Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Cheddar Corn Biscuits

This recipe is by MyRecipes


  • 2 cups self-rising flour
  • 5 tablespoons cold unsalted butter, cut into chunks
  • 1 cup fresh corn (from about 2 large ears), or frozen and thawed
  • 1 1/4 cups shredded sharp Cheddar
  • 1 cup heavy cream

How to Make It

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment.

Step 2

Pulse flour and butter in a food processor until butter is pea-sized. Transfer to a large bowl; stir in corn and 1 cup Cheddar. Add cream; stir until just combined. Dust hands with flour and knead dough five or six times in the bowl.

Step 3

Transfer dough to a lightly floured work surface and pat with floured hands into an 8-inch square. Cut into 16 squares. Place on lined sheet; sprinkle with remaining 1/4 cup Cheddar. Bake until golden brown on top, 18 to 20 minutes. Serve hot or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days.


Perfect Grilled Corn Salsa


From Dana at Minimalist Baker


  • 2 large ears corn
  • 1/4 red onion, diced
  • 2 ripe tomatoes, seeds slightly removed and diced
  • 1 serrano or jalapeño pepper, seeded and minced
  • sea salt and ground black pepper to taste
  • juice of one lime
  • 1/3 cup fresh cilantro, chopped


  1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
  2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
  3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.



Honey-Glazed Grilled Plums


From Alison Miksch at Country Living


  • 4 plums
  • 6 tbsp. Honey
  • 3 c. vanilla frozen yogurt


  1. Grill the plums:
    Heat a grill to medium. Toss plums and 2 tablespoons honey in a large bowl. Liberally brush a grill rack with oil. Grill the plums, flesh side down, on the rack until lightly browned -- about 3 minutes. Turn and grill on skin side until plums soften and are warmed through -- 2 to 3 more minutes. Serve 2 plum halves with 3/4 cup yogurt immediately.

Hot Pepper Relish


From Joshua Bousel for Serious Eats; adjustments made for Intervale Food Hub members


  • 1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
  • 1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
  • 1/2 pound yellow onions, roughly chopped
  • 1 tablespoon kosher salt
  • 1/2 cup cider vinegar
  • 1/4 cup white sugar


  1. Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.

  2. Transfer pepper mixture to a fine mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.

  3. In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add in pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.

Tomato & Cilantro Salad/Salsa




  • 4 large tomatoes
  • 1/2 red onion
  • 1 bunch fresh cilantro
  • 2 tbsp olive oil
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper

1. Cut the tomatoes into small cubes, roughly slice the red onions. Wash fresh cilantro and chop with a knife.
2. In a bowl, prepare the dressing by first dissolving salt into lemon juice. mix with olive oil, add salt and ground pepper.
3. Place in the refrigerator for at least 30 minutes, time to allow the flavors to blend and tomatoes make some juice (which shouldn’t drown the salad if they are from good quality).

Caramelized Corn with Shallots


From Martha Stewart; adjustments made for Intervale Food Hub members


  • 1 tablespoon unsalted butter
  • 4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
  • 4 large shallots, cut into 1/4-inch slices
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh thyme, leaves


  1. In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.

  2. Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

Roasted Garlic


Recipe and photos from Elise Bauer for Simply Recipes; adjustments made for Intervale Food Hub members


  • One or more whole heads of garlic
  • Olive oil


1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.)

2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.) Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover the bulb with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Read more:

Sweet and Savory Grilled Cheese with Chevre


From Dana Kimmelman at The Daily Meal; adjustments made for Intervale Food Hub members


  • 8 pieces Sourdough bread, generously sliced
  • Fresh chèvre
  • Fig preserves or your favorite fruit preserves/jam
  • Honey
  • Aged Cheddar
  • Butter, for cooking


Spread all of the slices of bread with a thin layer of chèvre. Arrange slices of aged Cheddar on top of the bread. On half of the slices, add a generous layer of fig preserves; on the other half, drizzle honey. Close the sandwich and butter the bread on the top and bottom. Melt a tiny bit of butter in a pan big enough to hold the entire sandwich, over medium-high heat; when it starts sizzling, let the sandwich fry for a few minutes without flipping, carefully lifting the corner every 1 to 2 minutes to check the underside. Once it is a golden-brown color and feels like it’s forming a crispy crust, flip the sandwich over and repeat. Serve hot.

Green Salad with Apples, Cranberries, and Pepitas


From Kate at Cookie and Kate; adjustments made for Intervale Food Hub members


Green salad

  • 5 ounces (about 5 cups) chopped lettuce or spring greens salad blend
  • 1 large Paula Red or Granny Smith apple
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (green pumpkin seeds)
  • 2 ounces chilled goat cheese, crumbled (or about ⅓ cup crumbled goat cheese)

Apple cider vinaigrette

  • ¼ cup olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste


  1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises. Transfer the pepitas to a small bowl to cool.
  2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey and mustard until emulsified. Season to taste with salt and black pepper.
  3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

Pasta with 15-minute Burst Cherry Tomato Sauce


From Anna Stockwell for Epicurious; adjustments made for Intervale Food Hub members


    • 1 pound pasta
    • Kosher salt
    • 1/2 cup olive oil
    • 2 large garlic cloves, finely chopped
    • 3 pints cherry tomatoes
    • 1/2 teaspoon freshly ground black pepper
    • Pinch of sugar
    • 1 cup coarsely chopped fresh basil
    • Freshly grated Parmesan (for serving)


    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
    2. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
    3. Toss pasta with tomato sauce and basil. Top with Parmesan.

Marinated London Broil


From Blair at The Seasoned Mom; adjustments made for Intervale Food Hub members

  • For the Marinade:
  • ¾ cup soy sauce

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons minced garlic

  • 1 teaspoon minced fresh ginger

  • 2 teaspoons brown sugar

  • 1 (2 to 2 ½ lb.) London Broil


  1. In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
  2. Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
  3. Remove meat from the marinade, discard the marinade, and pat the meat dry.
  4. To Grill: Allow the meat to sit on the counter for about 15-20 minutes to come to room temperature. Remove meat from marinade and grill the meat for 9 to 10 minutes per side, or until it registers 125 to 130 degrees for medium-rare meat.
  5. To Broil: Allow the meat and marinade to sit on the counter for a few minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes. Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag. Broil the steak for 8 to 12 minutes, turning once about halfway through. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Summer Salad with Tomato, Corn, Cucumber, and Herbs


From Cristina Sciarra for Food52; adjustments made for Intervale Food Hub members

  • 1 to 2 garlic cloves
  • 1 very small red onion (or shallot)
  • Juice and zest of 1 small lemon
  • 2 tablespoons Champagne (or white wine) vinegar
  • 2 tablespoons sherry (or red wine) vinegar
  • 1 ear corn
  • 1 large tomato (or a pint of cherry tomatoes)
  • 1 cucumber
  • 1/4 cup olive oil
  • 1/2 cup chives
  • 1 cup basil
  • 1/2 teaspoon flaky salt
  • Freshly ground black pepper
  1. Set out a large mixing bowl. Mince the garlic and thinly slice the red onion; move them to the bowl. Add the lemon juice and zest and both vinegars. Spoon the liquid over the onion and garlic to coat so that their harshness starts to mellow.
  2. Meanwhile, bring a pot of water to a vigorous simmer. Remove the husk from the corn. Boil the corn for 1 to 3 minutes, depending on how deep you are into corn season. (Very fresh corn barely needs to be cooked at all.) Remove the corn from the water, and run it briefly under the tap, until it is cool enough to handle. Cut the kernels from the cob, and scoop them into the mixing bowl.
  3. Dice the tomato or cut the cherry tomatoes into halves. Cut the cucumber into thin half moons. Add both to the bowl. Pour in the olive oil. Mince the chives and chiffonade the basil and then add those, too. Finish by adding the salt and black pepper. Give everything a generous stir, and then allow the salad to sit for 5 minutes; taste it, and add more olive oil, salt, and pepper if needed. If you have time, allow the salad to sit for another 20 to 30 minutes. Serve with plenty of good bread, to mop up all the juices.

Green Gazpacho with Cucumber and Arugula


From Amiel Sanek for Bon Appetit; adjustments made for Intervale Food Hub members


Makes about 6 cups

  • 2 pounds cucumbers (about 2 large), chopped

  • 2 garlic cloves, smashed

  • 2 cups coarsely chopped arugula

  • 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)

  • 3 tablespoons (or more) sherry vinegar or red wine vinegar

  • Kosher salt

  • ¾ cup (or more) olive oil


Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.

Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

Salmon with Roasted Tomatoes and Corn

salmon with tomatoes and corn

From Oriana at Mommy's Home Cooking; adjustments made for Intervale Food Hub members


  • 4 salmon fillets
  • 1 1/2 cups fresh corn kernels or frozen corn, thawed
  • 1 1/2 cups cherry tomatoes or chopped slicing tomatoes
  • Salt and ground black pepper to taste
  • 1 teaspoon Italian herbs
  • 2 tablespoons olive oil
  • Parsley for garnish optional


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.

  2. Place salmon, corn and tomatoes in the baking sheet. Season with salt and pepper, to taste. Add Italian herbs. Drizzle with olive oil.

  3. Bake for 10 – 15 minutes *, or until salmon is cooked through.

  4. Garnish with parsley, if desired, and serve immediately.

Creamy Corn Pasta with Basil


From Melissa Clark for NYT Cooking; adjustments made for Interval Food Hub members

  • Fine sea salt
  • 12 ounces dry orecchiette or farfalle
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears corn, shucked and kernels removed (2 cups kernels)
  • ½ teaspoon ground black pepper, more for serving
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese, more to taste
  • ⅓ cup torn basil or mint, more for garnish
  • ¼ teaspoon red pepper flakes, or to taste
  • Fresh lemon juice, as needed


    1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
    2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
    3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
    4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

    Mexican Street Corn Salad

    mexican street corn salad

    From J. Kenji Lopez-Alt for Serious Eats; adjustments made for Intervale Food Hub members


    • 2 tablespoons vegetable oil
    • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
    • Kosher salt
    • 2 tablespoons mayonnaise
    • 2 ounces feta or cotija cheese, finely crumbled
    • 1/2 cup finely sliced scallion greens
    • 1/2 cup fresh cilantro leaves, finely chopped
    • 1 jalapeño pepper, seeded and stemmed, finely chopped, or to taste
    • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
    • 1 tablespoon fresh juice (from 1 lime)
    • Chili powder or hot chili flakes, to taste


    1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

    2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

    Herbed Potato Salad with Green Beans and Cherry Tomatoes

    Recipe by Jean Kressy, COOKING LIGHT June 1998. Published online at


    • 2 1/2 pounds small red potatoes, quartered
    • 2 cups (2-inch) cut green beans (about 1/2 pound)
    • 1 cup chopped fresh basil
    • 1/2 cup thinly sliced green onions
    • 1/4 cup white wine vinegar
    • 1 tablespoon olive oil
    • 2 teaspoons Dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 6 garlic cloves, crushed
    • 2 cups diced seeded tomato


    1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
    2. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

    Asian Plum Sauce (small batch recipe)

    plum sauce

    From Karen at My Pantry Shelf; adjustments made for Intervale Food Hub members

    1 pound plums, washed, pitted and diced

    1/4 cup apple cider vinegar

    1/4 cup brown sugar, lightly packed

    2 tablespoons soy sauce

    1 1/2 tablespoons freshly grated ginger

    1 garlic cloves

    1/2 of a star anise, or one on the small side

    Sterilize half pint or 4 ounce jars.

    Toss all ingredients in a medium sized pot.  Bring to a boil, then reduce heat to a simmer.  Stir the mixture every minute or so using the back of the spoon to gently break down the plum.  Cook until the mixture begins to thicken.  This will take between 15 and 25minutes depending on whether you are making a half or whole recipe.  Remove and discard the star anise and puree the mixture until smooth.  An immersion blender works great.  If you do not have one, transfer the mixture to your blender or food processor, puree, and then return the mixture to the pot and bring to a simmer once more.

    If you plan to use the sauce within a week or two, pour into sterile jars, cover, and refrigerate once cool.

    If you want to preserve the sauce for later use, ladle jam into hot sterile jars.  Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and smaller.  See Home Canning Basics for more information about the canning process.

    Easy Ratatouille

    easy ratatouille

    From Ali at Gimme Some Oven; adjustments made for Intervale Food Hub members


    • 1 medium eggplant, cut into bite-sized pieces
    • Kosher salt and freshly-ground black pepper
    • 3 tablespoons olive oil, divided
    • 1 medium white, red, or yellow onion, peeled and cut into bite-sized pieces
    • 6 cloves garlic, peeled and roughly chopped
    • 2 bell peppers, cored and cut into bite-sized pieces
    • 2 large zucchini, cut into bite-sized pieces
    • 2 pints fresh cherry or grape tomatoes
    • 2 tablespoons finely-chopped fresh basil leaves
    • 1/4 teaspoon crushed red pepper flakes
    • 1 bay leaf
    • 1 large sprig fresh rosemary (or 2 sprigs fresh thyme or oregano)
    • 1/2 cup dry white wine* (or dry red wine)


    1. Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
    2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally.  Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
    3. Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally.  Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed.  Cook for 5 more minutes, stirring occasionally.  Season with salt and black pepper, and remove the bay leaf and rosemary.
    4. Serve warm, with a side of crusty bread, quinoa, rice or pasta.  (I also recommend sprinkling on some Parmesan cheese, if you’d like.)

    *If you do not cook with wine, feel free to substitute in 1/4 cup chicken or vegetable stock + 1/4 cup red wine vinegar instead of the wine.

    **If you would like more of a stew consistency, feel free to reduce the heat to medium-low after 10 minutes, cover, and simmer for an additional 10-15 minutes.

    Pork Kabobs with Soy Ginger Marinade

    pork kabobs

    From Kelly at No Thanks to Cake; adjustments made for Intervale Food Hub members

    • 2 Tbsp. soy sauce
    • 1 Tbsp. olive oil
    • 1 Tbsp. water
    • 1 Tbsp. honey
    • grated zest and juice of 1 lime
    • 1 Tbsp. grated ginger
    • 1 garlic clove, minced
    • 1/2 lb. pork kabob meat
    • 1 red pepper, cut into cubes
    • 1 1/2 cups grape tomatoes
    • 1/2 red onion, cut into thick slices


     1.  In a medium bowl, whisk together the soy sauce, olive oil, water, honey, ginger, lime, and garlic.

    2.  Cut your tenderloin into 1-inch cubes, and add to a ziplock bag.  Coat with 1/2 of the marinade.

    3.  Place plastic bag in a small bowl in the refrigerator to marinate overnight.  Reserve remaining marinade in the refrigerator.

    4.  About 3 hours before you’re ready to grill, combine your cut veggies and the reserved marinade in a separate bag.  Store in the refrigerator until it’s time to grill.

    5.  Preheat your grill.

    6.  Thread your pork and veggies on separate skewers, as cooking time will vary.

    7.  Place the pork on the grill first, adding the veggies after about 4 minutes.

    8.  Grill until pork is cooked through and veggies have a light char.

    9.  Carefully remove from skewers – – watch out as ends will be hot!