Basket Contents MP3

These recipes used the majority of the basket's contents, as well as some pantry staples. 

Intervale Food Hub Localvore Package:

  • kale, beets, potatoes, carrots, apples
  • pork chops, feta cheese, frozen strawberries
  • seeded baguette
  • 1/2 dozen eggs

Other Ingredients: 

  • garlic, butter, oats, cinnamon, brown sugar, vinegar, olive oil

On the Menu: 

  • Kale, Feta, and Beet salad with Strawberry vinaigrette 
  • Pan Seared Pork Chops with Apples
  • Garlic Mashed Potatoes
  • Apple Crisp 

Don't overlook a year round classic; this menu is as delicious in the Spring as it is in the Fall! We began by assembling a simple salad. First, tear the kale into bite size pieces. I found no need to sauté or massage the greens, they were plenty tender straight out of the bag. I boiled the beets in just enough water to cover them and a splash of vinegar, to keep them from bleeding. Boil until fork tender, approximately forty minutes to an hour, depending on the size, then rinse with cold water. The skins can easily be peeled off. Chop and place onto the kale, alongside crumbled feta.

To top the salad, I made a quick strawberry vinaigrette. Blend together your thawed strawberries, a splash of olive oil, apple cider vinegar, honey, then season with salt and pepper. If the dressing comes out too sweet, add more oil. 

Pork chops with apples is a classic pair - the sweet and savory combination is delicious! Heat a couple tablespoons olive oil in a cast iron skillet or heavy nonstick pan over medium-high heat. When pan is heated, add the pork chops and cook about five to seven minutes each side, or until a golden sear forms. Remove them from the pan, cover with foil to keep warm. Add sliced apples to the pan, and sautéed in the pork's drippings, for about fifteen minutes or until golden brown. Serve the apples with pork, and season with salt and pepper. 

Mashed potatoes are a delicious side dish to the pork chops - or to any protein that you're making at home this week.To begin the garlic mashed potatoes, peel the potatoes, then cut into uniform chunks. Add to a skillet, then cover with water. Peel several garlic cloves (I used five) and add them to the potatoes. Bring to a boil, then reduce heat to medium and cook until fork tender, twenty to thirty minutes depending on the size. Drain, return to pan, add butter and milk, then mash to whatever consistency you desire. 

For an easy dessert, I made apple crisp. This is a great way to utilize off-season apples. (Try serving with ice cream for dessert, and with plain yogurt for breakfast!) Peel and slice five to seven apples, toss with sugar and cinnamon, add mixture to a buttered baking dish. Combine a half-stick melted butter, a cup of oats, and a half cup of brown sugar (or maple syrup as a sugar substitute); sprinkle over the apples and bake at 375° for about forty minutes. 




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Our meal plans use ingredients from our Localvore Package, which includes our Vermont Vegetables, plus local meat, dairy, and specialty ingredients, as well as eggs and bread. We add simple pantry basics, such as beans, pasta, grains, butter, olive oil, salt and pepper, hot sauce, to create our weekly meal plans. We hope our meal plan ideas will make it easy for you to prepare delicious meals at home.


Weekly meal plans are crafted by  Sophie Johnson. Sophie is a Junior at the University of Vermont studying Food Systems. She has been the Intervale Food Hub's Marketing and Outreach intern since September, 2016.