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. 

Fennel, Mushroom and Radish Salad


  • 1 garlic clove, smashed to a paste with a little salt
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon grated lemon zest
  •  Salt
  •  pepper
  • 4 tablespoons olive oil
  • 3 fennel bulbs, trimmed
  • 4 ounces firm white mushrooms, wiped clean
  • 6 radishes
  •  A chunk of Parmesan, for shaving
  •  Parsley leaves, optional
  •  Arugula leaves, optional


  1. Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
  2. Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
  3. With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.