Summer Salad with Tomato, Corn, Cucumber, and Herbs


From Cristina Sciarra for Food52; adjustments made for Intervale Food Hub members

  • 1 to 2 garlic cloves

  • 1 very small red onion (or shallot)

  • Juice and zest of 1 small lemon

  • 2 tablespoons Champagne (or white wine) vinegar

  • 2 tablespoons sherry (or red wine) vinegar

  • 1 ear corn

  • 1 large tomato (or a pint of cherry tomatoes)

  • 1 cucumber

  • 1/4 cup olive oil

  • 1/2 cup chives

  • 1 cup basil

  • 1/2 teaspoon flaky salt

  • Freshly ground black pepper

  1. Set out a large mixing bowl. Mince the garlic and thinly slice the red onion; move them to the bowl. Add the lemon juice and zest and both vinegars. Spoon the liquid over the onion and garlic to coat so that their harshness starts to mellow.

  2. Meanwhile, bring a pot of water to a vigorous simmer. Remove the husk from the corn. Boil the corn for 1 to 3 minutes, depending on how deep you are into corn season. (Very fresh corn barely needs to be cooked at all.) Remove the corn from the water, and run it briefly under the tap, until it is cool enough to handle. Cut the kernels from the cob, and scoop them into the mixing bowl.

  3. Dice the tomato or cut the cherry tomatoes into halves. Cut the cucumber into thin half moons. Add both to the bowl. Pour in the olive oil. Mince the chives and chiffonade the basil and then add those, too. Finish by adding the salt and black pepper. Give everything a generous stir, and then allow the salad to sit for 5 minutes; taste it, and add more olive oil, salt, and pepper if needed. If you have time, allow the salad to sit for another 20 to 30 minutes. Serve with plenty of good bread, to mop up all the juices.

Green Gazpacho with Cucumber and Arugula


From Amiel Sanek for Bon Appetit; adjustments made for Intervale Food Hub members


Makes about 6 cups

  • 2 pounds cucumbers (about 2 large), chopped

  • 2 garlic cloves, smashed

  • 2 cups coarsely chopped arugula

  • 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)

  • 3 tablespoons (or more) sherry vinegar or red wine vinegar

  • Kosher salt

  • ¾ cup (or more) olive oil


Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.

Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.

Salmon with Roasted Tomatoes and Corn

salmon with tomatoes and corn

From Oriana at Mommy's Home Cooking; adjustments made for Intervale Food Hub members


  • 4 salmon fillets
  • 1 1/2 cups fresh corn kernels or frozen corn, thawed
  • 1 1/2 cups cherry tomatoes or chopped slicing tomatoes
  • Salt and ground black pepper to taste
  • 1 teaspoon Italian herbs
  • 2 tablespoons olive oil
  • Parsley for garnish optional


  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.

  2. Place salmon, corn and tomatoes in the baking sheet. Season with salt and pepper, to taste. Add Italian herbs. Drizzle with olive oil.

  3. Bake for 10 – 15 minutes *, or until salmon is cooked through.

  4. Garnish with parsley, if desired, and serve immediately.

Creamy Corn Pasta with Basil


From Melissa Clark for NYT Cooking; adjustments made for Interval Food Hub members

  • Fine sea salt
  • 12 ounces dry orecchiette or farfalle
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
  • 2 large ears corn, shucked and kernels removed (2 cups kernels)
  • ½ teaspoon ground black pepper, more for serving
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese, more to taste
  • ⅓ cup torn basil or mint, more for garnish
  • ¼ teaspoon red pepper flakes, or to taste
  • Fresh lemon juice, as needed


    1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
    2. Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
    3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
    4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.

    Mexican Street Corn Salad

    mexican street corn salad

    From J. Kenji Lopez-Alt for Serious Eats; adjustments made for Intervale Food Hub members


    • 2 tablespoons vegetable oil
    • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
    • Kosher salt
    • 2 tablespoons mayonnaise
    • 2 ounces feta or cotija cheese, finely crumbled
    • 1/2 cup finely sliced scallion greens
    • 1/2 cup fresh cilantro leaves, finely chopped
    • 1 jalapeño pepper, seeded and stemmed, finely chopped, or to taste
    • 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
    • 1 tablespoon fresh juice (from 1 lime)
    • Chili powder or hot chili flakes, to taste


    1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.

    2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

    Mesclun and Tomato Salad with Honey-Lemon Dressing



    • 1 large lemon, juiced
    • 4 Tablespoons olive oil
    • 1 to 2 Tablespoons honey (to taste)
    • freshly ground black pepper, to taste
    • 1/2 teaspoon kosher salt


    • 6 cups mesclun greens
    • 1 bunch (or one bag) of arugula
    • 3 large tomatoes, chopped
    • 1/2 large red onion, sliced
    • 8 thinly sliced wedges of fresh Parmesan cheese


    1. Prepare dressing: Combine lemon juice, olive oil and honey in a small bowl and whisk to combine. Add salt and pepper to taste.

    2. Toss salad ingredients together. Add dressing and toss again.

    3. Divide among salad plates and garnish with a wedge of Parmesan cheese.

    Broiled Salmon with Chermoula Herb Crust


    • Use the chermoula in this week's basket, or make it using:
    • 1/2 cup packed fresh cilantro leaves, finely chopped (plus more for garnishing)
    • 2 tablespoons extra virgin olive oil
    • 2 large garlic cloves, pressed
    • zest of 1 lemon
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon drained capers, finely chopped
    • 1 to 1.25 lbs (roughly 16-20 ounces) center-cut piece of Alaskan King salmon
    • kosher sea salt
    • freshly ground black pepper
    • fresh lemon wedges or slices, for serving


    1. Prepare the Chermoula Paste: In a medium bowl, combine the finely chopped cilantro, pressed garlic, lemon zest, lemon juice, and chopped capers with a fork until a smooth pesto-like paste forms.
    2. Preheat the oven broiler to high and place the oven rack about 5-6 inches below the flame. Line a sheet pan with aluminum foil. Pat the salmon dry with a paper towel on both sides and place skin-side down on the center of the sheet pan. Season the salmon with salt and freshly ground black pepper. Spoon the chermoula paste on top of the salmon and using your spoon or hands, spread it into an even thick layer, so that it is coats the entire surface of the salmon.
    3. Broil the salmon for 8 to 10 minutes (depending on the thickness of your piece of salmon, this time will vary) or until it flakes easily with a fork (I prefer to cook my salmon, especially when it is of such high quality, so that it is still slightly pink in the very center - medium well - but cook it according to your own preference!).
    4. Using a sharp knife, slice and serve the salmon. Garnish with chopped cilantro and lemon wedges or slices.

    Basil Butter


    • 1 cup (2 sticks) butter, room temperature

    • 1/2 cup finely chopped fresh basil

    • Coarse salt and ground pepper


    1. In a small bowl, combine butter and fresh basil; season generously with coarse salt and ground pepper. Stir until combined.

    2. Transfer to an 11-by-10-inch piece of parchment or waxed paper. Roll into a cylinder, about 6 inches long and 2 inches in diameter; twist ends to seal. Refrigerate until very firm, about 2 hours. To serve, unwrap and slice crosswise.

    Lemony Pasta with Wilted Arugula


    • Coarse salt and ground pepper
    • 3/4 pound short tubular pasta
    • 3 ounces wild or baby arugula (3 cups)
    • 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
    • 2 tablespoons extra-virgin olive oil
    • 3/4 cup grated pecorino cheese, plus more for serving (optional)


    1. In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.


    Published by Meseidy in on September, 2009


    • 3 1/2 lbs of tomatoes, diced
    • 3 cloves garlic, mashed
    • 10 fresh basil leaves, julienne
    • 3 Tbs olive oil
    • 1 Tbs balsamic vinegar
    • 1 loaf French bread
    • 3 cloves garlic, whole
    • salt & pepper to taste


    Combine diced tomatoes, garlic, olive oil, vinegar and basil in a bowl, stir.  Cover and let marinate.

    Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil.  Using a slotted spoon, top with tomatoes and serve immediately.


    Cucumber Salad

    Published by in May, 2011


    • 1 cup apple cider vinegar

    • 1⁄2 cup sugar

    • 1 1⁄2 tsp. kosher salt, plus more to taste

    • 2 English seedless cucumbers

    • 4 shallots, thinly-sliced crosswise

    • Freshly ground black pepper, to taste



    In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1⁄2"-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1⁄8"-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.

    Grilled Bok Choy

    Published by on September, 2004

    Baby bok choy is more tender than the regular size. Look for heads with firm white stalks and crisp green leaves.


    • 4 heads baby bok choy (about 1 pound)
    • 1/4 cup white-wine vinegar
    • 2 tablespoons tomato-based chili sauce
    • 2 teaspoons light-brown sugar
    • 2 tablespoons vegetable oil
    • Coarse salt and ground pepper


    1. Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.

    2. In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.

    3. Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.