This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Black Star Farms and Eden Foods.
Eden Foods Quinoa
Fresh local asparagus
Fresh local wild leeks
Fresh local chives
Fresh local basil
Fresh local oregano
Fresh local thyme
Fresh local pea shoots
Fresh local purple basil micro greens
Fresh local radicchio
Black Star Farms white wine
Wild leek infused olive oil
Add one half cup dried quinoa to three-quarter cup water in a medium metal sauce pan. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
Thinly slice two stalks asparagus. Mince two leek whites and stems. Remove quinoa from heat, stir in asparagus, leek whites, leek stems and one tablespoon wild leek infused olive oil. Zest lemon, mince zest and stir into quinoa with two tablespoons white wine. Mince one tablespoon chives, two tablespoons basil, two tablespoons oregano, one tablespoon thyme and leek greens. Stir herbs and leek greens into quinoa with two tablespoons purple basil micro greens and one eighth teaspoon salt.
Plate radicchio. Add four pea shoots into each radicchio and then top with two tablespoons quinoa.
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 the infused olive oil 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.