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. 

Butter-Lettuce Salad with Egg and Potatoes

Butter Lettuce Salad

From Martha Stewart; photo by Alpha Smoot; adjustments made for Intervale Food Hub members


1 pound baby potatoes

Salt and pepper

8 ounces sugar snap peas, trimmed and halved

1 pound asparagus, trimmed and cut into two-inch pieces

1 stick unsalted butter

2 tablespoons fresh lemon juice

1/4 tsp. sugar

1 to 2 heads butter lettuce or leaf lettuce, trimmed and torn into two-inch pieces

4 large eggs, fried (optional)

1/4 cup chopped fresh chives


  1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.

  2. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.