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. 

Strawberry Banana Oatmeal Cups

strawberry banana oatmeal cups

From Asiya at Chocolate & Chillies, adjustments made for Intervale Food Hub members

Strawberry Banana Oatmeal Cups

1 cup large flake oats (not instant)

1 cup quick oats (not instant)

2 bananas, mashed

6 strawberries, diced

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

2 tsp chia seeds

1 cup milk

3 tbsp maple syrup

2 tbsp walnuts, chopped coarsely


Pre-heat oven to 375 F.  Spray muffin tin with baking spray.

In a large bowl, add all ingredients and mix well.  Divide evenly among muffin cups.  Bake for 22 minutes.  Let cool 10 minutes and enjoy!  Leftovers should be stored in the fridge.

Strawberry-Pistachio Tart

strawberry pistachio tart

From; photo by Con Poulos; adjustments made for Intervale Food Hub members


  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup unsalted, shelled pistachios or raw almonds
  • 2 tablespoons sugar
  • 5 cups thinly sliced strawberries (about 1 1/2 pounds)
  • 1/4 cup apricot jam, warmed


  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.

  2. Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.

Basic, Go-To Yogurt Dressing

By Emily at

By Emily at

This recipe is from Food52 - Find the Original Recipe here:

Author Notes: This yogurt dressing takes 5 minutes to make, can be assembled, shaken, and stored in a jar, and easily made thicker or thinner by adding more yogurt, or more oil. It can also be jazzed up in countless ways: fresh herbs, spices, roasted garlic, tahini, you name it!

Makes about 3/4 cup

  • 2tablespoons minced shallots
  • Grated zest of one lemon
  • 2tablespoons freshly squeezed lemon juice
  • 1tablespoon white wine vinegar
  • Kosher salt + freshly ground black pepper, to taste
  • 1/2 cup plain yogurt (150g)
  • 1/4 cup extra-virgin olive oil
  1. In a small bowl or jar, combine the shallots, lemon zest, lemon juice, white wine vinegar, and a pinch of salt and pepper. Let the shallots macerate in the acid for about 5 minutes to relax their pungency. Add the yogurt and extra-virgin olive oil, and whisk to combine (or put a lid on your jar and shake). Adjust seasoning and acidity, to taste. Dressing keeps well (tightly covered in the fridge) for one week.

There are countless ways to jazz up the basic recipe. Here are just a few:

  • Herbs: I’m partial to dill for yogurt dressing, but don’t stop there. Add finely chopped tarragon, cilantro, parsley, chives, or mint, separately or in combination.
  • Chile + lime: Swap out lemon for lime, and fold in a minced chile pepper.
  • Tahini + sumac: Add a big spoonful or two of tahini and dust with sumac. Serve with everything.
  • Roasted garlic: Stir in three or four cloves of roasted garlic that you’ve smashed and smeared on a cutting board.
  • Spices: So many choices here. Want to go more of an Indian route? Mix in freshly ground cumin seed, coriander seed, and a pinch of Garam masala. In a Spanish frame of mind? Try smoked paprika and freshly ground fennel seed.


How To Make Yogurt Biscuits Without A Recipe

Food52's Provisions Editor, Posie Harwood, teaches us how to make light, fluffy biscuits without butter or oil -- and without a recipe -- in under 20 minutes.

Food52's Provisions Editor, Posie Harwood, teaches us how to make light, fluffy biscuits without butter or oil -- and without a recipe -- in under 20 minutes.

This Recipe is from Food52 - Find the Original Post here:

Basic Ingredients:

  • Flour
  • Yogurt
  • Salt
  • Milk/whole milk/buttermilk
  • Additions of your choice: cheese, herbs, scallions, pepper, spices, etc.

How to Make Yogurt Biscuits Without a Recipe

1. First, preheat your oven to 400° F. Fill a large mixing bowl with as much flour as you want biscuits. All-purpose works well, but if you want more delicate biscuits, add in some pastry flour. Feel free to use whole wheat, or spelt, or any alternative -- just make sure that at least half of your flour is all-purpose, or your biscuits will be too dense.

Add a generous pinch of both salt and baking powder; if you're making a very large batch, add a second pinch of each. If you fancy dry add-ins, like black pepper, paprika, or other spices, add those now. Stir everything together.


2. Next up: liquids. Add a large dollop of yogurt to your flour mixture and stir it in. Any kind of plain yogurt is fine -- Greek, whole milk, sheep’s milk, and non-fat all work beautifully. Keep adding yogurt and stirring until your mixture starts to look crumbly, but is still dry. Then slowly add some milk, stirring as you go. Stop when the mixture starts to come together and is wet, but not loose like pancake batter. Use whatever milk you have on hand -- skim, whole, buttermilk -- it’s your biscuit party!

3. If you’re getting wild and flavoring your biscuits, stir in your add-ins now. Shredded cheddar cheese and sliced scallions are nice, or grated Parmesan and chives. Love Bacon? There’s no one stopping you (in fact, I’m encouraging you). Crumble that up and toss it on in.

If you want sweet biscuits, just dial down the salt and add a heaping spoonful of sugar to your flour. Cinnamon sugar biscuits, coconut-cardamom biscuits, dried cherry and pistachio biscuits -- the kitchen is your oyster.

4. Lightly flour a surface, and turn your dough out on it. Gently fold the dough onto itself a few times, then press it together into a flattened ball. If your dough is too dry, add a little more milk. Too wet and sticky? Add some flour. (Way too wet? No worries -- call them drop biscuits and skip the next step. Just spoon heaps of dough onto your parchment-lined baking sheet and proceed.)

5. Once you’ve kneaded it together, use a rolling pin to make a flat disk. The thicker the dough, the higher and bigger it’ll be. Cut it into rounds using a biscuit cutter (a glass or empty can works well, too).

6. Place your beautiful biscuits onto a parchment-lined sheet, sprinkle them with coarse sea salt -- or infused salt, or dried herbs -- and bake them for about 12 to 15 minutes. Bigger biscuits take longer, but start checking around 10 minutes and take them out once they’re golden brown on the top.


Congratulations, you are now a top-notch baker. Your prize is warm biscuits for dinner. 

Mushroom Risotto

mushroom risotto

Recipe and photo from Gina Homolka at Skinny Taste; adjustments made for Intervale Food Hub members


  • 2 cups Baby Bella or oyster mushrooms, sliced
  • 1 clove garlic
  • 2 cups arborio rice
  • 1 tsp olive oil
  • 3 tsp butter
  • 2 shallots, minced
  • 1 cup white wine
  • 8 cups chicken stock (or vegetable stock)
  • salt and pepper
  • 1/2 cup grated Parmesan cheese
  • 4 tbsp chopped parsley


  1. Heat chicken stock in a small pot and keep on low heat.
  2. In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil.
  3. Add mushrooms, salt and pepper and cook 1 minute.
  4. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.
  5. Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
  6. Add rice, mixing well until well-coated and translucent, about 2 minutes.
  7. Add wine, salt and pepper and mix well until it is absorbed into the rice.
  8. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
  9. Add mushrooms, Parmesan cheese and parsley, mix well and serve.

Zucchini Garlic Soup

zucchini garlic soup

From Faith Durand at The Kitchn; adjustments made for Intervale Food Hub members

Zucchini Garlic Soup

makes 1 1/2 quarts

4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and cover the blender opening with a towel to let steam escape.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

Homemade Pork Breakfast Sausage

pork breakfast sausage

Recipe and image from Diana Rattray at The Spruce; adjustments made for Intervale Food Hub members

What You'll Need

  • 1 pound lean ground pork
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried rubbed sage
  • 1 teaspoon light or dark brown sugar, packed
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon red pepper flakes, optional (or use the hot sauce in this week's basket to taste!)

How to Make It

In a bowl, combine all ingredients and mix with your hands until well blended.

Shape into eight 2-ounce patties. Pan fry the patties, turning to brown both sides, for about 8 to 10 minutes, or until the internal temperature is at least 160° on a food thermometer.

Makes 8 sausage patties. The recipe is easily doubled, and the sausages freeze well.

Mimosa Salad

mimosa salad

From Gene Gerrard at; adjustments made for Intervale Food Hub members

The key to this elegant salad is the delicious French vinaigrette, which takes only a minute or two to whisk together and can be prepared ahead of time. The minced egg yolks and egg whites sprinkled in the center and around the salad mimic the delicate blossom of a mimosa tree.


  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced shallot
  • 1 garlic clove
  • ¼ teaspoon salt
  • ½ cup extra virgin olive oil
  • 10-12 oz. mesclun or 1 head butter lettuce
  • Pepper to taste
  • 4 hard-boiled eggs, whites and yolks separated and minced


1.  Mince the garlic clove, then sprinkle with the salt, and using the back of a large kitchen knife, grind the garlic to a coarse paste.

2.  Combine the lemon juice, mustard, vinegar, shallot and garlic paste in a medium bowl. Whisk in the olive oil in a gradual stream until thickened and emulsified.

3.  Tear the lettuce into bite-sized pieces and toss gently with ¼ cup of the dressing, then taste and add teaspoons of dressing as desired. Place a mound of the salad on chilled plates. Season lightly with fresh ground pepper.

4.  Sprinkle the minced egg whites around the salad mound, then sprinkle the minced egg yolks on the top of the salad and serve.



Brown Rice Congee with Greens

brown rice congee with greens

From Emily Han for The Kitchn; adjustments made for Intervale Food Hub members

1 teaspoon vegetable oil
2 garlic cloves, thinly sliced
1-inch piece ginger, thinly sliced
1 cup sliced fresh shiitake mushrooms
1 cup long-grain brown rice, rinsed and drained
9 cups water or chicken/vegetable stock
4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)
Salt or soy sauce
White or black pepper

Garnishes and condiments (choose some or all)
Thinly sliced scallions
Fried shallots
Chopped fresh cilantro
Roasted or fried peanuts
Toasted sesame seeds
Boiled egg or century egg
Pickled mustard greens or Chinese cabbage
Soy sauce, sesame oil, fish sauce, chile paste

Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.

Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.

Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.

Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.

Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

Zucchini Scallion Fritters

zucchini scallion fritters

From Liz at The Lemon Bowl; adjustments made for Intervale Food Hub members


  • 1 tbs canola oil
  • 1 cups grated zucchini (squeeze out excess moisture after grating)
  • 1/4 c scallions thinly sliced
  • 3 tbs flour
  • 1 egg
  • Pinch sea salt and pepper to taste

Soy Dipping Sauce

  • 2 tbs soy sauce low sodium
  • 1 tbs rice wine vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp sriracha, hot sauce, or chili paste (optional)


  1. Whisk together soy dipping sauce and set aside.

  2. In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.

  3. Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)

  4. Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.

  5. Serve with extra scallions on top and the soy dipping sauce.


One-Pot Zucchini Mushroom Pasta

zucchini mushroom pasta

From Chungah at Damn Delicious; adjustments made for Intervale Food Hub members


  • 1 pound spaghetti
  • 1 pound cremini or oyster mushrooms, thinly sliced
  • 2 zucchini or yellow summer squash, thinly sliced and quartered
  • 2/3 cup peas (fresh or frozen)
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream
  • thinly-sliced scallions for garnish (optional)


  1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
  2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
  3. Serve immediately (try garnishing with thinly-sliced scallions!).

Gingered Pork Meatball Soup with Bok Choy

pork meatball soup

From Las Vegas Food Adventures; adjustments made for Intervale Food Hub members

5 cups basic chicken stock
2-3 slices unpeeled fresh ginger
2 minced green onions/scallions
2 tablespoon sherry (or Chinese cooking wine)
2 tablespoon soy sauce
6-8 bunches fresh baby bok choy (or full-sized bok choy, cut into bite-sized pieces)

1 lb ground pork
½ tsp mashed garlic
½ tsp grated fresh ginger
½ cup very finely minced green onions/scallions
2 tsp light brown sugar
3 tablespoons soy sauce
scant 1/8 tsp sesame oil

Bring the soup ingredients--except the bok choy--to a simmer.

Combine all of the meatball ingredients, mix well and form into 1 inch sized balls.

Drop the meatballs into the simmering soup and simmer gently without boiling for 15 minutes. Wash the baby bok choy and cut each head in half. Drop into the simmering soup and simmer just until the leaves wilt. Serve when the bok choy has wilted, garnished with addition minced green onions and a drop of sesame oil if desired.

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

salad with cucumber vinaigrette

From Ellen Ecker Ogden at; adjustments made for Intervale Food Hub members



  • 1 small cucumber, peeled, seeded and chopped
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley (or try dill for a different flavor!)
  • 1 tablespoon nonfat or low-fat plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon prepared horseradish (optional)
  • 1 teaspoon sugar
  • ½ teaspoon salt


  • ½ small clove garlic
  • Pinch of salt
  • 4 cups mixed greens (torn head lettuce, mesclun mix, arugula, etc.)
  • ½ cup sliced radishes
  • 4 scallions, sliced
  • 2 hard-boiled eggs, peeled and chopped (see Tip)
  1. To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish (if desired), sugar and ½ teaspoon salt in a blender until smooth.
  2. To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce. Pour ¼ cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.

Cucumber Tea Sandwiches with Dill

cucumber tea sandwiches

From Ashley at; adjustments made for Intervale Food Hub members

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons fresh dill, chopped
  • Zest and juice of 1 small/medium lemon
  • salt and freshly ground black pepper
  • 6 slices good-quality white bread, crusts cut off
  • ⅓ large English seedless cucumber (about 4 inches), thinly sliced


  1. In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice until all incorporated. Season this mixture with salt and pepper, to taste.
  2. Lay the slices of bread on your work service (I used a large cutting board) and spread the cream cheese evenly among each slice in a thin layer.
  3. Arrange the cucumber slices in rows over 3 slices of the bread, overlapping them a bit. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich.
  4. Serve immediately or bread will get soggy. Enjoy!

Dilly Pickled Asparagus

pickled asparagus

Recipe by Leda Meredith at; adjustments made for Intervale Food Hub members

What You'll Need

  • 2 pounds asparagus spears
  • 1 pint water
  • 1/4 cup plus 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons kosher or other non-iodized salt
  • 1 tablespoon sugar OR 2 teaspoons honey
  • 4 cloves garlic, peeled
  • 2-4 grape leaves (optional--tannins in the leaves help keep pickles crisp)
  • 2 dill flower heads OR 2 sprigs fresh dill leaves OR 1 teaspoon dried dillweed
  • 1 teaspoon whole mustard seeds
  • 1 quart-sized or 2 pint-sized canning (mason) jars

How to Make It

  1. Bring a large pot of water to a boil. Prepare a large bowl of ice water.
  2. While you are waiting for the water to come to a boil, wash and trim the asparagus. Trim it by holding each spear near either end and bending it gently. It will snap at exactly the borderline between the tougher bottom end and the more tender tip end. Save the bottom ends for making asparagus soup. You'll be using the more tender part of each spear for these pickles.
  3. Once the pot of water is at a full rolling boil, drop all of the asparagus in and leave it in for only 15 seconds. Drain the asparagus in a colander and immediately transfer it to the bowl of ice water.
  4. Bring the pint of water, vinegar, salt and sugar to a boil, stirring once or twice to dissolve the salt and sugar. Let the brine cool slightly while you load the quart jar (or 2 pint jars).
  5. Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar or a couple of pint-sized jars. Note that because these are refrigerator pickles that will not be canned, you do not need to use special canning jars or lids. You also do not need to sterilize the jars.
  6. Put the jar on its side and start loading in the asparagus spears, adding the remaining spices and herbs as you do so. Note that if you alternate tip end up with thicker end up, you will be able to pack more asparagus spears into the jar. Be sure to pack the spears in tightly so that they will not float up out of the brine.
  7. Pour the cooled brine into the jar(s) over the other ingredients, being sure to completely cover the asparagus with the liquid. Secure lid(s), and place in the refrigerator. The tips of the asparagus spears may take on a pink hue because of the vinegar - this is completely safe, and even attractive in the finished product.
  8. The pickles will be ready to eat in 3 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling. They will keep in the refrigerator for 3-4 months but will start to lose their texture after that.

The relatively low ratio of vinegar to water in this recipe is part of what gives these pickles their bright, not overly pungent taste. Keep in mind, though, that this is less vinegar than you would need to make canned pickles for safely storing at room temperature. Keep these in the fridge.

Yogurt Pesto Pasta Salad with Asparagus

pesto yogurt pasta salad with asparagus

From; adjustments made for Intervale Food Hub members


1 package fusilli pasta (16 oz)

1 bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces

2 tablespoons olive oil

12 oz plain yogurt

2-3 tablespoons pesto

Black pepper and salt to taste

1 pint (2 cups) grape tomatoes, halved


  • Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.

  • When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.

  • In medium bowl, stir together yogurt and pesto. Season with salt and pepper.

  • Stir dressing and tomatoes into pasta. Serve immediately.

Asparagus Salad with Balsamic Vinegar Reduction

asparagus salad

From; adjustments made for Intervale Food Hub members


    • 1/3 cup balsamic vinegar
    • 3 tablespoons olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
    • 1 teaspoon minced garlic
    • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
    • 1 small red bell pepper, diced, or a handful of cherry tomatoes, halved
    • 1/3 cup chopped pecans, toasted
    • shaved Manchego/Parmesan cheese (optional)
    • mixed greens (arugula, torn head lettuce, mesclun, etc.) to serve


    1. Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
    2. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans, optional cheese, and serve over greens.

Lettuce Soup with Pecorino Croutons

lettuce soup

Recipe from Denise Kortlever at; adjustments made for Intervale Food Hub members

for 4 bowls

1 large head of lettuce (about 250-400 g)
2 small tbsp (25 g) butter
2 shallots, finely chopped
2 cups (500 ml) vegetable or chicken stock
1 1/3 cup (200 g) green peas
1 leaf fresh mint
½ cup (125 ml) cream

salt and freshly ground black or white pepper, to taste
equipment: (stick) blender

for the croutons:
1.41 oz (40 g) pecorino cheese, grated
3 tbsp (20 g) flour
1 tbsp olive oil
equipment: baking pan, lined with baking paper


Separate the leaves of the lettuce and wash them thoroughly. Shake excess water off.
Save some small leaves to garnish later (pat these dry first) and coarsely chop the rest.
Melt the butter in a heavy-bottomed pan and gently fry the shallot. Add the lettuce leaves and cook for a few minutes, until the leaves are wilted.
Add the stock, peas and mint and cook on low heat for a few minutes.
Meanwhile, continue with the croutons. Preheat the oven to 400F (200C). Mix the pecorino, flour and olive oil and shape into little balls, using your fingers. Place the croutons on the baking pan and bake for about 10 minutes, or until golden brown.
Add the cream to the soup and blend until you’ve got a smooth, creamy soup. Season to taste and divide over four bowls.
Garnish with the little lettuce leaves, cheese croutons and some extra fresh mint.

Chicken Pesto Bake

chicken pesto bake

Recipe and photo from Gina Homolka at; adjustments made for Intervale Food Hub members


  • 2 (16 oz total) boneless, skinless chicken breasts
  • kosher salt, fresh pepper, and garlic powder to taste
  • 4 teaspoons basil pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp (1.5 oz) shredded mozzarella cheese
  • 2 teaspoons grated Parmesan cheese


  1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt, fresh pepper, and garlic powder.
  2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and Parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center.  Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Penne with Chicken and Asparagus

penne with chicken and asparagus

From Laurel B. at; adjustments made for Intervale Food Hub members

  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves - cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup low-sodium chicken broth
  • 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 clove garlic, thinly sliced
  • 1/4 cup Parmesan cheese


  1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
  3. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
  4. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.