easy dinners

Scallion Pancakes



  • 2 1/2 cups all-purpose flour, plus extra for dusting work surface.

  • 1 cup boiling water.

  • 1 package mesclun

  • Up to 1/4 cup toasted sesame oil.

  • 2 cups thinly sliced scallion greens.

  • 8 tablespoons vegetable oil

  • -For the Dipping Sauce:

  • 2 tablespoons soy sauce.

  • 2 tablespoons rice wine vinegar

  • 1 teaspoon brown sugar

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon toasted sesame oil


  1. In a large mixing bowl, combine flour with the boiling water and whisk until dough becomes pliable.

  2. On a floured surface, knead your dough until smooth. Return to a bowl, cover, and let the dough rest in the refrigerator for a 30 minutes to an hour.

  3. Next, divide the dough into about 7-8 sections. Roll each portion into a pancake and brush with sesame oil.

  4. Pile your scallions and mesclun/arugula on, and roll your pancake jelly-roll style, forming a coil. Repeat, then set your rolls into the fridge for 15-20 minutes.

  5. In a large saucepan or skillet, add oil and heat to medium-high.

  6. Roll out your pancakes to around 1/8 inch thickness.

  7. Place your pancakes on the skillet one at a time, flipping once golden brown.

  8. For the sauce, combine all the ingredients in a small mixing bowl.

Quick-Pickled Asparagus



  • 3⁄4 cup apple cider vinegar

  • 2 tablespoons salt

  • 2 tablespoons sugar

  • 2 -3 garlic cloves, sliced

  • 1 teaspoon dill seeds or 1 teaspoon fresh dill

  • 1 teaspoon mustard seeds

  • 1 teaspoon black peppercorns

  • 1 -2 bay leaf OR 1 teaspoon dried herbs(thyme, dill, rosemary)

  • Bunch asparagus


  1. Trim the ends of the asparagus.

  2. In a large bowl, combine the vegetables with 1/3 cup of salt, and cover with water.

  3. Meanwhile, prepare your brine in a saucepan. Over medium heat, mix the sugar and herbs with 1 teaspoon of salt. Bring to a boil for 2 minutes, then turn down to a simmer.

  4. Next, drain the water from your vegetables and add them to the simmering brine. Simmer for around 5-6 minutes, or until the asparagus begins to brown.

  5. In a jar, place your asparagus tip side up along. Pour the remaining brine in your jar with the vegetables.

  6. Feel free to add additional herbs or spices such as red pepper flakes or garlic to your brine. Refrigerate for at least 3 hours.

Yukina Savoy Sautée



  • Savoy cabbage

  • 1 onion

  • Shiitake mushrooms

  • A pinch of garlic powder(to taste)

  • 1/6 cup of soy sauce

  • 1/8 cup of honey

  • 1/8 cup of rice wine vinegar

  • A splash of sesame oil(to taste)

  • A pinch of smoked paprika(to taste)

  • Toasted sesame seeds(for garnish)

  • About 1/4 cup of extra virgin olive oil


  1. Small dice onion and mushroom.

  2. Heat oil in a medium skillet over medium heat; add onion and brown slowly.

  3. Add savoy cabbage to pan with the soy sauce, honey, garlic, and paprika.

  4. Once cabbage has wilted, add sesame oil. (Avoid adding too much sesame oil, as the nutty flavor can overpower the other flavors.)

  5. Transfer cabbage to plate once fully wilted.

  6. Add mushrooms and a splash of olive oil to pan; sautee untill brown.

  7. Feel free to refresh sauce with extra soy, honey, or vinegar to taste.

  8. Place mushrooms atop cabbage and garnish with toasted sesame seeds.

Apple and Parsnip Roast with Thyme



  • Approx 2 parsnips

  • Approx 3 apples

  • 1 tablespoon dried or fresh thyme

  • Olive oil

  • A splash of lemon juice

  • Salt(to taste)


  1. Preheat oven to 375 degrees.

  2. Core and dice apples, but do not peel. Slice parsnips into rounds approx. 1 cm thick.

  3. In a large mixing bowl, combine all of your ingredients. Be sure to mix thoroughly, evenly coating the parsnips and apples in your seasoning mixture.

  4. Spread parsnips and apples on a sheet pan, making sure to avoid crowding.

  5. Roast for 25-30 minutes, or until the parsnips are fully tender.

Spring Pasta with Spinach and Tomatoes



  • 1/2 box pasta of your choice

  • 5oz spinach

  • 1 tomato

  • 3 cloves garlic

  • Red pepper flakes

  • Salt

  • Olive oil

  • (Optional: parmesan cheese, black olives, and pine nuts)



  1. Bring a large pot of salted water to a boil. Add pasta and cook to preferred tenderness.

  2. While pasta is boiling, peel and dice garlic. Set aside.

  3. Rough chop spinach and medium-dice tomatoes. Set aside separately.

  4. Coat a skillet with olive oil and heat on high until just shimmering. Add spinach and sautee until fully wilted. Add garlic and cook until fragrant.

  5. Transfer spinach and garlic to large bowl. When pasta is tender, drain and add to large bowl. Add diced tomatoes and olive oil, stirring gently to combine.

  6. Add red pepper flakes and salt to taste.

  7. Optional: top with parmesan cheese, small sliced black olives, and pine nuts for a richer, full-bodied flavor.

Teriyaki Turkey Bowl


  • 1/2 cup Low Sodium Soy Sauce

  • 1/4 cup water

  • 2 tablespoons Red Wine Vinegar

  • 2 tablespoons brown sugar or less as desired

  • 2 tablespoons granulated sugar or less as desired

  • 2 teaspoons minced garlic

  • 1 teaspoon ground ginger

  • 1 tablespoon cornstarch

  • 2 tablespoons warm water

  • 1 tablespoon vegetable oil

  • 1/2 cup diced onion

  • 2 tablespoons minced garlic

  • 1 pound Ground Turkey

  • 1 cup finely chopped broccoli

  • 2 large carrots peeled sliced into matchsticks

  • 2 small sweet potatoes diced

  • 2 green onions diced, for garnish

  • 2 tablespoons sesame seeds, for garnish


  1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

  2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.

  3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

  4. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and sweet potato and cook until soft.

  5. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked.

  6. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.

  7. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

  8. Spoon meat over rice or noodles.

  9. Garnish with green onions and sesame seed and serve immediately.

Portuguese Bake, with/without Rockfish


  • 1lb Rockfish (optional), thawed and cut into 2” wide strips

  • 1lb purple potatoes, cubed

  • 2 Plum tomatoes, diced, or canned equivalent (about 1 cup)

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp Olive oil

  • 1 tsp Paprika

  • ½ tsp Salt

  • ½ tsp Pepper

  • 1 tbsp fresh parsley, chopped finely


  1. Preheat oven to 400° F (if using cast-iron, place in oven first and preheat together)

  2. Grease cast iron or any oven-safe dish with olive oil.

  3. Layer potatoes, onion, and garlic in dish

  4. Top with tomatoes

  5. Top with rockfish (optional)

  6. Add salt, pepper, paprika, and parsley

  7. Cover dish with foil and bake for about 35 minutes, or until fish is flaky and potatoes are soft.

  8. Serve immediately with fresh lemon wedges and red pepper flakes.

Cast Iron Steak with Mushroom Gravy



  • ¾ pound steak

  • 1 ½ tablespoon butter

  • 1 sprig of rosemary

  • 1 medium onion, finely chopped

  • 1 tablespoon canola oil

  • 3 cloves garlic minced, or more as needed

  • 1 ¾ cups mushrooms, oyster  cleaned and chopped

  • 2 ¼ cups stock vegetable, low-salt

  • 3 tablespoons soy sauce, sodium reduced

  • ¼ teaspoon thyme

  • ¼ teaspoon sage leaves, dried

  • 1 tablespoon cornstarch

  • 2 tablespoons water


  1. In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.

  2. Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.

  3.  Cook for 2 minutes more, or until the steak is cooked to your liking.

  4. Take cast iron off the heat and place aside to rest.

  5. In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

  6. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

  7. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

  8. Mix cornstarch and water in a small bowl.

  9. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

  10. Season with black pepper.

  11. Pour sauce on top of the steak and enjoy!

Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!

Pasta with 15-minute Burst Cherry Tomato Sauce


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


  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)


  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


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.

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


  • 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


  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 Quinoa Stuffed Tomatoes

quinoa and spinach stuffed tomatoes

From Katerina Petrovska for Diethood; adjustments made for Intervale Food Hub members


  • 8 medium ripe tomatoes

  • salt , to taste

  • 2 cups water

  • 1 cup quinoa

  • 2 teaspoons olive oil

  • 6 cups fresh spinach

  • 3 cloves of garlic , minced

  • 1 teaspoon chopped fresh parsley

  • salt , to taste

  • freshly ground pepper , to taste

  • Parmesan cheese

  • shredded mozzarella cheese


  1. Preheat oven to 375.

  2. Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet. Set aside.

  3. Place water and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.

  4. Heat oil in a frying pan and add spinach. Season with salt and pepper, and cook until just wilted. Mix in the garlic and parsley, cook for a minute longer, and remove from stove.

  5. Add cooked quinoa to spinach; mix well. Taste for salt and pepper, then evenly divide the filling among the tomatoes.

  6. Cover with foil and bake for 20 minutes.

  7. Remove foil, sprinkle tops with Parmesan cheese and mozzarella cheese. Bake for an additional 5 minutes, or until cheese is melted.

  8. Serve.

Garlic Parmesan Spaghetti

garlic parmesan spaghetti

From Chungah Rhee at Damn Delicious; adjustments made for Intervale Food Hub members


  • 8 ounces spaghetti

  • 10 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 1 teaspoon crushed red pepper flakes, optional

  • 1/2 cup freshly grated Parmesan cheese

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

  2. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.

  3. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.

  4. Serve immediately, garnished with parsley, if desired.

Steak Sandwiches with Chimichurri and Cheese

chimichurri steak sandwich

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


  • 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


  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.

One-Pot Zucchini Mushroom Pasta

zucchini mushroom pasta

From Chungah at Damn Delicious; adjustments made for Intervale Food Hub members


  • 1 pound spaghetti

  • 1 pound cremini or oyster mushrooms, thinly sliced

  • 2 zucchini or yellow summer squash, thinly sliced and quartered

  • 2/3 cup peas (fresh or frozen)

  • 2 cloves garlic, thinly sliced

  • 2 sprigs thyme

  • Kosher salt and freshly ground black pepper, to taste

  • 1/3 cup grated Parmesan

  • 1/4 cup heavy cream

  • thinly-sliced scallions for garnish (optional)


  1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

  2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

  3. Serve immediately (try garnishing with thinly-sliced scallions!).