Big Bowl of Michigan Awesome – Winter Edition

I’ve posted a Summer Edition and an Autumn Edition of this improvisational recipe. There’s still enough to work with for winter – even more if you have some of the earlier season’s produce preserved. For instance, I like to add dried tomatoes to lots of things this time of year. Dried fruits will work well too. And, I recently discovered a resource for organic Michigan sunflower seeds: Hampshire Farms is a vendor at the Royal Oak and Detroit Eastern Markets.

 

First make this simple dressing: one part MI honey, one part fresh squeezed lime juice, and one part mild Dijon mustard (I use Meijer Organics).

 

For the salad base, I shred up root veggies in my food processor. And/OR I massage some fresh kale (knead it with your hands for about two minutes) as the salad base. I prep enough for a couple of lunches to save time. Then, each day I add whatever chopped veggies, fruits, nuts, and seeds I have on hand and top it with the dressing. When you find Michigan hydroponic lettuce, it’s great to toss in too.

Here’s what I ate recently:

winter kale, shredded carrot and turnip, sunflower sprouts and seeds, apples

winter kale, shredded carrot and turnip, sunflower sprouts and seeds, apples

 

winter kale carrot sunfl seed dried tomatoes

winter kale, carrots, sunflower seeds, dried tomatoes

 

Simple. Delicious. Michigan.

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5 Comments

  1. Pingback: Yes! You Can Eat Michigan Produce in Winter | MI Local Foodbeet

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