Cucumber, Tomato and Onion Salad with Pomegranate MInt Dressing

Chef Jenn Magrey

3 cups peeled and seeded cucumber – bite sized pieces/slices – Newgate Farm and Four Root Farm
3 cups Heirloom Tomatoes – any variety – bite sized pieces/slices- Four-Root Farm and Star Light Gardens
2 cups sliced Sweet Onion– julienne sliced – Four Root Farm

1/4 cup vegetable oil- grapeseed is my favorite
2 tablespoons pomegranate vinegar -apple cider vinegar works well
Zest from one lemon
2 garlic cloves – minced – Four-Root Farm
2 teaspoons dried oregano
2 tsp Dijon mustard
2 tablespoons chopped fresh mint – Newgate Farm
1 Tablespoon honey - more to tastekosher salt and freshly cracked pepper to taste

Place the oil, pomegranate vinegar, lemon zest, garlic, oregano, mustard, honey and mint together in a
large bowl. Add the salt and freshly cracked pepper, to taste. Whisk until well combined. Add the
vegetables and toss to coat. Serve immediately. If made too far in advance, the veggies will become soft.

Can be made up to one hour in advance. However, you can prep the dressing and veggies separately and
toss together before serving.

Sliders with Velvet Pioppini Mushrooms and Onions with Hoisin

Chef Jenn Magrey

1-pound Ground Beef - Four Mile River Farm
Salt and pepper
2 teaspoons olive oil
10 ounces velvet Piopinni Mushrooms – small cut – Chatfield Hollow Farm
½ cup diced sweet onion – Four Root Farm
1 tablespoon hoisin sauce
Black pepper to taste

Mix the ground beef in a bowl with about ½ teaspoonful of kosher salt and pepper. Form mini burgers/sliders (about 12) and set aside.

Heat a skillet over medium heat and add the minced mushrooms and onions. Cook until they are becoming lightly golden and browned. Stirring and sautéing for about 10 minutes. Add the hoisin sauce and stir to combine well. Shut off heat.

Heat a cast iron or any frying pan over medium high heat. Add the sliders, a few at a time and cook until desired doneness.

To serve, place a burger on a slider roll and top with the mushrooms. Serve!

**I served as a small bite appetizer (make even smaller burgers!) using Wave Hill Farm Baguette crostini.

Red Quinoa “Tabbouleh” Salad

Chef Jenn Magrey

3 cups cooked Red Quinoa
1 cup cucumber - seeded and small diced – Newgate Farm
1 cup sweet onion- small diced – Four Root Farm
2 cups heirloom tomatoes –small diced- Four Root Farm and Star Light Gardens
½ cup minced Mint Leaves – Newgate Farm
½ cup minced fresh Parsley
3 garlic cloves- minced – Four Root Farm
1/4 cup vegetable oil- grapeseed is my favorite
1 tablespoon apple cider vinegar
Zest and juice from one lemon
2 teaspoons dried oregano
2 Tablespoons honey
kosher salt and freshly cracked pepper to taste

Mix everything together in a large bowl. Taste for salt and pepper and add as needed.

Sesame Udon Noodle Salad with Kohlrabi and Chinese Broccoli

Chef Jenn Magrey
Four Root Farm veggies
Summer Hill Catering Thai Peanut Sauce

Udon Noodles can be found at most grocery stores or Asian Markets, even Ocean State Job Lot!

8 ounces of Udon Noodles cooked to package directions, drained and cooled with cold water
2 Four Root Farm kohlrabi bulbs peeled and cut into thin julienne pieces
3-4 leaves of Four Root Farm kohlrabi, chopped
2 Four Root Farm garlic cloves minced
1 bunch Four Root Farm Chinese Broccoli (gailon), roughly chopped
1 Four Root Farm carrot, thin julienne
½ cup of Summer Hill Catering Thai Peanut Sauce
1 tablespoon vegetable oil
2 tablespoons sesame oil
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon black sesame seeds
1 tablespoon sesame seeds

Cook the noodles to package instructions and cool. Add to a large bowl and drizzle and toss in 1
tablespoon sesame oil. In a wok or sauté pan, heat the vegetable oil over medium heat. Add the kohlrabi julienne pieces and chopped leaves, Chinese broccoli, carrots and garlic and sauté until they are tender. About 5 minutes. Add the Summer Hill Thai Peanut Sauce, second tablespoon sesame oil, hoisin, soy sauce and mix well into the veggies.

Remove from the heat and let cool to room temp, about 15 minutes. Add the vegetables to the cooled noodles and toss to coat. Top with the sesame seeds. Chill and serve!

You may add other seasonal veggies too! Broccoli, peppers, scallions, etc.

Bacon, Onion, and Gooseberry Jam

Chef Jenn Magrey
Four Mile River Farm bacon
Four Root Farm onions and garlic
Newgate Farms tomatoes and gooseberries

½ pound Four Mile River Farm bacon, cut into small diced
2 large Four Root Farm red onions, small diced
½ pint Newgate Farms gooseberries, roughly chopped
1 ripe Newgate Farms tomato, small diced
2 cloves Four Root Farm garlic, minced
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon apple cider vinegar
Salt and pepper to taste (about 1 teaspoon each)

In a large saucepan, sauté the bacon and onion together until it is lightly golden and browning. Add the tomato and gooseberries. Simmer on low until it all comes together and is beginning to look jam-like. Add the honey and vinegar and stir in the salt and pepper. Taste four salt and pepper add more to taste.

Using a hand immersion blender, pulse a few times to break up some of the chunks, but leaving some texture to the jam. Let cool and serve with crostini, crackers, tortillas, or over cooked meats like grilled chicken, beef and pork. This is great mixed with cream cheese or goat cheese as a spread with crackers My favorite way is as a condiment in a turkey or roast beef sandwich!

Mediterranean Salsa

Chef Jenn Magrey
Newgate Farms and Four Root Farm veggies

2 cups Negate Farms zucchini, small diced
1 cup Negate Farms yellow squash, small diced
1 cup Four Root Farm red onion, small diced
2-3 ripe Negate Farms tomatoes (any variety and colors are great!), small diced
1 cup minced fresh Four Root Farm basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon red wine vinegar
3 tablespoons olive oil
2 tablespoons honey
Salt and pepper to taste

Mix everything together, taste for salt and pepper. Add more as needed. Serve with crostini, crackers, tortillas, or on salads or with wraps.

Gnocchi with Tomato Sauce and Veggies

Chef Jenn Magrey
Newgate Farm zucchini and tomato sauce
Four Root Farm onion
Star Light Gardens cherry tomatoes
Beaver Brook Farm cheese

1 package gnocchi
1 teaspoon olive oil
1 Newgate Farm zucchini quartered and sliced thinly
1 Four Root Farm onion sliced thinly
½ pint Star Light Gardens cherry tomatoes halved
½ jar Newgate Farm Prepared Tomato Sauce
Beaver Brook Farm Pleasant Sun chese

In a large skillet, heat the olive oil over medium heat. Add the zucchini, onions and tomatoes. Sauté for about 5 minutes to soften the veggies until they become lightly golden. Add the Newgate Farm prepared jarred tomato sauce.

Cook the gnocchi according to package instructions, rinse and add to the sauce. Stir to combine until it is heated through. Serve, topped with Beaver Brook Farm Pleasant Sun cheese.

Simple Sesame Stir-Fry

Chef Jenn Magrey
Four Root Farm veggies

1 tablespoon sesame oil
1 small bunch carrots washed and sliced thinly on the bias
1 bunch celtuce peeled and sliced thinly on the bias
1 onion sliced thinly
4 green onions sliced thinly on the bias
1 bunch Bok Choi roughly chopped
2 cloves garlic, minced

** any vegetable can be used in this stir fry.

Stir Fry Sauce
1 tablespoon rice wine vinegar
3 tbsp. soy sauce
1 teaspoon minced ginger
¼ cup chicken or vegetable broth
1 tablespoon honey
Top with 2 tablespoons sesame seeds. (I used black and white sesame seeds)

Heat a wok or large skillet over high medium heat. Add the sesame oil and all the vegetables except the garlic… and mix and stir constantly; it is a stir fry so keep the veggies moving! Cook for about 5 minutes then add the garlic and sauce ingredients. Cook until the veggies are cooked to desired doneness. Top with sesame seeds and serve! Thicken with 1 teaspoon of cornstarch with a tablespoon of water if desired.

Fresh Garden Salad with Classic French Vinaigrette

Chef Jenn Magrey
Two Guys From Woodbridge greens
Four Root Farm cucumber and onion
Starlight Gardens cherry tomatoes
Woodland Farm peaches

1 large package Two Guys From Woodbridge Mesclun Greens
1 Four Root Farm cucumber (I used a white cucumber named Silver Slicer) sliced in quarters and sliced
½ pint mixed Starlight Gardens cherry tomatoes, quartered
2 Woodland Farm peaches sliced thinly
1 medium Four Root Farm onion, slice thinly

Classic French Vinaigrette
1/2 shallot, minced (or 1 clove minced garlic)
1/2 tablespoon Dijon mustard
Generous pinch of kosher salt
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon fresh thyme (or 12 teaspoon dried)
1-2 tablespoons red-wine vinegar
1/2 cup olive oil

Place all vinaigrette ingredients in a bowl except the oil. Whisk together and slowly drizzle the oil in until it is well blended. Taste for more salt and pepper; add more if needed. Keeps in fridge for 1 week.

Place all salad items in a large bowl and toss. Drizzle lightly with some of the dressing and toss. Taste and add salt and pepper if needed. Excellent with grilled meats or shrimp for an entrée salad.

Ginger and Garlic Scape Quickled Beets

Chef Jenn Magrey
Newgate Farms Beets
Four Root Farm Garlic scapes

1 bunch Newgate Farm beets peeled and sliced into thin batons
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
2 teaspoons kosher salt
1/2 cup water
1/2 cup vinegar (distilled or apple cider)
4 Four Root Farm garlic scapes, random small cuts
2 tablespoons sugar
2 tablespoons honey
1 tablespoon grated ginger
Few cracks black pepper

Add everything to a sauce pan and bring to a low simmering boil. Cook until the beets are tender, about 25 minutes. Remove from heat and using a slotted spoon, remove beets and any solids (seeds and scapes) and place into a bowl. Discard pickling liquid. Cover the pickled beets with 2 cups of ice to chill them quickly. Once cooled, serve!

Sweet and Smokey Marinated Hakurei Turnips and French Breakfast Radishes

Chef Jenn Magrey
Four Root Farm Hakurei turnips
Newgate Farms French Breakfast radishes

1 bunch Four Root Farm hakurei turnips
1 bunch Newgate Farms French Breakfast Radishes
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon favorite hot sauce (sriracha)
1 teaspoon kosher salt
1/2 teaspoon black pepper

Slice the turnips and radishes into thin slices. Add them to a medium bowl.
Add the rest of the ingredients and toss to mix. Taste and adjust seasoning is needed. Enjoy!!

Pasta with Seasonal veggies

Chef Jenn Magrey
Chatfield Hollow Farm mushrooms
Four Root Farm onions and squash
Starlight Gardens garlic
Newgate Farms basil

8 oz cooked favorite shaped pasta
5 0z mixed mushrooms, chopped, from Chatfield Hollow Farm
1 large fresh tomato - chopped
1 medium yellow squash or zucchini cut into small bite sized pieces from Four Root Farm
1 small Four Root Farm onion, sliced
2 cloves Starlight Gardens garlic, minced
4-6 large leaves of Newgate Farm Basil, chopped finely
2 tablespoons tomato paste
½ cup water
1 teaspoon habanero sauce from Turkey Wood Farm or any hot sauce
2 tablespoons butter
½ cup of cream
Salt and pepper to taste
Parmesan to top (optional)

Heat a large skillet over medium heat.
Add 1 tablespoon olive oil and cook the mushrooms, veggies, onions and garlic until they are cooked to your liking; about 7-10 minutes
Add the tomato paste, water, hot/habanero sauce and fresh basil and stir to blend into the veggies.
Add the pasta and mix well.
Add the butter and cream. Cook until the cream and butter is incorporated.
Season with more salt and pepper if needed.

**For a meat addition, add Four Mile Road Farm ground chicken sausage


Lamb Kielbasa with Greens 

Chef Jenn Magrey
Beaver Brook Farm lamb Kielbasa
Star Light Gardens onions
Four Root Farm swiss chard and scallions
Newgate Farms lacinato kale

½ pound Beaver Brook Farm Lamb Kielbasa, sliced thin
1/2 cup Star Light Gardens onions, sliced
1 bunch Four Root Farm swiss chard greens, chopped
1 bunch Newgate Farms Lacinato Kale, chopped
4 green onions, sliced on bias 
¼ cup apple cider vinegar 
Pinch brown sugar 
1 teaspoon Dijon mustard 
Salt and pepper to taste. 

Chop all the greens to bite sized pieces. Set aside. 

Heat a large pan to medium heat, add the lamb Kielbasa and onions and sauté until they begin to brown a little. About 3-5 minutes 

Add the greens and the green onions and stir to combine and the greens will start to sweat. Add some salt and pepper to taste. Add the vinegar and the mustard and stir to combine. Cook until the greens are cooked to your liking, about 6 minutes total. 

This is excellent with pasta or over rice. 

Marinated Vegetables with Whole Mustard Vinaigrette 

Chef Jenn Magrey
Star Light Garden celtuce, cucumber, and green onions
Newgate Farms radishes
Four Root Farm swiss chard

1 stalk Star Light Garden celtuce (I used this amazing vegetable from Star Light Gardens and sometimes Four Root Farm…use when available), peeled and sliced into thin slices
4-6 Newgate Farms radishes, thinly sliced
3 Star Light Garden green onions, sliced on the bias
1 bunch of the stems from Swiss Chard, chopped into bite-sized pieces
1 cucumber, diced 

Ginger Mustard Seed Vinaigrette Dressing: 
¼ cup apple cider vinegar
1 tablespoon brown sugar 
1 teaspoon grated ginger 
½ teaspoon celery seed
2 tablespoons whole grain mustard 
1 tablespoon Dijon Mustard 
1/2 teaspoon freshly ground pepper or more
1/2 teaspoon kosher salt ore more 
1/3 cup olive oil

Whisk together the dressing ingredients and taste for more salt and pepper if needed. Chop all the vegetables and place in a large bowl. Add ½ or more of the vinaigrette and toss to combine. Serve with mixed greens. 

Chicken and Greens Stirfry

Chef Jenn Magrey
Summer Hill Catering Thai Peanut Sauce
Four Root Farm bok choi, Chinese broccoli, pease, and garlic scapes
Leap Frog Farm scallions
Beaver Brook Farm chicken breast

1/2-2/3 cup Summer Hill Catering Thai Peanut Sauce
1 Beaver Brook Farm chicken breast, cut into small bite-sized pieces
1/2 bunch Four Root Farm Bok Choy
1 bunch Four Root Farm Chinese Broccoli
1 pint Four Root Farm sugar snap peas with strings removed
2-3 Leap Frog Farm Scallions
2-3 Four Root Farm Garlic Scapes

Slice all the vegetables on the bias and in small bite-sized pieces. Set aside

Heat a wok or large frying pan to medium high heat and add 2 tablespoons neutral oil (Grapeseed, Canola or any vegetable oil). Add the chicken and stir fry and keep moving until the chicken is no longer pink. Add the Thai peanut sauce and continue stir frying. Add the veggies and continue to toss and stir fry until the veggies are cooked to desired doneness, about 5-7 minutes. Taste for sauce and add more if desired.

Fall Fruit Salad

Chef Jenn Magrey
Newgate Farm Tomatoes
Four Root Farm Onions
Woodland Farm Apples and Pears

2 Newgate Farm zebra tomatoes cut into bite sized chunks
2 Newgate Farm Pineapple tomatoes
1 Four Root Farm red onion
1 Woodland Farm tart apple, cut into bite-sized slices
4 Woodland Farm Seckel Pears, cut into slices

1/4 cup fig infused vinegar (or apple cider vinegar)
2 tablespoons honey
1 tablespoon whole grain mustard
1/2 Cup grapeseed oil (or canola)
1/4 cup olive oil
1 teaspoon salt
Few cracks black pepper
Whisk all together, taste, and add more honey, salt and pepper as desired.

Toss the ingredients in a bowl and add 1/4 cup of the mixed vinaigrette. Add more if desired. Serve!

Great over mixed greens with goat cheese, grilled or roasted figs and toasted pepitas or pine nuts.

Chicken Sausage Crostini with Warm Pear, Apple and Onion Compote

Chef Jenn Magrey
Four Mile River Farm Sausage
Four Root Farm Onions
Woodland Farm Apples and Pears

1 pound chicken (or pork) sausage from Four Mile River Farm
1 large onion in small dice from Four Root Farm
2 large Woodland Farm apples, diced small
4 Woodland Farm Seckel pears, diced small
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons bourbon (or use water or balsamic vinegar if desired)

Place a large skillet over medium heat and add the sausage and 1/2 cup of water. Cover the pan and cook for about 15 minutes until the water evaporates. Remove the cover and add the oil to the pan. Brown the sausages on all sides, turning to ensure even browning (for about 15 minutes). Remove sausages from pan and set aside.

To the same pan, add the onions, pears and apples and sauté, stirring frequently, until they are browned and caramelized, about 15-20 minutes. Add the bourbon (or water or balsamic vinegar) and cook for 1 minute more. Add some salt and pepper to taste, about 1/2 teaspoon of each. Mix, taste, and season further if desired. Remove this mixture from heat and place into a bowl.

Slice the sausages into thin pieces on the bias and add back to pan. Add back the onion mixture and heat until warm, about 5 more minutes.

To serve:
Slice Crostini from a loaf of Wave Hill Bakery French Baton and add a slice of sausage to each piece of bread. Top with some of the onion apple and pear mixture and serve.

Top with some Gorgonzola, Micro-greens, or both!
Or, keep the sausage links whole and serve as a whole sandwich topped with the apple/onion compote and a little zesty honey mustard!

Vegetarian Spring Rolls with Peanut Dipping Sauce

Chef Jenn Magrey

Peanut Sauce with Ginger: 
1/3 cup soy sauce
1/2cup creamy peanut butter
Juice from 2 limes
2 tablespoons chili paste (or sriracha)
1-tablespoon fresh grated ginger
1-tablespoons sesame oil
2 tablespoons Rice Wine Vinegar
1 tablespoon sesame seeds if desired. 

Whisk all together and serve with Spring Rolls
**If too thick, add a little warm water to thin to desired consistency
*Can make ahead up to one week and kept in refrigerator

Vegetable Spring Rolls 

Rice Wrappers – about 25 wrappers
3-5 oz. very thin vermicelli bean noodles (rice noodles) – soak in hot water for about 2-4 minutes. See package instructions.  Drain and toss with a little sesame oil - snip with scissors to break up noodles.  
1 cucumber – seeded and cut into thin matchsticks (julienned)
1-2 carrots – cut into thin matchsticks or shredded
1 red bell pepper - cut into thin matchsticks
Scallions- cut into thin matchsticks
Purple Cabbage – Shredded finely
Mint Leaves – Chiffonade
Cilantro – chopped 

Drag the rice paper wrapper through the warm water quickly until just dampened. Place a few sticks of carrot, cucumber, red pepper, scallions and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper. Then add a small amount of noodles, followed by the mint leaves and the cilantro. 

Do not overstuff the rolls.  Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It is as if you are rolling a burrito! Tuck in the sides as you go. Start small then add more, as needed, as you roll each one. It takes practice.  

Serve with Dipping sauce! 

*If you need to make ahead of time, separate the rolls with wax paper as to not stick together.  

Mixed Veggie Omelet/Frittata

Chef Jenn Magrey
Four Mile River Farm eggs

Makes three medium 4-egg omelets by repeating the process three times, or one large omelet with a larger frying pan

1 dozen Four Mile River Farm Fresh Eggs, beaten well with a pinch of salt and pepper
1 small Hidden Brook Gardens zucchini, shredded
1 medium Four Root Farm tomato, diced
1 small Four Root Farm onion, diced
1 clove Four Root Farm garlic, minced
Grated Beaver Brook Farm farmstead cheese

In a medium sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the onions, garlic, shredded zucchini and tomato and sauté for 5 minutes. Remove from pan.

Lower heat to medium and add to the same pan 1 more teaspoon olive oil and 1 teaspoon butter. Add 1/3 of the veggies back into pan and spread them across pan to make an even layer. Pour 1/3 of the beaten eggs over veggies. 

Using a rubber spatula, spread and manipulate the eggs from the outside area of pan and towards the middle of pan, lifting pan off heat and pouring the eggs into empty spots of pan. Add the grated cheese and let cook with a cover for 3-5 more minutes until cheese melts. 
Either place oven safe pan under a broiler in oven or flip entire omelet over in pan allowing the second side to brown and become caramelized with the cheese. 

Remove from pan by inverting onto a plate. Cut into wedges and serve. 

Four Mile River Farm Kielbasa and Greens

Chef Jenn Magrey
Four Mile River Farm kielbasa

1 link of FRESH Raw KIELBASA – Four Mile River Farms – cut into 3 inch pieces
3 bunches any greens – rabe, kale, romaine, spinach, mustard etc – roughly chopped (Find your greens at Four Root Farm, Two Guys From Woodbridge, Leap Frog From, Newgate Farm and a few others right at the Madison Market!)
2 cloves garlic minced
Splash of apple cider vinegar

In a large frying pan over medium heat, cook the raw kielbasa with a little water, covered,  until cooked through, about 15-20 minutes. Remove the pieces from the pan and set them aside to cool slightly. Add the greens in stages to the same pan. No need to wipe clean.

As the greens are wilting, add the minced garlic. Slice the sausage into bite sized pieces and add to the greens. Mix and continue sautéing until the greens are tender. About 8 minutes total. Add a splash of vinegar and a pinch of salt and pepper.

Serve! Is excellent tossed with cooked pasta or spaetzle noodles!