Leek and Chili Pancakes with Cilantro



  • 1 Cup Flour

  • 2 Eggs, Beaten

  • 1 Tbsp. Olive Oil

  • 1 Garlic Clove, Finely Chopped

  • 2 Leeks, Finely Chopped

  • 1 Red Chili, Thinly Sliced

  • chopped cilantro for garnish


  1. Heat Olive Oil in a large, non-stick frying pan over medium heat

  2. Once oil is heated, cook leeks until softened (around 10 minutes); add garlic and chili and cook for another minute

  3. Combine 3/4 Cup of Water, Flour, Eggs, Leeks, Garlic and Chili in a medium mixing bowl, add more water if too thick

  4. In the same pan as before, brush the bottom with oil, place over medium heat

  5. Scoop small amounts of batter into the heated pan (amount depending on preferred size of pancakes) cook until bubbles form on the surface of the pancake (around five minutes); flip and cook for another three minutes

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.

Roasted Cauliflower and Leek Soup

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  • 2 Cloves of Garlic, minced

  • 2 Tbsp. Vegetable Oil

  • 1 Head of Cauliflower broken into florets

  • 3 Tbsp. Butter

  • 2 Leeks, white part only, chopped

  • 1/4 Cup All Purpose Flour

  • 1 Quart, Veggie Stock

  • 1/3 Cup Heavy Cream

  • 1 Tbsp. Salt

  • 1Tbsp. Black Pepper


  1. Preheat Oven to 275 F

  2. Stir Garlic and vegetable oil together in a small bowl

  3. Arrange Cauliflower evenly on a baking sheet, pour oil mixture over cauliflower & toss to coat

  4. Bake cauliflower until tender and lightly browned (around 30 minutes)

  5. Melt butter in a stock pot over medium heat, stir and add leeks and flour in the melted butter until fragrant and well blended

  6. Add cauliflower, vegetable stock, and cream to pot and let simmer until flavors have combined (20-25 minutes)

  7. Stir salt and pepper into the soup and let simmer until desired thickness (10-15 more minutes)

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)

Comforting Veggie Soup with Potatoes, Carrots, and Celeriac

comforting veggie soup

This veggie packed soup is a great dish to warm you up on those cold fall and winter days! This is a good dish to make a lot of and have leftovers for the rest of the week. Add noodles and chicken to make it into a chicken noodle soup, or enjoy as is!

comforting veggie soup


  • 3 cups broth (we used veggie) + 1 cup water

  • 1 celeriac

  • 1 leek or 1/2 yellow onion, sliced thinly

  • 2-3 carrots

  • 5-6 fingerling potatoes

  • 1 tsp oregano

  • 1 tsp thyme (fresh or dried)

  • Pinch of salt and pepper


  1. Peel and chop the celeriac, carrots, and potatoes into small pieces

  2. Slice the leeks, using only the bottom white/light green part

  3. Heat the broth in a pan over high heat

  4. Immediately add the veggies and spices

  5. Bring to a boil, then simmer for 10-15 minutes, or until the veggies are tender


  • Feel free to play around with the spices in this to suit your tastes! We think onion powder, garlic powder, or nutritional yeast would taste great in this dish if you have these spices on hand.

Easy Roasted Vegetable Salad with Beans and Balsamic Vinaigrette

Intervale Food Hub Roasted Vegetable Salad

This technique is one of our all-time favorites for making the most of big piles of vegetables. It's especially helpful when you have a busy schedule, and want to cook once, but have lots of meals ready to go. 

Start with vegetables - chop them into relatively even sized pieces. Keep in mind that bulkier veggies, like carrots, might cook more slowly, so can be cut slightly smaller to ensure even cooking with a big mixed vegetable roast or sauté.

Then, add in extras to make well-rounded meals:

  • Add chicken, tofu, or beans for extra protein (we used beans from this week's Omnivore and Localvore Packages)
  • Add pasta or grains like quinoa, couscous, etc. for healthy carbohydrates
  • Sunflower seeds, dried cranberries, or nuts can add even more nutrients and great texture
  • Add dressing when you're ready to serve - we have a quick and simple balsamic vinaigrette recipe below!



Vermont peppers, beets, and broccoli


  • 2 beets
  • 1 broccoli head
  • 2 bell peppers
  • Mesclun or your lettuce of choice
  • 3-4 small carrots
  • 1 leek
  • 1 cup beans


  • Even parts olive oil to balsamic vinegar
  • Dried or fresh thyme and oregano
  • 1 clove of garlic





  1. Preheat oven to 425 degrees F
  2. Cut beets, broccoli, peppers, carrots, and leeks into bite sized pieces
  3. Place beets and leeks onto one baking sheet, drizzle with olive oil, and roast for 35-40 minutes
  4. Place broccoli, peppers, and carrots onto another baking sheet, drizzle with olive oil, and roast for the last 20-25 minutes of the beets and leeks
  5. Assemble vegetable plate with lettuce in the middle and the roasted vegetables and beans around it
  6. Make the dressing and drizzle over the entire salad. Enjoy mixed together or with individual sections