April 14, 2014

Parsnip and Rutabaga Soup

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.
 

Recipe: Parsnip and Rutabaga Soup


This recipe features local produce from 9 Bean Rows Farm, Providence Farm and locally produced products from Cream Cup Dairy, Shetler Family Farm and Pressmeister Oils. 


Ingredients

Local walnuts
Farm fresh local baby white swiss chard
Farm fresh local leek whites
Celery
Farm fresh local parsnip
Farm fresh local rutabaga
Local butter
Local cream
Local black walnut oil

Directions

In a small metal skillet over low heat, dry toast one quarter cup walnuts for two minutes stirring frequently. Remove walnuts from heat, finely chop when cool and reserve. Remove one half cup leaves from baby white swiss chard stems, chiffonade and reserve.

Trim leek ends, slice two cups leek whites and place in a large glass bowl of water. Swish the leek slices around in the water, let leeks rest in water for two minutes for any dirt to settle to the bottom of the bowl. Carefully remove the leek slices from water and place on a towel to air dry. Trim celery ends and slice two cups celery. Peel parsnip and chop two cups parsnip. Peel rutabaga and chop two cups rutabaga.

Add leek whites and celery to a large metal soup pot with two tablespoons butter. Stir in one quarter teaspoon sea salt, cover and cook over medium high heat for twenty minutes stirring every five minutes. Stir in parsnips, rutabagas, five cups water, one quarter teaspoon sea salt, cover and bring to a boil. Reduce heat to medium low and cook covered for twenty minutes.

Remove soup from heat, strain out two cups of cooked vegetables and reserve. Stir in one half cup cream to soup pot, one quarter teaspoon sea salt, one quarter teaspoon pepper and blend soup directly in the pot with a hand immersion blender. Stir cooked vegetables back in soup, taste soup and adjust seasonings as desired.

Ladle soup to bowls and serve topped with one tablespoon baby white swiss chard, one teaspoon walnuts, a sprinkle of sea salt and a slight drizzle of black walnut oil.

April 13, 2014

Fromage Blanc Scrambled Eggs

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.
 

Recipe: Fromage Blanc Scrambled Eggs


This recipe features local produce from 9 Bean Rows Farm,
Paradise Acres Farm and locally produced products from Cream Cup Dairy, Shetler Family Farm and Leelanau Cheese.


Ingredients 

Farm fresh local parsley
Local butter
Local cream
Farm fresh local eggs
Local fromage blanc



Directions

Remove two tablespoons parsley leaves from stems, mince and reserve. In a glass mixing bowl, whisk four eggs with three tablespoons cream until well blended. Add one tablespoon butter to a medium metal skillet and warm over medium low heat until butter is melted. Gently pour eggs in skillet, continually whisking over medium low heat for three-four minutes until eggs are set. 

Remove skillet from heat and whisk in two tablespoons fromage blanc, one and a half tablespoons minced parsley leaves, a few grinds of sea salt and a few grinds of pepper. Garnish plates with remaining minced parsley.

April 8, 2014

Asparagus, Fromage Blanc and Persillade Omelette

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.
 

Recipe: Asparagus, Fromage Blanc and Persillade Omelette


This recipe features local produce from 9 Bean Rows Farm and locally produced products from Shetler Family Farm and Leelanau Cheese.


Ingredients

Asparagus
Local butter
Farm fresh local eggs
Local fromage blanc
Homemade Verjus Persillade (recipe link)

Directions

Remove woody ends from asparagus and slice one half cup asparagus per omelette. Add one teaspoon butter in a small metal omelette pan and cook asparagus over medium heat for three minutes. Remove asparagus and reserve.

Warm one half teaspoon butter in omelette pan and cook two egg whites until sides have firmed. Flip over omelette, add two tablespoons fromage blanc, one teaspoon Verjus Persillade and one half cup asparagus. Cook omelette for one minute and remove from pan.

Plate omelette by folding over egg whites and top with one-two teaspoons of Verjus Persillade.

April 7, 2014

Verjus Persillade

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.
 

Recipe: Verjus Persillade


This recipe features local produce from Birch Point Farm, Paradise Acres Farm and locally produced products from Food for Thought and Black Star Farms.


Ingredients

Farm fresh local parsley
Farm fresh local garlic
Local olive oil
Local verjus

Directions

Remove two cups parsley leaves from stems and soak in a bowl of ice water for five minutes. Remove parsley leaves from water and dry leaves in a towel. Mince parsley leaves and place in a glass mixing bowl.

Remove skins from six garlic cloves, trim ends off of garlic, finely mince garlic cloves and add to the mixing bowl. Stir in four tablespoons olive oil, two tablespoons verjus and one quarter teaspoon sea salt. Let Verjus Persillade rest for ten minutes before serving.

Place Verjus Persillade in a glass jar and seal with a tight fitting lid.  Store Verjus Persillade in refrigerator and use within three days or freeze.

April 6, 2014

Spaghetti with Spinach Pesto Alfredo

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.
 

Recipe: Spaghetti with Spinach Pesto Alfredo


This recipe features local produce from 9 Bean Rows Farm and locally produced products from Shetler Family Farm.


Ingredients

Spaghetti, gluten-free
Farm fresh local parsley
Farm fresh local spinach
Local butter
Homemade Hazelnut and Spinach Pesto (recipe link)
Local cream


Directions

In a large metal saute pan, bring salted water to boil and cook four cups pasta according to package directions. Drain spaghetti reserving one half cup pasta water.

Remove one heaping tablespoon parsley leaves from stems and mince leaves. Remove stems from one cup packed spinach.

Add one tablespoon butter to the saute pan with two tablespoons
Hazelnut and Spinach Pesto, two tablespoons cream and six tablespoons pasta water. Stir pesto alfredo sauce over medium heat for one-two minutes until pesto alfredo sauce is well blended. Stir spaghetti in pesto alfredo sauce and remove from heat. Stir in one tablespoon minced parsley leaves and spinach leaves.

Plate two cups of spaghetti with spinach pesto alfredo and serve sprinkled with a pinch of minced parsley leaves and a dash of sea salt and pepper.

April 5, 2014

Broccoli, Brussels Sprouts and Leek Soup with Spinach Pesto

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.
 

Recipe: Broccoli, Brussels Sprouts and Leek Soup with Spinach Pesto


This recipe features local produce from 9 Bean Rows Farm, Loma Farm, Paradise Acres Farm and locally produced products from Shetler Family Farm and Leelanau Cheese.

Ingredients

Farm fresh local leeks
Celery
Farm fresh local russet potato
Local butter
Farm fresh local broccoli, frozen
Farm fresh brussels sprouts, frozen
Home canned chicken broth
Local cream
Local fromage blanc
Homemade spinach pesto (recipe link)
Farm fresh local microgreens


Directions

Trim leek ends, slice one cup leek whites and place in a large glass bowl of water. Swish the leek slices around in the water, let leeks rest in water for two minutes for any dirt to settle to the bottom of the bowl. Carefully remove the leek slices from water and place on a towel to air dry. Trim ends, slice two cups celery. Peel potato and chop two cups potato.

Add leek whites to a large metal soup pot with two tablespoons butter. Stir, cover and cook over medium high heat for five minutes. Stir in celery, potato, one quarter teaspoon sea salt, cover and cook on medium for ten minutes.

Chop four cups broccoli. Trim ends off and slice two cups of brussels sprouts in half. Add broccoli, brussels sprouts, two cups chicken broth, two cups water, one quarter teaspoon sea salt, one quarter teaspoon ground pepper and one eighth teaspoon white pepper to the soup pot. Stir soup, cover pot, bring to a boil then reduce heat to medium low and cook for fifteen minutes.

Remove soup pot from heat, stir in one half cup cream and blend directly in soup pot with a hand immersion blender. Taste soup and adjust seasonings as desired.

Ladle soup to bowls and serve with one tablespoon fromage blanc, one tablespoon spinach pesto, a sprinkle of microgreens and a dash of sea salt.

April 2, 2014

Asparagus Ribbons, Pear, Microgreens and Spinach Pesto Hoagie

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.
 

Recipe: Asparagus Ribbons, Pear, Microgreens and Spinach Pesto Hoagie


This recipe features local produce from Paradise Acres Farm and locally produced products from 9 Bean Rows Bakery and Leelanau Cheese.


Ingredients

Asparagus
Pear
Farm fresh local asiago baguette
Homemade Hazelnut and Spinach Pesto (recipe link)
Farm fresh local spicy microgreens
Local fromage blanc

Directions

With a vegetable peeler, shave one quarter cup of asparagus ribbons per hoagie. Thinly slice one half cup pear per hoggie. Per hoagie, slice a six inch long baguette and slice baguette in half. 

Spread two tablespoons hazelnut and spinach pesto on the bottom baguette half. Top with sliced pear, asparagus ribbons and one quarter cup microgreens. Spread two tablespoons fromage blanc on the top half of the baguette, assemble hoagie and enjoy!

April 1, 2014

Hazelnut and Spinach Pesto

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.
 

Recipe: Hazelnut and Spinach Pesto


This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought.


Ingredients

Raw hazelnuts
Farm fresh local parsley
Farm fresh local baby spinach
Farm fresh local garlic
Parmigiano reggiano
Lemon
Local olive oil

Directions

Preheat oven to 325 degrees. Place one half cup hazelnuts on a baking sheet. Toast hazelnuts for ten minutes, turn hazelnuts over on baking sheet, toast hazelnuts for an additional ten minutes, remove hazelnuts from oven and cool. When cool, gently rub hazelnut skins off with kitchen towel, place hazelnuts in the glass base of food processor, process for ten seconds and remove hazelnut meal from food processor.

Remove one cup parsley leaves from stems and soak in a bowl of ice water for five minutes with three cups baby spinach. Remove parsley leaves and baby spinach from water, blot greens with a kitchen towel and reserve.

Remove skins from three garlic cloves, add garlic cloves to the glass base of food processor and process for five seconds. Grate one quarter cup parmigiano reggiano and add to the food processor. Zest one tablespoon lemon zest and add to the food processor. Juice one tablespoon lemon juice and add to the food processor. Add the hazelnut meal to the food processor with one quarter teaspoon sea salt and one eighth teaspoon ground pepper. Pulse food processor for ten seconds,
scrape the sides down of the food processor and pulse for an additional ten seconds.

Add parsley leaves and baby spinach to the food processor with four tablespoons olive oil. Pulse food processor for ten seconds, scrape the sides down of the food processor and pulse for an additional ten seconds until smooth. Taste pesto and adjust seasonings as desired.

Place pesto in a glass jar and seal with a tight fitting lid. Store pesto in refrigerator and use within three days or freeze.

March 31, 2014

Roasted Asparagus, Pepper and Shrimp Spring Rolls with Tahini Dipping 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.
 

Recipe: Roasted Asparagus, Pepper and Shrimp Spring Rolls with Tahini Dipping Sauce


This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Loving Dove Farm and locally produced products from Black Star Farms and Food for Thought.



Ingredients

Sesame seeds
Asparagus
Baby yellow peppers
Shrimp, deveined 

Local olive oil
Local verjus
Farm fresh local radish
Mint

Farm fresh local garlic
Farm fresh local ginger
 

Tahini
Tamari
Sesame oil
Local honey
Rice paper spring rolls


Directions

Preheat oven to 450 degrees.

In a dry metal skillet over medium heat, toast two tablespoons sesame seeds for two-three minutes. Remove skillet from heat and reserve toasted sesame seeds.

Trim ends off six asparagus stalks, cut each stalk in two inch sections, quarter each section in thin strips and place in a large glass mixing bowl. Trim top off of three baby yellow peppers, remove seeds and thinly slice peppers and place in a large glass mixing bowl. Place one half pound of
deveined shrimp in the large glass mixing bowl and drizzle with two tablespoons olive oil, two tablespoons verjus and one quarter teaspoon sea salt and one quarter teaspoon ground pepper. Stir vegetables and shrimp until well coated and let rest for five minutes. Place vegetables and shrimp on a baking sheet and roast for five minutes. Stir vegetables, turn shrimp over, roast for an additional five minutes then remove baking sheet from oven to cool. Trim tails from shrimp, peel shrimp, chop shrimp and sprinkle a pinch of toasted sesame seeds to coat shrimp.

Trim ends off of three large radishes. Using a spiral slicer, slice raw radishes into thin noodles and reserve. Remove one cup mint leaves from stems. Mince one half cup mint leaves and reserve remaining whole mint leaves.

Slice one inch section of ginger, peel ginger, mince ginger and add minced ginger to a medium glass mixing bowl. Peel one garlic clove, mince garlic clove and add minced garlic clove to the glass mixing bowl. Combine three tablespoons tamari, three tablespoons verjus, two tablespoons tahini, two tablespoons sesame oil, two tablespoons of the minced mint leaves, one tablespoon honey in the glass mixing bowl. Continue to stir until the dipping sauce has a creamy texture, adding additional tamari until desired consistency is reached. Sprinkle one teaspoon toasted sesame seeds on top of dipping sauce.

Prepare rice paper spring rolls according to package directions. On one quarter of the warmed rice paper that is closest to your body, layer two tablespoons of radish noodles, two-three large mint leaves, three asparagus strips, three yellow pepper strips and two tablespoons roasted shrimp. Start tightly rolling the rice paper wrapper over the filling away from your body, tucking the sides of the rice paper in before your final roll. When the spring roll is finished, sprinkle the top of the roll with toasted sesame seeds. Slice the spring rolls as desired and serve with the Tahini Dipping Sauce.

March 28, 2014

Fruit Porridge

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.
 

Recipe: Fruit Porridge


This recipe features local produce from 9 Bean Rows Farm, Amon Orchards, Gallagher Farm and locally produced products from Food for Thought.


Ingredients

Local raw sunflower seeds
Banana
Farm fresh local apple
Local cherry raspberry preserves
Farm fresh local strawberries, frozen
Farm fresh local cherries, frozen
Farm fresh local raspberries, frozen
Homemade Twice Baked Granola (recipe link)

Directions

Pulse two tablespoons raw sunflower seeds in a food processor into a chunky powder. Add one half banana, two tablespoons cherry raspberry preserves and one half of a cored and chopped apple to the food processor. Pulse food processor until blended. Add one half cup frozen strawberries, one half cup frozen cherries, one half cup frozen raspberries and one half cup water to the food processor. Pulse food processor until blended, adding additional water until desired consistency is reached.

Serve fruit porridge topped with two tablespoons Twice Baked Granola.

March 26, 2014

Cherry Raspberry Energy Oatmeal

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.
 

Recipe: Cherry Raspberry Energy Oatmeal


This recipe features locally produced products from Food for Thought and Eden Foods.


Ingredients

Rolled oats (gluten-free)
Quinoa flakes
Chia seeds
Sea salt
Pure vanilla extract
Local cherry raspberry preserves
Homemade Twice Baked Granola (recipe link)
Local honey

Directions

In a medium glass bowl, stir together one cup rolled oats, one half cup quinoa flakes, one quarter cup chia seeds, one quarter teaspoon vanilla extract and a pinch of sea salt. Cover bowl and let rest in refrigerator for one hour or overnight.

Add oatmeal to a small metal saute pan with one half cup water and one half cup cherry raspberry preserves. Stir over medium heat for three-four minutes until warm. Plate one cup oatmeal, top with one teaspoon cherry raspberry preserves, two tablespoons Twice Baked Granola and a drizzle of honey (optional).

March 23, 2014

Jelly Jar Yogurt Parfait

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.
 

Recipe: Jelly Jar Yogurt Parfait


This recipe features locally produced products from Food for Thought.


Ingredients

Greek yogurt
Chia seeds
Vanilla extract
Local cherry raspberry preserves
Homemade Twice Baked Granola (recipe link)

Directions
In a glass bowl, blend two cups yogurt with one half cup chia seeds and one teaspoon vanilla extract. Cover and refrigerate for two hours.

Place one half cup of the yogurt mixture in the base of an eight ounce glass jelly jar. Layer on two tablespoons of cherry raspberry preserves. Continue to fill the jelly jars with the yogurt mixture topped off with the preserves. Place lids on the individual yogurt parfaits and keep refrigerated until eaten. Top parfaits with one quarter cup of twice baked granola before serving.

March 22, 2014

Twice Baked Granola

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.
 

Recipe: Twice Baked Granola


This recipe features local produce from the Grand Traverse Commons Farmers Market and locally produced products from Food for Thought.


Ingredients

Farm fresh local walnuts
Farm fresh local sunflower seeds
Farm fresh local pumpkin seeds
Almonds
Local cherry raspberry preserves
Local maple syrup
Local olive oil
Rolled oats, gluten-free
Cinnamon
Sea salt
Local dried apricots
Local dried cherries
Local dried blueberries

Directions

Preheat oven to 325 degrees. Place one half cup walnuts, one half cup sunflower seeds, one half cup pumpkin seeds and one half cup almonds on a baking sheet. Toast nuts for ten minutes and remove nuts from oven.

In a small metal sauce pan, warm one half cup preserves, one quarter cup maple syrup and one tablespoon olive oil over medium heat for three minutes.

In a glass mixing bowl, stir together two cups rolled oats with one teaspoon cinnamon, one half teaspoon sea salt and the toasted nuts. Drizzle in the preserve mixture, gently stir until nuts are coated with the preserves and well mixed with the oats.

Place granola on a baking sheet in a single layer and bake for twenty minutes. Remove granola from oven, stir granola on baking sheet and bake for ten minutes. Remove granola from oven and allow to cool for ten minutes. When granola is cooled, transfer granola to a large glass mixing bowl.

Chop one half cup dried apricots into bite size pieces. Stir the dried apricots, dried cherries, dried blueberries and one half teaspoon sea salt into the granola.

March 21, 2014

Detox Kale Smoothie

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.
 

Recipe: Detox Kale Smoothie


This recipe features local produce from Loving Dove Farm and Maple Ridge Orchards.



Ingredients

Lemon
Farm fresh local ginger
Farm fresh local granny smith apple
Farm fresh local kiwi fruit, frozen

Farm fresh local pear, frozen
Chia seeds
Mint
Farm fresh local green bor kale


Directions

Add one tablespoon chia seeds to one quarter cup water and reserve. Slice one inch of lemon, trim off lemon rind, remove any seeds and place lemon in the glass base of a blender. Peel and chop one tablespoon of ginger and add to the blender. Core, remove seeds, slice one half cup apple and add to the blender. Remove stems from one half cup kiwi fruit and add to the blender. Add one half cup chopped frozen pear to the blender. Add chia seeds with soaking water to the blender. Remove one half cup mint leaves from stems and add to the blender. Remove kale leaves from three stems and add to the blender with one cup water. Blend on low until smooth. Add four ice cubes and blend on low until smooth.

March 16, 2014

Transitioning Your Kitchen to Welcome the Spring and Summer Produce Seasons!

Subtle changes in my minimalist kitchen allow me to handcraft delicious seasonal meals during the spring and summer months.


I have become a kale smoothie addict over the past few weeks as I focus on using up any frozen fruit from last summer in an attempt to make room in the freezer for spring produce that will be put by (seems someone did not freeze or pickle enough asparagus, garlic scapes and wild ramps last spring). As a bonus, dairy free kale smoothies are a powerhouse of protection against the spring flu and allergy season.  


With the bounty of spring and summer seasonal produce, my diet naturally transitions into a mainly vegetarian and raw lifestyle. Glass jars of raw nuts and raw seeds will replace the few dairy items that I used this past fall and winter season (as pictured, I still have local fromage blanc and a local artisan sweet swiss cheese to finish up). Be sure to keep your raw nuts and raw seeds in the freezer or refrigerator to keep them from turning rancid. My fleet of glass storage jars filled with local dried beans and protein packed grains have taken over my pantry. Seasonal infused oils, infused vinegars, infused sea salt, verjus, fresh herbs, teas and citrus will replace dairy based meal preparation. 


Seasonal produce is the shining star of the refrigerator. The contents change on a weekly basis based on what I receive in my Community Supported Agriculture farm share. Currently my refrigerator houses a few different baskets of fruits and citrus, a basket containing avocados and at least a dozen different sixty-four ounce glass jars filled with high protein and high iron vegetables, herbs, salad greens and colorful jars of marinated vegetables. The first vegetable drawer is filled with four bunches of kale that I will use up this week. The second vegetable drawer is filled with the root vegetables and cabbages that were stored in my basement root cellar during the fall and winter months. The basement root cellar now stores my last two butternut squashes that I have to use up before they begin to rot and the large variety of potatoes, yams, sweet potatoes, onions, shallots and garlic that will remain in the cellar for the spring and summer months.


Embrace cooking in harmony with the seasons and become an artisan in your own kitchen!

Please read the article "Seasonal Cooking and Produce Storage Tips" for details on the glass storage jars and lids that I use in my refrigerator.

March 15, 2014

Leek, Potato and Shiitake Mushroom Frittata

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.
 

Recipe: Leek, Potato and Shiitake Mushroom Frittata


This recipe features local produce from 9 Bean Rows Farm, Second Spring Farm and locally produced products from Food for Thought and Leelanau Cheese.



Ingredients

Local olive oil
Farm fresh local fingerling potatoes
Farm fresh local leek whites
Farm fresh local shiitake mushrooms
Farm fresh local flat leaf parsley
Farm fresh local eggs
Local fromage blanc cheese


Directions

Preheat oven to 375 degrees.

Wash, dry and thinly slice one cup potatoes. Wash, dry and thinly slice one cup leek whites, separate rings and chop rings in half. Wash, dry and chop one cup mushrooms. Remove one quarter cup flat leaf parsley from stems. Whisk ten eggs in a glass mixing bowl and reserve.

Warm one tablespoon olive oil in a large metal skillet over medium heat, add potatoes and cook for ten minutes over medium heat. Add sliced leek whites, mushrooms, one half tablespoon olive oil and cook for five minutes. Remove potato mixture from skillet and reserve.

Add one half tablespoon olive oil to the skillet and warm over medium heat. Pour eggs in skillet and cook uncovered for two minutes. Layer on half the potato mixture and half of the parsley leaves. Cook frittata for two more minutes uncovered over medium heat then place the frittata in oven and bake uncovered for five minutes. Remove frittata from oven, layer on the remaining potato mixture, the remaining parsley leaves and one half cup fromage blanc cheese. Place frittata back in oven and bake for an additional five minutes. Remove frittata from oven and let rest for five minutes before serving.

March 12, 2014

Blueberry Brined Pork Chop with Blueberry Balsamic Reduction

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.
 

Recipe: Blueberry Brined Pork Chop with Blueberry Balsamic Reduction


This recipe features local produce from 9 Bean Rows Farm and locally produced products from Black Star Farms and Food for Thought.


Ingredients

Local blueberry Merlot preserves
Local verjus

Local thick cut center pork chops
Balsamic vinegar
Farm fresh local green cabbage
Farm fresh local green bor kale
Farm fresh local green onions
Flat leaf parsley
Local olive oil


Directions

Add four tablespoons sea salt to a large zip lock bag with two cups warm water, one half cup blueberry Merlot preserves and one quarter cup verjus. Mix ingredients until sea salt has dissolved. Add pork chops to the brine mixture, close zip lock bag and place on a platter in the refrigerator for three hours. Flip pork chops over in the brine mixture, close zip lock bag and place back on the platter in the refrigerator for an additional three hours. Remove pork chops from brine mixture, rinse pork chops, season pork chops with sea salt and ground pepper on both sides. 

Preheat grill to medium high heat.

In a small metal pot, bring one half cup blueberry Merlot preserves, one quarter cup balsamic vinegar and one quarter cup verjus to a boil. Reduce heat to low, stir and cook for ten minutes until sauce has reduced in half. Remove blueberry balsamic reduction from heat to cool.

Remove cabbage leaves from head, cut away cabbage spine, thinly slice one cup green cabbage and place in a glass mixing bowl. Remove kale leaves from stems, thinly slice one cup kale and add to mixing bowl. Thinly slice one quarter cup green onion greens and add to mixing bowl. Stir in one tablespoon olive oil, one tablespoon verjus and season to taste with sea salt and ground pepper. Let kale slaw rest for ten minutes. Remove one half cup parsley leaves from stems and reserve parsley leaves. Stir parsley leaves in to kale slaw immediately before serving.

Place pork chops on grill, reduce heat to medium and cook for eight minutes. Flip pork chops over, cook for an additional five minutes and turn off grill. Remove pork chops from grill, confirm internal temperature of pork chop is 150 degrees with a meat thermometer and let pork chops rest for five minutes.

Stir kale slaw and blueberry balsamic reduction. Plate one cup kale slaw, layer on pork chop and top with two tablespoons blueberry balsamic reduction.

March 11, 2014

Lemongrass and Root Vegetable Salad

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.
 

Recipe: Lemongrass and Root Vegetable Salad


This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Food for Thought.



Ingredients

Raw sesame seeds
Farm fresh local turnip
Farm fresh local parsnip
Celery
Nectarine
Lemon
Mint
Chives
Lemongrass
Local wild star thistle honey
Sesame oil
Local wild leek vinegar
Farm fresh local baby salad mix
Farm fresh local arugula
Farm fresh local carrots


Directions

Roast one quarter cup sesame seeds over medium heat and set aside. Wash, trim ends and julienne a half cup each of turnip, parsnip, carrots, celery, nectarine and set aside. Zest lemon and juice lemon. Mince two tablespoons mint, slice one quarter cup chives into two inch sections.

Slice lemongrass into one inch sections and bring to a boil in one quarter cup water, one quarter cup lemon juice and one tablespoon honey. Remove from heat, remove lemongrass sections and stir in two tablespoons sesame oil, one tablespoon vinegar, half of lemon zest, and one tablespoon minced mint. 


Mix turnip, parsnip, carrots, celery, chives and nectarine in a bowl with one tablespoon minced mint, two tablespoons of toasted sesame seeds, half of the dressing and let rest for five minutes.
 

Plate one cup baby salad mix, one cup arugula greens, one cup vegetables and top with one half tablespoon toasted sesame seeds and a drizzle of dressing.

March 10, 2014

Seared Strip Steaks with Blueberry and Wild Leek Reduction

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.
 

Recipe: Seared Strip Steaks with Blueberry and Wild Leek Reduction


This recipe features local produce from 9 Bean Rows Farm and locally produced products from Food for Thought and Black Star Farms.


Ingredients

Local olive oil
Local blueberry Merlot preserves
Local wild leek vinegar
Boneless strip steaks
Homemade wild leek olive oil cubes (recipe link)
Local verjus
Farm fresh local green cabbage
Farm fresh local green bor kale
Farm fresh local flat leaf parsley


Directions

In a glass jar, mix together three tablespoons olive oil, two tablespoons blueberry Merlot preserves, two tablespoons wild leek vinegar, one quarter teaspoon sea salt and one eighth teaspoon ground pepper.

Place steaks in a glass baking dish and season with sea salt and ground pepper on both sides. Pour marinade over steaks and let steaks rest at room temperature for thirty minutes. Flip steaks over in marinade and let rest at room temperature for an additional thirty minutes. 

Heat metal grill pan on medium high heat with two wild leek olive oil cubes. Sear steaks in pan for two minutes on each side. Remove steaks from grill pan, deglaze grill pan with four tablespoons verjus, one half cup
blueberry Merlot preserves and two wild leek olive oil cubes. Stir and reduce sauce over medium heat for five minutes. Add steaks back to pan, coat steaks with reduction and cook for two minutes on each side over medium heat.

Remove steaks from pan. Insert meat thermometer into steak and confirm an internal temperature of 125-130 degrees for medium. Let steaks rest for five minutes before plating with warmed blueberry and wild leek reduction and kale slaw.


Remove cabbage leaves from head, cut away cabbage spine, thinly slice one cup green cabbage and place in a glass mixing bowl. Remove kale leaves from stems, thinly slice one cup kale and add to mixing bowl. Stir in one tablespoon olive oil, one tablespoon verjus and season to taste with sea salt and ground pepper. Let kale slaw rest for ten minutes. Remove one half cup parsley leaves from stems and reserve parsley leaves. Stir parsley leaves in to kale slaw immediately before serving.

March 4, 2014

Pac Choi Noodle Bowl

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.
 

Recipe: Pac Choi Noodle Bowl


This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Loving Dove Farm and locally produced products from Food for Thought.

Ingredients

Lemongrass
Rice noodles 
Raw sesame seeds
Farm fresh local garlic 
Farm fresh local ginger
Farm fresh local parsnip
Farm fresh local green onions
Farm fresh local pac choi
Farm fresh local hakurei turnip greens
Farm fresh local chives
Lime
Seasame oil
Tamari
Local wild star thistle honey 

Directions

Slice one four inch piece of lemongrass into one inch sections. Cook rice noodles according to package directions with lemongrass sections added to the cooking water. Drain noodles, remove lemongrass sections and reserve cooking water. 

Toast one quarter cup sesame seeds over medium heat in a large dry metal skillet; remove seeds from skillet and reserve.

Mince three cloves garlic and one tablespoon ginger. Add garlic and ginger to the metal skillet with one teaspoon sesame oil and cook for a few minutes. 

Julienne one cup parsnip, slice one quarter cup green onion whites. Add parsnips and green onion whites to the skillet with the garlic and ginger. Stir and cook for two minutes with two tablespoons of noodle cooking water. 

Remove two cups pac choi greens and one cup turnip greens from stems. Julienne pac choi stems, turnip green stems and one cup green onion greens. Add pac choi stems, turnip green stems and green onion greens to the skillet with one teaspoon tamari, one teaspoon wild star thistle honey and six tablespoons noodle cooking water. Stir and cook vegetables for a few minutes. 

Zest one lime and cut lime in half. Slice one four inch piece of lemongrass into one inch sections. Snip two tablespoons chives.

Stir vegetables and add lime juice from half the lime, lemongrass sections, lime zest, pac choi greens, turnip greens and cook for a few minutes (vegetables should be cooked al dente; warm and crisp). 

Cut the remaining half lime into wedges. Remove lemongrass from cooked vegetables. Plate rice noodles with vegetables. Drizzle sauce from skillet on top of noodles. Sprinkle noodle bowl with toasted sesame seeds and fresh snipped chives and serve with lime wedges.