BY KRISTIN CELESTE SHROEGER, Local columnist
---- — Today's recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Providence Farms and locally produced products from Food for Thought and Black Star Farms.
Cabbage and Cilantro Salad
Homemade cilantro lime jalapeno infused olive oil
Local cherry habanero hot sauce
Fresh local red cabbage
Fresh local cilantro
Fresh local mint
Fresh local red onion
Fresh local jalapeno pepper
Zest lime, then mince lime zest in a glass mixing bowl. Juice lime and add. Stir in 2 T. cilantro lime jalapeno infused olive oil, 2 T. verjus, ½ t. cherry habanero hot sauce and ¼ t. sea salt.
Chop 3 c. red cabbage and add to bowl. Remove 1 c. cilantro leaves from stem and add. Remove ½ c. mint leaves from stem, chop leaves and add. Slice ½ c. red onion, separate rings and add. Seed 1 jalapeno pepper, then mince jalapeno pepper and add.
Stir cabbage salad well with dressing and let rest for 30 min. before serving, for flavors to blend.
Kristin Celeste Shroeger, of Traverse City, is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com for hundreds of seasonal farm-to-table recipes.