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 and Eden Foods.
Salsa Chicken Bok Choi Wraps
Fresh local red onion
Green onion infused olive oil (see note)
Fresh local sweet corn
Fresh local asparagus
Eden Foods salad beans, 15 oz. can
Food for Thought salsa virtuosa
Fresh local chicken, roasted
Fresh local baby bok choi
Fresh local chives
Fresh local cilantro
Mince 1/2 cup red onion and add to warm pan with 1 tablespoon oil. Cut 1 cup corn kernels off husks and thinly slice 1 cup asparagus. Drain and rinse 15-ounce can beans. Add corn, asparagus, beans and onion with 1/2 cup salsa in a metal saute pan and cook for 3 minutes.
Remove and mince 2 cups chicken from carcass. Add chicken to saute pan with remaining 1/2 cup salsa. Zest lime and juice lime (reserving 1/4 of whole lime). Add lime juice to saute pan, stir and remove from heat.
Mince 1 tablespoon lime zest and mince 2 cups cilantro. Stir lime zest and cilantro into saute pan and remove saute pan from heat.
Remove stems from bok choi. Add 1 tablespoon chicken mixture to center of bok choi leaf, fold bok choi leaves over and tie closed with chive. Garnish with cilantro and sliced lime wedges.
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.