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. 

Pickled Red Cabbage

Recipe by Trish, Published by In Fine Balance, Adapted for Food Hub Members

Ingredients

  • 1 red cabbage
  • 75g sea salt
  • 325 ml cider vinegar
  • 125 ml balsamic vinegar
  • 500ml red wine
  • 325g white sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 2-3 whole dried red chillies
  • Optional: 1 cinnamon stick, broken into three pieces
  • Optional: 6 cloves

Directions

  1. Remove most outer leaves of cabbage and cut into quarters. Finely shred the cabbage, leaving behind the tough inner core. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit for about 4 hours.
  2. Rinse and drain the cabbage, remove most of the salt and dry with a clean tea towel.
  3. In a small sauce pan heat vinegars, wine and sugar. Bring to a boil, stirring until sugar is disolved. Continue to boil until liquid has reduced by half.
  4. Using a mortar and pestle roughly crush all the spices except for the cloves and the cinnamon. Add the crushed spiced, along with the cloves and the cinnamon, to the vinegar and let sit, off the heat, for 30 minutes.
  5. Meanwhile, turn on oven to 225 degrees and wash 2 500ml canning jars and lids with hot soapy water. To sterilize, place clean and dry jars into the hot oven for at least 20 minutes before packing.
  6. Pack the cabbage into sterilized jars and using a fine mesh sieve, strain the vinegars over the cabbage. Seal and let cool. Keep refrigerated. Best if you wait 2 weeks before giving it a try to get a good pickle. Will last about 3 months. Makes 2 500ml jars.

Asian Beef & Noodle Soup

Ingredients

  • Joe's Kitchen Beef Broth 
  • 3 French shallots, thinly sliced
  • 1-inched thick ginger, sliced
  • 3 cloves of garlic, finely chopped
  • 4 tbsps Thai Green Curry Paste
  • 2 cups water
  • 270g Hakubaku organic dried ramen
  • Fish sauce to taste

Marinated Steaks:

  • 200g beef fillets
  • 1 Tbsp Thai green curry paste
  • 1 Tbsp cooking oil

Garnishes:

  • Bean sprouts
  • Fresh coriander leaves
  • 1 lime, cut into 6 wedges
  • Fresh red chillies

Directions

  1. On a plate, mix 1 Tbsp Thai green curry paste with 1 Tbsp cooking oil. Coat the steaks with curry paste and marinate for 20 minutes if time permits. Grill the marinated steaks on a hot griddle pan on both sides and cook to your preferred doneness. Transfer to an aluminum foil and keep warm.
  2. In a 3.5 litres pot, add a teaspoon of cooking oil. When the oil is hot, add shallots and ginger and saute over low heat until aromatic. Add garlic and saute further until the garlic is aromatic.
  3. Add 4 Tbsps of Thai green curry paste and saute for a couple of seconds.
  4. Add beef broth and 2 cups of water. Cook the broth until bubbling. (While waiting for the broth to bubble, I suggest that you start thinly slice the beef.)
  5. Add the dried ramen to the beef broth. About 2 minutes before the recommended cooking time, check the broth for taste. Season with fish sauce to taste.
  6. When the noodles are cooked, scoop out the noodles to 4 individual bowls, add garnishes such as bean sprouts, coriander, chillies as well as the sliced beef.
  7. Ladle the broth over noodles and serve immediately with the lime wedges. Enjoy!

Grilled Steak with Chimichurri

Ingredients

  • Joe's Kitchen Chimichurri sauce
  • Skirt steak

Directions

  1. Fire up your grill to preheat. Season your steak with salt and pepper. When your grill is extremely hot (if you have a thermometer on your grill, it should be in the range of 500-600F), lay the steaks on the grill.
  2. When the first side has been on the grill for about 1 minute, rotate the steaks to get some solid grill marks. After another minute, flip the steak, letting cook for 1 minute, then rotating, then letting cook for another minute or two. Once you’ve established a solid criss-cross, you can start moving around a little bit more erratically. 
  3. When the steak is cooked, transfer to a plate and let rest for a solid 10 minutes. Don’t cut into it before then. Serve as large steaks or slice against the grain and top with generous amounts of chimichurri.

 

 

 

 

Cider-Braised Cabbage

Ingredients

  • 1 tablespoon canola oil
  • 2 cups sliced onion
  • 8 cups sliced green cabbage
  • 1 cup regular cider
  • 2 tablespoons whole-grain mustard
  • 1/4 teaspoon salt
  • 1 tablespoon cider vinegar

Directions

Heat a large skillet over medium-high heat. Add canola oil; swirl to coat. Add onion; sauté 2 minutes. Add cabbage, cider, mustard, and salt, tossing to combine. Cook, covered, 5 minutes. Uncover and cook 8 minutes or until cabbage wilts, stirring occasionally. Stir in vinegar.

Mesclun & Pea Shoot Salad

Recipe by Martha Stewart, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup fresh mint
  • 2 cups pea shoots
  • 3 cups mixed baby mesclun
  • Coarse salt and freshly ground pepper, to taste

Directions

  1. Place lemon juice in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Tear 1/3 cup mint into small pieces, and add to vinaigrette. Let stand at room temperature for 1 hour.

  2. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid.

  3. Toss together pea shoots, mesclun, and remaining whole mint leaves in a bowl, and arrange on serving plates. Drizzle vinaigrette over greens. Season with salt and pepper, and serve immediately.

Cabbage Chips with Dill Yogurt

Recipe by Alison Roman, Published Bon Appetit, Adapted for Food Hub Members

Ingredients

  • 8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
  • Olive oil (for brushing)
  • Toasted caraway seeds (for sprinkling)
  • Kosher salt and freshly ground black pepper
  • 1 finely grated garlic clove
  • 1 cup plain yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice

Directions

Preheat oven to 200°F. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2 1/2 hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

 

Dill Potato Wedges

Recipe by CD Kitchen, Published by Yummly, Adapted for Food Hub Members

Recipe by CD Kitchen, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 8 new red potatoes
  • 2 cloves garlic, minced fine
  • 1/4 pound butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 teaspoons dried dill weed

Directions

 

Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. 

Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute. Add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.

Garlic Sweet Potato Noodles

Recipe by Eat Well 101, Published by Yummly, Adapted for Food Hub Members

Recipe by Eat Well 101, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 2 medium sweet potatoes, peeled and spiralized or julienned
  • 4 – 5 garlic cloves, minced
  • 3 tablespoons butter, divided
  • 1 tbsp Chili pepper paste
  • 1/2 cup (125ml) vegetable broth (or chicken broth)
  • Fresh cracked pepper
  • Sesame seeds and cilantro for topping

Directions

1. Melt 1 tablespoon butter in a medium skillet. Add sweet potato noodles and stir fry gently for about 2 minutes, until cooked through but still crisp. Set aside.

2. In the same skillet, melt remaining butter then add garlic and chili pasta. Stir well and cook for 2 minutes, then add  broth and simmer for another 2 minutes to thicken the sauce.

3. Add sweet potato noodles back to the skillet. Stir well to combine and cook for 2 to 3 minutes more, noodle should be still al dente.

4. Serve the garlic butter sweet potato noodles immediately, topped with sesame seeds, chopped cilantro and additional black pepper if you want.

Note: Don’t overcook sweet potato noodles, so they remain deliciously crisp! You can add more chili paste if you like spicy dishes.

 

 

Spicy Kale & Swiss Chard Saute

Recipe by EA Stewart, Published by Yummly, Adapted for Food Hub Members

Recipe by EA Stewart, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 1 tablespoon extra virgin coconut oil or ghee
  • 1 bunch green onions*, thinly sliced
  • 3 cloves garlic*, minced
  • 1 jalapeño, thinly sliced (optional)
  • 1 bunch (500g) Swiss chard, stems removed, thinly sliced, and reserved and leaves thinly sliced
  • 1 bunch (500g) kale, stems and leaves thinly sliced
  • 1 tablespoon hot sesame oil
  • Optional: 1 tablespoon raw sunflower seeds
  • Optional: 1 tablespoon raw pumpkin seeds
  • Optional: 1 tablespoon raw sesame seeds

Directions

  1. In a large frying pan or sauté pan set over medium–high heat, melt the coconut oil. Add the onions, garlic, and jalapeño, if using, and sauté for 5 minutes, or until golden.
  2. Add the chard stems and cook for another 3 to 4 minutes. Add the rest of the chard and the kale. Cover the pan with a lid to help the greens wilt, about 5 minutes. Once they have wilted a bit, add the hot and dark toasted sesame oils, stirring to coat.
  3. Add the sunflower, pumpkin, and sesame seeds and continue to sauté, uncovered, for 10 minutes, or until cooked through.

Miso Glazed Cod

Ingredients

  • Six 6-oz. cod fillets
  • 1/3 cup low-sodium blond or white miso
  • 1/4 cup firmly packed dark brown sugar
  • 1 tsp. toasted sesame oil
  • Optional: 2 Tbs. mirin (Japanese cooking wine)

Directions

Rinse the fish fillets and pat dry with paper towels.

Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved. Brush about 2 Tbs. of the miso glaze onto each fish fillet. Let marinate on a plate in the refrigerator for at least 30 minutes or up to an hour.

Heat the broiler. Place the fish on a baking sheet, then set under the broiler until their tops are slightly charred and the glaze has caramelized, 3 to 4 minutes. Remove the fish from the oven and brush with the remaining glaze. Reduce the oven temperature to 375°F and cook until the fish is flaky but moist, another 5 to 6 minutes.

Kale & Sweet Potato Quesadillas

Ingredients

  • 4 large corn tortillas
  • 2 cups kale , stems removed and cut into thin strips
  • 2 medium sweet potatoes , peeled and large diced
  • 1 cup grated cheddar cheese
  • 3 tablespoons olive oil , divided
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon honey
  • 2 red onions, medium, thinly sliced into semi-circles
  • 2 garlic cloves , minced
  • salt and freshly ground pepper, to taste

Directions

  1. Place diced sweet potatoes in a pot with salted water, bring to boil and cook on low for about 15 minutes, or until potatoes are tender. When cooked, drain well. Using a potato masher or the back of a large fork, mash them. Season with salt and pepper to taste and set aside.

  2. In a small bowl, combine the vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper. In a large pan, heat 2 tablespoons of olive oil over medium heat and add the onion. Cook until tender and slightly translucent, about 3-4 minutes. Add the balsamic sauce to the onions, mix well and cook over low heat for 8-10 minutes. Add in the garlic and kale and continue cooking for another 3-4 minutes, until the kale has wilted. Remove from heat.

  3. Place the tortillas on a work surface. Spread about 1/3 cup of the potato mixture on half of the tortilla. Then layer with 1/4 cup of kale/onion mixture and sprinkle with 1 tablespoon of sliced olives. Top with about 1/4 cup of the cheese (or to taste). Fold the empty half of the tortilla on top of the filled side and press down gently. Repeat with remaining tortillas.

  4. Wipe out the pan, reheat over medium-high heat and spray lightly with nonstick cooking spray. Cook the quesadillas for 2 to 3 minutes on each side, or until golden brown and the cheese is melted. Remove from the heat and cool slightly. Cut quesadillas into wedges. Serve with sour cream, hot sauce, or any dipping sauce you like. Enjoy!

 

Swiss Chard & Sweet Potato Gratin

Directions

  • 1/4 cup (1/2 stick or 2 ounces) butter
  • 1 small onion, finely chopped
  • 3 pounds Swiss chard, leaves and stems separated and both cut into 1-inch pieces
  • Pinch of freshly grated nutmeg
  • 2 cups heavy cream or whole milk
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 2 pounds medium sweet potatoes, peeled and cut into 1/8-inch thick rounds
  • 1 tablespoon minced fresh Italian parsley
  • 1 tablespoon minced fresh thyme
  • Fine sea salt
  • Freshly ground black pepper
  • 1 1/4 cups (about 5 ounces) coarsely grated cheese 

Directions

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Blackened Cod Fish Tacos

Recipe by Mira, Published by Cooking LSL, Adapted for Food Hub Members

Recipe by Mira, Published by Cooking LSL, Adapted for Food Hub Members

Ingredients

  • 1 1/2 lb cod fish (cut into 3 inch long fillets)
  • 1 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp canola oil
  • 12 flour tortillas

Optional Toppings:

  • 2 ripe avocados sliced
  • 1 cup grape tomatoes (or 1 cup diced tomatoes)
  • 1 jalapeño pepper chopped into small pieces
  • lime wedges (halves) and cilantro for serving

Directions

  • In a small bowl combine smoked paprika, garlic powder, oregano, cumin, salt, pepper and cayenne. Mix and then sprinkle over fish fillets, rub to coat evenly.
  • Heat oil in a large skillet over medium yea and cook fish until browned and firm or for around 4 minutes per side. (Cooking time depends on the thickness of fillets, type of skillet and oven used).
  • To assemble tacos: Warm tortillas in a skillet. Break cod fish into pieces. Distribute fish evenly between 12 tortillas, add cabbage slaw, avocado, tomatoes and top with salsa. Optional: you can top with some chopped cilantro and jalapeño pepper.

  •  

 

Hot and Sour Mushroom Soup with Bok Choy

Recipe by Raymund, Published by Ang Sarap, Adapted for Food Hub Members

Recipe by Raymund, Published by Ang Sarap, Adapted for Food Hub Members

Ingredients

  • 1.5 litres vegetable stock
  • 1 dozen oyster mushrooms 
  • 1 dozen shiitake mushrooms
  • 1 dozen white button mushrooms
  • 3 bunches baby bok choy, sliced
  • 4 stalks spring onions, thinly sliced
  • ½ thumb size ginger, thinly sliced
  • 2 red chillies, sliced
  • 2 tbsp vinegar
  • 1 tbsp Sriracha
  • sesame oil
  • sea salt
  • freshly ground black pepper

Directions

  1. Clean and slice your mushrooms. Set it aside.
  2. In a pot pour the broth and add the mushrooms, bring to a boil then simmer in low heat for 8 minutes.
  3. Add the bok choy, ginger and chillies continue to simmer for 2 minutes.
  4. Turn heat off then add the black vinegar, Sriracha and sesame oil.
  5. Season with sea salt and freshly ground black pepper, then serve topped with spring onions.

Hassleback Potatoes with Feta and Mint

Ingredients

  • Potatoes
  • Crumbled feta cheese for sprinkling
  • Optional: Chopped fresh mint for sprinkling
  • Extra virgin olive oil for drizzling

Directions

  1. Preheat the oven to 200 degrees.

  2. Place the potatoes one at a time on a tablespoon and slice along the whole length.

  3. Put the potatoes in an ovenproof dish and drizzle with rapeseed oil (or a cooking oil of your choice). Bake for 30-40 minutes.

  4. Serve, sprinkled with the crumbled feta, fresh mint and a drizzle of extra virgin olive oil.

Cinnamon Carrot Muffins

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup butter, melted
  • 1 cup milk
  • 2 eggs, beaten lightly
  • ¾ cups brown sugar
  • 2 cups carrots, shredded

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease the wells of a 12 cup cupcake pan.
  3. In a large bowl combine dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl combine butter, brown sugar, eggs, and milk.
  5. Add wet ingredients and carrots into dry ingredients, stir just until combined.
  6. Pour muffin batter into the prepare cupcake pan filling each well about ⅔ full.
  7. Bake for about 20 minutes or until a cake tester inserted into the middle of a muffin comes out clean.

Potato-Kale Hash with Eggs

Recipe by Eating Well, Published by Yummly, Adapted for Food Hub Members

Recipe by Eating Well, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 5 cups shredded potatoes 
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 cups chopped kale
  • 1 cup shredded cheese, preferably Shelburne Farm's Cheddar!
  • 4 large eggs

Directions

  1. Position a rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine shredded potatoes, onion, garlic, oil, mustard, salt and pepper in a large bowl. Spread onto the prepared baking sheet. Roast for 10 minutes. Layer kale evenly over the potato mixture. Roast for 5 minutes. Stir the kale into the potatoes until combined. Continue roasting until the kale is tender and the potatoes are starting to brown, 4 to 6 minutes more.
  3. Carefully push the hash into 4 "nests" and make a well in the center of each, large enough for an egg. Sprinkle ¼ cup cheese into each well, then carefully break 1 egg into each. Bake, rotating the pan 180 degrees about halfway through, until the whites are barely set, 7 to 11 minutes. (The eggs will continue to cook a little more out of the oven.)

Beet, Cheddar & Apple Pizza

Recipe by Erin, Published by Well Plated, Adapted for Food Hub Members

Recipe by Erin, Published by Well Plated, Adapted for Food Hub Members

Ingredients

  • 1 pre-made pizza crust (or your favorite pizza dough recipe), enough to yield 1 11x14-inch pizza
  • Extra virgin olive oil, for brushing pizza
  • 1 1/2 cups shredded sharp white cheddar cheese
  • 2 small apples, peel on
  • 2 small beets, scrubbed, peeled and very thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon fresh rosemary, finely chopped

Directions

  1. Prepare pizza crust according to recipe directions. You will only need 1 crust, so feel free to half the recipe or freeze the second half for a later time.

  2. Place a rack in the upper third of theoven and preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into an 11x14-inch rectangle, working from the center. Transfer the dough to the prepared baking sheet, then brush the its entire surface liberally with olive oil. Sprinkle with half of the cheese, then top with apple slices. Tuck the beet slices between the apples, then top with remaining cheese. Season with salt and pepper, then sprinkle rosemary over the top.

  3. Bake pizza until the crust is crisp and golden, about 12 minutes. Remove from oven and let cool 3 minutes. Slice and serve.

Frozen Strawberry Squares

Ingredients

  • 1 cup flour (almond flour may be substituted)
  • ¼ cup brown sugar
  • ¼ cup chopped almonds (other chopped nuts may be substituted)
  • ½ cup melted butter
  • 2 egg whites
  • ½ cup granulated sugar
  • 10 fluid ounces whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 cups of strawberries, crushed/smashed

Directions

  1. Preheat oven to 325° F.
  2. Combine flour, brown sugar, almonds and melted butter and spread in 8x8" pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool
  3. Once cooled, evenly press ⅔ of the mixture in the 8x8" pan to create crust.
  4. Beat egg whites and granulated sugar until stiff.
  5. Beat whipping cream until soft peaks form.
  6. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
  7. Sprinkle remaining crust/crumb mixture on top.
  8. Freeze for 3-6 hours.
  9. Cut in squares to serve. Garnish with additional strawberries if desired.

Roasted Strawberry and Feta Focaccia with Balsamic Glaze

Ingredients

  • 3 1/4 cups all-purpose flour plus 2-4 tablespoons for dusting
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 1 1/2 cups very warm water (about 100 degrees F, 37 degrees C)
  • 3 tablespoons olive oil, divided
  • 1/8-1/4 teaspoon sea salt
  • 1 1/2 cups chopped fresh strawberries
  • 1/2 cup crumbled feta
  • 2-4 tablespoons balsamic glaze

Directions

  1. In a large bowl, stir together the flour, yeast and salt. Add the water, make sure it’s very warm, but not hot to the touch. Stir everything together with a wooden spoon or dough whisk until all of the flour is hydrated. There should not be any really dry pieces left at all, this will take a couple of minutes of stirring. Once all the flour is mixed in, you will have a rather shaggy mass of dough in the bowl. Cover this tightly with plastic wrap and let rise for 2 hours, or until the dough has doubled in size.
  2. Prepare an 11x15 inch pan by brushing 1 1/2 tablespoons of olive oil over the bottom and sides. If you don’t have that size pan, just use a larger cookie sheet and brush the oil over the bottom of it.
  3. Once the dough has doubled, sprinkle a bit of flour over the dough, just so it isn’t as sticky and you can handle it a bit. Turn it over a couple times in the bowl with floured hands so that you have a lightly floured ball of dough. Try to use as little flour as possible, just to keep the dough from sticking to your hands.
  4. Move the dough to the prepared baking pan and press it out with your hands to fill the pan (if using a large cookie sheet, just stretch the dough to about 11x15 inches). It may not quite reach the edges everywhere or be a perfect rectangle, that’s okay. Brush the remaining 1 1/2 tablespoons of olive oil over the top of the dough, and spread it around with your hands, dimpling the dough and stretching it to cover it in the oil and fill the pan, leaving an uneven surface with lots of dimples all over it. Sprinkle the dough with sea salt. Cover the pan with a clean towel and let it rest for 45 minutes.
  5. Preheat the oven to 450 degrees F. When the dough has rested, uncover it, spread the chopped strawberries and feta over top, and place the pan into the hot oven. Bake for 25-27 minutes until it is golden brown. Let cool in the pan for couple of minutes and then lift it out to cool on a wire rack.
  6. Drizzle balsamic glaze over top of the focaccia, slice into squares and serve warm. Leftovers can be stored in the refrigerator, and are delicious either reheated or cold.