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!  

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Antioxidant Salad with Sesame Dressing

Chef Jenn Magrey
Two Guys From Woodbridge purslane, Four Root Farm celtuce, Leap Frog Farm carrots

 

3 cups Two Guys From Woodbridge purslane - Roughly Chopped
2 cups Four Root Farm celtuce greens- Roughly Chopped
1 cup trimmed and thinly sliced celtuce stalk
2 Leap Frog Farm carrots thinly sliced into coins

Black or regular Sesame Seeds

Sesame Vinaigrette:

1/3 cup rice wine vinegar
Juice 1 lime
3/4 cup canola oil
2 teaspoons sesame oil
1 teaspoon sriracha
1 clove Garlic minced
2 teaspoon honey

Mix well in a mini food processor, blender or by hand.

Mix the greens and vegetables in a large bowl. Toss with dressing. Top with a sprinkling of sesame seeds.

Enjoy!

Makes a great marinade too!