BY KRISTIN CELESTE SHROEGER
---- — This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought.
Asparagus, Cauliflower and Pea Shoot Salad
Fresh local green onions
Fresh local asparagus
Fresh local pea shoots
Fresh local beet micro greens
Fresh local chives
Food for Thought wild star thistle raw honey
Food for Thought organic cherry honey mustard
Food for Thought organic wild leek vinegar
Green onion infused olive oil
In a glass jar mix together one teaspoon honey with 1 t. mustard, 1 T. vinegar, 1 T. oil and sea salt to taste.
Slice 1/2 c. green onion whites, 1 c. cauliflower ribs and 1 c. asparagus into 1-inch pieces, along with 1 c. cauliflower florets.
Place 1 t. olive oil in a medium metal skillet, add cauliflower ribs, cover with lid and cook a few minutes. Add green onion whites, cauliflower florets and asparagus to skillet and season with sea salt. Cover skillet and cook for 2 minutes, covered. Stir vegetables, add 1 t. water and cook another few minutes with lid off.
Remove skillet from heat and stir in a few tablespoons of minced chives. Per salad, plate 1 c. pea shoots, 1 c. micro greens, then layer 1/2 c. vegetables, another 1/2 c. pea shoots and another 1/2 c. micro greens and top with an additional 1/2 c. vegetables. Drizzle salad with 1 T. dressing and serve with a sprinkle of sea salt.
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook, you can make your own. Regular olive oil may substituted for any infused olive oils used in this recipe.
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.