Check in here for a weekly update on the great local food we're delivering, and what's happening around the Intervale Food Hub!

Meal Plan for Intervale Food Hub Summer 2017 - Week #9

Meal Plan

What’s on the Menu:

Meal #1: Cheesy Breakfast Potatoes

Meal #2: Tacos Two Ways

Meal #3: Blueberry Salad

Meal #4: Caprese Grilled Cheese-y



Meal #1: Cheesy Breakfast Potatoes

Breakfast potatoes? Yum. Cheesy breakfast potatoes? Double Yum. With a hint of spice and a ton of cheese, these breakfast potatoes put a twist on classic home fries and will rock your world. Made to go perfectly with this week’s breakfast tacos, once you try these uh-mazing potatoes, you’ll never go back to spice-less, cheese-less home fries again.

Featuring yummy local ingredients like Vermont potatoes, and Shelburne Farms cheddar cheese, these updated home fries can be easily adjusted to use whatever spices or herbs are in your pantry. Whether you make them hot and spicy (like we did) with chili powder, or maybe you’ll decide to sub chili powder and cheddar for parmesan and rosemary, this breakfast essential will be one you don’t regret trying. Just remember to sit back, read the simple tips and tricks for cooking potatoes below, and enjoy!

Intervale Food Hub Ingredients:

  • 1 Bag of Red Potatoes
  • ½ c of Cheddar Cheese
  • ¼ a Tomato

Kitchen Staples:

  • 2 Cloves of Garlic
  • Salt/Pepper/Chili Powder to Taste
  • ½ a Large Onion or 1 Small Onion
  • 2 T of Butter
  • 2 T of Olive Oil


  1. Chop your potatoes into small cubes. About ½” dice should be sufficient. *** The smaller the potato cubes are, the more surface area is exposed to the pan, making it so they cook faster!

  2. Mince 2 cloves of garlic, chop ¼ of a tomato, and slice ½ a large onion or one whole small onion into strips.

  3. Over a low heat, melt 2 T of butter in a large skillet and add in your potatoes, onions, garlic, tomatoes, 2 T of olive oil and salt/pepper/chili powder (to taste).

  4. Stir Regularly and lower the flame if needed. Cook slowly for at least 30-45 minutes or until tender.

  5. Shred ½ c of cheddar cheese.

  6. When ready to serve, sprinkle ½ c of shredded cheddar cheese on top of your potatoes.

  7. Eat with breakfast (or any other meal for that matter) and enjoy!


Meal #2: Tacos Two Ways


If you’re looking for an excuse to make some cheesy-spicy breakfast potatoes (as mentioned above), look no further! Using our recipes for local tacos two ways, you’ll have no problem finding the perfect centerpiece to accompany your potato based side dish.

Featuring a not-so-classic breakfast taco and a simple and classic beef taco, these two taco varieties are both quick, fresh, local, and easy! Making them perfect stand alone dishes for literally breakfast, lunch, or dinner! Score! While one taco may contain eggs and the other ground beef, they each use the sample simple garnishes like onions, hot sauce, and cabbage, making them even easy to combine in the same meal!   

Intervale Food Hub Ingredients:

  • 1 Package of Corn Tortillas
  • 4 Eggs
  • 1 Tomato
  • 1 Package of Ground Beef
  • ¼ c of Cabbage

Kitchen Staples:

  • Hot Sauce (to taste)
  • Salt/Pepper/Chili Powder (to taste)
  • 1 Onion
  • 4 Cloves of Garlic
  • 2 T of Butter


  1. Mince 4 cloves of garlic, dice 1 onion, and chop 1 tomato. Split what you’ve chopped in halves. One half will go to the ground beef tacos, and the other to the breakfast tacos.

  2. Season the ground beef using salt, pepper and chili powder (all to taste). Add the onions, garlic and tomatoes in as well.

  3. In a medium sized skillet over a medium heat, melt 1 T of butter and place your seasoned meat, garlic, onions, and tomatoes into the pan. Cook for 20 minutes or until lightly browned (no pink meat left). Transfer to a bowl until you’re ready to plate your tacos.

  4. In the same skillet, add another T of butter and melt over a medium heat. Add in the remainder of the onions, garlic, and tomato. Crack the four eggs into the skillet, season with salt, pepper, and chili powder (to taste), and scramble! When complete, transfer to a bowl until you’re ready to plate your tacos.

  5. Chop ¼ c of tomato and cabbage to garnish.

  6. Liberally fill your soft corn tortillas will eggs and/or ground beef. Top with some diced fresh tomato, shredded cabbage, and hot sauce!

  7. Eat for breakfast, then lunch, then dinner and repeat!

blueberry salad

Meal #3: Blueberry Salad

Fresh, sweet, and crisp Vermont blueberries? Count me in! Now that our summer produce season is finally in full swing, that basically means that blueberries are everywhere and we’ve been putting them in everything. From pies, to tarts, to bread pudding, and now salads, blueberries are taking our kitchen by storm and giving us a great chance to get creative with fresh fruit in the kitchen.

With that being said, while the blueberries are definitely the center of this dish, they’re paired with some other fresh, crisp, and cool ingredients like basil leaves, chopped cabbage, and diced cucumber, making this an easy to prepare salad for when you’re in a crunch or for when you want a crunch!

Intervale Food Hub Ingredients:

  • Blueberries
  • 2 c of Cabbage
  • 3 Basil Leaves
  • 2 Cucumbers

Kitchen Staples:

  • ¼ c of Champagne Vinegar
  • ¼ c of Olive Oil
  • Salt/Pepper (to taste)
  • 2 T of Maple Syrup


  1. Finely chop 2c of cabbage, 3 basil leaves, and cut 2 cucumbers into small cubes.

  2. Combine blueberries, cabbage, basil leaves, and cucumbers into a large bowl.

  3. Whisk together ¼ c of champagne vinegar, ¼ c of olive oil, salt/pepper (to taste), and 2 T of maple syrup.

  4. Pour dressing over salad and serve!

caprese grilled cheese

Meal #4: Caprese Grilled Cheese-y

A classic grilled cheese sandwich featuring a little Vermont twist, this caprese grilled cheese-y sandwich is simple and delicious, making it an essential for your lunch or dinner table this summer. Featuring classic tomato and basil on a hearty bread, this caprese sandwich uses local Shelburne Farms Cheddar Cheese instead of the classic “tomato-basil-mozzarella” combination.

In case you’ve never tried it before, here’s the scoop: adding cheddar cheese to a caprese sandwich makes it about 100x more flavorful. And when you add 100x the flavor to fresh tomato, and sweet aromatic basil you can’t go wrong.

Intervale Food Hub Ingredients:

  • 1 Loaf of Bread
  • ½ a Tomato
  • ½ c of Shredded Cheese
  • 1 Handful of Basil Leaves

Kitchen Staples:

  • 1 T of Olive Oil


  1. Thinly slice ½ of a tomato, 1 loaf of bread, and shred ½ c of cheese.

  2. In a small skillet, heat 1 T of olive oil and layout one slice of bread, a small handful of shredded cheese, a 2 basil leaves, and 1-2 tomato slices.

  3. Once the cheese is melted, place the other half of the bread on top of the sandwich and flip.

  4. Cook until the the other side of the bread is lightly toasted and serve!