Bacon Wrapped Parsnips

• 4 parsnips, peeled and cut in half
• 4oz bacon
• 3 tbsp tomato ketchup
• 1 tbsp Dijon mustard
• 1 tbsp clear honey
• 1 t olive oil

1. Preheat the oven to 400°F.
2. Bring a pan of lightly salted water to the boil and add the parsnips. Cook for 5 minutes, drain, and allow to cool for 5 minutes or so until cool enough to handle.
3. Take a piece of bacon and stretch it out slightly on a board and wrap around each half of parsnip.
4. Mix together the ketchup, mustard, honey and oil and brush thickly over the bacon wrapped parsnips.
5. Arrange onto a non-stick baking tray and cook for 25-30 minutes, until golden brown and the glaze is sticky. Serve at once.

Roast Chicken with Apples

• 2 apples, cored and quartered
• 6 shallots, peeled
• 1 bunch thyme
• 2 tablespoons olive oil, divided
• 1 3-4 pound chicken, rinsed and patted dry with paper towel
• Kosher salt and cracked black pepper

1. Preheat oven to 400°F. Place apples, 5 shallots and half the thyme in bottom of roasting pan; drizzle with 1 tablespoon olive oil and season with salt and pepper. Push apples and shallots to the edges of roasting pan.
2. Place remaining shallots and thyme in body of chicken and tie the legs together with kitchen twine. Place chicken in center of roasting pan and rub with remaining olive oil, and then season liberally with salt and pepper. Place in the oven and roast until internal temperature reaches 160°F, about 90 minutes.

Mashed Parsnips and Potatoes

• 4 pounds Yukon gold potatoes, peeled and large dice
• 2 pounds parsnips, peeled and large dice
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 stick (1/4 cup) butter
• 2 tablespoons chopped chives

1. Put parsnips and potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
2. Meanwhile, in a small pot gently heat the cream and butter over low heat.
3. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.
4. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl.
5. Add the warm cream a little at a time to the potato and parsnip mash and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Roasted Beet Salad with Pears

• 4 large red beets
• 2 pears
• 3 to 4 tablespoons balsamic vinegar
• Extra-virgin olive oil
• Kosher salt
• 2 cups chopped romain lettuce
• 1/4 cup almonds, coarsely chopped
• 1 bunch chives, finely chopped

1. Preheat the oven to 375 degrees F.
2. Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool.
3. Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt.
4. Divide the greens between 4 salad plates, spoon some of the beet-pear mixture onto the greens and top with the chopped almonds and chives. Serve immediately.

Wild Hive Corn Bread

• 1 1⁄2 cups Wild Hive Extra-fine Cornmeal
• 1 cup Wild Hive AP Flour
• 2 teaspoons baking powder
• 3⁄4 teaspoon baking soda
• 2 ounces butter or oil
• 1 teaspoon salt
• 1 1⁄2 teaspoon sugar
• 2 eggs
• 1 1⁄2 cups buttermilk
• 2 cups corn kernels

1. Preheat oven to 325 degrees.
2. In small bowl, mix dry ingredients together with whisk.
3. In separate bowl, beat eggs and add melted butter, sugar and buttermilk.
4. To egg mixture, blend in corn.
5. Slowly add in remaining dry ingredients.
6. Pour batter into an oiled 8”x10” pan.
7. Bake for 40 min

Carrot Cake with Yogurt Frosting

Cooking spray
2 C all-purpose flour, plus more for pan
2 t baking powder
3/4 t baking soda
1/2 t ground cinnamon
1/2 t salt
1 C sugar
2/3 C plain yogurt, divided
1/4 C vegetable oil
2 Eggs
2 t finely grated fresh ginger
2 medium carrots, coarsely grated
1/4 C confectioner's sugar

1. Preheat oven to 350°.
2. Spray a 9- x 3- x 5-inch loaf pan with cooking spray and dust with flour. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In a separate bowl, whisk together sugar, 1/3 cup yogurt, oil, eggs, and ginger.
5. Stir dry mixture into yogurt mixture, then stir in carrots. Transfer to baking pan.
6. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack to cool 15 minutes in pan; remove from pan to cool completely.
8. Stir together remaining 1/3 cup yogurt and confectioner's sugar.
9. Just before serving, drizzle glaze over cake set on wire rack. Slice into 10 pieces.

Onion Chip or Veggie Dip

• 1 T Extra-virgin olive oil
• 3 Onions, sliced
• 1 t Sugar
• Salt and Pepper to taste
• 1/2 C Plain Yogurt
• 1/8 t Ground nutmeg
• 1/2 t Sherry or red-wine vinegar
• 1/2 t Worcestershire sauce

1. In a large nonstick skillet, heat oil over medium heat. Add onions, sugar, salt, and pepper. Cook, partially covered and stirring occasionally until deep golden and tender (about 25 minutes). Reserve 1 tablespoon onions; set aside. Allow caramelized onions to cool; coarsely chop.
2. In a medium bowl, combine chopped onions with yogurt, nutmeg, vinegar, and Worcestershire. Top with reserved onions and serve with chips or veggies for dipping.

Strawberry Smoothie

• 1 C Plain Yogurt
• 2 T Strawberry Jam
• Milk to preference
• Honey to taste (option)

1. Blend all ingredients thoroughly, adding milk to thin to your liking. Add honey to sweeten if preferred!

Sausage and Apple Bites

• Vegetable cooking spray
• 4 oz white country bread, cut into 1/2-inch cubes (3 cups)
• 1/4 C extra-virgin olive oil
• Salt and pepper to taste
• 2 T Butter
• 2/3 C Onion, finely chopped
• 2/3 C Celery,  finely chopped
• 1/2 lb Sausage, casings removed
• 6 Garlic cloves, finely chopped
• 3/4 t Dried sage
• 1 Apple, peeled and finely chopped
• 4 Eggs, beaten
• 2 T Chicken broth

1. Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
2. On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
3. Meanwhile, in a large skillet, melt the butter in the remaining 2 T of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Mix the sausage, apple, eggs and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.
4. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Sauteed Radishes and Turnips

• 2 T Butter
• 1 Shallot, small dice
• 1 lb Radishes, 1/4 inch dice
• 1 lb Turnips, 1/4 inch dice
• ⅓ Water
• 1 Honey
• salt and pepper to taste

1. In large skillet, melt butter on medium-high.
2. Add shallot and cook 2 minutes or until golden and tender, stirring occasionally.
3. Add radishes and turnips; stir until well coated.
4. Stir in water, honey, a pinch of salt and pepper. Heat to boiling.
5. Reduce heat to medium-low; cover and cook 15 minutes.
6. Uncover and cook 7 to 10 minutes longer or until vegetables are glazed and most of liquid has evaporated, stirring occasionally.
7. Remove from heat and serve.

Spaghetti Bolognese

• 1 lb paste of your choice
• 1 24 oz jar tomato sauce
• 1 lb ground beef
• 2 carrots, peeled and small diced
• 1 onion, peeled and small diced
• Salt and pepper to taste
• Cheese to taste

1. In large pan on medium heat, cook ground beef though, breaking apart as it cooks.
2. With slotted spoon, remove cooked beef to separate bowl for later, leaving fat in the pan.
3. To pan, add diced onions and carrots, cook over medium heat, stirring occasionally, until carrots are tender
4. Add 1/4 cup of tomato sauce and continue to stir occasionally
5. Allow tomato sauce to reduce and caramelize (several minutes), then add another 1/4 cup
6. Repeat step 5 until you have added all of the tomato sauce. It is important to add the sauce in small amounts and to let it cook down and caramelize each time.
7. Turn heat to low, add back beef and stir occasionally.
8. In large quart pan, boil water, and cook pasta al dente.
9. Drain pasta, then stir in tomato/beef sauce.
10. Serve with your choice of goat cheese or grated hard cheese on top

Baked Kohlrabi

• 4 kohlrabi bulbs, peeled
• 1 T olive oil
• 1 clove garlic, minced 
• salt and pepper to taste
• 1/3 cup grated cheese (cheddar, or parmesan, or your choice!)

1. Preheat an oven to 450 degrees F.
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half.
3. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
4. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly.
5. Remove from oven and sprinkle with cheese. Return to the oven to allow the cheese to melt, about 5 minutes. Serve immediately.

Duck Breast Pan Roasted Duck with Black Currant Glaze

• 1/2 C Black Currants
• 1 C Pomegranate Molasses (another one of those “must have” secret ingredients. It can be found in speciality markets or in the kosher section of your local supermarket.)
• Salt and Pepper to taste
• 1 C Wine of your choice

1. Season duck breast liberally with salt and black pepper. Score the duck skin with 2 or 3 slits.
2. Heat an oven proof saute pan with 1T vegetable oil, allow oil to get very hot and add duck breast skin side down to the pan.
3. Sear duck for 3-4 minutes without disturbing the pan. This allows for a nice crisp skin, carefully flip duck. Duck Fat has a very high melting point and the slightest splatter of oil will feel like molten lava.
4. Remove from heat and pour your favorite wine into the pan. It should sizzle and pop a bit. 
5. Add black currants and place pan in oven at 350 for ten minutes.
6. If you have an instant read meat thermometer a nice medium rare will be at 125 degrees. This allows for a bit of carry over cooking. If you do not, a small cut into to the duck to check doneness is fine, I won’t tell anyone.
7. Remove duck from pan and add the pomegranate molasses. Let it cool and whisk until emulsified.

Bacon wrapped Rutabaga with Harissa yogurt dipping sauce by Matt Joyce of PRIME

• Maple Bacon
• Rutabaga (Peeled and diced into 1 1/2 inch dice)

1. Place Rutabaga on a baking sheet and roast for 15 minutes at 350 degrees.
2. While the rutabagas are roasting, slice each piece of bacon in half and lay out on a baking sheet.
3. After the rutabagas have par roasted season the rutabagas with salt and pepper and place each square at the end of each halved slice of bacon.
4. Roll rutabagas up in bacon and place, seam side down on a baking sheet. 
5. Bake at 325 for 10-15 minutes or until bacon has reached a desired doneness

For the Yogurt Dipping sauce:

• 2 C Plain Yogurt
• 1/2 T Harissa (a spicy moroccan pepper paste and can be found in many specialty markets or you can try to make your own. Sriracha is an acceptable substitute.)
• 1 T Lemon Juice

1. Mix Yogurt with Harissa. Season with lemon juice.

Wright’s Apple and Lineage Farm Beet Relish by Matt Joyce of PRIME

• Apples
• Beets
• Sauerkraut
• Sugar 
• Sherry Vinegar

1. Cook beets at 300 degrees for 45-50 minutes, let cool to room temperature. Using paper towels, peel beets. They are easier to peel when they are still a little warm. Just rub the skin off using the paper towel.
2. Cut apple around the core and thinly slice apple and place in a sauce pan with 1c sherry vinegar.
3. Simmer on medium heat and add diced beets(the finer, the better) to the pan. Cook until nearly dry. 
4. Add 1c sugar and stir well, remove from heat. You can place mixture in a food processor or leave it the way it is for a more rustic look. Pulse in processor until it reaches desired texture and finish with Hawthorne Valley Farm Sauerkraut to taste.
5. This can be used as a condiment, spread, or side dish to any savory dishes.

Samascott Sweet Potato “Bolognese” by Matt Joyce of PRIME

• Sweet Potatoes
• Ground Beef
• Vegetable Oil 
• Garlic
• Diced Tomatoes
• Canned Tomato “product”
• Taco spice (store bought)
• Queso Blanco

1. Peel and roast sweet potatoes for 20 minutes at 350 degrees.
2. Let cool and chop sweet potatoes into bite sized pieces and set aside.
3. In a heavy bottomed saucepan heat 2 T of vegetable oil and add Hudson Valley Cattle Company ground beef and ¼ c chopped garlic. Cook ground beef for 8-10 minutes, stirring occasionally.
4. Once the ground beef is about ¾ through the cooking process add sweet potatoes and continue to cook until sweet potatoes are heated through.
5. At this stage you can add your favorite canned tomato sauce, freshly diced tomatoes, your secret taco spice blend or a combination of all three.
6. If you decide to go the taco route you can use the Rexcroft romaine lettuce from the box for lettuce wraps or cups and sprinkle some shredded Chaseholm Farm Creamery Queso Blanco cheese to finish 

Butternut Squash Soup

• 2 T butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 Quart chicken stock
• Salt and pepper to taste

1. Melt butter in a large pot, add onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, or until lightly browned.
2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
3. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Chicken with Bacon

• 3-4 slices bacon, cut into small dice
• ½ cup flour
• salt and pepper to taste
• 2 t herbes de provence
• Whole chicken broken down to breasts, legs and thighs, skin on
• 1-2 T olive oil
• 1 small onion, small diced
• ½ cup dry white wine
• 1 cup chicken stock

1. Preheat the oven to 350 degrees.
2. Over medium-high heat, heat a large ovenproof Dutch oven or cast iron skillet. Add bacon and cook for 5-6 minutes, stirring occasionally. Remove bacon from the pan and set aside on paper towels to drain, leaving the hot bacon grease in the pan (remove pan from heat).
3. In a medium bowl, mix the flour with salt and pepper and the herbs de provence. Dredge each piece of chicken in the flour mixture and transfer to the hot pan. Move pan back to medium heat and pan-fry the chicken for a few minutes on each side, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
4. To the pan add the shallots and olive oil. Turn to low heat and saute until golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.
5. Add the chicken and bacon back to the pan and bake in the oven for 40 minutes, basting the chicken with the pan sauce every 10-15 minutes. Remove from oven when the chicken skin is crispy and the chicken is fully cooked. Skim the oil off the top of the sauce and serve with bread to soak it all up.

Roasted Bora King Radishes

• 1 pound medium radishes, washed, cut length-wise
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons butter
• 1 teaspoon fresh lemon juice

1. Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil.
2. Toss cut radishes in olive oil, coating thoroughly. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt.
3. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
4. In a small skillet, heat butter over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter from burning. Remove skillet from heat and stir in fresh lemon juice.
5. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over.

Polenta with Bacon

• 2 ounces thickly sliced bacon, cut into 1/2-inch pieces
• 4 cups milk
• 3/4 cup plus 2 tablespoons quick-cooking polenta
• 3 tablespoons unsalted butter
• 1/2 teaspoon coarse salt, or more to taste
• 1/4 teaspoon freshly ground pepper, or more to taste

1. Heat medium saucepan over low heat. Add bacon, cook until crisp and golden, about 8 minutes. Remove bacon from saucepan; set aside on paper towel to drain.
2. Add milk to bacon fat in the pan and bring to a boil.
3. Add the polenta in a steady stream, whisking constantly until it is smooth and creamy, about 15 minutes. Whisk in the butter, and season with the salt and pepper. Transfer to a serving bowl, and crumble the reserved bacon on top.