Roasted Breakfast Potatoes

breakfast potatoes

From Kate at Cookie + kate; adjustments made for Intervale Food Hub members


  • 2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces
  • 1 green or red bell pepper, sliced into 1” squares
  • ½ medium red or white onion, sliced into wedges (see photos)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • Freshly ground black pepper


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
  3. Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

Tagliatelle with Corn and Tomatoes

pasta with corn and tomatoes

From Anne Burrell for Food Network; adjustments made for Intervale Food Hub members


  • Extra-virgin olive oil

  • 3 cloves garlic, smashed

  • Pinch crushed red pepper

  • 1 pint grape tomatoes, cut in half, or large tomatoes cut into chunks

  • 1 1/2 cups chicken or vegetable stock

  • Kosher salt

  • 2 ears corn, kernels cut off the cob

  • 1/2 pound fresh tagliatelle or other fresh pasta

  • 1/2 cup grated parmigiana

  • 6 basil leaves, chiffonade


  1. Bring a large pot of well-salted water to a boil.

  2. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard.

  3. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.

  4. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute.

  5. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat.

  6. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.

Pear and Feta Salad with Candied Walnuts

feta and pear salad

From Shannon at Rumbly in my Tumbly; adjustments made for Intervale Food Hub members

1 10 oz bag of mixed spring greens
1 pear, sliced, core removed
1/2 cup of candied walnuts (recipe here for the easiest two ingredient candied walnuts EVER)
1/2 cup crumbled feta cheese

Amazing salad dressing:
1/4 cup honey
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

Place all salad dressing ingredients into a blender or food processor, and blend for one minute.  Refrigerate until ready to use.  Assemble your salad.  Greens first, then pears, then walnuts, then cheese.

Individually dress each salad with dressing.  A little goes a long way.  Enjoy!

Balsamic Honey Skillet Chicken Legs

balsamic honey skillet chicken

From EatWell101; adjustments made for Intervale Food Hub members


  • 1/4 cup (60ml) Balsamic Vinegar
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1/2 cup (120ml) fresh rosemary leaves
  • 2 or 3 chicken legs (depends on your skillet size)
  • 1/2 teaspoon salt & whole peppercorns, to taste
  • 8 garlic cloves, peeled
  • 2 tablespoons olive oil


1. In a small bowl combine balsamic vinegar, honey, soy sauce, peppercorns (or fresh cracked pepper), garlic cloves, and rosemary. Puree with a blender until smooth and set aside.

2. Cut chicken legs into thighs and drumsticks. Season with salt and fresh cracked pepper, all over and under the skin.

3. In a 12-inch skillet, heat olive oil over medium-high heat. Add chicken pieces, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned. Turn chicken, so that skins sides are up and add the balsamic/honey mixture to the skillet. Reduce heat to low; cover and cook for 15 to 20 minutes, or until done.

4. Transfer chicken to plate sand drizzle with pan juices. Enjoy!

Spanish Tortilla with Potatoes and Peppers


From Martha Stewart; adjustments made for Intervale Food Hub members


  • 1 tablespoon olive oil, plus more for serving
  • 1 pound new or Yukon gold potatoes, peeled and sliced inch thick (peeling not necessary for new potatoes)
  • 1 green or red bell pepper (ribs and seeds removed), thinly sliced
  • 1 medium onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 8 large eggs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 teaspoon hot sauce


  1. Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.

  2. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.

  3. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Spinach & Cucumber Salad with Yogurt-Mint Dressing

Spinach and Cucumber Salad

From Ben Barker and Karen Barker for Fine Cooking; photo by Scott Philips; adjustments made for Intervale Food Hub members

Serves eight.


  • 2 Tbs. fresh lemon juice
  • 1 tsp. honey
  • 3 Tbs. Greek-style yogurt (like Total) or whole-milk yogurt
  • 5 Tbs. olive oil
  • 2 Tbs. roughly chopped fresh mint
  • Kosher salt and freshly ground black pepper
  • 8 cups lightly packed baby spinach leaves, washed and dried (8 oz.)
  • 2 medium cucumbers, peeled, halved lengthwise, seeded, and sliced 1/8 inch thick (3 cups)
  • 1/2 small red onion, halved lengthwise and sliced very thinly (2/3 cup)


  • In a medium bowl, whisk the lemon juice and honey. In another bowl, whisk the yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking constantly. Add the mint, 1/2 tsp. salt, and pepper to taste. Chill, covered, for up to 24 hours.
  • In a large bowl, combine the spinach, cucumbers, and onion. Season lightly with salt and pepper and add just enough dressing to moisten the ingredients. Toss to coat, divide among eight plates, and serve, passing any extra dressing at the table, if you like.


Cinnamon Honey Frozen Yogurt Muffins


  • ½ cup granola
  • ½ tsp cinnamon
  • ½ tbsp honey
  • 4 oz cream cheese
  • ½ cup plain yogurt
  • 1 tbsp brown sugar
  • 1 tsp vanilla


  1. Line a cupcake tin with 5 cupcake liners
  2. Mix together granola, ¼ tsp cinnamon, and honey. You want the mixture to stick together. If it's not, add a little more honey
  3. Press a spoonful of the granola mixture into each cupcake liner
  4. With a hand mixer, mix together cream cheese, yogurt, brown sugar, truvia, vanilla, and ½ tsp cinnamon
  5. Once the cream cheese mixture is smooth and well mixed, pour the mix into 5 muffin tins
  6. Freeze over night or for at least 8 hours.
  7. When you take them out of the freezer the muffins may stick to the tin. Wait a minute and they should come out with ease.
  8. Store in freezer

Balsamic-Glazed Red Onions

"Onions are too often the supporting actors in the kitchen when they should be the stars!"


For the onions:

  • 4 medium red onions (1 1/2 to 2 pounds total)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon plus 1 teaspoon chopped fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the glaze:

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
  • Pack onions into baking dish: Pack the onions as tightly as you can into a 1 to 1 1/2 quart baking dish (9-inch round or oval, 8-inch square).
  • Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
  • Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
  • Pour the glaze over the roasted onions and return the dish to the oven. Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.
  •  Sprinkle the onions with the remaining 1 teaspoon oregano before serving.

Yogurt Pancakes

Recipe by Josh Kestner, Published by Yummly, Adapted for Food Hub Members

Recipe by Josh Kestner, Published by Yummly, Adapted for Food Hub Members


  • 1 c flour (I use 3/4 c unbleached white, 1/4 c whole wheat)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbs sugar
  • 3/4 c milk 
  • 1 egg
  • 2 tbs butter (melted)
  • 2 tbs vinegar, white or cider
  • 1/4 c plain yogurt
  • Optional: Frozen Strawberries. Add to the batter or serve them on top of the finished pancakes!


1. Preheat a griddle to 350, or nonstick pan on medium heat.

2. Mix the dry ingredients in a bowl. Mix the wet ingredients in a separate bowl. Pour wet ingredients into dry, mix until combined. 

3. Ladle about 1/4 cup of batter on the griddle/pan. Flip once edges begin to dry, and bubbles on top begin to pop; bottom should be golden brown. Cook on second side for another 2-3 minutes, until golden brown.

 4. Repeat step three until batter is all used up.


How to Make Quick Pickled Onions


How To Make Quick-Pickled Onions

1 medium red onion, about 5 ounces
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup rice vinegar, white wine vinegar, or apple cider vinegar

Flavorings (optional):
1 small clove of garlic, halved
5 black peppercorns
5 allspice berries
3 small springs of thyme
1 small dried chili

Kettle for boiling water
Knife and cutting board
Sieve or colander
Clean jar or container


  1. Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.

  2. Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.

  3. Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.

  4. Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.

  5. Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Tomato, Cucumber and Corn Salad


  • 1 to 1 ¼ pounds ripe tomatoes, cut in small dice
  • ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
  • 2 ears corn, steamed for 4 minutes and kernels removed from the cob
  • 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
  •  Salt to taste
  • ¼ cup chopped cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice or lemon juice
  • 2 tablespoons extra virgin olive oil
  •  Optional: 1 ounce feta, crumbled (about 1/4 cup)


Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

Corn Farrotto


Corn Purée

  • 1 1/2 cups fresh corn kernels
  • 1/2 cup minced onion
  • 1 tablespoon olive oil
  • Fine sea salt
  • 2 cups (or more) vegetable broth


  • 2 cups (or more) vegetable broth
  • 1 cup regular or semi-pearled farro
  • Fine sea salt
  • 3 tablespoons olive oil
  • 1/2 cup minced red onion
  • 1/3 cup 1/4' cubes red or yellow bell pepper
  • 1 cup fresh corn kernels (cut from 1 ear)
  • 1 cup finely grated Parmesan
  • Freshly ground black pepper
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped fresh basil


Corn Purée

  1. Combine corn, onion, oil, and a pinch of salt in a medium saucepan. Cook over low heat, stirring occasionally, until onion is softened and translucent, 6–7 minutes (do not brown). Add 2 cups broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer gently, uncovered, until corn is softened and cooked through and liquid is reduced by half, 20–25 minutes. Let cool slightly. Transfer mixture to a blender and purée until smooth (when puréeing hot liquids, start with the lid slightly ajar to release steam; cover with a kitchen towel to catch any splatters).
  2. Strain purée through a sieve into a 2-cup heatproof measuring cup. Add more broth, if needed, to measure 1 1/3 cups. Set aside.


  1. Bring 2 cups broth, farro, a pinch of salt, and 1 cup water to a simmer a large saucepan. Cook until farro is tender, 30–45 minutes (semi-pearled farroer will cook faster than regular). Drain; return to pot.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until just beginning to soften, about 3 minutes. Add bell pepper and corn and cook, stirring occasionally, until vegetables begin to brown, about 5 minutes longer; keep warm.
  3. Add corn purée to farro and cook over medium heat, stirring occasionally and adding more broth by 1/4-cupfuls if dry, until farrotto is very creamy, 5–6 minutes. Stir in cheese. Season with salt and pepper.
  4. Stir tomatoes and basil into vegetables.
  5. Divide farrotto among bowls. Top with vegetable mixture, dividing equally. Serve immediately.

Grilled Veggie Kabobs

Published in


To parboil the potatoes, put them into a small pot, cover with 2 inches of salted water and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, but not completely cooked through since you'll finish them on the grill.


  • 3/4 pound small new potatoes, cut in half 
  • 2 medium zucchini or yellow summer squash, cut in half lengthwise 
  • 1 large onion, cut into 1/2-inch thick pieces 
  • 1 green bell pepper, cut into 1-inch strips 
  • 1 yellow bell pepper, cut into 1-inch strips 
  • 1/2 pound mushrooms, quartered 
  • 1/3 cup of your favorite salad dressing 


If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Parboil potatoes until done but still firm. Thread vegetables alternately on skewers. Brush generously with salad dressing. Grill for 3 minutes; turn vegetables over, brushing with extra salad dressing. Grill for another 3 to 4 minutes until done.