This 100 percent locally sourced roasted chicken baguette sandwich is paired with winter greens and a heavenly Berry Mustard Horseradish Sauce.
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 Farm and locally produced products from 9 Bean Rows Bakery, Leelanau Cheese and Food for Thought.
Roasted Chicken Sandwich and Berry Mustard Horseradish Sauce
Farm fresh local chicken, roasted
Farm fresh local baby greens
Farm fresh local pea shoots
Farm fresh local red onion
Local fromage blanc
Local cherry raspberry preserves
Local cherry honey mustard
Local prepared horseradish
Farm fresh local rosemary
Farm fresh local artisan baguette
For two sandwiches, slice one quarter cup red onion, mince one sprig rosemary and shred one cup roasted chicken.
In a glass jar, whisk two tablespoons preserves with one teaspoon horseradish, two teaspoons mustard and rosemary.
Per sandwich, slice a six-inch-long baguette and slice baguette in half. Spread one tablespoon Berry Mustard Horseradish Sauce on bottom baguette slice, and top with one half cup baby greens, half the red onions, half the chicken and one half cup pea shoots. Spread one tablespoon fromage blanc on the top baguette slice, assemble sandwich and enjoy!
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.