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, Murray’s, Spring Hollow Farms and locally produced products from Food for Thought and Deering’s Meat Market.
- Local pork sausage Local cherry salsa atento
- Farm fresh local jalapeno
- Farm fresh local scallion
- Farm fresh local green pepper
- Farm fresh local tomato
- Farm fresh local goat cheese Farm fresh local boston bibb lettuce
In a large covered metal skillet, brown sausage over medium low heat with one cup cherry salsa atento. Remove from heat and allow sausage to sit five minutes.
Mince one jalapeno, thinly slice one long scallion, chop one green pepper, chop one medium tomato and cube one half cup goat cheese. Remove boston bibb lettuce leaves, trim stems and lay flat.
Plate two leaves of boston bibb lettuce one on top of the other, add one tablespoon green pepper, one tablespoon tomato and one-two tablespoons sausage. Top lettuce wrap with one teaspoon jalapeno, one teaspoon scallion and one-two teaspoons goat cheese.