Homemade Gnocchi with Roasted Red Pepper and Tomato Sauce

For Garnish:

  • Parmesan or pecorino romano

  • Fresh basil

For Sauce:

  • 1 pound red peppers (all peppers in your basket, regardless of size)

  • 1 pint cherry tomatoes

  • 1/4 cup olive oil

  • 1 tablespoon apple cider vinegar

  • 1 garlic clove

  • 1/4 teaspoon cayenne


  1. Place red peppers and cherry tomatoes on baking sheet. Broil until charred on one side, turn, and char the other side, about 15 minutes. Remove from oven and let cool.

  2. Coarse chop tomatoes or blend in food processor. Repeat process with red peppers, first removing seeds.

  3. Add oil, vinegar, and garlic to food processor and blend, or finely dice garlic and combine all ingredients by hand.

  4. Optional: add 1/4 teaspoon cayenne or to taste, depending on heat tolerance.

For Gnocchi:

  • 2 pounds golden potatoes (all potatoes in basket, regardless of size)

  • 6.75 oz. (1.5 cups) unbleached all-purpose flour

  • 1 tsp. salt

  • 1 egg, beaten


  1. Preheat oven to 350F. Prick potatoes with fork all over and bake for 45-85 minutes (depending on size) directly on oven rack, or until tender. Remove and peel. Let cool to room temperature. NOTE: This step can be done a day or two in advance to save time!

  2. Once potatoes are fully cool, grate on large holes of cheese grater into large bowl, or pass through a ricer or food processor until smooth.

  3. Mix flour and salt in a small bowl and set aside.

  4. Add egg to potatoes, then add flour to mixture. Gently mix with your hands until a crumbly dough forms, breaking up any remaining chunks of potato with fingertips. Try not to over-handle, as this will make the gnocchi less tender.

  5. Push the dough against the walls of the bowl to combine, then transfer loose ball of dough to lightly floured work surface and knead for 30 seconds to 1 minute until a soft, smooth, slightly sticky dough is formed. Cover dough with clean dish cloth to maintain moisture.

  6. Pull a handful of dough from the mass and roll into a long rope about 1/2” to 3/4” in diameter. Using knife or bench knife, cut every 1/2” (for square gnocchi) or every 1” (for elongated gnocchi).

  7. Repeat process with remaining dough.

  8. Bring a large pot of salted water to a boil. Working in batches, boil gnocchi until they float to the surface, about 2-3 minutes. Transfer to bowl or pan of tomato sauce with slotted spoon.

  9. Garnish with basil and parmesan as desired. Buon appetito!

Nightshade Kitchen's Corn Fritters with Adobo Verde Sauce


For adobo verde sauce:

  • 2 serrano peppers; destemmed

  • 4 cloves garlic; peeled

  • 1 bunch cilantro; coarsley chopped

  • 1 bunch parsley; coarsely chopped

  • 2 limes; juiced

  • 1/2 cup olive oil

  • 1 1/2 teaspoons salt


  1. In a pan over medium heat, dry roast the serrano peppers and garlic, tossing occasionally to prevent burning, for 10 minutes or untll slightly blackened.

  2. Remove from heat and coarsely chop all, discarding seeds from serrano if sensitive to spice.

  3. Add to a food processor with all remaining ingredients except oil.

  4. Slowly drizzle olive oil into food processor while pulsing until sauce is smooth.

  5. Remove and store sauce, rinsing food processor well.

For fritters:

  • 2 eggs, beaten,

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 2 ears of corn; parboiled, kernels removed

  • 1/2 cup scallions; thinly sliced

  • 1/2 teaspoon cayenne pepper

  • Vegetable oil; for frying


  1. Add eggs, flour and salt to a food processor. Pulse until well combined.

  2. Add corn kernels, scallions, and cayenne and continue to pulse 3 or 4 times until batter is blended but still contains chunks.

  3. Shape batter into coarse balls or patties and fry in a heavy sided pan with vegetable oil until golden brown, about 3-4 minutes each side.

  4. If left too long, fritters will overcook within 1-2 minutes after being ready.

  5. Serve hot with side of adobo verde sauce.

Nightshade Kitchen's Shakshouka



  • 1 pint cherry tomatoes; quartered

  • 2 lbs. slicer tomatoes (fresh or canned); sliced

  • 3 cloves garlic; chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon fennel seeds

  • 1 large yellow onion; diced

  • 1 large bell pepper; finely chopped

  • 3/4 lbs. zucchini; finely chopped

  • 2 1/2 tablespoons tomato paste

  • 1 teaspoon ground cumin

  • 3/4 teaspoon paprika

  • Juice of 1/2 lemon

  • 1/4 teaspoon sugar

  • 1/2 teaspoon red chili pepper flakes (optional)

  • 4-6 eggs

  • 1/4 cup basil; chopped to garnish

  • Salt and black pepper; to taste

  • 3 tablespoons olive oil


  1. Preheat the oven to 425 degrees and position rack at mid-level. Lay tomatoes out flat on a baking tray. Sprinkle with chopped garlic, drizzle 2 tablespoons of oil across tray and roast for 20-25 minutes.

  2. Meanwhile, in a small pan over medium heat, toast cumin and fennel seeds for 2-3 minutes, tossing occasionally. Remove from heat and set seeds aside.

  3. In a large heavy-bottomed, oven-safe pan over medium-high heat, add 1 tablespoon of olive oil. Sauté onions until they start to become translucent, about 5-7 minutes. Add bell peppers to pan and continue cooking for 3-5 minutes until soft. Add zucchini and continue cooking for additional 5 minutes, stirring all to combine.

  4. Once tomatoes are done roasting, remove from oven and coarsely chop. You may also puree tomatoes for a smoother dish. Decrease oven to 375 degrees.

  5. Reduce heat of pan with sauteed vegetables to medium and stir tomatoes into pan with the sauteed vegetables, along with the toasted seeds, tomato paste, ground cumin, paprika, lemon juice, sugar and red chili pepper flakes, if using. Bring contents to a simmer and cook until well combined and tomato mixture has slightly reduced, about 4-5 minutes. Season with salt and pepper.

  6. Using a spoon, create four to six wells in the tomato mixture, as deep as possible without scraping the bare pan bottom. One by one, crack an egg into each well and carefully place pan in oven. Bake for 8-12 minutes until eggs have set but still wiggle when the pan is moved. Remove pan from oven and cover for 2-3 minutes, until eggs have completely set on top.

  7. Garnish with basil and serve hot with bread and crumbled cheese, if desired.

Beef Picadillo


This Latin-American inspired dish has many, many different versions depending on where it’s being made and who’s cooking it! Some versions call for sausage, some add tomatoes and herbs but no potatoes, some add olives and raisins - there are so many possibilities! Feel free to adjust to your taste and use what you have on hand.

Serve with rice, or cauliflower rice, or with tortillas - you can’t go wrong.


  • 1/2 lb Ground Beef

  • 1 Cup Potato, Cubed (about 1 large or 2 small potatoes)

  • 1 Carrot, Sliced

  • 1 Sweet Pepper, Chopped

  • 1/4 Onion, Chopped

  • 1 Tbsp. Paprika

  • 1 Tbsp. Cumin

  • 1 Tbsp. Garlic Powder

  • 1 Tbsp. Chili Powder

  • Salt & Pepper

  • 2 Tbsp. Canola Oil

  • 1/4 c. water or broth


  1. Prepare Vegetables

  2. Add Canola Oil to a large skillet over high heat

  3. Add Onion and cook for five minutes - stirring, until the onions are translucent and starting to brown at the edges

  4. Add Ground beef and spices; stir often to allow for beef to break down and brown evenly

  5. Add 1/4 Cup of water or broth to the skillet, and add the potatoes, carrots, and peppers; cover and allow for the vegetables to soften, for about 10 minutes, stirring occasionally.

  6. Season to taste and serve while hot!

Check out some other versions of Picadillo: SkinnyTaste Cuban Picadillo and Isabel Eats Mexican Picadillo

Stir Fry with Sweet & Spicy Pear Sauce

stir fry with spicy pear sauce


  • 2 Carrots, sliced

  • 2 Sweet Bell Peppers, sliced into thin slivers

  • 1 Head of Broccoli, chopped into small bite-size pieces (including the stem - just peel first)

  • 1/4 Cup White Onion, chopped

  • 1 Cup Rice (by preference)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Canola Oil

Sweet & Spicy Pear Sauce

  • one pear (grated)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. White Wine Vinegar

  • 1 Tbsp. Sriracha or other preferred hot sauce (adjust for desired amount of heat)


  1. Start cooking rice so it’s ready at the same time as your stir fry

  2. Heat canola oil in a large sauté pan over medium/high heat

  3. Add onions to pan, and cook until they start to become translucent and brown at the edges

  4. Add carrots, peppers, broccoli to pan, cover, and cook for three minutes

  5. Add soy sauce, stir and cook for about 10 minutes, or until carrots and broccoli are beginning to soften, but are still crisp and bright

  6. Meanwhile, make your sweet & spicy pear sauce: Combine soy sauce, vinegar and sriracha & add to pear mixture. Blend or mix thoroughly in a small bowl

  7. Add Spicy Pear sauce and stir to coat vegetables

  8. Serve over rice!

Eggs, with Chorizo, Kale, Potato and Peppers

intervale 13.jpg


  • 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

Chicken Sofrito with Bell Peppers

Chicken Sofrito with Bell Peppers

Sofrito is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. This fragrant, flavorful sauce is the perfect compliment to the pasture-raised chicken thighs in this week's Omnivore and Localvore Packages!


  • 4 bone-in chicken thighs (defrosted and patted dry)

  • optional: your favorite spice rub for chicken, or, simple salt and pepper

  • 3 bell peppers, sliced into thin ribs

  • 1 container sofrito sauce from Joe's Kitchen

  • 1/2 of an onion, sliced into ribs

  • 2 tbsp. canola oil

  • salt and pepper to taste

  • Optional: Serve with cooked rice


  1. In a cast iron skillet on medium heat, heat oil until shimmering

  2. Season chicken with salt, pepper, and optionally, your favorite spice rub. Cook chicken thighs over medium heat until brown and crispy on both sides, and set them aside to rest.

  3. In the same pan, add sliced onion, and saute for about 2 minutes to soften. Add peppers, and saute until peppers begin to soften. 

  4. Next, add the sofrito sauce, stir, and continue to cook until the peppers are nearly completely softened.

  5. Place chicken back into sauce, and broil for ~5 min until chicken skin is extra crisp

  6. Serve over rice, or on its own!


Stuffed Green Peppers with Tomatoes (Vegetarian or Omnivore Versions)

Stuffed Green Peppers with Tomatoes and Black Beans
  • oil for cooking
  • 1 cup rice
  • 2-3 green bell peppers, with tops sliced off and seeds removed
  • 1 large tomato, diced
  • 1/4 finely copped red onion
  • salt and pepper
  • shredded cheddar cheese or mozzarella
  • optional spices and seasonings: taco seasoning, or paprika, cumin, chili powder, cilantro, scallions, or parsley
    • For a vegetarian version, use 1 cup black beans or 2 black bean burgers (we love the spices and seasoning in the black bean burgers from Vermont Bean Crafters for a dish like this!)
    • For an omnivore version, add 1/2 lb ground beef or ground sausage



  1. oast 1 cups of long grain white rice in a small-to-medium size pot, with 1 tsp of Canola oil until golden brown and crisp
  2. Next, add 2 cups broth or water and a large pinch of salt, and bring to a boil. Once boiling, keep rice uncovered until small bubbles which tunnel down into the rice form
  3. At this point turn your stove to the lowest setting and cook covered for an additional 20 min.
  4. Once finished, add a generous amount of black pepper!


  1. Preheat your oven to 375 degrees F
  2. For a vegetarian version: while the rice cooks, heat black beans in a pan over medium heat. Add onions, salt, pepper, and spices while they warm through. If you're using black bean burgers, simply pan cook them - they're already well seasoned! 
  3. For an omnivore version, brown 1/2 lb of sausage or ground beef. Sausage will most likely be seasoned, but you'll want to add onions, salt, pepper, and spices to ground beef. 
  4. When rice and your beans or meat are cooked, stir them together into one pan or mixing bowl. Add in tomatoes and any fresh herbs that you'd like. Add salt, pepper, and spices to taste. If you feel the mixture is too dry, add a little olive oil, butter, or cheddar to the mix.
  5. Place your peppers in a baking dish. Spoon the stuffing mixture into the peppers and top with cheese.
  6. Bake for about 15-20 minutes (depending on how well-done you'd like your peppers. 
  7. Serve hot!

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


Sauteed Bell Peppers and Hot Italian Sausage

Sauteed Bell Peppers and Sausage

Sausage and peppers are a classic combination. We sauteed them with a little garlic and diced shallots. There are a few different meals that you can make with this combo!

  • Serve it with pasta and pre-made red sauce.
  • Add to a plain frozen pizza for a big flavor boost
  • Stir into eggs for a scramble, omelette or frittata - or a breakfast burrito!


  • 2-3 bell peppers
  • 1-2 sausages
  • Drizzle of olive oil
  • Pinch of salt and pepper


  • Heat pan over medium heat with drizzle of olive oil
  • Chop peppers
  • Add peppers into pan once hot and saute for 10 minutes or until tender
  • In the meantime, take sausage out of lining and crumble into separate pan with olive oil at medium heat. Cook until lightly browned
  • Add sausage to pan with peppers and serve