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. 

Rhubarb Spinach Salad

Rhubarb Spinach Salad

From; adjustments made for Intervale Food Hub members


  • 1/2 pound fresh spinach -- cleaned, stemmed, and dried
  • 2 large stalks of rhubarb, cut diagonally into thin slices
  • water to cover
  • 1/4 cup white sugar
  • 2 tablespoons sweet red wine vinegar
  • 6 tablespoons olive oil
  • optional garnishes: crumbled goat cheese or feta, dried cranberries, chopped pecans
  1. Arrange the spinach leaves on a platter.
  2. Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  3. Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

Flourless Rhubarb Almond Upside-Down Cake

Flourless Rhubarb Almond Upside-Down cake

From Midwest Living; adjustments made for Intervale Food Hub members


  • 1/4 cup butter
  • 1/4 cup almonds, toasted and finely chopped
  • 2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
  • 1 cup sugar, divided
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon purevanilla extract


  1. Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
  2. In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.
  3. Thoroughly clean and dry beaters. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.
  4. Bake for 30-35 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.

Fresh Dill Cucumbers with Lemon

Dill cucumbers with lemon

Recipe from Alison Roman for bon appétit; photo from Jeremy Liebman


8 Servings

  • 1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
  • ¼ cup coarsely chopped fresh dill
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice


Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.

Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.

Do Ahead: Cucumbers can be salted up to 4 hours ahead. Keep chilled.


Green Smoothie with Spinach, Cucumber, and Strawberries

Green smoothie with spinach, cucumber, and strawberries

From Maris at In Good Taste; photo by Leigh Loftus; adjustments made for Intervale Food Hub members


  • 1 cup water (or fresh orange or apple juice, or almond milk)
  • 1 cup ice (crushed if possible)
  • 1 large handful of fresh spinach, about 1-2 cups (or mix of kale and spinach)
  • ½ cup cucumber, peeled and sliced
  • ¾ cup strawberries (fresh or frozen both work great); other fruits to try include blueberries, pineapple, banana, and mango


  1. Place all five ingredients in the blender in the order listed. Blend until smooth. Add in more almond milk and/or ice for your desired consistency, and strain if desired. Store whatever you don’t drink in the refrigerator for up to a day.

Rhubarb Maple Muffins

Rhubarb Maple Muffins

Recipe and photo from Christine Chitnis at Eat Boutique; recipe adapted for Intervale Food Hub members


For the Crumb Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 2 tablespoons maple syrup
  • 2 tablespoons light or dark brown sugar or coconut sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted

For the Rhubarb Maple Muffins

  • 1 large egg
  • 1/4 cup light or dark brown sugar
  • 3 tablespoons maple syrup
  • 5 tablespoons unsalted butter, melted and cooled to lukewarm
  • 3/4 cup plain yogurt (or you can use sour cream)
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)


Making the Crumb Topping

  1. In a small bowl, combine flours, sugar, maple syrup, spices and salt. Stir in butter until crumbly. Set aside. (*see note for add-in options)

Making the Rhubarb Maple Muffins

  1. Preheat oven to 375 °F. Butter 12 muffin cups, or use paper liners.
  2. Combine eggs, sugar and maple syrup in a large bowl and whisk. Add in the butter, then yogurt. Set aside.
  3. In a separate bowl, mix together flours, baking powder and baking soda.
  4. Stir your dry ingredients into the wet ingredients, mixing until just combined (your batter will be lumpy- this is okay!).
  5. Fold in rhubarb and about 1/3 of the crumble mixture (if you choose to add strawberries, fold them in as well. See options below).
  6. Divide batter among prepared muffin cups, and top each with crumble, pressing the crumble gently into the batter so that is stays put.
  7. Bake for 15 to 20 minutes, or until the tops are golden, and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before moving them to a cooling rack.

One Pan Salmon and Asparagus with Garlic Herb Butter

Salmon and Asparagus with Garlic Herb Butter

From Natasha at Natasha's Kitchen; adjustments made for Intervale Food Hub members

Ingredients for Roasted Salmon and Asparagus:

1 1/2 to 2 lb salmon filet
2 bunches (2 lbs) asparagus
Salt and Black Pepper
1 Tbsp Olive Oil, to drizzle asparagus
1/2 large lemon, sliced into rings for garnish

For the Flavored Butter:

8 Tbsp (1/2 cup)* unsalted butter, softened (**see quick softening tip)
2 Tbsp fresh lemon juice (from 1/2 large lemon)
2 garlic cloves, pressed
2 Tbsp fresh parsley, finely chopped, plus more to garnish
1 tsp salt
1/4 tsp black pepper


Prep: Preheat oven to 450˚F with oven rack in top third of the oven (place rack 1 level up from the center.) Line a large rimmed baking sheet with parchment paper or tinfoil so edges barely go past the borders. If you don’t trim the paper to fit the pan, it can char in the oven, especially when you broil.

1. In a small bowl, mash together all flavored butter ingredients until lemon juice is incorporated into butter, then set aside.

2. Place salmon filet skin-side-down long-ways in the center of your baking pan. Rinse asparagus and break off ends by holding the base end and breaking it wherever it snaps – this ensures the ends will not be too fibrous/chewy. Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper.

3. Spoon and spread 3/4 of butter mixture evenly over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow.



Tatsoi with Oyster Sauce

Tatsoi with oyster sauce

From Marc Matsumoto for PBS; adjustments made for Intervale Food Hub members


  • 7 ounces (200 grams) Tatsoi
  • 2 teaspoons toasted sesame oil
  • .25 ounces (7 grams, 1 large clove) garlic, sliced thinly
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame seeds


  1. Separate the individual leaves and discard any tough parts of the core, slicing up the rest of the stem. Wash thoroughly and run through a salad spinner to dry.
  2. Add the sesame oil and sliced garlic to a frying pan and fry over medium-high heat until fragrant (but not browned).
  3. Add the tatsoi and stir-fry until the leaves are wilted. It will help reduce the volume of leaves if you use a spatula to press down on them until they wilt.
  4. Add the oyster sauce and stir fry until the stems have cooked through and there is no liquid left in the pan.
  5. Serve immediately, sprinkled with toasted sesame seeds.

Tatsoi Rice Stir-Fry

Tatsoi stir fry

From Alison Sherwood for Journal Sentinel; adjustments made for Intervale Food Hub members

Tatsoi Rice Stir Fry
Makes about 2 servings

1 bunch tatsoi
1 medium yellow onion
1 clove garlic
1 tablespoon olive oil or canola oil
1 cup cooked brown rice (I used leftovers from the night before)
1 large egg, beaten
Soy sauce
Salt and pepper to taste

Slice the root off the bunch of tatsoi so you have a bunch of individual stems with leaves. Rinse in cold water and dry with paper towels. Slice off the leaves and set aside. Chop the stems into 1-inch pieces.

Heat a large skillet or wok over high heat while you dice the onion and mince the garlic clove. When a drop of water evaporates within a second on the wok, add 1 tablespoon of oil. Add the onion and garlic to the pan and sauté for a minute. Add the chopped tatsoi stems and continue to stir fry for another few minutes, until the stems turn bright green. Stir in rice and add about a tablespoon (to taste) of soy sauce. Season with salt and pepper and taste.

Push the veggies and rice to one side of the pan and add the beaten egg. Scramble it until it's mostly cooked and stir it into the stir fry mix. Add the tatsoi leaves and stir fry for a final minute or two until the leaves are wilted. Taste and add another dash of soy sauce or salt if you'd like. Serve immediately.

Rhubarb Chutney

Rhubarb Chutney

From Martha Stewart; adjustments made for Intervale Food Hub members. Serve with cheese and crusty bread, roast chicken, or pork.


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/2 cup sugar
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
  1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

  2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Taste and make flavor adjutsments as needed. Let cool completely.

Butter-Lettuce Salad with Egg and Potatoes

Butter Lettuce Salad

From Martha Stewart; photo by Alpha Smoot; adjustments made for Intervale Food Hub members


1 pound baby potatoes

Salt and pepper

8 ounces sugar snap peas, trimmed and halved

1 pound asparagus, trimmed and cut into two-inch pieces

1 stick unsalted butter

2 tablespoons fresh lemon juice

1/4 tsp. sugar

1 to 2 heads butter lettuce or leaf lettuce, trimmed and torn into two-inch pieces

4 large eggs, fried (optional)

1/4 cup chopped fresh chives


  1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.

  2. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.


Steak and Cheese Quesadillas

Steak and Cheese Quesadillas

From Ashley at Center Cut Cook; adjustments made for Intervale Food Hub members


  • 2 fajita size tortillas per quesadilla (corn or flour)
  • Cheddar Cheese, shredded
  • Leftover cooked steak of your choice, cut into thin slices
  • Sautéed red pepper strips (I typically cut a pepper into strips and sauté it with a bit of olive oil, and a little salt, pepper, and oregano until tender)
  • Chopped fresh cilantro
  • Garnishes: salsa, sour cream, guacamole, shredded lettuce, chopped tomato, etc.


  1. Heat a non-stick skillet over medium heat.
  2. Place one tortilla in the pan. Sprinkle with cheese, then add in strips of steak, red pepper and cilantro. Top with more cheddar cheese. Place another tortilla on top.
  3. When the bottom of the quesadilla is nicely browned, flip it and cook until the other side is nicely browned as well and the cheese is melted.
  4. Cute into quarters and serve with any garnishes you’d like.

Spinach & Cucumber Salad with Yogurt-Mint DRessing

Spinach and Cucumber Salad

From Ben Barker and Karen Barker for Fine Cooking; photo by Scott Philips; adjustments made for Intervale Food Hub members

Serves eight.


  • 2 Tbs. fresh lemon juice
  • 1 tsp. honey
  • 3 Tbs. Greek-style yogurt (like Total) or whole-milk yogurt
  • 5 Tbs. olive oil
  • 2 Tbs. roughly chopped fresh mint
  • Kosher salt and freshly ground black pepper
  • 8 cups lightly packed baby spinach leaves, washed and dried (8 oz.)
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and sliced 1/8 inch thick (3 cups)
  • 1/2 small red onion, halved lengthwise and sliced very thinly (2/3 cup)


  • In a medium bowl, whisk the lemon juice and honey. In another bowl, whisk the yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking constantly. Add the mint, 1/2 tsp. salt, and pepper to taste. Chill, covered, for up to 24 hours.
  • In a large bowl, combine the spinach, cucumbers, and onion. Season lightly with salt and pepper and add just enough dressing to moisten the ingredients. Toss to coat, divide among eight plates, and serve, passing any extra dressing at the table, if you like.


Small Batch Vanilla Rhubarb Jam

Vanilla Rhubarb Jam

From Marisa McClellan for Food in Jars; adjustments made for Intervale Food Hub members

Makes 1 pint

  • 1 1/4 pounds rhubarb, diced
  • 1 cup granulated sugar
  • 1 tablespoon powdered fruit pectin (I use Ball's Flex Pectin)
  • 1 vanilla bean, split and scraped
  • juice of 1/2 lemon


  1. Prepare a small boiling water bath canner and 2 half pint jars. (if you plan to just refrigerate the finished jam, skip the canner and just have 1 pint or 2 half-pint jars ready).
  2. Place the chopped rhubarb in a low, wide non-reactive pan. Whisk the pectin and vanilla bean seeds into the sugar and add it to the fruit. Drop the split vanilla bean into the pan and add the lemon juice.
  3. Stir well and let it sit until the sugar looks damp.
  4. Set the pan on the stove over high heat and bring to a boil. If the sugar begins to caramelize, reduce the heat.
  5. Cook, stirring regularly, until the rhubarb breaks down and the liquid looks thick and jammy.
  6. Remove the pan from the heat and divide the jam between the two prepared jars (depending on how much water the rhubarb contained, you may have a couple tablespoons leftover. I recommend stirring the leftover into some plain yogurt).
  7. Store fininshed jam in fridge, or if you'd like to can it for shelf stability: wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  8. When the time is up, remove the jars from canner and set them on a folded kitchen towel to cool and seal.

Potato Arugula Salad

Potato Arugula Salad

From; adjustments made for Intervale Food Hub members

Serves 6


  • 1 1/2 pounds red potatoes, cubed
  • 3 tablespoons white vinegar
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bunch arugula - rinsed, dried and torn


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
  2. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  3. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Slow Cooker Asparagus, Spinach, and Potato Soup

Slow Cooker Asparagus, Spinach, and Potato Soup

From Elizabeth at Bowl of Delicious; adjustments made for Intervale Food Hub members


  • 1 onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 2 potatoes, washed and diced (leave the peel on)
  • 4 cups vegetable or chicken stock
  • salt and pepper, to taste
  • 6 oz. fresh baby spinach (one small bag)
  • 2 tablespoons chopped fresh dill
  • juice of one lemon
  • croutons and poached eggs (optional)


  1. Add the onion, garlic, asparagus, potatoes, vegetable stock, and salt and pepper to your slow cooker.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Add the spinach to the soup- stir until wilted.
  4. Add the dill.
  5. Using an immersion blender, blend the soup until it reaches a thick and smooth consistency.
  6. Stir in the lemon juice and adjust seasonings to taste.
  7. Top with croutons and/or poached eggs, if desired.


To make on the stovetop, add onion, garlic, asparagus, potatoes, stock, and salt and pepper to a large pot and simmer for about 30 minutes, or until vegetables are very tender. Follow remaining instructions as described above.

Don't have an immersion blender? Use your regular blender or food processor to blend the soup in batches.

Steak and Asparagus Dinner

Steak and Asparagus DInner

From Tekesha for The Eat More Food Project; adjustments made for Intervale Food Hub members


  • 1 lb asparagus spears
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Nonstick cooking spray
  • 2 tbsp butter
  • 2 ribeye steaks
  • 1 tbsp seasoning blend, such as Montreal Steak Seasoning or homemade
  1. Preheat oven to 400 degrees.
  2. Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
  3. Line a baking sheet with foil.
  4. Toss the asparagus with the olive oil, garlic powder, Parmesan cheese, salt and pepper and place it on one side of the baking dish.
  5. Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
  6. Season both sides of the steaks with seasoning blend.
  7. Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
  8. Flip the steaks over and let the other side sear for 1 minute.
  9. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
  10. Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
  11. Remove from oven and let steaks rest for at least 10 minutes.
  12. Serve.

Herb Cream Cheese Scrambled Eggs

Herb cream cheese scrambled eggs

By Heidi Swanson for 101 Cookbooks; adjusted for Intervale Food Hub members


8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving


Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.


"World's Best" Carrot Raisin Salad

Carrot raisin salad

By Tom Conway for Tall Clover Farm; adjusted for Intervale Food Hub members


  • 2 pounds of carrots
  • 2 T. olive oil
  • juice of 2 small limes
  • 1 T. Sugar
  • 1/2 cup golden raisins
  • 1/2 cup zante currants (or additional raisins)
  • pinch of salt
  • pinch of pepper


  1. Grate carrots, use fine grater

  2. Add raisins and currants

  3. Mix olive oil, lime juice, sugar, salt, pepper

  4. Pour dressing over carrots and raisins

  5. Toss salad

  6. Refrigerate, toss again before serving

Galicky Mushrooms and Kale

Garlicky mushrooms and kale

From Caroline Russock for Serious Eats; adjustments made for Intervale Food Hub members


  • 1 teaspoon olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 8 ounces cremini or button mushrooms, sliced (about 2 cups)
  • 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
  • Several pinches of freshly ground black pepper 


Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately. 

Kale and Lentils with Tahini Sauce

Kale with Lentils and Tahini sauce

From Real Simple; adjustments made for Intervale Food Hub members. Photo by Paul Sirisalee


2 tablespoons tahini (sesame paste)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

kosher salt and black pepper

1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)

1 15-ounce can lentils, rinsed (or cook your own from dried)


  1. Whisk together the tahini, lemon juice, oil, 2 tablespoons water, ¾ teaspoon salt, and ¼ teaspoon pepper. 
  2. In a large skillet over medium heat, cook the kale and ¼ cup water, covered, tossing occasionally, until tender, 6 to 8 minutes. Drain the kale and fold in the lentils. Serve with the tahini sauce.