Fall Veggie Hash with Sweet Potato, Kale, Leek, Red Onion and Apple

Fall Veggie Hash


  • 2 small sweet potatoes (or 1 large), cubed

  • 1/4 red onion, cut into strips

  • 4 cups lacinato kale, chopped

  • 1 cup of leeks, chopped

  • 1 small apple, chopped

  • 3 eggs

  • 2 tsp canola oil

  • Salt and pepper



  1. Preheat oven to 400°F

  2. Heat oil in a large skillet.

  3. Add sweet potatoes onion, salt and pepper.

  4. Once the potatoes and onion start to get browned, add a bit of water to the bottom of the pan and cover for around 3 minutes.

  5. Check the potatoes and onions. Once the potatoes start to get soft, remove cover and add the apples, kale, and leeks. Add more salt.

  6. Once the kale, leeks, and apple get soft, make 3 wells in the pan.

  7. Crack an egg into each of the wells and transfer the skillet to the oven.

  8. Bake until eggs are set, around 5 minutes.

  9. Season with more salt and pepper if desired.

Farro Grain Bowl with Roasted Sweet Potato, Red Onion, Apple, and Kale and Maple-Tahini Dressing

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Roasted Sweet Potato, Red Onion and Apple Grain Bowl


  • 3 small sweet potatoes, cubed

  • ½ red onion, cut into chunks

  • 2 apples, diced

  • 2 leaves of lacinato kale, chopped

  • ½ cup of dry farro

  • 1 tsp olive oil

  • salt and pepper



  1. Preheat oven to 400°F.

  2. Toss the sweet potatoes, onion, and apples with the olive oil and salt and pepper.

  3. Transfer to a sheet pan and roast in the oven until the potatoes are soft, around 20-30 minutes.

  4. Meanwhile, add the farro, a little bit of salt and 1 ½ cups of water to a pot.

  5. Bring the water to a boil, then reduce to medium-low heat and cover.

  6. Let the farro cook for about 20 minutes until soft. Drain excess water.

  7. Transfer the cooked farro to two bowls. Add roasted vegetables and chopped kale, and top with our maple-tahini dressing, or the dressing of your choice.

Maple-Tahini Dressing


  • ¼ cup tahini

  • tbsp. maple syrup

  • 1 ½ tablespoons apple cider vinegar

  • water to thin



  1. Whisk together the tahini, maple syrup and vinegar in a small bowl. Add water, 1 tbsp at a time, until dressing is thinned to desired consistency.

Eggs, with Chorizo, Kale, Potato and Peppers

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  • 2 Cups Chopped Kale

  • 2 Sweet Peppers, sliced

  • 2 Links of Chorizo sliced

  • 2 Cups Chopped Potatoes, Steamed

  • Eggs (amount depending on how many people are dining)

  • 2 Tbsp. Olive Oil

  • Salt

  • Pepper


  1. Cut and Prep vegetables, Steam potatoes

  2. Preheat oven to 350

  3. Add Olive Oil to Large Skillet

  4. Add potatoes, peppers and chorizo; Cover and cook until browned

  5. Add Kale, Cover and allow to soften (5 minutes)

  6. Push ingredients in the skillet to the side, creating pockets for fitting one egg each

  7. Crack eggs into compartments; place skillet into Preheated oven until the eggs are cooked to desired amount

Chorizo, Potato, Kale & Bean Soup

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  • 2 links of Chorizo

  • 3 Cups of cubed Potatoes

  • 4 Cups of Vegetable Broth

  • 1 Cup Soldier Beans

  • 1 Cup chopped Leeks

  • 1 Cup Chopped Kale

  • Salt

  • Pepper

  • Red Pepper Flakes


  1. In a large pot, over medium-high heat, crumble chorizo; cook and stir until browned

  2. After Chorizo has browned, add Veggie Stock, Potatoes & Beans

  3. Bring to a boil then reduce heat and let cook at a simmer for twenty minutes (cover)

  4. Add Kale, Leeks, Salt, Pepper and Red Pepper Flakes (season as desired)

  5. Cook until kale has softened (10-15 minutes)

Kale and Pear Salad

kale and pear salad


  • Half bunch of Lacinato Kale (chopped)

  • 1-2 Pears

  • 2 Tbsp. Olive Oil

  • 1Tbsp. White Wine Vinegar

  • 1/4 c Chopped Walnuts

  • Pinch Salt

  • 1 Tsp. Sugar


  1. Chop the Kale

  2. Coat with 1 Tbsp. Olive Oil and White Wine Vinegar, massage until kale is evenly covered and softened

  3. Add 1 Tbsp. of Olive Oil to sauté pan over medium heat, add chopped walnuts and sugar, let cook until walnuts are browned

  4. Add chopped pear and walnuts to kale

*For members with the Omnivore Package or Localvore Package, top with goat cheese to add extra flavor

Garlic-Soy Kale

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Intervale Food Hub Ingredients:

  • 1 bunch Lacinato Kale, washed and stripped.

  • 3 cloves chopped garlic

Kitchen Staples:

  • 1 Tbs Soy sauce

  • 1 Tbs olive oil

  • 1 tsp rice vinegar

  • pepper


  1. Wash your kale then prep it by strippingit off the stem.

  2. Heat up olive oil in a pan, on high heat.

  3. When oil is hot, add kale. As it begins to soften, add in garlic.

  4. After 2 minutes stir in soy sauce and rice vinegar.

  5. Cook until kale is soft, but not turning brown.

"Marinated" Kale Salad with Maple Balsamic Vinaigrette

"Marinated" Kale Salad

For this dish, we used the Maple Balsamic Vinaigrette in the Omnivore and Localvore Package this week. Unlike with typical salad greens, you actually want to let your kale sit for a while to absorb some of the dressing and become more tender - especially with hearty summer kale harvested from the fields like we have this week. 

You can mix up your own dressing using our Essential Vinaigrette recipe here!

To prepare this salad, simply de-stem your kale and chop roughly into bit size pieces. Dress and mix or "massage" your kale for even coverage of the dressing. Let it sit in the fridge for a few minutes or up to a couple of hours until you're ready to serve. Add cherry tomatoes or other chopped vegetables for more color and flavor. Enjoy!

White Bean & Kale Dip


White Bean & Kale Dip

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment, Dip | Diet: V, GF

When you start with canned beans or Vermont Bean Crafters' frozen white beans, this recipe is a snap! You could use pretty much any wilted green if you don't have kale, or leave the veggies out altogether. This can be used as a dip for raw veggies, or as a sandwich spread.

  • 1 bunch kale, stems removed and cut into strips
  • a little oil for the pan
  • water
  • salt & pepper
  • 1 container cooked white beans
  • 1/4 cup olive or sunflower oil
  • 1/2 of a small red onion, roughly chopped
  • 1 tablespoon lemon juice
  1. Heat the oil in a large, heavy bottomed saucepan.
  2. When it's hot, add the kale, about 1/2 cup water, and salt and pepper. Cook until the water is evaporated, and the kale is tender. If you need to add more water, go for it! 
  3. While the kale is cooking, put the white beans, oil, onion, and lemon juice in a blender or food processor.
  4. When the kale is done, add it to the blender. Purée until the mixture reaches dipping texture. Some people might want it a little more rough, others might want it a little smoother. You can add more oil, if needed.
  5. Taste the dip. Does it need more salt, or acidity? If so, adjust as desired. 

Kneaded Kale Salad

Kneaded kale salad

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Salad or Side | Diet: Vegan/GF/DF

When you want a change from steamed kale, a kneaded kale salad is a great alternative. This variation can be tossed with any vinaigrette of your choice, and garnished with chopped apricots and toasted sunflower seeds, but you could use any toppings that please you. 

  • 1 bunch kale
  • salt and pepper to taste
  • your favorite vinaigrette
  • unsulfured apricots (usually, these can be found in the bulk section of your favorite co-op. They are much more delicious than sulfured apricots)
  • toasted, salted sunflower seeds
  1. Strip the kale from its stems, rinse, and spin dry (if you don't have a salad spinner, shake the water out of the kale as well as you can).
  2. Tear the kale into bite-sized pieces, and place them in a large salad bowl. Add a teaspoon of salt, and knead the kale with your hands to tenderize it slightly, and break down some of the cell walls.
  3. Chop the apricots, and mix with the kale. 
  4. Dress the kale and apricots with vinaigrette, season to taste, and top with toasted sunflower seeds.

Cottage Pie with Mustard Mashed Potatoes and Grated Cheese*


Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type: Main Dish | Diet: Omnivore/GF

  • 1 medium onion
  • Sunflower oil, or whatever oil you prefer
  • 1 pound ground beef
  • Salt and pepper to taste
  • 1 bunch kale
  • 1 recipe Mustard Mashed Potatoes
  • Smoked paprika
  • 1/2 pound cheese, such as Halfpipe from Mt Mansfield Creamery, or Shelburne Farms Cheddar
  1. Preheat the oven to 350 degrees.
  2. Peel the onion, halve it, and chop it. 
  3. Heat 1 tablespoon oil in a medium pan over medium-low heat. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is tender and translucent. 
  4. Add the ground beef to the pan, and season with salt and pepper. Cook, stirring, until the beef is browned. Remove the meat from the pan, and scoop into a 9x13 glass baking dish. 
  5. While the beef is cooking, strip the kale from its stems, rinse it, and chop it.
  6. Heat another tablespoon of oil, and wilt the kale. It's done when it's bright green and tender. In your glass baking dish, make a layer of kale on top of the layer of beef. 
  7. Mix a tablespoon of smoked paprika into the mashed potatoes. Taste the potatoes for seasoning. When they are delightful, spread them on top of the kale in the baking dish.
  8. Grate the cheese onto the top of the casserole. 
  9. Bake at 350-degrees for 30 minutes. Then, turn on the broiler, and broil until the top is browned, between 3 and 5 minutes, depending on your oven. Remove from the oven, and let rest for a few minutes before serving. 

*Most people refer to this as Shepherd's Pie, but Shepherd's Pie is made with lamb, and Cottage Pie is made with beef.

*The vegetable layer of a Cottage Pie can be made up of anything you'd like! I've used corn; a combination of corn and sautéed pea shoots; wilted spinach or Swiss chard; caramelized onions; and other combos I've probably forgotten. 


Apple, Carrot, and Kale Salad with Hard Boiled Eggs and Homemade Vinaigrette

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: Omnivore/Vegetarian/GF


Apple, Carrot, and Kale Salad
  • ·      1 bunch kale
  • ·      2 carrots
  • ·      2 apples 
  • ·      ½ cup raisins
  • ·      Basic vinaigrette, to taste (click for recipe)
  • ·      Salt and pepper, to taste
  • ·      ½ cup feta
  • ·      4 hard-boiled eggs (click for recipe)



1.     Strip the kale leaves from the stems. (You can compost the stems, or save them for another purpose).

2.     Wash the kale and tear into bite-sized pieces, placing the finished pieces into a salad bowl.

3.     Wash the carrots, cut off the very tip, and grate them on a box grater — using the largest sized hole — directly into the salad bowl.

4.     Wash the apples, cut them into quarters, chop out the cores, and cube. Place the cubes in the salad bowl with the kale and carrots.

5.     Add the raisins.

6.     Drizzle in just enough dressing to coat the fruits and veggies, and toss with tongs until the greens are evenly coated. Taste, and season with additional salt and pepper, or more dressing, if desired.

7.     Sprinkle on feta.

8.     Peel and quarter the eggs, and place the quarters atop the salad.

9.     Serve.

Kale and Cheddar Quiche with Potato Crust


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main | Diet: Vegetarian/GF


From your Basket:

  • 1 cup chopped kale
  • 2 cups chopped potatoes
  • 6 eggs
  • ¼ cup pea shoots
  • ¼ cup cheddar cheese, cubed or grated

From the Pantry:

  • salt and pepper
  • olive oil
  • ¼ cup onions



1.     Bring a medium pot of water to boil. Preheat oven to 400˚F.

2.     Boil potatoes until soft, about 8-10 minutes.

3.     Sauté kale and onions in a sauce pan until soft. Set aside to cool.

4.     Toss potatoes with salt and pepper. Place into a greased pie dish. Mash slightly and push into a flat crust. If potatoes are sticking to the masher, use a measuring cup to form crust.

5.     Bake the potato crust in the oven until slightly golden, about 10 minutes.

6.     While your crust is cooking, beat eggs in a large bowl. Add kale and onion mixture, chopped pea shoots, and cheese.

7.     Remove crust from the oven, top with egg mixture and return to oven.

8.     Cook until eggs are slightly golden brown, 12-15 minutes.

9.     Remove from oven and let cool before slicing and serving. 


Kale & Cheddar Grilled Cheese


Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Vegetarian/Omnivore


From your Basket:

  • Waitsfield Common Bread, sliced
  • 1 cup kale
  • Shelburne Farms Cheddar, sliced


From the Pantry:

  •  Salt and pepper
  • Olive Oil or butter



1.     Heat oil in a medium saucepan. Add kale, salt, and pepper. Sauté for 3-4 minutes. Remove kale from pan and set aside.

2.     Add more oil or butter to your pan, then place bread slices down, and layer each slice with cheddar.

4.     For ultimate melty goodness, cover the pan with a lid for 2 minutes on low heat.

5.     Add kale to one side of the bread, and flip the other slice on top, completing your sandwich.

6.     Cook until bread is crispy and cheese is melted. Enjoy! 

Sweet-and-Savory Apple Cider Braised Kale and Parsnips


Recipe Level: Creative | Recipe Speed: Average | Season: Summer/Fall | Type:   Side | Diet: Vegan/DF/GF


From your Basket:

  • 2 parsnips, sliced very thin
  • 1 cup apple cider
  • 2 cups kale

From the Pantry:

  • salt and pepper to taste
  • 2 tbsp vinegar
  • 2-4 tbsp oil



1.     Preheat oven to 375˚F.

2.     Keeping them in separate bowls, toss or massage the kale with a little bit of oil, salt, and pepper, and toss the sliced parsnips in oil, salt, and pepper. 

3.     In a glass baking dish or a roasting pan with sides, evenly spread parsnips. Pour in apple cider, cover with foil, then place in the oven. It should take about 30 minutes for parsnips to cook through and become tender.

4.     After the parsnips have been cooking for about 25 minutes, you can remove the pan from the oven, remove the foil, and stir in the kale. Add vinegar.

5.    Cover the pan and return it to the oven to cook about 5 more minutes.

Lacinato Kale and Carrot Stir Fry

Lacinato Kale and Carrot Stir Fry

This veggie stir fry is simple yet delicious! Enjoy as is or beef it up with a protein like chicken or eggs and more veggies.


  • 1 bunch of lacinato kale

  • 2-3 carrots

  • 1 cup rice

  • 1/2 of shallot


  • 4 tbsp soy sauce

  • 3 tbsp water

  • 2 tsp brown sugar

  • 1 clove of garlic

  • 1 tsp preferred oil


lacinato kale and carrot stir fry
  1. Bring 2 cups of water and 1 cup of rice to a boil. Once boiling, reduce heat and place lid on pot. Cook for 15 minutes

  2. Thinly slice the carrots and kale (or use mandoline if available) and dice the shallot

  3. Combine the ingredients for the sauce in a small bowl

  4. Heat pan over medium heat with oil and saute the carrots and shallot for a minute or so. Add the kale and sauce and saute for 5 minutes, stirring occasionally

  5. To assemble, add rice to the bottom of a bowl and top with kale and carrot mix


  • If you want your rice to have more flavor, replace the 2 cups of water with 1 cup of veggie or chicken broth and 1 cup of water