Black-Eyed Peas

Ingredients List 4 tbsp butter 1 clove garlic 1 tsp fresh rosemary, minced 3 tbsp canola oil 1/3 cup Marsh Hen Mill Indigo Popcorn ½ cup freshly grated Parmesan cheese Salt to taste Directions In a small saucepan, melt the butter over medium-low heat. Stir in the garlic and fresh rosemary. Cook for 1-2 minutes, until the garlic is lightly browned. Remove from heat and set aside. Add the oil to a heavy-bottomed pot over medium-high heat. Add a few kernels and when one or more of the kernels pop, add the remaining kernels in an even layer and cover. Gently shake the pot over the heat to prevent the kernels from burning. Shake until most have popped and turn off the heat. Keep the lid slightly ajar so the steam can escape. When the popcorn is done popping, remove the pan and pour the popcorn into a large bowl. Add the garlic and rosemary mixture. Gently toss and sprinkle Parmesan cheese over the mixture.

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.