March 25, 2012

Asparagus, Cauliflower and Pea Shoot 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: Asparagus, Cauliflower and Pea Shoot Salad

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


Farm fresh local green onions
Farm fresh local asparagus 
Farm fresh local pea shoots
Farm fresh local beet microgreens
Farm fresh local chives
Food for Thought local wild star thistle raw honey 
Food for Thought organic cherry honey mustard 
Food for Thought organic wild leek vinegar 
Green onion infused olive oil (recipe link)


In a glass jar mix together one teaspoon honey with one teaspoon mustard, one tablespoon vinegar, one tablespoon oil and sea salt to taste.  

Slice one half cup green onion whites, one cup cauliflower ribs into one inch pieces, one cup asparagus into one inch pieces and one cup cauliflower florets. 

Add one teaspoon olive oil to a medium metal skillet, add cauliflower ribs, cover with lid and cook a few minutes. Add green onion whites to the skillet, cauliflower florets, asparagus and season with sea salt. Cover skillet and cook for two minutes covered. Stir vegetables, add one teaspoon 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 one cup pea shoots, one cup microgreens, layer one half cup vegetables, another one half cup of pea shoots and another half cup of microgreens and top with an additional one half cup vegetables. Drizzle salad with one tablespoon dressing and serve with a sprinkle of sea salt.