Vermont Vegetable

Perfect Grilled Corn Salsa

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From Dana at Minimalist Baker

Ingredients

  • 2 large ears corn
  • 1/4 red onion, diced
  • 2 ripe tomatoes, seeds slightly removed and diced
  • 1 serrano or jalapeño pepper, seeded and minced
  • sea salt and ground black pepper to taste
  • juice of one lime
  • 1/3 cup fresh cilantro, chopped

Instructions

  1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
  2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
  3. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
  4. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

 

 

Honey-Glazed Grilled Plums

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From Alison Miksch at Country Living

Ingredients

  • 4 plums
  • 6 tbsp. Honey
  • 3 c. vanilla frozen yogurt

Directions

  1. Grill the plums:
    Heat a grill to medium. Toss plums and 2 tablespoons honey in a large bowl. Liberally brush a grill rack with oil. Grill the plums, flesh side down, on the rack until lightly browned -- about 3 minutes. Turn and grill on skin side until plums soften and are warmed through -- 2 to 3 more minutes. Serve 2 plum halves with 3/4 cup yogurt immediately.

Hot Pepper Relish

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From Joshua Bousel for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • 1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
  • 1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
  • 1/2 pound yellow onions, roughly chopped
  • 1 tablespoon kosher salt
  • 1/2 cup cider vinegar
  • 1/4 cup white sugar

Directions

  1. Place peppers and onions in workbowl of a food processor fitted with steel blade. Pulse until peppers and onion are finely chopped.

  2. Transfer pepper mixture to a fine mesh strainer set inside a bowl. Stir in salt and let sit for 2-3 hours. Rinse under cold water and strain, pushing vegetables against side of the strainer using a rubber spatula to remove as much water as possible.

  3. In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve to sugar. Add in pepper mixture, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.

Tomato & Cilantro Salad/Salsa

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From Eatwell101.com

Ingredients

  • 4 large tomatoes

  • 1/2 red onion

  • 1 bunch fresh cilantro

  • 2 tbsp olive oil

  • Juice of 1/2 lemon

  • Salt and freshly ground pepper

1. Cut the tomatoes into small cubes, roughly slice the red onions. Wash fresh cilantro and chop with a knife.
2. In a bowl, prepare the dressing by first dissolving salt into lemon juice. mix with olive oil, add salt and ground pepper.
3. Place in the refrigerator for at least 30 minutes, time to allow the flavors to blend and tomatoes make some juice (which shouldn’t drown the salad if they are from good quality).

Caramelized Corn with Shallots

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From Martha Stewart; adjustments made for Intervale Food Hub members

Ingredients

  • 1 tablespoon unsalted butter
  • 4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
  • 4 large shallots, cut into 1/4-inch slices
  • Pinch of sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh thyme, leaves

Directions

  1. In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.

  2. Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

Green Salad with Apples, Cranberries, and Pepitas

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From Kate at Cookie and Kate; adjustments made for Intervale Food Hub members

Ingredients

Green salad

  • 5 ounces (about 5 cups) chopped lettuce or spring greens salad blend
  • 1 large Paula Red or Granny Smith apple
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (green pumpkin seeds)
  • 2 ounces chilled goat cheese, crumbled (or about ⅓ cup crumbled goat cheese)

Apple cider vinaigrette

  • ¼ cup olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises. Transfer the pepitas to a small bowl to cool.
  2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey and mustard until emulsified. Season to taste with salt and black pepper.
  3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

Pasta with 15-minute Burst Cherry Tomato Sauce

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From Anna Stockwell for Epicurious; adjustments made for Intervale Food Hub members

Ingredients

  1. 1 pound pasta

    1. Kosher salt

    2. 1/2 cup olive oil

    3. 2 large garlic cloves, finely chopped

    4. 3 pints cherry tomatoes

    5. 1/2 teaspoon freshly ground black pepper

    6. Pinch of sugar

    7. 1 cup coarsely chopped fresh basil

    8. Freshly grated Parmesan (for serving)

Preparation

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

    1. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

    2. Toss pasta with tomato sauce and basil. Top with Parmesan.

Summer Salad with Tomato, Corn, Cucumber, and Herbs

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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

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

Ingredients

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

Preparation

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.

Creamy Corn Pasta with Basil

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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

    Preparation

    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

    Ingredients

    • 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

    Directions

    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.

    Herbed Potato Salad with Green Beans and Cherry Tomatoes

    Recipe by Jean Kressy, COOKING LIGHT June 1998. Published online at http://www.myrecipes.com/recipe/herbed-potato-salad-with-green-beans-tomatoes

    Ingredients

    • 2 1/2 pounds small red potatoes, quartered
    • 2 cups (2-inch) cut green beans (about 1/2 pound)
    • 1 cup chopped fresh basil
    • 1/2 cup thinly sliced green onions
    • 1/4 cup white wine vinegar
    • 1 tablespoon olive oil
    • 2 teaspoons Dijon mustard
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 6 garlic cloves, crushed
    • 2 cups diced seeded tomato

    Directions

    1. Place potatoes in a Dutch oven; cover with water. Bring to a boil; cook 10 minutes. Add beans, and cook 6 minutes or until tender. Drain.
    2. Combine basil and next 7 ingredients (basil through garlic) in a large bowl. Add potato mixture; toss well. Add tomato, and toss gently. Cover and chill.

    Asian Plum Sauce (small batch recipe)

    plum sauce

    From Karen at My Pantry Shelf; adjustments made for Intervale Food Hub members

    1 pound plums, washed, pitted and diced

    1/4 cup apple cider vinegar

    1/4 cup brown sugar, lightly packed

    2 tablespoons soy sauce

    1 1/2 tablespoons freshly grated ginger

    1 garlic cloves

    1/2 of a star anise, or one on the small side

    Sterilize half pint or 4 ounce jars.

    Toss all ingredients in a medium sized pot.  Bring to a boil, then reduce heat to a simmer.  Stir the mixture every minute or so using the back of the spoon to gently break down the plum.  Cook until the mixture begins to thicken.  This will take between 15 and 25minutes depending on whether you are making a half or whole recipe.  Remove and discard the star anise and puree the mixture until smooth.  An immersion blender works great.  If you do not have one, transfer the mixture to your blender or food processor, puree, and then return the mixture to the pot and bring to a simmer once more.

    If you plan to use the sauce within a week or two, pour into sterile jars, cover, and refrigerate once cool.

    If you want to preserve the sauce for later use, ladle jam into hot sterile jars.  Leave a 1/2 inch head-space. Top with a new lid and band. Process in a hot water bath for 10 minutes for half-pint jars and smaller.  See Home Canning Basics for more information about the canning process.

    Easy Ratatouille

    easy ratatouille

    From Ali at Gimme Some Oven; adjustments made for Intervale Food Hub members

    Ingredients:

    • 1 medium eggplant, cut into bite-sized pieces
    • Kosher salt and freshly-ground black pepper
    • 3 tablespoons olive oil, divided
    • 1 medium white, red, or yellow onion, peeled and cut into bite-sized pieces
    • 6 cloves garlic, peeled and roughly chopped
    • 2 bell peppers, cored and cut into bite-sized pieces
    • 2 large zucchini, cut into bite-sized pieces
    • 2 pints fresh cherry or grape tomatoes
    • 2 tablespoons finely-chopped fresh basil leaves
    • 1/4 teaspoon crushed red pepper flakes
    • 1 bay leaf
    • 1 large sprig fresh rosemary (or 2 sprigs fresh thyme or oregano)
    • 1/2 cup dry white wine* (or dry red wine)

    Directions:

    1. Add diced eggplant to a colander, and toss with 1 teaspoon salt. Let sit 15 minutes, then rinse and squeeze out excess liquid.
    2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon oil over medium. Add onion and sauté for 5 minutes, stirring occasionally.  Add the remaining 2 tablespoons olive oil, garlic, bell peppers, and zucchini, and sauté for an additional 10 minutes, stirring occasionally, until the vegetables are mostly cooked through.
    3. Stir in the eggplant, tomatoes, basil, red pepper flakes, bay leaf, and rosemary, and cook for 10** more minutes, stirring occasionally.  Slowly add in the wine, stirring the bottom of the pan to scrape up any brown bits that may have formed.  Cook for 5 more minutes, stirring occasionally.  Season with salt and black pepper, and remove the bay leaf and rosemary.
    4. Serve warm, with a side of crusty bread, quinoa, rice or pasta.  (I also recommend sprinkling on some Parmesan cheese, if you’d like.)

    *If you do not cook with wine, feel free to substitute in 1/4 cup chicken or vegetable stock + 1/4 cup red wine vinegar instead of the wine.

    **If you would like more of a stew consistency, feel free to reduce the heat to medium-low after 10 minutes, cover, and simmer for an additional 10-15 minutes.

    Green Beans with Oregano and Garlic

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    From My Own Private Kitchen; adjustments made for Intervale Food Hub members

    1 lb green beans, trimmed

    4 cloves garlic, smashed

    2 tbsp fresh oregano leaves

    1 lemon, halved

    1 tbsp olive oil

    salt and pepper

     

    1. Preheat oven to 450 degrees. Toss the green beans with olive oil and salt and pepper, spread them on a baking sheet and arrange the garlic on top. Place the green beans in the oven and roast for 8-10 minutes, until beans are just tender.

    2. Sprinkle the oregano on the green beans and return to oven for 1-2 more minutes or until oregano is wilted. Remove the beans from the oven and set aside to cool slightly. Chop the roasted garlic and fold into the green beans. Squeeze lemon juice on beans just before serving. Season to taste with salt and pepper. Serve green beans warm.

    Grilled Eggplant Spirals with Greek Yogurt, Tomato, and Cucumber

    eggplant rolls

    From Joshua Bousel for Serious Eats; adjustments made for Intervale Food Hub members

    Ingredients

    • For the Filling:
    • 1 1/2 cups Greek yogurt
    • 1/2 cup finely grated feta cheese
    • 1 tablespoon fresh juice from 1 lemon
    • 1 tablespoon finely minced fresh oregano
    • 1 teaspoon finely minced fresh mint
    • 1 teaspoon finely minced fresh dill
    • 1 teaspoon minced garlic (about 1 medium clove)
    • Kosher salt and freshly ground black pepper
    • For the Eggplant Rolls:
    • 2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
    • 1/3 cup extra-virgin olive oil
    • 3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
    • 1 English cucumber, seeded and cut into 1/4-inch dice
    • Kosher salt and freshly ground black pepper

    Directions

    1. For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper.

    2. For the Eggplant Rolls: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board and let cool for 3-5 minutes.

    3. Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve.

    Eggplant, Squash, and Tomato Hash with Baked Eggs

    eggplant hash

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

    Ingredients

    • 2 Italian eggplants, sliced in half and cut into 1/2-inch disks
    • 1/2 cup extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 1 medium summer squash, sliced in half and cut into 1/4-inch disks
    • 1 medium zucchini, sliced in half and cut into 1/4-inch disks
    • 1 medium onion, cut in half and cut into 1/4-inch slices
    • 2 medium cloves garlic, thinly sliced
    • 1 pint cherry tomatoes, split in half
    • 4 eggs
    • 2 tablespoons sliced chives
    • Hot sauce or chili paste for serving

    Directions

    1. To Cook Eggplant in the Microwave: Season eggplant slices lightly on both sides with salt. Place double layer of paper towels or clean kitchen towel on large plate and lay single layer of eggplant slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top with second large plate and place another layer of paper towels and eggplant on top. Top with third large plate. Microwave on high power until eggplant is easily compressed, about 3 minutes (be careful, plates will be hot). Press eggplant slices firmly between paper towels until compressed. Set aside on a large plate. Repeat microwaving and pressing steps until all eggplant slices are compressed. Continue with step 3. Adjust oven rack to upper-middle position and preheat oven to 400°F.

    2. To Cook Eggplant in Oven: Adjust oven rack to center position and preheat oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Spread eggplant slices over towels in a single layer and top with a second layer of paper towels. Top with a second rimmed baking sheet. Bake until eggplant slices are easily compressed, about 30 minutes. Remove from oven and press down on top tray to compress slices. Let cool, then transfer eggplant to a large plate and continue with step 3. Adjust oven rack to upper-middle position and increase heat to 400°F.

    3. Heat 1/4 cup of olive oil in a large non-stick or cast iron skillet over high heat until shimmering. Add eggplant, season to taste with salt and pepper, and cook, stirring and tossing occasionally, until well browned, about 3 minutes. Return to large plate.

    4. Add additional 2 tablespoons of oil to skillet and heat until shimmering. Add squash and zucchini slices, season to taste with salt and pepper, and cook, tossing occasionally, until well browned, about 5 minutes.

    5. Add remaining 2 tablespoons oil to skillet and heat until shimmering. Add onions, season to taste with salt and pepper, and cook, stirring, until onions are softened and just beginning to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring, until they soften, about 5 minutes. Return eggplant, zucchini, and squash to skillet.

    6. To complete, divide mixture between four individual oven-safe serving dishes. Create a well in the center of each one and break an egg into it. Bake until egg is barely set but yolk is still soft, about 6 minutes. Alternatively, leave mixture in large skillet, create four wells, break an egg into each, and bake until eggs are barely set but yolks are still soft, about 6 minutes. Season eggs with salt and pepper and sprinkle with chives. Serve immediately with hot sauce or chili paste.

    Grilled Corn Salad

    grilled corn salad

    From allrecipes.com; adjustments made for Intervale Food Hub members

    • 6 ears freshly shucked corn
    • 1 green pepper, diced
    • 2 Roma (plum) or slicing tomatoes, diced
    • 1/4 cup diced red onion
    • 1/2 bunch fresh cilantro or parsley, chopped, or more to taste
    • 2 teaspoons olive oil, or to taste
    • salt and ground black pepper to taste

    Directions

    1. Preheat an outdoor grill for medium heat; lightly oil the grate.
    2. Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
    3. Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.

    Roasted Breakfast Potatoes

    breakfast potatoes

    From Kate at Cookie + kate; adjustments made for Intervale Food Hub members

    Ingredients

    • 2 pounds red potatoes, scrubbed clean and sliced into even, ¾″ pieces
    • 1 green or red bell pepper, sliced into 1” squares
    • ½ medium red or white onion, sliced into wedges (see photos)
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon garlic powder
    • ½ teaspoon sea salt
    • Freshly ground black pepper

    Instructions

    1. Preheat the oven to 425 degrees Fahrenheit.
    2. On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
    3. Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

    Tagliatelle with Corn and Tomatoes

    pasta with corn and tomatoes

    From Anne Burrell for Food Network; adjustments made for Intervale Food Hub members

    Ingredients

    • Extra-virgin olive oil

    • 3 cloves garlic, smashed

    • Pinch crushed red pepper

    • 1 pint grape tomatoes, cut in half, or large tomatoes cut into chunks

    • 1 1/2 cups chicken or vegetable stock

    • Kosher salt

    • 2 ears corn, kernels cut off the cob

    • 1/2 pound fresh tagliatelle or other fresh pasta

    • 1/2 cup grated parmigiana

    • 6 basil leaves, chiffonade

    Directions

    1. Bring a large pot of well-salted water to a boil.

    2. Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard.

    3. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.

    4. While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute.

    5. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat.

    6. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.