 Bean Rows, Spring Hollow Farm and locally produced products from Food for Thought and Black Star Farms.
Learn more on cooking and eating locally at Kristin’s blog The Intentional Minimalist.
This recipe is featured in the article Traverse City’s Spicy Asparagus Salad from the Intentional Minimalist.
- Farm fresh local kale rabe Farm fresh local baby salad greens
- Farm fresh local garlic scapes
- Farm fresh locals asparagus
- Farm fresh local broccoli rabe
- Farm fresh local china rose radish micro greens
- Local verjus
- Homemade green onion infused olive oil (recipe link)
Zest one lemon and juice lemon; mince lemon zest and mince two tablespoons garlic scapes. Add lemon juice to jar with two tablespoons oil, one tablespoon verjus, lemon zest, minced garlic scapes and season with sea salt and pepper.
Using a vegetable peeler, shave two cups asparagus spears into ribbons and place in large glass bowl. Remove kale leaves from kale rabe stems, remove two cups of top kale rabe bud portion of stems and add to bowl. Slice two cups broccoli and add to bowl. Stir dressing well and pour over vegetables to marinate for ten minutes.
Plate two cups salad greens per salad, add one cup marinated vegetables and top with one half micro greens. Drizzle salad with one tablespoon dressing.