Omnivore

Cheddar Corn Biscuits

This recipe is by MyRecipes

Ingredients

  • 2 cups self-rising flour
  • 5 tablespoons cold unsalted butter, cut into chunks
  • 1 cup fresh corn (from about 2 large ears), or frozen and thawed
  • 1 1/4 cups shredded sharp Cheddar
  • 1 cup heavy cream

How to Make It

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment.

Step 2

Pulse flour and butter in a food processor until butter is pea-sized. Transfer to a large bowl; stir in corn and 1 cup Cheddar. Add cream; stir until just combined. Dust hands with flour and knead dough five or six times in the bowl.

Step 3

Transfer dough to a lightly floured work surface and pat with floured hands into an 8-inch square. Cut into 16 squares. Place on lined sheet; sprinkle with remaining 1/4 cup Cheddar. Bake until golden brown on top, 18 to 20 minutes. Serve hot or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

 

Sweet and Savory Grilled Cheese with Chevre

sweet_n_savory_grilled_cheese-_shasha_kimmelman-crop.jpg

From Dana Kimmelman at The Daily Meal; adjustments made for Intervale Food Hub members

Ingredients

  • 8 pieces Sourdough bread, generously sliced
  • Fresh chèvre
  • Fig preserves or your favorite fruit preserves/jam
  • Honey
  • Aged Cheddar
  • Butter, for cooking

Directions

Spread all of the slices of bread with a thin layer of chèvre. Arrange slices of aged Cheddar on top of the bread. On half of the slices, add a generous layer of fig preserves; on the other half, drizzle honey. Close the sandwich and butter the bread on the top and bottom. Melt a tiny bit of butter in a pan big enough to hold the entire sandwich, over medium-high heat; when it starts sizzling, let the sandwich fry for a few minutes without flipping, carefully lifting the corner every 1 to 2 minutes to check the underside. Once it is a golden-brown color and feels like it’s forming a crispy crust, flip the sandwich over and repeat. Serve hot.

Marinated London Broil

London-Broil-Marinade-1-768x552.jpg

From Blair at The Seasoned Mom; adjustments made for Intervale Food Hub members

  • For the Marinade:
  • ¾ cup soy sauce

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons minced garlic

  • 1 teaspoon minced fresh ginger

  • 2 teaspoons brown sugar

  • 1 (2 to 2 ½ lb.) London Broil

Instructions

  1. In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
  2. Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
  3. Remove meat from the marinade, discard the marinade, and pat the meat dry.
  4. To Grill: Allow the meat to sit on the counter for about 15-20 minutes to come to room temperature. Remove meat from marinade and grill the meat for 9 to 10 minutes per side, or until it registers 125 to 130 degrees for medium-rare meat.
  5. To Broil: Allow the meat and marinade to sit on the counter for a few minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes. Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag. Broil the steak for 8 to 12 minutes, turning once about halfway through. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

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

Ingredients

  • 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

Instructions

  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.

Pork Kabobs with Soy Ginger Marinade

pork kabobs

From Kelly at No Thanks to Cake; adjustments made for Intervale Food Hub members

  • 2 Tbsp. soy sauce
  • 1 Tbsp. olive oil
  • 1 Tbsp. water
  • 1 Tbsp. honey
  • grated zest and juice of 1 lime
  • 1 Tbsp. grated ginger
  • 1 garlic clove, minced
  • 1/2 lb. pork kabob meat
  • 1 red pepper, cut into cubes
  • 1 1/2 cups grape tomatoes
  • 1/2 red onion, cut into thick slices

INSTRUCTIONS

 1.  In a medium bowl, whisk together the soy sauce, olive oil, water, honey, ginger, lime, and garlic.

2.  Cut your tenderloin into 1-inch cubes, and add to a ziplock bag.  Coat with 1/2 of the marinade.

3.  Place plastic bag in a small bowl in the refrigerator to marinate overnight.  Reserve remaining marinade in the refrigerator.

4.  About 3 hours before you’re ready to grill, combine your cut veggies and the reserved marinade in a separate bag.  Store in the refrigerator until it’s time to grill.

5.  Preheat your grill.

6.  Thread your pork and veggies on separate skewers, as cooking time will vary.

7.  Place the pork on the grill first, adding the veggies after about 4 minutes.

8.  Grill until pork is cooked through and veggies have a light char.

9.  Carefully remove from skewers – – watch out as ends will be hot!

 

Blueberry Jam Stuffed French Toast

stuffed french toast

From Amy at She Wears Many Hats; adjustments made for Intervale Food Hub members

Ingredients

  • 4 eggs
  • ⅓ cup heavy cream (or half and half)
  • Zest of one orange, approx. 1-2 teaspoons
  • Juice of one orange, approx. ¼ cup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 4 oz. cream cheese
  • ¼ cup blueberry preserves (or favorite preserves)
  • 8 slices of sturdy bread, sliced thick (I used a multigrain)
  • 2 tablespoons butter

Instructions

  1. Lightly whisk the eggs, cream, orange zest, juice, vanilla, nutmeg, cinnamon, sugar and salt together in a shallow baking dish to combine.
  2. In a separate bowl mix together cream cheese and preserves.
  3. Make 4 sandwiches using the cream cheese mixture.
  4. Carefully dip each sandwich in the egg mixture; be sure to flip being careful to cover all sides completely. Let them rest on a plate while you prepare the griddle or skillet.
  5. Heat griddle or skillet over low-medium heat. Depending on how much room you have to cook each sandwich, you’ll need to split the butter between batches, roughly using ½ tablespoon per sandwich.
  6. Place sandwiches on heated griddle or skillet, and cook 3-5 minutes per side, until golden brown.
  7. Cut in quarters or halves. Serve with a dusting of powdered sugar and/or syrup.

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

Ingredients:
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

Directions:
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

Ingredients

  • 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

Directions

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!

Salmon Burgers with Cabbage Slaw and Sriracha Mayo

salmon burger

From Deborah Murphy for Food & Nutrition; photo by Jason Little; adjustments made for Intervale Food Hub members

Ingredients
Cabbage Slaw

  • 1½ cups green or purple cabbage, thinly sliced or shredded
  • 1½ tablespoons (20 milliliters) apple cider vinegar
  • 1½ tablespoons (20 milliliters) canola oil
  • ¼ teaspoon granulated white sugar
  • ¼ teaspoon (1 milliliter) toasted sesame oil
  • ¼ teaspoon ground black pepper

Salmon Burgers

  • 1 pound fresh salmon, skin and bones removed (or start with 1 lb. ground salmon)
  • 2 teaspoons fresh ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon (15 milliliters) reduced-sodium soy sauce
  • ½ tablespoon (7 milliliters) Sriracha Sauce
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • ½ cup panko bread crumbs
  • 1 tablespoon (15 milliliters) canola oil

Sriracha Mayo

  • 1½ tablespoons mayonnaise
  • ½ tablespoon (7 milliliters) Sriracha sauce
  • 4 whole-grain hamburger buns

Directions

  1. To make slaw, thinly slice cabbage and place in a large bowl. In a separate small bowl, stir together apple cider vinegar, canola oil, sugar, sesame oil and black pepper. Pour vinegar mixture over cabbage and stir well with a wooden spoon. Cover bowl with plastic wrap and store in the refrigerator until ready to serve.
  2. To make salmon burgers, place salmon, ginger, garlic, soy sauce, Sriracha sauce, green onion and black pepper into the bowl of a food processor. Pulse 10 to 12 times, until salmon is well chopped and begins to form a dough.
  3. Transfer salmon mixture to a large bowl and stir in egg and panko bread crumbs. Line a plate with parchment paper. Using your hands, make 4 salmon patties and place each on the parchment-lined plate.
  4. In a 12-inch cast iron skillet, heat canola oil for 1 minute over medium heat. Arrange the 4 patties on the skillet so they are not touching.
  5. Cook over medium heat for approximately 5 minutes; flip and cook an additional 4 to 5 minutes on the other side. Use a cooking thermometer to ensure the internal temperature of each patty is at least 145°F (63°C), and transfer to a clean plate.
  6. To make Sriracha mayo, stir mayonnaise and Sriracha sauce together in a small bowl.
  7. To assemble the burgers, place a salmon patty on the bottom half of each bun. Top each patty with ½ tablespoon Sriracha mayo and ⅓ cup slaw. Top with the other half of the hamburger bun. Serves 4.

Bow Tie Pasta with Italian Sausage and Tomatoes

bow tie pasta with tomatoes and sausage

From Linda Caroline for Allrecipes.com; adjustments made for Intervale Food Hub members

Ingredients

  • 1 (12 ounce) package bow tie pasta

  • 2 tablespoons olive oil

  • 1 pound sweet Italian sausage, casings removed and crumbled

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup diced onion

  • 3 cloves garlic, minced

  • 2 pounds fresh tomatoes, coarsely chopped, or 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped

  • 1 to 1 1/2 cups heavy cream

  • 1/2 teaspoon salt

  • 3 tablespoons minced fresh parsley

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

  2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion, garlic and fresh tomatoes, and cook until onion is tender and tomatoes just begin to soften. Stir in cream and salt (if using canned tomatoes instead of fresh, add them at this stage). Simmer until mixture thickens, 8 to 10 minutes.

  3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

 

Spinach and Tomato Pasta with Feta

spinach tomato feta pasta

From Susie Ott for Health; photo by Yunhee Kim; adjustments made for Intervale Food Hub members

Ingredients

  • 12 ounces uncooked whole-wheat penne (or other small shaped pasta)
  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups chopped tomatoes, pear or cherry tomatoes (about 1/2 pound), or 1/2 (14.5-ounce) can diced tomatoes, drained
  • 3/4 cup chicken broth
  • 1 (6-ounce) package fresh baby spinach or arugula leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese

Preparation

  1. Cook pasta according to package directions.

  2. Meanwhile, warm the olive oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, 4 minutes. Add garlic and cook, stirring, 30 seconds. Add tomatoes and broth; bring to a simmer, and cook 5 minutes or until the tomatoes soften and some liquid evaporates. Use a wooden spoon to lightly crush tomatoes. Slowly stir in spinach or arugula; cook, stirring, 2 minutes or until leaves wilt.

  3. Drain pasta. In serving bowl, toss pasta with warm tomato-spinach sauce. Season with salt and pepper. Garnish with cheese.

Sauerkraut Pancakes

sauerkraut pancakes

From Martyna Angell for Wholesome Cook; adjustments made for Intervale Food Hub members

Ingredients

250g sauerkraut

1 cup milk

1 cup all purpose flour

1 large egg

pepper or smoked paprika to taste

oil for frying

Method

Mix together all ingredients. Spoon mixture into a lightly oiled fry pan and cook on both sides, until golden brown. Makes about 12 pancakes.

Baked Tandoori Chicken Wings with Yogurt Sauce

tandoori chicken wings

From Ingrid at The Cozy Apron; adjustments made for Intervale Food Hub members

Ingredients:

• 1 – 1 ½ pounds chicken drumettes and/or wings
• Salt
• Black pepper
• 1 ½ teaspoons paprika (not hot)
• 1 teaspoon, heaping, garam masala
• ½ teaspoon turmeric
• ¼ teaspoon ground coriander
• ½ teaspoon ground cumin
• Pinch or two cayenne pepper
• ½ cup full-fat plain yogurt
• 2 teaspoons lemon juice
• 3 cloves garlic, pressed through garlic press
• ½ teaspoon freshly grated ginger
• Dash or two (or more!!) Sriracha, depending on your desired level of spiciness
• Cilantro leaves, for garnish
• Cool Minted Yogurt Dipping Sauce (recipe below)

Preparation:

-To a large bowl, add the chicken drumettes/wings, and pat them dry with a paper towel.

-Add to them ½ teaspoon of the salt, ¼ teaspoon of the black pepper, the paprika, garam masala, turmeric, coriander, cumin, and cayenne, and using your hands, mix/rub the spices into the chicken; set aside for a moment.

-In a small bowl, combine the yogurt, lemon juice, garlic, ginger, and sriracha, and mix to blend; pour this mixture over the chicken, rubbing it into the chicken, and allow it to marinate for at least 2 hours, up to overnight.

-When ready to bake, preheat your oven to 450°; line a baking sheet with foil, and place a wire rack over the baking sheet.

-Remove the chicken from the yogurt marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp.

-Serve garnished with a some cilantro leaves, and the Cool Minted Yogurt Dipping Sauce on the side.

Cool Minted Yogurt Dipping Sauce Ingredients:

• 1 cup full-fat yogurt
• 2 small cloves garlic, pressed through garlic press
• ¼ teaspoon lemon zest
• ½ teaspoon lemon juice
• 1 tablespoon, heaping, chopped fresh mint
• Salt

Preparation:

-Add all of the ingredients up to and including the mint to a small bowl, and add in a couple of good pinches or salt (however much you desire for flavor); mix with a fork, and use immediately, or keep covered and in the fridge until ready to use.

Zucchini Grilled Cheese

zucchini grilled cheese

From Deb Perelman at Smitten Kitchen; adjustments made for Intervale Food Hub members

  • 1 pound (about 2 large) zucchini or other summer squash, trimmed

  • 1 1/4 teaspoons fine sea or table salt, plus more if needed

  • 1 cup (3 ounces or 85 grams) coarsely grated Mt Mansfield Creamery Halfpipe or gruyere cheese

  • 3/4 cup (2 1/2 ounces or 70 grams) coarsely grated fontina or provolone cheese

  • 1/4 cup (20 grams) finely grated parmesan or pecorino cheese

  • Freshly ground black pepper

  • 8 thin slices bread of your choice

  • A couple tablespoons softened butter or olive oil for brushing bread

Prepare zucchini: Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large colander, toss together the zucchini and salt. Let stand for 20 to 30 minutes, until the zucchini has wilted and begun to release liquid. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Place wrung-out zucchini on paper towels to drain further.

Make filling and assemble sandwiches: Mix zucchini with grated cheese, a lot of freshly ground black pepper, and more salt if needed.

Brush or spread the bread sides that will form the outsides of the sandwiches with olive oil or softened butter. Spread zucchini-cheese on insides and close the sandwiches.

Cook the sandwiches: Place sandwiches on a large griddle or frying pan over low-medium heat. I like to cook grilled cheese slowly to give the centers a chance to really melt before the outsides get too brown. When the undersides are a deep golden brown, flip the sandwiches and cook until the color underneath matches the lid. Cut sandwiches in half and dig in.

Steak Sandwiches with Chimichurri and Cheese

chimichurri steak sandwich

From Anetta at The Wanderlust Kitchen; adjustments made for Intervale Food Hub members

Ingredients

  • 4 Hoagie Buns

  • 4 Tbsp. butter, plus more for the hoagie buns

  • 1 Large onion, sliced

  • 2 pounds steak, sliced against the grain into thin strips

  • 1/4 tsp. salt

  • 1/8 tsp. freshly ground black pepper

  • 1/8 tsp. cayenne

  • 1/8 tsp. garlic powder

  • 6 good shakes of Worcestershire sauce (or more, to taste)

  • 4 slices Mt. Mansfield Creamery Halfpipe cheese

Instructions

  1. Spread some butter on the halved French rolls and place until the broiler on low for minutes to toast.

  2. Heat 2 tablespoons butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside.

  3. Season the cube steak with salt, pepper, cayenne, and garlic powder.

  4. Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook about one minute on each side, until nice and brown.

  5. Add the Worcestershire sauce and return the cooked onions to the pan and toss together with the steak.

  6. To assemble, lay bottom half of French roll on plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half.

Roasted Halibut with Chive Butter

roasted halibut with chive butter

From Williams Sonoma; adjustments made for Intervale Food Hub members

Ingredients:

  • 4 Tbs. chive butter, at room temperature
  • Finely grated zest of 1 lemon
  • Juice of 2 lemons
  • Salt and freshly ground pepper, to taste
  • 1 large yellow onion, thickly sliced
  • 2 lb. halibut fillet, patted dry
  • 1 1/2 tsp. olive oil

Directions:

Make the herb butter
In a bowl, using a fork, beat the chive butter until soft and light. Add the lemon zest and juice, and a pinch each of salt and pepper, then beat until thoroughly blended. Taste and adjust the seasonings with salt and pepper. Set aside at room temperature.

Season the halibut
Preheat an oven to 400°F. Oil a baking dish just large enough to accommodate the halibut.

Spread the onion slices in a single layer in the prepared baking dish. Scatter the thyme sprigs on top. Measure the halibut at its thickest point, then rub it with the olive oil and season lightly with salt and pepper. Place the halibut on the onions.

Roast the halibut
Roast until an instant-read thermometer inserted into the thickest part of the halibut registers 120°F. Total cooking time will be about 10 minutes per inch of thickness, but start checking 5 minutes before the halibut is scheduled to be done to avoid overcooking.

Divide the halibut among individual plates and top each serving with herb butter. Place some of the onion slices alongside and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).

Goat Cheese Cake with Berries

goat cheesecake

From Bon Appetit; adjustments made for Intervale Food Hub members

Ingredients

  • Unsalted butter (for pan)
  • 3/4 cup sugar plus more for pan
  • 12 ounces fresh soft goat cheese, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 6 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 1/2 pints mixed berries (blackberries, strawberries, blueberries, and/or raspberries)

Special Equipment

  • A 9-inch-diameter springform pan

Preparation

Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess.

Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.

Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.

Bake cheesecake until top is set but still jiggles slightly in the center, 30–35 minutes. Transfer to a wire rack; let cool in pan.

Run a thin knife around sides of pan; unmold cake. Serve topped with berries.

Balsamic Strawberry and Goat Cheese Crostini

strawberry goat cheese crostini

From Nicole at Cooking for Keeps; adjustments made for Intervale Food Hub members

Ingredients

  • 2 cups strawberries, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 2 tablespoons basil or mint, cut into a chiffonade (plus more for garnish)
  • Pinch of salt
  • Pinch of black pepper
  • ½ baguette, cut into ½ inch slices
  • 4 ounces goat cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine strawberries, vinegar, sugar, basil, salt, and black pepper together in a small bowl. Let set for 30 minutes to an hour.
  3. In the meantime, place crostini slices on a large rimmed baking sheet. Bake until slightly crisp about 8 minutes. Let cool.
  4. Spread goat cheese on toast and then layer balsamic strawberries over. Sprinkle with more basil.

Risotto-style Orzo with Garlic Scapes and Shiitake Mushrooms

Orzo risotto with garlic scapes and shiitakes

From Jennifer at Seasons & Suppers; adjustments made for Intervale Food Hub members

Ingredients

  • 1 small onion, diced
  • 5 Tbsp Extra virgin olive oil, divided
  • Salt and freshly ground pepper
  • 900 ml (about 4 cups) chicken stock
  • 12 oz orzo
  • 6 oz shiitake mushrooms
  • 3 garlic scapes (cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler)
  • 4 Tbsp butter, divided
  • 3 Tbsp heavy cream
  • 1/2 cup grated Parmesan cheese (plus shavings for garnish)
  • 3 oz baby arugula (3-4 handfuls)

Instructions

  1. Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.

  2. Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.

  3. While the orzo is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.

  4. Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.

  5. To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

Smashed Kimchi Chickpea Salad

Smashed Kimchi Chickpea Salad

From Gena at The Full Helping; adjustments made for Intervale Food Hub members

Ingredients

  • 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed)
  • 5-6 tablespoons mayonnaise, vegan mayonnaise, or tahini (as needed)
  • 1 heaping cup finely chopped kimchi + 2 tablespoons kimchi brine
  • 2 teaspoons rice vinegar or apple cider vinegar
  • Sriracha, to taste
  • Crushed red pepper, to taste
  • Optional mix-ins: A few dashes of dulse or kelp flakes, 1-2 tablespoons gomasio or toasted sesame seeds, finely chopped scallions, grated carrot

Instructions

  1. Place the chickpeas in a mixing bowl and add the mayonnaise or tahini. Use a potato masher or the back of a fork to mash the chickpeas up; they should be mostly mashed, but it's nice when a few of them remain whole. Start with 5 tablespoons of mayonnaise or tahini, then add a little more as needed for a creamy texture.
  2. Fold in the kimchi, vinegar, sriracha, and pepper. Add any additional mix-ins you like, then taste and adjust seasoning as needed. Serve.

Notes

Leftover salad will keep in an airtight container in the fridge for up to 3 days.