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. 

Romaine Salad with Oranges, Olives, and Fennel Vinagrette


From Marian Cooper Cairns for Country Living; photo by Brian Woodcock; adjustments made for Intervale Food Hub members


  • 5 tbsp. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 tsp. fennel seeds, toasted and crushed
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts, cut lengthwise into quarters (or 1 head red leaf lettuce, torn into pieces)
  • 2 Persian cucumbers, sliced
  • 2 navel or Cara Cara oranges, segmented
  • 1/2 c. kalamata olives, torn or cut in half
  • optional: 1 fennel bulb, trimmed and thinly sliced


  1. Combine oil, vinegar, fennel seeds, and mustard in a small jar with a tight-fitting lid. Season with salt and pepper. Shake to combine.
  2. Arrange romaine in a 13-by-9-inch dish. Top with cucumbers, oranges, optional sliced fennel, and olives. Cover and chill up to 1 day. Just before serving, drizzle with vinaigrette. Season with salt and pepper.