Traverse City Record-Eagle


March 21, 2013

Intentional Minimalist: Simple doesn't mean it isn't delicious

Delicious yet simple pea shoot pesto paired with a creamy steamed egg, seasonal produce and fromage blanc cheese is delicious with a delectable 9 Bean Rows croissant.

This recipe features local produce from 9 Bean Rows Farm and locally produced products from 9 Bean Rows Bakery and Leelanau Cheese.

Steamed Egg Pea Shoot Pesto and Fromage Blanc Croissant


Fresh local eggs

Fresh local croissant

Fresh local red Russian kale

Fresh local radishes

Fresh local red onion

Fresh local pea shoots

Homemade pea shoot pesto (recipe follows)

Local fromage blanc

Place metal steamer basket in a medium metal saucepan with 2 c. water on medium high heat. Bring water to a simmer, add 1 egg per croissant to steamer basket, cover and cook on medium low for 10 minutes.

Flip eggs over, cover and cook for an additional 10 minutes on low heat. Remove steamer basket from saucepan, letting eggs cool. Peel and slice eggs.

Slice croissants. Remove 1/2 c. red Russian kale leaves from stems per croissant. Slice 1/4 c. radishes and 1/8 c. red onions per croissant.

Spread 1 t. pea shoot pesto on bottom of croissant and top with 1/3 c. red Russian kale leaves, sliced egg, a few sprigs of pea shoots, radishes, red onions and 1/4 c. red Russian kale leaves.

Spread 1 t. pea shoot pesto on top of croissant, along with 1/2 T. fromage blanc, and enjoy.

Pea Shoot Pesto

Local walnuts

Farm fresh local garlic

Farm fresh local pea shoots

Broccoli rabe greens

Local olive oil

Local verjus

Sea salt

Add 1/2 c. walnuts to glass base of food processor and puree into a powder. Remove nut powder from base and reserve.

Chop 4 cloves garlic and add garlic to glass base of food processor and pulse. Remove 2 c. pea shoot leaves from stems and 2 c. broccoli rabe greens from stems. Add nut powder to garlic in base of food processor with pea shoots and broccoli rabe greens. Pulse for a few seconds, then slowly add 3 T. olive oil, 1 T. verjus and 1/4 t. sea salt. Pulse until smooth.

Place pesto in a glass jar and seal with a lid. Store pesto in refrigerator and use within three days or freeze.




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