Traverse City Record-Eagle

Food

February 21, 2013

Sandwich has heavenly sauce

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.

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