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!

Mashed Potatoes & Parsnips

Shown here with cast iron steak and mushroom gravy

Shown here with cast iron steak and mushroom gravy


  • 4 pounds Yukon gold potatoes

  • Kosher salt and freshly ground black pepper

  • 1 cup heavy cream

  • 1/2 stick (1/4 cup) butter


  1. Peel and cut the potatoes into even sized pieces.

  2. Put them into a large pot, cover them with cold water, and add a large pinch of salt.

  3. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.

  4. Meanwhile, in a small pot gently heat the cream and butter over low heat.

  5. When the vegetables are done drain them well.

  6. Put the potatoes back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

  7. While the potatoes are still warm, mash them with a potato masher.

  8. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.

  9. Season with salt and pepper and gently stir in the chives. Serve immediately.

Extra tip: Looking for a way to use up parsnips? Add up to 2 pounds of parsnips to this recipe and prepare the same way as listed above!

Roasted Herb Potatoes



  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt


  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

Scalloped Potatoes & Celeriac



  • 6 Small Red Potatoes

  • 1 Celeriac Root

  • 3 Tbsp. Butter

  • Rosemary

  • Salt and Pepper


  1. Preheat oven to 400 F

  2. Peel celeriac and potatoes; cut into round slices (half circles for larger celeriac roots)

  3. Butter the bottom of a medium sized baking dish

  4. Layer potatoes and celeriac over the buttered dish

  5. Top the first layer with a drizzle of melted butter and season with salt, pepper, and rosemary

  6. Add in a second layer of potatoes and celeriac; cover again with butter and seasoning

  7. Continue process until all potatoes and celeriac have been used up

  8. Place dish into preheated oven until potatoes and celeriac are brown (about 40 minutes)

Braised Chicken Legs with Carrots, Potatoes, and Rosemary



  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper


  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!

Potato & Spinach Cakes



  • 2 Cups Red Potato, Cubed

  • 1 Cup Spinach

  • 1/2 Large Yellow Onion, chopped

  • 1 Clove Garlic

  • 1/4 Cup grated Parmesan

  • 1 Cup Bread Crumbs

  • 1 Egg

  • 1/4 Cup Milk

  • 2 Tbsp. Butter

  • 1 Tbsp. Olive Oil

  • Salt

  • Pepper


  1. Preheat oven to 400F

  1. Cut Potatoes into cubes, place on sheet pan; coat evenly with 1 Tbsp. of Olive Oil and season with Salt

  2. Place in the oven for 35 minutes or until potatoes are soft (potatoes can also be boiled to softness, if preferred)

  3. Once potatoes are soft, put them in a bowl, and add milk; mash potatoes until smooth

  4. In a large sauté pan, heat 1 tbsp. of butter over medium high heat, add garlic and onion; cook for three minutes or until fragrant

  5. Add spinach to the pan, cover for three minutes; until spinach has wilted

  6. Remove pan from the heat; add garlic, onions and spinach to the potato mash

  7. Add Parmesan, Bread Crumbs, and Egg to the bowl; mix thoroughly

  8. In the same Pan as before, add 1 Tbsp. of butter, place over high heat

  9. Form patties with the potato mash, and place them on the skillet

  10. Cook for three minutes, or until bottom has browned; flip and cook second side until browned

  11. top with Dijon Mustard

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

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

intervale 16.jpg


  • 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)

Green Bean and Potato Salad with Pesto or Fresh Herb Dressing

Green Bean and Potato Salad with Pesto or Fresh Herb Dressing

We used some pesto left over from last week's Omnivore Package to give our vinaigrette a delicious basil flavor! Basil, parsley, dill - or a combination - will work well.

Sliced cherry tomatoes also make a great addition to this potato salad!


  • 1lb potatoes cut into quarters or bit-size cubes

  • 2 tbsp pesto or coarsly chopped herbs

  • 1 lb. green beans, with stems snapped off and cut into 2-inch spears

  • 1/4 c olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper to taste



  1. Place potatoes in a pot of cold water, generously salted. Bring to a boil and cook potatoes until they're soft - but not mushy!
  2. In a small pot or saute pan, steam green beans for a couple of minutes, just until they turn bright green.
  3. Stir together pesto or fresh herbs with olive oil and balsamic vinegar, salt and pepper.
  4. Combine potatoes, green beans, and dressing in a large serving bowl. 
  5. Serve warm or chilled.

New Potato & Salmon Skillet

Stuffed Green Peppers with Tomatoes


  • oil for cooking
  • 1lb ground wild Alaskan salmon
  • 1lb new potatoes, cut intl 1/2 inch cubes
  • 1/2 red onions, diced
  • salt and pepper
  • 4 eggs
  • shredded cheddar cheese
  • optional herbs - dill, chives, scallions, or parsley (stirred in after cooking)


  1. Heat oil over medium heat in a cast iron skillet.
  2. Add new potatoes and onion, salt and pepper. Cook the potatoes and onions, stirring occasionally, for about 10-15 minutes,
  3. Add ground salmon, and continue cooking for about 5-10 minutes. You'll want the salmon mostly cooked but not dry. Stir often to break up the salmon for even cooking and a consistent texture for the hash.
  4. Crack 4 eggs on top, cover with shredded cheddar, and broil for 2 or 3 minutes until the egg whites have set (and become white) and the egg yolks are still a little bit runny.

Roasted Potato Salad


Roasted Potato Salad

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: V or Veg (depending on the mayo you choose)/GF

Roasting the potatoes instead of boiling them concentrates the flavor, and makes the potato salad extra sweet and delicious. If you eat bacon, don't be afraid to add some. 

  • new potatoes or fingerling potatoes
  • olive oil
  • salt and pepper to taste
  • mayo (or vegan mayo)
  • 1 teaspoon Dijon mustard
  • 1 squeeze lemon juice
  • the tops of 4 scallions, sliced into rounds
  1. Preheat the oven to 400-degrees.
  2. Cut the potatoes into similar-sized pieces, spread them on a baking sheet, toss with olive oil, and sprinkle with salt and pepper.
  3. Roast the potatoes until they're tender. Remove from the oven and let cool.
  4. Mix the potatoes with mayo, mustard, lemon juice, and more salt and pepper as needed. 
  5. Garnish the potato salad with scallion greens. 

Baked Mashed Potatoes


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian

I know, I know...it's not the most beautiful picture. But, I promise that these baked mashed potatoes are totally delicious! Baking them makes a little bit of a brown, crispy crust on top, which adds a pleasing texture. This is a quick and easy version of a dish called "Duchess Potatoes," which involves piping the mashed potatoes into cute little piles and baking them. If you want to see the fancy version, click here. The truth is, I was going to put them in a pastry bag and pipe them, but then I realized I'd have to peel 'em, and I wanted to keep the skin on. 

  • 6 golden potatoes
  • salt
  • 1 stick butter
  • 4 oz. cheddar cheese, grated
  • more salt and some pepper
  • a smidgen of ground nutmeg, if you'd like
  • 6 egg yolks, whisked
  1. Bring a large pot of salted water to a boil. Meanwhile, rinse the potatoes and cut them into eighths. 
  2. Boil the potatoes until tender. Drain and return to the pot. At this point, preheat the broiler on high. 
  3. Add butter, cheese, salt and pepper, and nutmeg (if desired). Mash the potatoes. If you don't have a potato masher, you can use a whisk. That's one of my favorite chef tricks. 
  4. Thoroughly mix in the yolks.
  5. Butter a 9x13 glass baking dish, add the potatoes, and smooth them out. 
  6. Broil until the top is dotted with brown. Serve. 

Potato Pancakes with Smoked Salmon and a Toppings Bar


These loaded potato pancakes make an incredible Sunday brunch. Make all of the toppings, whip up some potato pancakes, and let each person decide how they want to dress theirs up.

  1. Make some potato pancakes
  2. Top 'em with smoked salmon
  3. Add whatever toppings make you happy! Try different combos! 

Roasted Potatoes with Chimichurri


Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: Vegetarian/Vegan/GF

This is a super simple recipe that yields a very flavorful result. Just toss together roasted potatoes with chimichurri (either homemade, or from our Omnivore Package), and serve.

  • red potatoes
  • olive oil
  • salt
  • pepper
  • chimichurri
  1. Preheat the oven to 425-degrees.
  2. Wash the potatoes, and cut into similar-sized pieces. (I often cut them potatoes into 16ths when I'm roasting them, but it all depends on the 'tater. Uniformity is more important than size).
  3. If you have parchment paper*, place some on your baking sheet. If not, you can do without. 
  4. Put the potatoes on the baking sheet, and toss with olive oil, salt, and pepper. The potato pieces should be nicely coated with oil.
  5. Bake, stirring every 15 minutes, until potatoes are tender. Remove from oven, and immediately toss with chimichurri (seasoning the potatoes when their hot helps the flavor to penetrate). Serve hot, or at room temperature. 

*parchment paper is an incredible boon in the kitchen. It prevents food from sticking, which can be wasteful, and makes cleanup easier. If parchment isn't oil soaked, it can be reused. 

Smashed Potatoes with Sour Cream & Chives

Smashed Potatoes with Sour Cream & Chives

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegetarian/GF

Potato and chive is a wonderful combination, and this simple recipe gives you all of the delicious flavors of a loaded baked potato, without needing to have your oven on for an hour. 

  • 2 pounds golden potatoes
  • salt to taste
  • 1/2 bunch chives
  • grating cheese, such as cheddar, or Parmesan
  • butter
  • sour cream
  • pepper
  • optional: cooked and crumbled bacon
  1. Put a large pot of salted water on to boil. 
  2. Check out your potatoes. Are they similar in size, or are they all different sizes? If the latter, cut the bigger potatoes in halves or quarters to match the size of the smaller potatoes (the goal is that they will all cook in approximately the same amount of time). 
  3. As soon as the potatoes are cut, add them to the water. Doesn't matter if it's still cold, or already boiling.
  4. While the potatoes are cooking, preheat the broiler of your oven, on high. 
  5. Slice across the bundle of chives to create tiny little rounds. 
  6. Grate a cup to a cup-and-a-half of cheese.
  7. When the potatoes are cooked through, arrange them in a buttered, 9x13 glass baking dish. If you cut the potatoes to even out the sizes, put them skin-side up. 
  8. When the potatoes are arranged in the dish, smash them a bit with a potato masher, a fork, or any other tool that suits you. Smash them as little or as much as you'd like. The more smashed they are, the more the toppings will mingle with the potato.
  9. Top with pats of butter, dollops of sour cream, and shredded cheese, and sprinkle with salt, pepper, and chives. If you're using bacon, you can add that now, too.
  10. Broil until the cheese has melted and started to bubble. 


Mustard Mashed Potatoes

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Side - Starchy | Diet: Vegetarian/GF

  • 5 large, 8 medium, or 12 small russet potatoes
  • 1 stick butter
  • 1/4 cup mustard
  • salt and pepper to taste
  • optional garnishes, such as chives, scallions, bits of bacon, fresh dill, etc.
  1. Wash the potatoes, quarter them, and cut each quarter into similar-sized chunks. Place the potatoes in a large pot, and add cold water to cover them by an inch or two. 
  2. Bring the potatoes to a boil, and cook until they are tender and mashable.
  3. Drain the potatoes and return them to the hot pot. Add butter, mustard, and salt and pepper. Mash the potatoes with a potato masher, or do it the way that chefs do, and use a strong whisk. If you don't have either of those things, a pastry blender can also do the trick. 
  4. Taste the potatoes. Do you want them to be more creamy? If so, add more butter, milk, or cream. Do they need more salt or pepper? Would you like them to be more tangy? Then add more mustard. 
  5. Top with any optional garnishes you'd like, and serve. 

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. 


Beef Stew with Golden Potatoes, Parsnips, Carrots, and Apple Cider


Recipe Level: Basic | Recipe Speed: Leisurely | Season: All | Type:  Meal | Diet: Omnivore/GF


From your Basket:

  • 1 lb package beef stew meat
  • 2 parsnips, cubed
  • 1 ½ potatoes, cubed
  • 1 package bone broth
  • 1 cup apple cider

From the Pantry:

  • 1 small onion, diced
  • 2 carrots, cubed



1.     Heat olive oil in a large pot at medium heat.

2.     Add onions and sauté 4-5 minutes.

3.     Add beef, salt, and pepper, and cooking for about 3-5 minutes per side to brown on all sides.

4.     Add carrots, parsnips, and potatoes, and season with salt and pepper.

5.     Cover with bone broth and 1 cup apple cider. If needed, add water to make sure to cover all the ingredients in the pot. Turn up your heat and bring to a boil. Then, reduce to low heat, cover, and let cook 1 ½ to 2 hours. The longer the stew simmers, the more tender your meat will become.

6.    Serve hot with a large slice of Red Hen's Waitsfield Common bread!

Colcannon (Irish-Inspired Potatoes and Cabbage)


Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type:  Side - Veggie | Diet: Vegetarian

Colcannon is an Irish dish that pairs potatoes, cabbage, and onions together for a hearty side dish. It came to mind with St. Patrick's day just around the corner! It's also a very appropriate dish for March's seasonal vegetables. Enjoy!


  • 5 small potatoes potatoes, scrubbed
  • 1/2 one green cabbage, sliced very thinly or shredded
  • 1 yellow onion, sliced thinly
  • salt and pepper to taste
  • oil for cooking
  • 6+ tbsp butter (if you ask us, the more the better for a dish like this!)


·      Boil potatoes for 10-15 minutes or until fork tender

·      Meanwhile, in a large pan, melt 4 tablespoons of butter. Add onion, and cook for 1-2 minutes, then add cabbage. Cook over medium-low heat, stirring occasionally, until the onions have caramelized and the cabbage is almost translucent.

·      When the potatoes are tender, drain them, then add 2+ tablespoons of butter, and mash the boiled potatoes. Add salt and pepper, and any other secret ingredients you might like in your favorite mashed potato recipe!

·      When the cabbage and onions are cooked, stir them into the mashed potatoes.

This is a great side dish for a snowy night!