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. 

Grilled Rosemary Parsnip Fries with Garlic Aioli




  • 2 lbs Parsnips
  • 3 tbsps Extra Virgin Olive Oil
  • several springs fresh Rosemary
  • a few pinches Salt & Pepper

  • 1/2 cup Low-Fat Mayonnaise
  • 2 tbsps Minced or Crushed Garlic
  • 1 1/2 tbsps Extra Virgin Olive Oil
  • 1 1/2 tbsps Lemon Juice
  • pinch of Salt & Pepper
  • fresh Chives to garnish (optional)


  1. Pre-heat grill to medium-high heat. Line grill basket with aluminum foil.
  2. On large cutting board trim the tops and bottoms of each parsnip, then peel. Slice in half to separate the top and bottom parts, then halve the bottom portion and quarter the top portion (slicing lengthwise) until all pieces are roughly the same size. Mine had a lot of variation to them, so don’t sweat this too much!
  3. In large mixing bowl combine the sliced parsnips with EVOO, rosemary, and a few pinches salt & pepper, tossing evenly to coat. Transfer to lined grill basket, then grill for 35 – 45 minutes until crispy*, turning periodically to grill evenly.
  4. Meanwhile, in small mixing dish combine all aioli ingredients, stirring well. Chill in refrigerator until needed.
  5. When ready, serve parsnip fries with garlic aioli, garnishing the aioli with fresh chives if desired.

Parsnip Garlic Mashed Potatoes

Recipe by Joyful Healthy Eats, Published by Yummly, Adapted for Food Hub Members

Recipe by Joyful Healthy Eats, Published by Yummly, Adapted for Food Hub Members


  • 4 parsnips, peeled and roughly sliced
  • 4 potatoes, peeled and roughly chopped
  • ½ cup 2% milk
  • 1 tablespoon unsalted butter
  • 1 garlic clove, grated
  • ¼ cup fresh chives, sliced
  • salt to taste


  1. To large pot add parsnips, potatoes, and water until the vegetables are just covered.
  2. Bring water to a boil and reduce to simmer. Cook vegetables until they tender enough to pierce with a fork. About 8-10 minutes.
  3. Drain water from the pot.
  4. Add vegetables to a food processor (or blender). Add milk, butter, grated garlic, and salt to taste. Blend until smooth.
  5. Add in the chives and serve!

Kale & Caramelized Parsnip Salad

Recipe by Aube Giroux, Published by PBS, Adapted for Food Hub Members

Recipe by Aube Giroux, Published by PBS, Adapted for Food Hub Members


For the Salad:

  • 1 large bunch of kale (about 10 large leaves)
  • Optional: 1 pomegranate
  • 4 medium parsnips (about 1 pound)
  • 2 Tbsp olive oil
  • 3 Tbsp maple syrup

    For the Dressing:
  • 1/3 cup olive oil
  • 1 clove garlic, finely minced
  • 2 Tbsp maple syrup
  • 2 Tbsp fresh-squeezed lemon juice
  • 1 Tbsp apple cider vinegar
  • Salt and pepper, to taste

    Optional Garnish:
  • 2 Tbsp. freshly grated parmesan
  • 3 Tbsp. toasted hazelnuts


  1. Wash the parsnips and scrub if needed, no need to peel them. Slice lengthwise into pieces about 3 inches long and then cut those into quarters (or eights if the parsnips are big). Place them in a roasting pan with the 2 Tbsp olive oil and 2 Tbsp maple syrup and toss well. Roast them in a 375 F oven for about 35 to 40 minutes, or until tender inside and crispy golden on the outside. Remove from oven and allow to cool.
  2. Place all the salad dressing ingredients in a jar, screw on the lid, and shake vigorously.
  3. Cut away the stems from the kale leaves and discard them. Place the kale leaves on top of one another and shred finely. Place the shredded kale in a large salad bowl and toss with the vinaigrette. Let the kale rest for 30 minutes to absorb the dressing.
  4. Optional: Deseed the pomegranate. This video shows how to do it. Add the pomegranate seeds and the cooled roasted parsnip to your salad and toss.
  5. If you wish, garnish with toasted hazelnuts (simply place hazelnuts in a skillet on medium heat for about 5 minutes, stirring frequently so they don't burn) and freshly grated parmesan.

Apple Pie Quinoa Oatmeal


  • 1 cup quinoa, rinsed
  • 2 cups unsweetened vanilla almond milk
  • ¼ cup unsweetened applesauce
  • ½ teaspoon apple pie spice
  • ¼ teaspoon vanilla extract
  • pinch of salt
  • 2 medium apples, shredded
  • 100% pure maple syrup, if desired


  1. Bring quinoa, almond milk, and applesauce to a boil in medium pot.
  2. Reduce to simmer and continue to cook for 15 minutes until liquid is absorbed.
  3. Stir in apple pie spice, vanilla and salt.
  4. Pour into bowls and top with shredded apples and a drizzle of maple syrup if desired.

Drunken Potato & Kale Soup


  • 1 teaspoon olive oil
  • 1 yellow onion, diced
  • 3 large carrots, sliced
  • 1 tablespoon minced garlic
  • 10 small red potatoes, small dice
  • 4 packets sodium free bouillon packets or cubes
  • 1/2 teaspoon sea salt
  • 1 (12oz) bottle beer
  • 2 cups chopped kale
  • 4 cups water


  1. In large stock pot, heat olive oil over medium heat. Sauté onions, carrots and garlic until onions become translucent.
  2. Add potatoes, bouillon, and salt. Sauté vegetables until softened, adding beer to pot in batches to keep soup from sticking.
  3. Stir in kale and sauté for 3 minutes until it begins to softened. Add water to stock pot and bring soup to a boil over high heat.
  4. Serve hot with crusty baguette. 

Cheddar Apple BBQ Burgers


  • 1 lb ground beef
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 apple, cored and sliced into 1/4″ thick rings
  • 1 1/3 cups shredded cheddar cheese
  • 4 hamburger buns
  • Optional: barbecue sauce
  • microgreens for garnish!


  1. In a large bowl, combine the ground beef, olive oil, salt, and pepper. Mix together thoroughly with your hands, taking care to not “squeeze” the meat too much. Set aside and let rest for 30 minutes before proceeding.
  2. Form the meat into four patties and cook in a heavy skillet over medium heat for about 4 minutes each side (depending on how done you like your burger).
  3. When the burgers are done, place them all on a baking sheet. Top each burger with a thin layer of barbecue sauce, then an apple ring, then about 1/3 cup shredded cheese. Broil until the cheese is fully melted.
  4. Serve on hamburger buns with greens, and topped with more barbecue sauce.

Caramel Baked Apples


  • Apples
  • Butter
  • Fat Toad Farm Salted Bourbon Goat's Milk Caramel
  • For Garnish: Cinnamon stick or vanilla ice cream!


Core 4 Macintosh or other baking apples.

Place in 8X8 baking pan.

Put a dollop of butter in cored center of each apple.

Bake at 350 for 45 minutes or until golden brown.

Pour caramel in the center and drizzle on top.

Garnish with a cinnamon stick or serve with vanilla ice cream (or both!)


Pasta with Classic Bolognese Sauce

Recipe by The America's Test Kitchen New Family Cookbook, Published by Yummly, Adapted for Food Hub Members

Recipe by The America's Test Kitchen New Family Cookbook, Published by Yummly, Adapted for Food Hub Members


  • 5 tablespoons unsalted butter
  • 2 tablespoons finely chopped onion
  • 2 tablespoons minced carrot
  • 2 tablespoons minced celery
  • 12 ounces ground beef

  • Salt and pepper
  • 1 cup whole milk
  • 1 cup dry white wine
  • 1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
  • 1 pound fettuccine or linguine
  • Grated Parmesan cheese


1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.

Beet and Lettuce Salad with Yogurt Dressing

Recipe by Posh Journal, Published by Yummly, Adapted by Food Hub Members


  • 2 Beets
  • 2 cups of Lettuce

    Yogurt Dressing :
  • 2 Tablespoon of Greek Yogurt
  • 3 Tablespoon of Balsamic Vinegar
  • 3 Tablespoon of Extra Virgin Olive Oil or Hemp Oil
  • 1/2 Teaspoon of Fresh Lemon Juice
  • 1/2 Teaspoon of Honey or Agave Nectar
  • 1/8 Teaspoon of Ground Black Pepper


  1. Preheat the oven to 400 degrees.

  2. Wash Beets. Remove the top and the root of the beets.

  3. Peel the skin. Place the beets on a baking sheet or wrap in aluminum foil

  4. Roast for about 15 minutes

  5. In a medium bowl, whisk together all yogurt dressing ingredients except oil. Drizzle oil in slowly until fully combined. Feel free to add a little more honey/agave nectar and salt, according to your taste buds

  6. Remove the beets from the oven and cut small or slice

  7. Mix beets and lettuce in a salad bowl and Immediately toss with salad dressing

  8. Serve and Enjoy

Spinach & Parsley Pesto

Recipe by Girl Gone Gourmet, Published by Yummly, Adapted for Food Hub Members


  • 1/4 pine nuts
  • 2 garlic cloves
  • 5 cups fresh spinach
  • 2 cups fresh parsley
  • 1/4 cup asiago cheese, grated
  • Zest from one lemon
  • Juice from 1/2 a lemon
  • 1/2 teaspoon salt (or more to taste)
  • 1/3 cup olive oil, plus 1 tablespoon


  1. In a food processor or blender first chop up the pine nuts and garlic, pulsing several times.
  2. Add in the spinach, parsley, asiago cheese, lemon zest and juice and salt. Blend until smooth stopping to scrape down the sides of the bowl, if necessary.
  3. Slowly drizzle in 1/3 cup of olive oil while blending. You may want to add more depending on how thick you want the sauce. I added in one extra tablespoon, but do what feels right.
  4. Makes approximately 1 cup of pesto.

Steamed Salmon with Chermoula


  • 4 center-cut salmon fillets, about 6 oz (185 g) each, skin removed

*Use the Chermoula included in this weeks basket! Or if you want to make it from scratch, here's what you need:

  • 4 garlic cloves
  • 1/3 cup firmly packed fresh cilantro leaves
  • 1/3 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup fresh lemon juice
  • 1 tsp. kosher salt
  • 1 1/2 tsp. paprika
  • 3/4 tsp. ground cumin
  • 1/8 to 1/4 tsp. cayenne pepper
  • 1/2 cup olive oil



To make the chermoula, turn on a food processor and drop the garlic cloves, one at a time, through the feed tube to mince them. Stop the machine and add the cilantro, parsley, lemon juice, salt, paprika, cumin and cayenne and process until blended. Scrape down the sides of the food processor with a rubber spatula. With the machine running, slowly add the oil, processing until smooth and thickened. Measure 3 Tbs. of the chermoula and set aside. Put the remaining chermoula in a serving bowl, cover and refrigerate.

Put the salmon on a platter and rub both sides of the fish with the 3 Tbs. chermoula. Cover with plastic wrap and refrigerate for about 2 hours. Remove the fish and the remaining sauce from the refrigerator and let stand at room temperature for 20 minutes.

Pour water into a wide saucepan to a depth of about 1 inch (2.5 cm) and set a steamer rack in the pan. Bring the water to a simmer over medium-low heat. Arrange the salmon fillets on a heatproof plate, place the plate on the rack, cover the pan tightly and steam until the fish is firm to the touch and is barely opaque throughout when pierced with the tip of a paring knife, about 8 minutes.

Transfer the fish to warmed individual plates and top each fillet with a generous spoonful of the chermoula. Pass the remaining chermoula at the table. Serves 4.

Creamy Fettuccine Salmon Pasta


  • 8 oz. salmon fillet
  • 5 oz. fresh spinach
  • 1 C. heavy cream
  • ¼ tsp. parsley
  • 3 Tbs. butter
  • ½ lb. linguine noodles (half the box)
  • 1 lemon
  • Salt
  • Pepper


Begin by cooking the pasta. In a large pot with water, add a pinch of water and boil over a high heat. Once boiled, add in noodles and cook until tender, about 5-10 minutes. Drain and place noodles back into pot and place off to the side.

In a separate pan, melt the butter over medium-high heat. Once butter has completely melted and taken on a brown shade, take fish and place it in the pan. Sauté fish for 3 to 4 minutes or until skin has a nice coloring. Cook for another 3 to 4 minutes until middle has lost its redness. Remove fish and place on cutting board.

Remove zest from lemon but running lemon along a cheese grater. Shave only the yellow skin of the lemon. Finely chop a handful of parsley. Wash spinach, place more butter into pan fish was cooked in, and throw in spinach. Condense spinach and add in lemon zest.

Throw in pasta and heavy cream. Remove skin from fish, dice into small chunks, and place into pan with noodles and spinach. Sprinkle on parsley, stir together and serve. Meal can be made for 4 by doubling up the recipe.

Oven-baked Celeriac Fries With Honey And Thyme


  • 30g unsalted butter
  •  1 generous tbsp clear honey
  •  1-2 tbsp vegetable oil
  •  1 large celeriac
  •  1 small bunch fresh thyme


  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  2. Combine the butter and honey in a small saucepan and melt over a low heat. Alternatively, melt in the microwave. Stir in 1tbsp of the oil and set aside.
  3. Remove the skin from the celeriac with a small knife or vegetable peeler. Cut the celeriac into 1cm thick slices, and then again into 1cm batons.
  4. Immediately put the celeriac fries into a large bowl, add the butter mixture and toss well to coat. Add a bit more oil if there is not enough. Season with salt, then transfer to the prepared baking sheet and spread evenly in a single layer. Scatter over the thyme sprigs and bake in the preheated oven until browned– around 25-35 minutes.
  5. Remove from the oven, season lightly with salt and pepper and serve at once.

Spicy Beet & Carrot Coconut Curry


  • 4 red beets, boiled & cut into bite size pieces
  • 3-4 carrots, sliced
  • 1/2 cup coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1-2 garlic cloves, crushed
  • 1 green chili, sliced
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper chili powder
  • 1/2 teaspoon salt
  • Parsley for garnish!


  1. Heat up the olive oil and saute the chopped onions until translucent.
  2. Add the crushed garlic and saute for a minute.
  3. Add the cumin seeds and saute them for a minute for flavors can release.
  4. Add cayenne pepper, turmeric & salt and saute for another minute or so.
  5. Add the sliced carrots and let them cook for 5 minutes or until tender.
  6. Now you can add the peeled, pre-boiled beets {I boiled them ahead for 10 min} which should be peeled, and cut up into bite sized pieces. Let the curry cook for another 5 minutes.
  7. Last step is to add the coconut milk, stir and let it simmer for 2 minutes and then add the chopped cilantro int he curry and save some for garnish before you serve.
  8. Serve with steamed basmati rice or naan.

    Creamy Garlic Herb Mushroom Spaghetti


    Recipe by Pinch of Yum, Published by Yummly, Adapted for Food Hub Members


    • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) 
    • 4 tablespoons butter, divided
    • 3 cloves garlic, minced, divided
    • 16 ounces fresh mushrooms, sliced
    • 2 tablespoons flour (or whole wheat flour)
    • 1 teaspoon herbes de provence
    • 1½ cups milk
    • salt and pepper to taste
    • 3 tablespoons olive oil
    • additional ¼ cup water, broth, milk or cream (optional)
    • ¼ cup fresh parsley (more to taste)


    1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
    2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
    3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
    4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

    Creamy Thai Sweet Potatoes and Lentils


    • 1 cup lentils, rinsed
    • 4 cups vegetable broth
    • 2 medium sweet potatoes, unpeeled and diced.
    • 1 teaspoon turmeric
    • 3 tablespoons oil
    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • ½ onion, thinly sliced
    • ½ head green cabbage, thinly shredded
    • 2 jalapenos, ribs and seeds removed, minced
    • 2 teaspoons fresh minced ginger
    • 14.5 ounce can fire roasted tomatoes
    • ⅔ cup regular coconut milk
    • cilantro for topping
    • salt to taste


    1. Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
    2. Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
    3. Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.

    Cider-Glazed Sausage


    • 1/2 cup apple cider
    • 2 Tbs. light honey
    • 2 tsp. unsalted butter
    • 1 1/2 lb. pork sausages


    Preheat an oven to 350°F. 

    In a small bowl, stir together the cider and honey. Set aside. 

    In a large ovenproof fry pan over medium-high heat, melt the butter. When the butter foams, add the sausages and cook, turning occasionally, until browned, 7 to 8 minutes. 

    Brush the sausages with about one-third of the cider-honey mixture and transfer the pan to the oven. Bake, turning once halfway through cooking, until the juices run nearly clear when a sausage is pierced with a fork, about 10 minutes. Brush the sausages with half of the remaining cider-honey mixture and continue to bake until a glaze forms, about 2 minutes. Brush with the remaining mixture and bake for 2 minutes more. 

    Transfer the sausages to a warmed platter and serve immediately. Serves 4 to 6. 

    Celeriac Burger


    • 250 g (0.5 pounds) Celeriac
    • 1 clove Garlic
    • 3 tbsp Breadcrumbs
    • 1 large Egg
    • 3 tbsp Grated Cheese
    • 2 tsp Oregano
    • 1 tsp Chili Powder or Chili Flakes
    • 2 tsp Onion Salt
    • 1 tsp Black Pepper, freshly ground
    • 2 tbsp Olive Oil


    1. Peel the root and cut the celeriac meat into cubes
    2. Throw the celeriac into the food processor and give it a spin until it is chopped to "rice"
    3. Add all the remaining ingredients except the oil and mix until well combined. Stop few times to scrape down the sides
    4. Form 4 patties
    5. Heat the oil on a frying pan over medium heat
    6. Fry the patties 5 minutes on each side

    Mushroom Goat Cheese Bruschetta


    • 4 pieces of good quality sour dough bread (note 1)
    • 10 small Cremini mushrooms, sliced (note 2)
    • 2 tablespoons of butter
    • 4 oz/113g of goat cheese (note 3)
    • Optional: snow pea sprouts/pea shoots for serving



    1. Heat the butter in small saucepan over low to medium heat.
    2. Add mushrooms, saute stirring for 10 minutes, or until mushrooms are nice and soft, but not fully disintegrated.


    1. Place toast in toaster.
    2. Optional step: for even crunchier toast, preheat oven to 200C/400F and keep toast warmed on a tray.

    Assembly of Bruschetta

    1. Get toast from oven.
    2. Spread with a thick layer of the goats cheese (*drool*)
    3. Top with the mushrooms, and season generously with salt and pepper.
    4. Garnish with a few snow pea sprouts/pea shoots