Mustard Maple Chicken
Created by Chris Galbraith and Bryan Ripp, NECI Students

 - 4 chicken breasts
- 1/2 jar of Green Mountain Mustard (available at Eddie’s Energy Bars)
- 2 C of oil
- Comeau Family Sugarhouse pure Vermont Maple Syrup
- Salt and pepper to taste

1. Slice chicken into strips, approx. 6 per breast
2. Mix mustard and oil, combine with chicken and let marinade in refrigerator for at least 1 hour
3. Coat a hot pan with oil, place chicken in pan to create a good sear
4. Once chicken is in the pan, drizzle maple syrup over the chicken and brown both sides.
5. Remove chicken from pan and allow to rest a few minutes. Enjoy!
 

Tri-Potato Hash
Created by Chris Galbraith and Bryan Ripp, NECI Students

- 4.5 C of Scratch ‘n’ Earth Farm small purple, white and red potatoes diced
- 1 C medium chopped green onions from Scratch ‘n’ Earth Farm
- 1/4 C chopped chives from Ledge Stone Farm

- 1.5 C small diced Chorizo (or other sausage product)
- /4 C Estate Seyval Blanc White Wine from Snow Farm Vineyard.
- Salt and pepper
 
1. Coat a large hot non-stick pan with cooking oil
2. Add onion to pan, sauté and make sure not burn
3. When onions almost translucent, add chorizo and potatoes and keep on medium heat covered and stir occasionally, season with salt and pepper
4. When potatoes are almost completely tender, deglaze pan with white wine and uncover, reduce heat and add chives. Yummy!!