Farro Fried Rice with Brussel Sprouts

Recipe courtesy of Love & Lemons



1 shallot, thinly sliced

2 eggs

1 tablespoon olive oil

2 leeks, white and light green parts, sliced and rinsed well (2 cups)

12 Brussels sprouts, thinly sliced & shredded (1.5 cups)

2 garlic cloves, minced

1 teaspoon ginger, grated

2 teaspoons rice vinegar

1½ cups cooked farro* (see note)

1 teaspoon tamari, more to taste

1 scallion, chopped

lime slices, for serving

sriracha, optional



  1. In a small pan, fry the shallots in ½ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. They burn easily so it’s helpful to fry one to test your timing. Drain on a paper towel-lined plate.
  2. Fry eggs and set aside.
  3. In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the garlic, ginger and rice vinegar and toss to incorporate. Add the farro, tamari and scallions and toss again. Let cook for another few minutes until the farro is warmed through. Taste and adjust seasonings.
  4. Divide the farro mixture evenly between two plates and top each with a fried egg and the shallots, if using. Serve with lime slices and sriracha.



*I like to cook my farro like pasta. Bring a pot of water to a boil, then add the farro. Cook until it's tender and chewy, but not mushy (I stop just as the kernels have just started to open up). This can take between about 20-40 minutes, just taste as you go. Drain and let it dry before using.

To make this gluten free, use brown rice instead of farro.


Broccoli Cheddar Quiche

Recipe By Clean Eats Fast Feets


  • 1 Quiche Crust (http://www.food.com/recipe/quick-n-easy-quiche-crust-18185) or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
  • 2 Tbsp. Olive Oil
  • 1 medium onion, diced (about 1/3 to 1/2 a cup)
  • 2 cloves garlic, minced
  • 2 bunches of broccoli, chopped (about 4 cups)
  • 3/4 cup of sharp cheddar cheese, shredded
  • 3 Jumbo Eggs or 4 Large Eggs
  • 1 cup milk of choice (I used plain Almond Milk or Soy Milk)
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. nutmeg


  • Preheat oven to 350.
  • Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.
  • In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.
  • While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
  • Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.
  • Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.
  • Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.
  • Remove from oven and enjoy.


Recipe and Photo by Minimalist Baker. Adapted for Intervale Food Hub members



  • 2 Tbsp olive, melted coconut, or grape seed oil
  • 1/2 red onion, sliced in wedges
  • 2 large sweet potatoes, halved
  • 2 big handfuls kale, larger stems removed
  • 1/4 tsp each salt + pepper


  • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)

TAHINI SAUCE (OPTIONAL - Maple vinaigrette or another favorite dressing of yours will work well, too!)

  • 1/4 cup (56 g) tahini
  • 1 Tbsp maple syrup
  • 1/2 lemon, juiced
  • 2-4 Tbsp hot water to thin


  • Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  • Bake for 10 minutes, then remove from oven flip sweet potatoes.
  • Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  • While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  • Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
  • Once the chickpeas are browned and fragrant, remove from heat and set aside.
  • Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  • To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
  • Best when fresh, though leftovers will keep for a few days in the fridge.


Recipe By The Wooden Skillet



  • 4 - 3-4 oz pieces of salmon (with skin removed)

  • 4-6 shiitake mushrooms (cut off stems; slice caps into ¼ inch strips)

  • 2 baby bok choy (cut off the base and separate the leaves)

Miso Sauce:

  • ½ cup water

  • 2 Tablespoons brown sugar

  • 1 Tablespoon honey

  • ½ cup soy sauce

  • ¼ cup mirin

  • 1 Tablespoon miso paste

  • 1 Tablespoon sesame oil

  • 2 Teaspoons chopped garlic

  • The zest of 1 lemon

  • Slurry: Combine ¼ cup cold water and whisk in 2 Tablespoons cornstarch

  • Miso Mayo:

  • 3 Tablespoons mayo

  • 1 Tablespoon miso paste

  • ½ cup chopped scallions for garnish


  • Sauce (make the night before):

  • In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.

  • Bring to boil.

  • Reduce to simmer and slowly stir in Slurry.

  • Let simmer approx. 10 minutes or until it reaches your desired thickness.

  • Take approx. ¼ of the Miso Sauce and marinate your salmon overnight in the fridge.

  • Refrigerate the remaining Miso Sauce as well.

  • When you are ready to cook, set out 4 large pieces of foil.

  • On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ cup of water chestnuts.

  • Place piece of salmon on top.

  • Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.

  • Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).

  • While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.

  • Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.

  • Remove and ensure fully cooked and flaky.

  • Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.

  • Serve immediately and enjoy!

Sweet Potato & Caramelized Onion Hash with Baked Eggs

Recipe courtesy of Epicurious



2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4"-1/2" cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)



  1. Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
  2. Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
  3. Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
  4. Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
  5. Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
  6. Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
  7. Serve immediately, with Parmesan, if desired.



For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

Pesto Pasta with Broccoli & Salmon

Recipe courtesy of I am a Food Blog



3 cloves garlic

2 tablespoons pine nuts

2 tablespoons parmesan

3 tablespoons olive oil

1 cup parsley leaves only, packed

juice 1/2 lemon

zest 1 lemon

salt and pepper

2 cups broccoli, cooked

4 ounces of your favorite pasta

1 small salmon fillet cut in two



  1. Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
  2. While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
  3. In a mortar and pestle, smash the garlic until smoothish and add the pine nuts. Continue to grind away until everything comes together in a paste. Stir in the oil until well incorporated and add the cheese and parsley. Give it a quick mash and taste, adding lemon juice, zest and salt and pepper as you see fit.
  4. Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
  5. By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.



This pesto is quite garlicky, which is how we like it, but if you’re not such a garlic fiend, 1 or 2 cloves will be plenty.

The Broccoli Roast

Recipe courtesy of Smitten Kitchen



Olive oil
About 1 pound broccoli, although the weight isn’t that important, either in 1 big head or 2 or so “trees”
Grated aged cheddar (optional)

Dry rub
2 teaspoons packed dark brown sugar
1 teaspoon paprika, ideally smoked but regular will also work
1 tablespoon chili powder
1 teaspoon onion powder
Chipotle powder or ground red pepper (cayenne) to taste
1 teaspoon coarse or kosher salt, and more to taste

Cider vinegar dip
1 tablespoon cider vinegar
1/4 teaspoon smooth dijon mustard
Pinch of salt, smoked flaky sea salt is wonderful here if you have it
Pinch of pepper flakes
Shake of smoked hot paprika or chipotle powder



  1. Heat oven to 450 degrees F. Coat a large roasting pan with a glug or two of olive oil. Combine rub ingredients in a small dish. Taste a pinch; it should be flavorful, but more salty than sweet, with a kick. Make adjustments to taste.
  2. Prep broccoli by peeling any knobby bits and outer skin off stalks. Cut smaller heads lengthwise through stem into two “steaks;” cut larger ones a second time into four wedge-shaped “steaks,” if desired. Place cut side down in roasting pan; drizzle tops very lightly with olive oil and sprinkle with rub. Roast for 20 minutes, until deeply brown underneath. While roasting, combine cider vinegar dip ingredients. Flip, coat cut side with more rub and roast for another 10 to 15 minutes, until charred at edges. Remove from oven and immediately grate a small amount of cheese over broccoli.
  3. Serve with cider vinegar dip and, if you’d like to be more like the restaurant, with a little pile of smoked sea salt on the side. Eat with forks and steak knives.


Sweet Potato Fries with Garlic and Herbs


Recipe By Williams Sonoma 


  • 2 lb. (1 kg) orange-fleshed sweet potatoes
  • 2 Tbs. olive oil
  • 1/4 tsp. coarse sea salt, plus more, to taste
  • 3 Tbs. grated Parmigiano-Reggiano cheese
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 garlic clove, minced



  • Preheat an oven to 450°F (230°C).
  • Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.
  • Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.
  • In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat. Season with salt and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).

Slow Cooker Blissful Buttercup & Butternut Squash Suop

Recipe By Skinny Taste


  • 16 oz (1/2 small) butternut squash, halved, seeds removed
  • 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
  • 2 large shallot, quartered
  • 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
  • 3/4 cup light coconut milk
  • pinch nutmeg
  • optional garnish: drizzle coconut milk, chives, pepitas


  • Place the squash, shallots and broth in the slow cooker.
  • Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  • Remove squash from skin and discard the peel.
  • Stir in coconut milk and nutmeg.
  • Blend in a blender or using an immersion blender.
  • Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.