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. 

Market Grilled Cheese

Chef Jenn Magrey
Wave Hill bread
Beaver Brook Farm cheese

Wave Hill Bakery 3-Grain Country Sandwich bread
Beaver Brook Farm Nehanic Abbey Cheese and Pleasant Valley Sheeps Milk Cheese
Butter or olive oil

Heat a griddle or cast iron pan on medium high. Add the butter or olive oil until melted or spread onto bread.

Add the bread to pan and sprinkle grated cheeses onto slice of bread. Top with second slice of bread. Heat until crispy and toasted! Serve with Farmers’ Market Tomato Soup.

Variation:
Add thinly sliced tomato and whole basil leaves into the sandwiches with the cheese.
When you remove the toasted sandwich from the pan, rub the rough and crunchy outside of bread with a raw garlic clove. Mmmm good!!

Chatfield Hollow Farm Mushroom Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

1 pound Chatfield Hollow Farm mixed mushrooms, sliced and coarsely chopped
1 bunch Scallions from Four Root Farm, sliced, white and green parts separated
4 tbsp Olive oil or butter
Sea Salt and fresh ground black pepper
1 Wave Hill Bread Baguette, sliced into ¼ inch thick rounds
Olive oil spray

Spray baguette pieces with olive oil and grill both sides in a hot grill pan. In a heavy sauté pan on medium heat cook the white parts of the green onion in the olive oil or butter until they start to brown. Add the mushrooms and stir often to cook, about 5-10 minutes. Season with salt and pepper then serve warm on the toasted baguette. 

Hidden Brook Gardens and Beaver Brook Farm Garlic Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

About 16 pieces

Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 Bunch Hidden Brook Gardens Young Garlic or Scapes cut in 4-6 inch pieces
4 ounces Beaver Brook Farm Ricotta
Sea Salt

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Spray cut garlic stems or scapes with olive oil spray and grill in a hot grill pan. Spread baguette toasts with ricotta. Coarsely chop the grilled garlic and top the ricotta with it and sprinkle with sea salt.

T.A.L.K. Seafood and Wave Hill Bread Scallop Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

Makes about 24 pieces

8 ounces Sea scallops
1/2-ounce olive oil
Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 ounce Two Guys From Woodbridge Cilantro, chopped
2 ounces Micro Scallion Sprouts, chopped
1 ounce Newgate Farm Mint, chopped
1 ounce Lime juice
3 ounces Olive oil
Sea Salt and pepper to taste

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Mix scallops and ½ oz. of olive oil and grill on a very hot grill pan, until just cooked about 3 or 4 minutes. Remove from pan, cool for a few minutes and then coarsely chop. Chop the cilantro, scallion sprouts and mint and mix with the chopped scallops. Add lime and olive oil then season with salt and freshly ground pepper to taste. Top the grilled baguette slices with the scallop mix.