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. 

New Spinach Salad



  • 1 tablespoon white vinegar
  • 4 large eggs


  • 3 tablespoons extra-virgin olive oil
  • 4 fingerling potatoes (about 12 ounces), blanched and sliced crosswise 1/2 inch thick
  • 5 ounces baby spinach
  • 2 links cooked (not dried) chorizo, sliced crosswise 1/2 inch thick


  • 2 tablespoons minced shallot
  • 1 tablespoon sherry vinegar
  • Coarse salt and freshly ground pepper


  1. Poach the eggs: Add vinegar to a large saucepan of simmering water. Crack eggs into water, 1 at a time. Poach eggs until whites are set but yolks are still runny, about 2 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

  2. Make the salad: Heat 2 tablespoons oil in a high-sided skillet over medium heat. Cook potatoes until golden, about 6 minutes per side. Transfer to a large bowl using a slotted spoon, and add spinach. Add remaining tablespoon oil to skillet. Cook chorizo until golden brown, about 3 minutes per side. Add to bowl using slotted spoon.

  3. Make the dressing: Remove skillet from heat. Add shallot, and let cook for 30 seconds. Swirl in vinegar.

  4. Pour dressing over salad, season with salt and pepper, and toss to coat. Divide salad among 4 plates. Top each with an egg.