Traverse City Record-Eagle

Archive: Thursday

August 15, 2013

Intentional Minimalist: Corn, cucumber, squash salad

This is a fast and festive, farm-to-table healthy summer salad. This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Spring Hollow Farm, Miller’s Produce and locally produced products from Food for Thought and Black Star Farms.

Chipotle Corn, Cucumber and Squash Ribbon Salad

Avocado

Farm fresh local corn

Lime

Farm fresh local jalapeno pepper

Farm fresh local cilantro

Farm fresh local garlic scapes

Homemade garlic scape infused olive oil

Local verjus

Local chipotle hot sauce

Farm fresh local cucumber

Farm fresh local zucchini

Farm fresh local summer squash

Smoked paprika

Ingredient note: A wide variety of infused olive oils can be purchased at grocery stores or 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.

Remove the avocado pit and skin, slice one half avocado per salad and reserve.

Husk corn and cut one cup from the stalk to place in a large glass mixing bowl. Zest lime, mince lime zest and juice lime. Add lime zest and lime juice in the mixing bowl. Remove seeds from jalapeno pepper, mince the pepper and add it to the mixing bowl. Remove one cup cilantro leaves from stems and add cilantro leaves to the mixing bowl. Thinly slice two tablespoons garlic scapes and add garlic scapes to the mixing bowl. Add two tablespoons garlic scape-infused olive oil, one tablespoon verjus, 1/4 teaspoon chipotle hot sauce and 1/4 teaspoon sea salt to the mixing bowl. Stir corn mixture well and let rest for three minutes.

Slice the top and bottom off of one small cucumber, one small zucchini and one small summer squash. Using a spiral slicer, slice the cucumber, zucchini and summer squash into long ribbons. For each salad, plate 1/2 cup cucumber ribbons, 1/2 cup zucchini ribbons and 1/2 cup summer squash ribbons. Add avocado slices and top with two tablespoons of corn mixture, one tablespoon of dressing from the bottom of the mixing bowl and a light sprinkle of smoked paprika. Let the salad rest for three to five minutes before serving.

Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer and dishwasher 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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