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, visit Kristin’s blog The Intentional Minimalist.
This recipe features local produce from 9 Bean Rows Farm, Providence Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.
- Farm fresh local red cabbage
- Farm fresh local hakuri turnip
- Farm fresh local red onion
- Local olive oil
- Farm fresh local dried cranberries
- Caraway seeds
- Fennel seeds
- Anise seeds
- Local cherry honey mustard
- Local verjus Farm fresh local pac choi
Slice three cups red cabbage. Slice one cup hakuri turnip into matchsticks. Slice one half cup red onion.
Warm one tablespoon olive oil in a large metal skillet over medium heat with cabbage, turnip, onion in metal skillet with one half cup cranberries, one half teaspoon caraway seeds, one half teaspoon fennel seeds, one half teaspoon anise seeds and one quarter teaspoon sea salt. Stir and cook for five minutes.
In a glass jar, add three teaspoons verjus, two teaspoons olive oil, one teaspoon cherry honey mustard and one quarter teaspoon pepper. Stir dressing into cabbage salad and continue to cook for two minutes.
Remove pac choi leaves from stems. Add two tablespoons warm cabbage salad to pac choi leaves. Wrap and enjoy!