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.

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 List 2 cups Marsh Hen Mill Cornmeal 1 egg 1 cup buttermilk (can sub milk) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup bacon grease (can sub butter) For the Chili: 3-4 cups of your favorite chili 2 cups shredded cheese Preheat the oven to 425 degrees F. Grease a large (10 inch) cast iron pan and get ready for making the ultimate comfort food! Directions STEP 1: Mix ItMix all of the dry ingredients together in one bowl. Whisk all the wet ingredients together in a separate bowl. Pour the wet mixture into the dry mixture and stir it up just until it's all combined; don't over-mix! STEP 2: Build Your chili cornbread beautySpread about half of your cornbread mixture into the bottom of your greased pan. Add all of your leftover chili, then generously sprinkle the shredded cheese over the chili. Top with the remaining cornbread mixture, spreading it almost to the edges of the pan. I like to not cover the top completely so that delicious bits of chili peek out from the edge, hinting at the gloriousness hiding below the surface. STEP 3: Bake It, Plate It, Eat ItStick your glorious pan of comforty goodness in the oven (which you have preheated to 425 F). Bake for 20 minutes, then check to see if the cornbread is done by sticking a toothpick down the center. If it comes out clean, you're ready to eat! If it comes out with cornbread goo, set the timer for another five minutes and check again. Depending on the moisture of your chili, your cooking time will change. If you use a different size cast iron or want to make this in a baking pan you may have to adjust the amount of cornbread and chili To fit the dimensions of your chosen implements.

Ingredients List ¾ cup Sea Island Blue Cornmeal 1 cup boiling water 1 tsp salt 1 tbsp white sugar ½ cup milk 1 beaten egg 2 tbsp of butter ¾ cup unbleached all purpose flour 2 tsp baking powder Directions In a medium bowl mix the Sea Island Blue Cornmeal, salt and sugar. Stir in the boiling water and combine well. Cover and let stand. Combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder. Stir into the mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly, but smoothly. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tbsp of batter for each pancake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. Serve immediately.