Potato Arugula Salad

Potato Arugula Salad

From; adjustments made for Intervale Food Hub members

Serves 6


  • 1 1/2 pounds red potatoes, cubed
  • 3 tablespoons white vinegar
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bunch arugula - rinsed, dried and torn


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
  2. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  3. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Slow Cooker Asparagus, Spinach, and Potato Soup

Slow Cooker Asparagus, Spinach, and Potato Soup

From Elizabeth at Bowl of Delicious; adjustments made for Intervale Food Hub members


  • 1 onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 2 potatoes, washed and diced (leave the peel on)
  • 4 cups vegetable or chicken stock
  • salt and pepper, to taste
  • 6 oz. fresh baby spinach (one small bag)
  • 2 tablespoons chopped fresh dill
  • juice of one lemon
  • croutons and poached eggs (optional)


  1. Add the onion, garlic, asparagus, potatoes, vegetable stock, and salt and pepper to your slow cooker.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Add the spinach to the soup- stir until wilted.
  4. Add the dill.
  5. Using an immersion blender, blend the soup until it reaches a thick and smooth consistency.
  6. Stir in the lemon juice and adjust seasonings to taste.
  7. Top with croutons and/or poached eggs, if desired.


To make on the stovetop, add onion, garlic, asparagus, potatoes, stock, and salt and pepper to a large pot and simmer for about 30 minutes, or until vegetables are very tender. Follow remaining instructions as described above.

Don't have an immersion blender? Use your regular blender or food processor to blend the soup in batches.

Galicky Mushrooms and Kale

Garlicky mushrooms and kale

From Caroline Russock for Serious Eats; adjustments made for Intervale Food Hub members


  • 1 teaspoon olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 8 ounces cremini or button mushrooms, sliced (about 2 cups)
  • 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
  • Several pinches of freshly ground black pepper 


Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately. 

Kale and Lentils with Tahini Sauce

Kale with Lentils and Tahini sauce

From Real Simple; adjustments made for Intervale Food Hub members. Photo by Paul Sirisalee


2 tablespoons tahini (sesame paste)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

kosher salt and black pepper

1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)

1 15-ounce can lentils, rinsed (or cook your own from dried)


  1. Whisk together the tahini, lemon juice, oil, 2 tablespoons water, ¾ teaspoon salt, and ¼ teaspoon pepper. 
  2. In a large skillet over medium heat, cook the kale and ¼ cup water, covered, tossing occasionally, until tender, 6 to 8 minutes. Drain the kale and fold in the lentils. Serve with the tahini sauce.

Asian Sesame Cucumber Salad

Asian Sesame Cucumber Salad

From Willow Arlen at Will Cook for Friends; adjustments made for Intervale Food Hub members

Serves 4


  • 2 cucumbers, chilled

  • 2 large carrots

  • 1 tsp. Kosher salt

  • 2 TBSP rice vinegar

  • 1 TBSP fresh lime juice (about half a lime)

  • 2-3 TBSP honey, to taste

  • 1 tsp. Toasted sesame oil

  • pinch of red pepper flakes, to taste

  • ½-1 TBSP toasted sesame seeds

  • 1 scallion, sliced

  • 2 TBSP fresh cilantro, chopped (optional)


  1. If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. Or slice the carrots and cucumber thinly with a knife.

  2. Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

  3. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

  4. Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits and may need to be drained.)

Spinach & Potato Coconut Curry

Recipe from  


  • 2 garlic cloves
  • Cooking oil
  • 1 cup coconut milk
  • 1 lb potatoes, peeled and diced
  • 1 tbsp medium curry powder
  • 2 tsp ground coriander
  • 2 tsp ginger
  • 1 cup hot reduced-salt vegetable stock
  • 1 cup rice
  • 1 small yellow onion
  • 1 cup spinach


  1.  Set a large, deep, non-stick frying pan over a high heat and coat with oil. Add spices and coconut milk and stir for 3 min. Add the potatoes and curry powder, stir well and bring to a boil.
  2. Add the stock along with 2 cups hot water and return to a boil. Simmer for 15 min, or until the potatoes are tender.
  3. While the curry is simmering, cook the rice according to the pack instructions, then drain, cover and keep warm.
  4. At the same time, set a frying pan over a high heat and coat with oil. Add the onion fry for 8 min until golden. Transfer onions to the curry for the last 5 min of the cooking time.
  5. Add the spinach to the curry for the last 3 min of the cooking time or until wilted.
  6. Serve the curry over rice, while hot.

Spinach-Apple Salad with Maple-Cider Vinaigrette and Goat Cheese

Recipe from Southern Living. Photo by Beau Gustafson & Sissy Lamberton. Adapted for Intervale Food Hub members.



For Maple-Cider Vinaigrette

  •  1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil

For Salad

  • Fresh spinach, thoroughly washed
  • 1 apple, thinly sliced
  • 1 small red onion, thinly sliced
  • crumbled goat cheese to top
  • Optional - pecans or almonds for crunch



  1. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
  2. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Roasted Parsnips in Mustard Cream Sauce with Microgreens

Photo and Recipe by Kylie Thompson. Published on Food52. Adapted for Intervale Food Hub members.

Author Notes: I originally wrote this recipe for Nextdoorganics, the CSA I receive on a weekly basis... This recipe is super easy to whip up and everyone will be amazed. Bring it to a potluck for a deliciously simple and elegant side dish. We served this with simple seared chicken breasts, spooning extra sauce over the chicken. It was divine.

Food Hub Note: Use any hearty root vegetables you have on hand - rutabaga, turnips, carrots, parsnips, and potatoes would work well with this recipe.


1-2 pounds parsnips and/or other vegetables

Mustard Cream Sauce

  • 2 small shallots or 1/2 mild yellow onion
  • 1/2 cup white wine
  • 2 tablespoons heavy cream
  • 1 tablespoon dijon mustard
  • 1.5 tablespoons chopped parsley
  • Salt and pepper
  • 1/4 cup loosely packed microgreens


  1. Prep Your Ingredients: Preheat oven to 400ºF. Cut turnips into large wedges. Mince the shallots/onion. Wash the microgreens and set aside.
  2. Roast the Veggies: Line a baking sheet with turnips. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15 minutes until browned on the bottoms. Flip the vegetables and roast for an additional 5-7 minutes until all the vegetables are fork tender.
  3. Make the Sauce: In a small sauce pan, add the wine and boil for two minutes. Add the minced shallots and boil for an additional 4-5 minutes until the liquid has reduced and the alcohol has cooked off. Reduce to simmer. Add the heavy cream, dijon mustard, parsley, and season with just a touch of salt and pepper to taste. Simmer for 10 minutes
  4. Plate it Up: Spoon the roasted veggies into a serving bowl and spoon as much of the mustard sauce as you like over the vegetables (you may have extra.) Top with microgreens and drizzle with olive oil (optional)

Beet Yogurt Dip - Several Ways!

Photo by Bon Appétit. Adapted for Intervale Food Hub members.


  • 1 pound (about 3 medium beets), trimmed
  • 1 1/2 cups plain yogurt (for a thicker dip, strain your yogurt using a coffee filter and strainer for 30 min or more until it reaches your desired consistency!)

    We found so many different variations on this recipe! Below are a few combinations that we found. Use what you have on hand and season to taste.

    Bon Appetit:
  • 2 tablespoons finely chopped fresh mint plus torn leaves for serving
  • 1 teaspoon finely chopped fresh tarragon
  • 2 teaspoons or more red wine vinegar
  • Kosher salt
  • Food and Wine:
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Za'atar Seasoning
  • 2 tbsp goat cheese
  • PDX Food Love
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp Za'atar Seasoning
  • dash Sriracha
  • salt


  1. Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
  2. Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Chop beets.
  3. Mix beets, yogurt, herbs and spices, oil and vinegar into a blender and mix until smooth; season with salt and more vinegar, if desired. (If you do not have a blender, you can grate or finely chop beets).
  4. Cover and chill at least 3 hours to let flavors meld.
  5. Serve with steamed or roasted vegetables like carrots, turnips, sweet potatoes, and bread or pita and crackers.

Quinoa Salad with Butternut Squash, Cabbage and Apples

Original Recipe and Photo by Leena Oijala for Organic Authority

1 organic butternut squash, diced (other winter squash will work too)
1 bundle organic kale, chopped
1/4 head of purple or green organic cabbage, thinly sliced
1/2 organic lemon, juiced
2 tbsp organic extra virgin olive oil
2 tbsp organic apple cider or other fruit vinegar
2 organic carrots, shredded
1 cup cooked organic quinoa
1 organic apple (of your choice!), chopped
salt and black pepper to taste

Optional for garnish:
1/2 cup organic parsley, chopped
1/4 cup organic raw pumpkin or sunflower seeds for crunch


Steam the diced butternut squash until tender, but not mushy.

Prepare the vegetables while the squash is steaming. Place the kale and cabbage into a large bowl. Pour the lemon juice, vinegar and olive oil into the bowl and gently massage the greens. Add the carrots, quinoa, apple and parsley to the bowl, mixing evenly.

Once the squash has cooled, season it with salt and pepper to taste and add it to the bowl. Sprinkle with optional pumpkin or sunflower seeds and serve with dressing of your choice on the side.



Recipe and Photo by The Roasted Root. Adapted for Intervale Food Hub Members

A tagine is the name for both a type of pot used for cooking, and the final dish that's traditionally made in that pot. You can make this recipe using a stew pot!


  • 2 tablespoons cooking oil
  • 1 medium-sized yellow onion, diced
  • 1 cup medium-sized sweet potato chopped into 1/2” cubes
  • 1 cup medium butternut squash peeled and chopped into ½” cubes
  • 1 cup vegetable broth, separated
  • 2 tablespoons lemon juice
  • 1 can garbanzo beans drained
  • 1 cup rice (uncooked)
  • 2 cups water
  • 1 can diced tomatoes (if you don't have this on hand, you can omit this ingredient. Add for a more stew-like final dish)

Spices: (Use all, or just the ones you have on hand at home)

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt or to taste


  1. Start by preparing your rice, as it takes longer than the vegetables. Follow instructions on the package of rice.

  2. Add oil to a tagine or skillet and heat to medium-high.

  3. Sauté onion and sweet potato for 3 minutes.

  4. Add butternut squash, stir.

  5. Add 1/2 cup vegetable broth, all the spices and salt, stir, cover your pot and cook 5 minutes

  6. Remove the cover, add remaining vegetable broth, garbanzo beans, lemon juice.

  7. Continue to cook 5 to 8 minutes until butternut squash and sweet potato are soft but not mushy.

Penne Pasta in a Roasted Beet Sauce


  •  3 medium-sized beets, cleaned and cut into a small dice
  •  3 Tbs. extra-virgin olive oil, divided
  •  3 sprigs thyme
  •  3 cloves garlic
  •  1 Tbs. balsamic vinegar
  •  1/2 cup freshly grated parmesan cheese, plus more for garnish
  •  1/2 cup chicken or vegetable stock
  •  1/4 cup cream or milk
  •  1 tsp. sugar
  •  1/2 pound penne pasta
  •  Coarse salt and freshly ground pepper
  •  Optional: 1 Tbs. poppy seeds
  •  Optional: mint leaves, for garnish


1. Preheat oven to 400.

2. On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.

3. Transfer beets to a food processor. Add the garlic, balsamic vinegar, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.

4. Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. 

5. Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.

6. Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Season accordingly.

7. Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves.

Roasted Carrot and Parsnip Soup


  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper as needed


  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.

Baked Parsnip (or Carrot) Fries with Rosemary

Recipe by Rozanne Gold. Photo by Roulo Yanes. Published by Epicurious. Adapted for Food Hub Members.


  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary (with roasting, using dried will be fine)
  • 1 large garlic clove, minced (if no fresh garlic on hand, a pinch of garlic salt will work!)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • (optional:) 1/2 teaspoon ground cumin


  1. Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
  2. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Roasted Carrots with Chimichurri and Parmesan Puree

Recipe and Photo by Steph in Thyme. Adapted for Intervale Food Hub ingredients!


  • 1 bunch carrots, peeled and trimmed

  • 1 lb parsnips, peeled and cut into ½" cubes (If you don't have parsnips, then potatoes would be a great substitute for this creamy parmesan puree!)

  • ¼ cup vegetable or chicken broth

  • ½ tbsp unsalted butter

  • 2 tbsp freshly grated Parmesan cheese

  • salt and pepper, to taste

  • Chimichurri


  1. Pre-heat oven to 425 F. Place the peeled and trimmed carrots on a rimmed baking sheet. Toss with chimichurri so the carrots are completely coated. Arrange into a single layer on the baking sheet, then position on the oven’s middle rack.

  2. Roast the carrots for 25 minutes or until golden and can be pierced with a fork (but not soft, carrots should still have firmness to them al dente style). Don’t worry if you see that the minced chimichurri bits have turned dark during the roasting.

  3. While the carrots are roasting, prepare the pureé: Add the parsnips or potatoes (already cut into ½″ pieces) to a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook until pieces are very tender and can easily be pierced through with a fork, about 10 minutes.

  4. Drain the parsnips and let cool for about 5 minutes. Add to a food processor or blender (you may need to work in batches) along with vegetable broth and butter. Process until very smooth, adding additional vegetable broth as needed (i.e. desire a thinner consistency). Scrape contents into a bowl and stir in the Parmesan and salt/pepper to taste. Cover and set aside until carrots are done.

  5. Remove carrots from the oven. Spread the purée into an even layer on the bottom of a serving dish. Pick up the carrots from the baking sheet with tongs or a fork so as not to bring over excess liquid. Wipe off any dark bits of unwanted minced chimichurri. Arrange the carrots in a single layer on top of the purée.

  6. Garnish the carrots with extra chimichurri, drizzling evenly across the carrots.

Roasted Carrot, Parsnip, and Potato Soup


  • 1 ½ pounds carrots, peeled and cut in 3/4 inch pieces
  • ½ pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
  • 1 medium or large red onion, cut in large dice
  • 1 medium (about 6 ounces) gold potato, quartered
  • 2 garlic cloves, in the skin
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 6 cups chicken or vegetable stock or broth
  •  Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
  •  Crème fraîche or yogurt for garnish (optional)



  1. Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  2. After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I’ve used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  3. Hold garlic cloves with a towel so that you don’t burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth.
  4. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Mock Eel (Shiitake Mushrooms)

IFH Note: This dish is locally famous at A Single Pebble in Burlington, VT. To make a meal, serve with stir-fried cabbage over rice!

Recipe by Saveur. Photo by Romulo Yanes.



  • 7 oz. shiitake mushrooms, stems removed
  • 6 cups boiling water
  • Canola oil, for frying
  • 1⁄2 cup cornstarch
  • 3 scallions, thinly sliced
  • 1 (1") piece ginger, peeled and minced
  • 1⁄3 cup soy sauce
  • 1⁄4 cup sugar


  1. Combine mushrooms and water in a bowl; let sit until softened, about 2-3 minutes. Drain mushrooms and slice 1⁄3" thick; squeeze dry.
  2. Heat 2" oil in a 14" flat-bottomed wok (If you have a deep-fry thermometer - 350°). Working in batches, toss mushrooms with cornstarch, then quickly fry mushrooms until crisp, 1–2 minutes. Transfer mushrooms to paper towels to drain.
  3. Discard all but 2 tbsp. oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1–2 minutes.
  4. Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions.

Buttery Fingerling Potatoes With Parsley

Recipe and Photo by Camilla Salem on


  • 1 1/2 pounds fingerling potatoes, washed and cut in half
  • 3 tablespoons butter
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • 1/2 teaspoon black pepper


  1. Steam the potatoes for 20 minutes or until they are easily pierced with a fork. Set aside.
  2. In a large sauté pan, melt the butter until it starts to bubble. Add potatoes and toss them around in the melted butter. Add parsley, salt, and pepper and cook everything together for about five minutes.

Potato Kale Hash with Eggs and Cheddar

Recipe from Blue Apron. Adapted for Interavle Food Hub ingredients

Photo from Blue Apron

Photo from Blue Apron


  • 2-4 Eggs
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Pound Multicolored Fingerling Potatoes
  • 1 Bunch Parsley
  • 2 Ounces Cheddar Cheese
  • Hot Sauce


  1. Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle. Grate the cheese. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice on an angle.
  2. In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
  3. Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
  4. Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)
  5. Using a spoon, create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
  6. Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!

Maple Sweet Potato Puree with Caramelized Onions

Recipe by Claire Robinson. Published by Food Network.


2 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup maple syrup
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large sweet onion, thinly sliced
Hot water


Preheat oven to 375 degrees F.

Place sweet potatoes, 1/4 cup of maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.

Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!