MHM Recipes

Ingredients List For the Butternut Squash: 1 butternut squash (1 1/2-pound) peeled and 3/4-inch diced 2 tablespoons olive oil 1 tablespoon pure maple syrup 1 teaspoon kosher salt 1/2 teaspoon black pepper For the Maple Dijon Dressing and Serving: 2 tablespoons apple cider vinegar 1 tablespoon maple syrup 1 tablespoon orange juice 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 cup olive oil 1/2 cup dried cranberries 1/2 cup toasted walnut halves, chopped For the Kale and Freekeh: 2 1/2 cups water 1 teaspoon kosher salt divided 1 cup uncooked Marsh Hen Mill Freekeh 1 tablespoon extra virgin olive oil 8 cups chopped kale tough stems removed (about 7 ounces) 2 teaspoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon crushed red pepper flakes (optional if you like heat) Directions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan, then drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender. Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil. Add freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 30-40 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside. In a large sauté pan, heat 1 tablespoon olive oil over medium heat, then add the kale. Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down. Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute. Make the dressing: Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar. Pick this way, its more fun.) Assemble the salad: Stir the freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature. Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

Adapted from Alice Waters, The Art of Simple Food Ingredients List ¼ cup olive oil 1 onion, diced 1 carrot, diced 1 tsp coriander 1 tsp cumin 1 tsp smoked paprika ¼ tsp tumeric ¼ tsp chili flakes Salt and pepper 10 sprigs cilantro, chopped 1 cauliflower chopped 3 cups duck or chicken broth 3 cups water Yogurt, optional 1-2 cups Marsh Hen Mill Farro, cooked Directions Warm olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrot and spices and cook until softened stirring often. Add Cilantro, cauliflower, broth and water. Bring soup to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is tender. Stir in the farro and serve warm. Top with yogurt.

Ingredients List For the Salad: 1 cup uncooked Marsh Hen Mill Farro 2 c. vegetable broth 1/4 teaspoon kosher salt 1 large cucumber seeded and finely diced 3/4 cup jarred roasted red peppers drained and finely diced 1 pint cherry tomatoes halved 1 cup frozen petite peas thawed 1/2 cup finely chopped fresh parsley 1/2 cup crumbled feta cheese For the Italian Vinaigrette Dressing: 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Directions In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains (30-40 minutes). When farro is cooked, transfer to a large bowl to cool. While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat. Add all of the remaining ingredients to the bowl except for the feta: cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature. Store leftovers in the refrigerator for up to 3 days. If you won’t be eating all the salad right away, reserve some of the dressing to moisten and revive the leftovers. If you do use all of it, you can also brighten the leftovers up with a squeeze of fresh lemon juice. You may want to add an ingredient ( such as olives), or leave one out (possibly the peas). Experiment till you find your favorite combination.

Ingredients List For the Salad: 1 cup Marsh Hen Mill Farro 2 cup vegetable broth 1 1/2 teaspoon kosher salt 1 Bay leaf 1 Large shallot, very thinly sliced 1/3 cup extra virgin olive oil 2 cups lightly packed arugula 1 Green apple, chopped 1/2 cup shaved parmesan cheese 1/4 cup freshly chopped basil 1/8 cup freshly chopped parsley 1/4 cup toasted pecans, roughly chopped For the Dressing: Cooled oil from the shallots 3 tablespoon apple cider vinegar 1 tablespoon dijon mustard 2 teaspoon honey Freshly ground black pepper Salt Directions In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains (about 30-40 minutes). When farro is cooked, transfer to a large bowl to cool. While farro is cooking, in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp(15 to 20 minutes). Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool. Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper. Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.

Ingredients List 1/4 tablespoon extra-virgin olive oil 1 tablespoon kosher salt 4 fresh bay leaves 2 cups  Marsh Hen Mill Polenta 1 to 2 cups freshly grated Grana Padano or Parmigiano-Reggiano Up to 1 stick unsalted butter, softened (optional, but nice when you want a richer polenta) Directions In a medium Dutch oven, combine 10 cups cold water, the olive oil, salt, and bay leaves. Put the Polenta in a spouted measuring cup for easy pouring. With the heat still off, whisk the water with one hand and pour in the polenta in a thin stream. Keep whisking until all of the polenta is incorporated and the mixture is smooth. Turn the heat to medium low, and gently bring the polenta to a simmer, whisking frequently, making sure to get the bottom and sides of the pan. Once the polenta is simmering and thickening, switch to stirring with a wooden spoon. When the polenta is boiling and has become very thick, adjust the heat so just a few bubbles perk to the surface, and cover the pot with the lid ajar. Cook, stirring frequently, making sure to get in the corners and bottom so the polenta doesn't burn, until the polenta is glossy and pulls away from the sides of the pan, about 20 to 25 minutes from the time it began to simmer. To finish the polenta, remove the pot from eat and vigorously beat in the grated cheese. Start with 1 cup, and add up to 2, depending on your taste. If using butter, beat it in a few tablespoons at a time incorporating it completely before adding more. Discard bay leaves. Polenta will retain its heat for up to 30 minutes. If you want to chill the polenta to fry or grill it, cover it with plastic wrap to keep a crust from forming. Cold polenta will keep in the refrigerator in plastic wrap for a week and in the freezer for 2 months.

Ingredients: 1 1/2 cups Marsh Hen Mill Farro 4 cups water. Salt and pepper 2 tablespoons butter 2 bay leaves   Directions: Bring a large pot of salted water to boil with the bay leaves. Add the farro to the boiling water and simmer, uncovered and stirring occasionally, until the grains are cooked through but still somewhat chewy, 30 to 40 minutes. Drain well and discard the bay leaves. Transfer to a serving bowl. Season with salt and pepper. Add the olive oil or butter and toss to combine. If you are making the farro ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days. To Serve Hot Sauté cooked farro piccolo in olive oil with red onions and thyme. Add a splash of white wine and finish with cheese. Top with any roasted root vegetables. To Serve Cold Chill the cooked farro piccolo. Combine with chopped spinach or kale, roasted shallots, bell peppers, carrots and broccoli. sprinkle with salt and pepper and toss. Pour a vinaigrette onto salad. Taste for seasoning, adjusting as you like. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.

Ingredients: 1 cup of Marsh Hen Mill Freekeh 3-4 cups of water or broth   Directions: Combine the freekeh and water (or broth) in a large pot. Bring to a boil, and then reduce to a simmer. Cover and cook for 35-40 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain the excess moisture from the pot, and then fluff with a fork. *Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.