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.

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.

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.

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.

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. 

Lamb Kielbasa with Eggs Crostini

Chef Jenn Magrey 
Beaver Brook Farm lamb kielbasa
Four Mile River Farm eggs
Star Light Gardens onions
Wave Hill Breads baguette
Two Guys From Woodbridge micro greens

½ pound Sankow Beaver Brook Farm Lamb Kielbasa
4 Four Mile River Farm eggs
½ cup chopped Star Light Garden onion
Dash of sriracha 
Salt and pepper to taste 
1 Wave Hill Breads baguette, sliced into thin crostini style slices
Micro Greens from Two Guys From Woodbridge

Slice the kielbasa thinly in half lengthwise, and then again into quarter slices. Heat a large skillet over medium heat. Add the kielbasa and sauté until there the edges are golden brown.  Add the ½ cup chopped onions and sauté for about 2-3 minutes. 

While the meat is browning, beat the eggs in a small bowl and add a couple dashes of sriracha. Add the eggs to the pan with the meat and onions and scramble the eggs until they are cooked. Add salt and pepper to taste. 

Spoon the eggs and kielbasa onto the crostini bread slices and top with micro-greens 

Serve for a breakfast, lunch or on large rolls or bagels for a larger sandwich.