Olive Oil Herb Cubes



  • Left over Herbs, Chopped Finely

  • Olive Oil


  1. In a regular ice cube tray, layer 1 tsp. of chopped herbs or combination of herbs into each compartment

  2. Cover herbs with Olive Oil

  3. Freeze & keep for future use

*For future use: Just pop individual herb & oil cube into a sauté pan or pot, heat and use just as you would regular olive oil for stove top cooking!

Roasted Herb Potatoes



  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt


  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

One Pot Pasta with Sausage, Greens & Beans



  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper


  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

Vegan Squash & Herb Mac & 'Cheese'



  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper


  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Curry Carrot Dip



  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper


  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

Sausage, Beans & Greens Soup

Sausage, Bean & Chard Soup

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Soup | Diet: Omnivore/GF/DF

The roasted vegetable stock you received in your share makes this recipe a snap. Are you a vegetarian? This soup is excellent without the sausage, too.

  • 1 container vegetable stock (you can always substitute your own stock, veggie, chicken, or any other kind!)

  • 1 package hot Italian sausage

  • 1 container white beans (if you don't have beans from your share, you can substitute any other cooked beans, of any color or type).

  • 1 bunch chard (you could also use kale, escarole, or nearly any other kind of braising green)

  • juice of 1 lemon

  • salt and pepper to taste

  1. In a medium pot, bring stock to a simmer.

  2. While the stock is heating, cut the casings from the sausages, and crumble the meat into the pot.

  3. Add the white beans to the pot.

  4. Strip the chard from its stems, rinse, and pull or cut into bite-sized pieces. When the stock has come to a a simmer, and the meat is cooked through, add the chard to the pot.

  5. Simmer until the chard is bright green and tender. When it's done, turn off the heat.

  6. Add the lemon juice, taste the broth, and season with salt and pepper to taste. If the soup isn't tangy enough you could add more lemon juice if you have it, or use a splash of vinegar.

Roasted Sweet Potato and Squash Coconut Curry Soup

Sweet Potato and Butternut Squash Coconut Curry Soup

Make this recipe using any winter squash! Serve with a nice thick slice of Red Hen Baking Co. Bread.

Intervale Food Hub Ingredients:

  • 1 large sweet potato

  • ½ large butternut squash

  • 1 small yellow onion

  • Optional toppings: Joe’s Kitchen Chermoula sauce. Butterworks Plain Yogurt,

Additional Ingredients:

  • 2+ cups of chicken broth or vegetable broth

  • 1 16 oz. can Coconut milk

  • 1 Tbsp Curry Powder

  • Salt and Pepper to taste.



  1. Preheat oven to 400°F.

  2. Peel and chop sweet potato and squash into cubes. Place on baking sheet with olive oil, salt, and pepper. Roast until pieces are soft.

  3. Saute onions in a pan with olive oil, salt, and pepper.

  4. Once the veggies are cooked thoroughly, move to a blender and add coconut milk, chicken broth, and curry powder. Blend until smooth. If you have to blend in batches, add your coconut milk, broth, and curry powder in batches as well. We recommend starting with less broth - you can always add more to get your desired thickness, but it’s hard to thicken soup after it’s all blended!

  5. You can return the soup to the pot to reheat and help the flavors blend. Once the soup is warm, it is ready to serve. Freeze extra servings to enjoy later!