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. 


Recipe By Plantings and Pairings


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 red pepper, seeded and thinly sliced
  • 1 teaspoon fennel seeds
  • 2 tablespoons spicy Dijon mustard
  • Pinch of cayenne
  • ¼ teaspoon black pepper
  • ½ cup dry white wine or vermouth
  • 2 tablespoons chopped parsley
  • 14 oz. Hillshire Farms polska kielbasa sausage, sliced in ¼-inch thick rounds
  • 3 cups sauerkraut, rinsed and squeezed dry
  • 5 tablespoons sour cream
  • 1 cup shredded Emmentaler cheese
  • 2 Yukon gold potatoes, thinly sliced
  • ¼ teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter, melted


  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons oil in a large oven-proof skillet over medium heat. Add the shallot, garlic and red pepper and cook until softened.
  • Add the sliced sausage and sautee until beginning to brown and curling at the edges.
  • Add the sauerkraut, mustard, fennel seeds, cayenne, and black pepper, and stir until heated through, about 4 minutes. Add the wine and parsley and cook for an additional 2 minutes.
  • Spread the sour cream over the skillet mixture and sprinkle with cheese.
  • Toss the potato slices with 1 teaspoon oil, the melted butter and salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 minutes, until the potato slices are browning at the edges and the mixture is bubbling. Let stand 10 minutes before serving.