Asian slaw

Chef Jenn Magrey
Leap Frog Farm cabbage and scallions
Newgate Farms radishes and mint

1 head (about 5 cups) Leap Frog Farm Napa cabbage, shredded
3-4 Leap Frog Farm scallions, sliced thinly on bias
3-5 Newgate Farms radishes, julienne sliced
3 tablespoons minced Newgate Farms mint leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds

1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil

Whisk the sauce ingreidents in a large bowl. Add all the vegetable and toss. Let rest for 10 minutes until the cabbage begins to wilt and the flavors combine. Taste for salt and pepper and add to desired taste (wait until this point to add salt since both soy sauce and hoisin have sodium).

Serve as is, with grilled chicken, or in an Asian style or fish taco.

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.

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!  


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.


Makes a great marinade too!