Acorn Squash & Roasted Garlic Strudel

Recipe courtesy of The Kitchn



1 head garlic, roasted
2 small acorn squash
Salt and pepper
Olive oil
1/4 cup fresh sage leaves, chopped
1/4 teaspoon fresh nutmeg
1 cup whole milk ricotta
1/3 cup pinenuts, toasted
1/2 package (about 30 sheets) of frozen phyllo dough, defrosted
1 tablespoon butter
3 tablespoons olive oil



Split the acorn squash in half, scoop out the strings and seeds, and put the halves in a glass baking dish. Drizzle with olive oil and a little salt and pepper, then either bake in a 350°F oven for about 50 minutes, or in a microwave for about 20 minutes, until the flesh is very soft and can be removed from the skin with a fork.

Scrape the acorn squash out of its skin and mash very well with a fork. Squeeze the garlic out of out of the cloves and mash with a fork. Put the garlic in a large frying pan over medium heat and add the sage leaves. Fry until fragrant, then add the acorn squash and cook until squash is warmed through. Set aside until slightly cooled.

In a large bowl, combine the cooked squash and garlic with the nutmeg, ricotta, and pinenuts. Stir well and taste. Add more salt and pepper if it needs it.

Preheat the oven to 400°F. Melt the butter in a small bowl and add the olive oil. On a large piece of wax paper, lay out your first sheet of phyllo dough. Brush it with the butter, then stack another sheet on top. Repeat until you have about 10 layers. (You can use less than this; I just like to make mine a little thicker.) Spread about a third of the squash mixture over the sheet of phyllo, leaving an inch of room at the edges, then roll up from the long side, tucking the ends in. Pick up the wax paper and carefully roll the strudel off the paper and on to a large baking sheet. 

Repeat to make two more strudels. Bake for about 20 minutes, or until they are golden and crispy. Cut into slice and serve right away. Or, if these have to wait a little, you can recrisp them in the oven at 400°F.


Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of The Food Network



2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved



Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.


Braised Chicken & Kale

Recipe courtesy of Epicurious



4 chicken legs, drumsticks and thighs separated

1 tablespoon paprika

Kosher salt, freshly ground pepper

1 teaspoon olive oil

1 medium onion, sliced

6 garlic cloves, sliced

2 cups low-sodium chicken broth

1 cup dry white wine

2 sprigs rosemary

2 sprigs thyme

1 large bunch kale, center ribs and stems removed, leaves cut into 1" strips

Lemon wedges



  1. Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
  2. Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
  3. Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.


Garlic Kale & Brown Rice Salad with Lemon Dressing

Recipe courtesy of Pinch of Yum



For the Dressing:

  • juice of one lemon
  • juice of one orange
  • ½ cup olive oil
  • 1 garlic clove
  • ½ cup fresh parsley
  • ¼ teaspoon salt (more to taste)
  • 1-2 teaspoons honey

For the Salad

  • 1 tablespoon olive oil (garlic infused is yummy)
  • 1 bunch kale (chopped, without stems, to yield about 4 cups)
  • 2 cups cooked brown rice
  • a few handfuls of Kettle Brand Salt and Pepper chips, crushed finely
  • dried cranberries for topping



  1. Pulse all the dressing ingredients in a food processor until smooth.
  2. Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.



This is delicious with a fried egg on top (leave off the cranberries unless you like eggs + cranberries). The perfect easy dinner!


Jumbo Winter Squash Ravioli with Kale Pesto

Recipe courtesy of Pinch of Yum



1 whole butternut or acorn squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totaling about 4 cups cooked squash

1 cup whole milk ricotta

½ cup grated Parmesan cheese

2 tablespoons olive oil

nutmeg, garlic, thyme, and/or sage (see notes)

generous pinch of salt and pepper

1 beaten egg

1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)

Kale Pesto



  1. Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.
  2. Bring a large pot of water to boil.
  3. Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
  4. Boil ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!


Cabbage-Carrot-Kale Pancakes

Recipe courtesy of Smitten Kitchen. Adapted for Intervale Food Hub Members



1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle (Intervale Food Hub Note: thinly sliced onions will be a great substitute if you do not have scallions!)
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger



Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

Baked Acorn Squash Stuffed with Wild Rice & Kale Risotto

Recipe courtesy of New York Times Cooking



6 small acorn squash

1 bunch kale or 1 10-ounce package stemmed and washed kale, stems picked out and discarded

 Salt to taste

1 cup cooked wild rice (1/3 cup uncooked)*

1 quart vegetable stock

2 tablespoons extra virgin olive oil

½ cup minced onion

⅔ cup arborio rice

1 plump garlic clove, minced

½ cup dry white wine, like pinot grigio or sauvignon blanc

¼ cup chopped fresh dill

¼ cup chopped flat-leaf parsley

 Freshly ground pepper to taste

¼ to ½ cup freshly grated Parmesan cheese (1 to 2 ounces)(optional)

 Cayenne or freshly grated nutmeg to taste (optional)



  1. Heat the oven to 425 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the squash in the oven and bake 30 minutes. Each squash should be intact but beginning to give on the side it’s resting on, and soft enough to cut through. Remove from the oven and let sit for 15 minutes, until the squash has cooled slightly. Then, resting a squash on the slightly flattened side that it was sitting on in the oven, cut away the top third. You will be putting the top “cap” back on once the squash is filled, so cut it off in one neat slice. Scrape out the seeds and membranes from both pieces and set aside. Repeat for the remaining squash. Turn the oven heat down to 350 degrees. Oil a baking dish or sheet pan that can accommodate all of the squash
  2. Meanwhile, blanch the kale in a large pot of salted boiling water for 2 to 4 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine and set aside. Cook the wild rice, following the directions below, and set aside
  3. Put the stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Heat 1 tablespoon of the olive oil over medium heat in a wide, heavy nonstick saucepan or skillet. Add the onion and a generous pinch of salt, and cook gently until it is just tender, 3 to 5 minutes
  4. Add the arborio rice and garlic and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. Continue to add stock and stir until the rice is almost tender, about 20 minutes. The rice should still be a little chewy. Add another ladleful of stock and stir in the kale, wild rice and herbs. Stir together until the stock is just about absorbed, about 5 minutes, and add another ladleful of stock. Remove from the heat. Add pepper, taste and adjust seasonings. Stir in the remaining olive oil and the Parmesan if using
  5. Season the surface of the acorn squash with salt, pepper and nutmeg or cayenne (if desired). Fill the hollowed-out squash with the risotto. Place the tops back on the squash and put them in the baking dish or on the sheet pan
  6. Bake 40 minutes, or until the squash is tender all the way through when pierced with a knife


Spicy Acorn Squash Wedges

Recipe courtesy of LaaLoosh



1 medium sized acorn squash, cut into 12 wedges

Juice from 2 limes

1 tbsp olive oil

4 chile peppers, minced (I used Cayenne, but any kind will work)

3 garlic cloves, minced

2 tsp salt

1 tsp paprika

1/2 tsp black pepper

2 tbsp cilantro, finely chopped



  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil, and mist with cooking spray.
  3. Arrange squash wedges on baking sheet, and then lightly mist with an olive oil mister, and sprinkle with ½ of the salt.
  4. Roast squash in oven until tender, about 25- 30 minutes.
  5. While squash is roasting, combine remaining ingredients in a small bowl.
  6. Transfer squash to a platter, sprinkle with paprika, drizzle with the vinaigrette and serve.


Soba & Carrot Noodles with Watermelon Radish

Recipe courtesy of A House in the Hills



1 bunch of soba noodles

1 large carrot, made into noodles with a julienne peeler

1/2 medium watermelon radish

1 cup edamame

1/16 cup ponzu

2 tablespoons maple syrup

1/16 cup of gluten free, low sodium Tamari

2 cloves of garlic, crushed

1 tablespoon minced ginger

sea salt

black sesame seeds



– In a small mixing bowl combine ponzu, one tablespoon of maple syrup and a small pinch of salt.  Set aside.

– In another small bowl combine Tamari, crushed garlic, and ginger (use less ginger if you prefer a milder flavor).  Set aside.

– Using a mandoline, slice watermelon radish on the thinnest setting.

– Bring a large pot of water to a boil.  Prepare a bowl of ice water. Add watermelon radish and cook for one minute.  Use a spider strainer or slotted spoon to remove radish from boiling water and transfer to ice water.

–  Use the spider strainer or slotted spoon to remove the watermelon radish from the ice bath and tranfer to a small baggie.  Add ponzu marinade and place in refrigerator.

– Add frozen edamame to boiling water and cook according to package instructions.  Use the spider strainer or slotted spoon to remove the beans and transfer to the ice bath.  Drain and transfer to a serving bowl.

– Add soba noodles to boiling water and cook per package instructions.  One minute before time is done, add carrot noodles.  Cook for final minute.  Drain carrot and soba noodles, run under cold water.

–  Mix carrot/soba noodles with edamame, add tamari mixture to taste (I preferred adding about 3/4 of the tamari mixture before refrigerating, then added some of the remaining sauce right before cooking. Refrigerate for at least one hour.

–  Drain and add watermelon radish to serving bowl, mix with noodles.  Serve cold, sprinkled with lots of black sesame seeds and a little Siracha for some spice if you’d like!  I highly recommend the spice!


Kale Salad with Quick-Pickled Watermelon Radish

Recipe courtesy of The Kitchn



1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted



Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.

Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.


Carrot & Watermelon Radish Pickle

Recipe courtesy of The Bojon Gormet



2 cups white wine vinegar
2 cups water
3 tablespoons salt (sea, kosher or pickling salt)
1 pound small carrots
1 pound watermelon radishes
a few fennel fronds, dill sprigs, or leafy celery stalks
4 garlic cloves



Combine the vinegar, water and salt in a non-reactive bowl or measuring pitcher, and give it a stir now and then to dissolve the salt.

Scrub the carrots, trim off their tops, and slice them lengthwise into quarters. Peel and trim the radishes, slice them in half lengthwise, then cut them crosswise into 1/4″-thick half moons. Pack the vegetables, fennel fronds and garlic cloves into a sterilized (re: washed with soap and hot water and allowed to air dry) 2-quart mason jar (or two 1-quart jars).

Pour the brine over the vegetables, and cover with the lid. Let the pickle sit at room temperature for 10 days, then store in the refrigerator for up to 1 month.


Curried Carrot Soup

Recipe courtesy of BBC Food. Adapted for Intervale Food Hub members!



1/2 cup unsalted butter

1/2 cup onion, chopped

2 garlic cloves, crushed

1lb carrots, peeled and chopped into small pieces

½ tsp curry powder

2 cups chicken stock (or vegetable stock)

1 bouquet garni (fresh herb bundle) - or, a mix of your favorite dried herbs.


  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

  2. Add curry powder to the vegetables and cook a further 2-3 minutes.

  3. Add the stock, bouquet garni/herbs, and bring to the boil. (Add more water or stock if the vegetables are not covered). Reduce to a simmer and cook for 30 minutes.

  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

  5. To serve, ladle the soup in serving bowls.


Carrot Cake Cinnamon Rolls

Recipe courtesy of Joy the Baker



For the Dough:

1 cup whole milk

1 package (2 1/4 teaspoon) active dry yeast

pinch of granulated sugar

2 tablespoons unsalted butter, melted

1 large egg, lightly beaten

1 teaspoon vanilla extract

3 1/2 - 4 1/4 cups all-purpose flour, plus more for your workspace

1/4 cup packed light brown sugar

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1 cup finely grated carrot

For the Filling:

1/2 cup unsalted butter, melted

1 cup packed light brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2teaspoon freshly grated nutmeg

1/4 teaspoon allspice

pinch of salt

1/3 cup raisins

1/3 cup finely chopped walnuts

For the Frosting:

1 block (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup drained crushed pineapple

2 - 3 cups powdered sugar, sifted if lumpy

pinch of salt

splash of whole milk



  1. Heat milk to a warm 99 -105 degrees F. Sprinkle the yeast over the warm milk along with a pinch of sugar. Stir to combine. It's ok if the mixture is lumpy. Allow to rest for 5 minutes, during which time the mixture will froth and foam.
  2. After the mixture as foamed, whisk in the melted butter, beaten egg and vanilla extract.
  3. In the bowl of a stand mixer fitted with a dough hook, stir together 3 1/2 cups flour, brown sugar, salt, and spiced. Add the wet ingredients all at once to the dry ingredients and use a spatula to just combine. Knead on the dough hook for 5 minutes. Add more flour as necessary to create a smoothe, cohesive, and slightly sticky dough. The dough will still stick to the sides of the bowl some. That's ok! Add shredded carrots near the end of the kneading and knead for 2 minutes more.
  4. Scrape the dough into a large, lightly greased bowl, sprinkle with a bit of flour, cover with plastic wrap and allow to rest for 1 to 1 1/2 hours, until doubled in size.
  5. While the dough rests, assemble the filling and frosting.
  6. To assemble the filling, in a small bowl toss together sugar, spices, and salt until thoroughly combined.
  7. To assemble the frosting, in the bowl of the stand mixer fitted with the paddle attachment, beat together cream cheese and butter until evenly combined. Add pineapple and sugar and salt, and beat until smooth. Add more sugar or milk to control the consistency. Set aside.
  8. To assemble the rolls, dump the risen dough onto a lightly floured work surface. Knead for a few turns. Use a floured rolling pin to roll to a 1/4 inch thickness. My dough was about 10-inches long and 8-inches tall Drizzle with melted butter, sprinkle with sugar and spice mixture, and sprinkle with raisins and walnuts. Starting from the long end of dough, roll into a tight coil. Slice into 8 even slices. Transfer to a greased deep pie dish and cover with plastic wrap, allowing the rolls to rise for 30 minutes.
  9. Place a rack in the upper third of the oven and preheat the oven to 350 degrees F. When rolls have risen, remove the plastic wrap and bake for 20 to 25 minutes, until baked though, golden and bubbling.
  10. Remove from the oven and allow to cool for at least 20 minutes before frosting.
  11. Frost generously with prepared frosting and serve warm.
  12. Rolls will last, well wrapped in the refrigerator for three days. Gently warm before serving.


Honey Garlic Chicken Wings


  • 1 large white onion, chopped
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup butter
  • 2 teaspoons mustard powder
  • 1 1/2 teaspoons garlic, minced
  • 5 pounds chicken wings


  1. Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.
  2. Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.
  3. Marinate wings in refrigerate 1 hour to overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).