Mushroom and Pesto Egg Toast

Inspired from the recipe by Spork Me. Photo By Spork Me.

Ingredients (serves 2):

  • handful sliced mushrooms, stems removed and covered in olive oil, salt and pepper
  • 2 slices bread (more if you're using baguette)
  • 2 eggs
  • Joe's Kitchen Pesto
  • Optional: Cheddar Cheese for melting on top.


  • Roast the mushrooms for about 10 minutes at 375F until they start to soften. 
  • In a heated and greased pan, crack eggs, top with pesto and cheese, being careful not to overflow the egg.  Cook about 5-10 minutes, until the yolks are cooked to your liking.
  • Serve on toast, with a bit more pesto on top.


Honey Sriracha Roasted Carrots


  • 2 pounds carrots, cleaned and slices 1/4+ inch thick
  • 1 tablespoon honey
  • 1 tablespoon sriracha (or other chili sauce)
  • salt and pepper to taste
  • 1 tablespoon oil


Toss the carrots in the mixture of the honey, sriracha, salt & pepper and oil, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender, about 15-20 minutes, turning once in the middle. (Tip: Don't pour any excess honey and sriracha onto the baking sheet as it will just burn; save it and toss the roasted carrots in it again before serving.)

Rustic Creamy Mushroom Pasta


  • 150 grams chanterelle mushrooms
  • 150 grams white mushrooms
  • 15 grams dried porcini mushrooms or 2 medium-sized fresh porcini
  • 200 grams whole grain farfalle pasta
  • 2 tablespoons butter
  • 1-2 sprigs thyme
  • 1 clove garlic minced
  • 2 teaspoons flour
  • 200 ml heavy cream or milk
  • 50 grams grated Parmesan cheese
  • 2 tablespoons freshly chopped parsley
  • salt and freshly ground black pepper to taste


  1. Cook your pasta according to package instructions (usually for about 12 minutes).

  2. Rinse the mushrooms well until all dirt is gone. If you are using dried porcini mushrooms, soak them in water for 15 minutes before you are ready to cook and use the soaking water for boiling your pasta to give it an extra flavor.

  3. Cut chanterelles in halves, slice white mushrooms and porcini (if using fresh ones. The dried ones are usually pre-sliced). Heat a tablespoon of butter over medium-high heat and sautée the mushrooms with sprigs of thyme and minced garlic until golden brown *about 5 minutes).

  4. Heat the remaining tablespoon of butter in a small saucepan and add flour. Stirring constantly, add cream or milk and cook until thickened, for about 3 minutes, adding grated parmesan, salt and black pepper in the end. Combine pasta, mushrooms and the béchamel sauce in one pan and add a bit of chopped parley. Enjoy!

Golden Beet Blondies

Recipe by Beata Rydyger, Published by She Lives Clean, Adapted for Food Hub Members

Recipe by Beata Rydyger, Published by She Lives Clean, Adapted for Food Hub Members


  • 3/4 cup golden beet puree (about 4 medium-sized beets)
  • 1/2 cup coconut oil, melted
  • 1 cup coconut sugar
  • 2 tbsp golden flax seeds
  • 2 tsp vanilla extract
  • 1 3/4 cup almond flour
  • 1/2 tsp himalayan pink salt
  • 1 tsp baking powder
  • 1 cup chopped pecans
  • 1/2 cup chopped dark chocolate chunks


  1. Preheat the oven to 350 F.
  2. Trim off the beet greens and stems, peel the skin and wash, then cut the roots into 1 1/2-inch chunks. Place them on a cookie sheet and mix with a tablespoon of oil. Cover cookie sheet with a foil and roast for 45-60 minutes or until tender (when a fork slides in a piece easily). Remove from the oven and let cool. Leave the oven heated.
  3. Once puree has cooled, place roasted beets in a food processor and process until you get a puree consistency.
  4. Pour the puree into a bowl and measure out 3/4 cup. Store the remainder. Pour the measured out puree back into the food processor. Add the coconut oil, vanilla extract and flax seeds. Puree some more. Transfer to a large mixing bowl and mix in sugar and stir until well-combined.
  5. In a separate, medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Add a third of the wet ingredients and mix gently for two or three strokes, add a third more and repeat. When all the wet ingredients are mixed in, fold in the nuts and chocolate chunks.
  6. Scoop the batter into a pan and flatten the top with a spatula.
  7. Bake for 25-30 minutes, or until the top is glossy and a toothpick comes out fairly clean (no goopiness but little brownie bits are fine).
  8. Let cool & Enjoy!

Roasted Rosemary Golden Beet Chips


  • 3 large gold beets
  • olive oil
  • kosher salt
  • fresh ground pepper
  • fresh or dried rosemary


  1. preheat your oven to 375F
  2. slice the beets very thinly - as thin as you can manage with a knife. If you have a mandolin, this is the time to use it. 
  3. in a bowl, drizzle with olive oil, fresh ground pepper, kosher salt and fresh or dried rosemary to taste.
  4. toss all the ingredients together until the beets are well coated
  5. spread evenly on a rimmed baking sheet
  6. if there's any oil/salt/pepper/rosemary mixture in left in the bowl use a spatula to get it all out and drizzle it over the beets
  7. roast for 15 minutes - the beet edges should be starting to brown and pull away from the baking sheet - they may start to curl but that's ok.
  8. from the 15 minute mark on, check the beets every few minutes as they brown and crisp up - they can burn very easily and quickly so you'll want to walk that fine line between perfectly crispy and burnt. The thickness of your beet slices will impact how long they cook. Enjoy!

Brazilian Rub Salmon

Recipe by Get In my Belly, Published by Yummly, Adapted for Food Hub Members

Recipe by Get In my Belly, Published by Yummly, Adapted for Food Hub Members


  • 25 ounces salmon (cut into 4 portions)
  • sea salt
  • ground pepper
  • 2 tablespoons brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 4 garlic cloves (minced)
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon


In a small bowl, mix together brown sugar, smoked paprika, paprika, chili powder, garlic and olive oil. Spread evenly on top of salmon. Place salmon pieces on an oiled foil-lined baking sheet. Drizzle juice from lemon on top of all salmon. Bake at 425°F for about 12-15 minutes, until cooked through.

Onion-Mushroom Flatbread


  • 16 ounces whole-wheat pizza dough
  • 4 1/2 teaspoons olive oil
  • 1 yellow onion
  • 1/4 teaspoon kosher salt
  • 2 cups mushrooms
  • Optional: 2 cups arugula
  • black pepper
  • Optional: 1/2 cup crumbled goat cheese
  • vegetable oil cooking spray
  • Recommended: Add the basil pesto included in the Omnivore Package!


Heat oven to 425°. Roll 16-oz whole-wheat pizza dough onto a baking sheet coated with vegetable oil cooking spray, brush with 1 tsp olive oil, and bake until dough begins to brown, 6 minutes. In a medium skillet over medium-high heat, heat 1/2 tbsp olive oil; sauté 1 sliced yellow onion, stirring occasionally, until soft, 5 minutes. Reduce heat to medium, add 1/4 tsp kosher salt, and cook until onions turn dark brown and caramelize, stirring occasionally, 20 minutes; set aside. In the same pan over medium-high heat, sauté 2 cups sliced white mushrooms in 1 tsp olive oil until soft, 5 minutes. Return onions to pan, stir and remove from heat. Spread onion mixture over pizza dough, leaving a 1/2-inch border. Bake until dough is golden brown, 9 minutes. Serve topped with 2 cups arugula drizzled with 1 tsp olive oil and seasoned with black pepper, and 1/2 cup crumbled goat cheese.

Beet and Turnip Gratin

Photo by Brandon Matzek

Photo by Brandon Matzek

Published by Kitchen Konfidence.


  • 9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
  • 4 1/2 pounds mixed beets and turnips (red, gold and chioggia beets shown here), peeled and sliced thin crosswise (I used an mandolin)
  • 3/4 cup finely chopped shallots
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 3/4 cup chicken or vegetable stock (preferably homemade)
  • 1 tablespoon chopped fresh chives


Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.

Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge, then gold, turnips, and chioggia. If you don't want to fuss with all of that, check out the note above.

Warm 3 tablespoons of butter in a small skillet set over medium heat. Add shallots and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.

Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving.

Butter Pesto Salmon

Recipe courtesy of Simply Home Cooked



4 tbsp Basil Pesto

½ cup butter (softened)

1 garlic clove, zested

4 (7oz) salmon fillets

salt & pepper to taste

1 tsp fresh lemon juice



  1. In a bowl combine the basil pesto, softened butter, and zested garlic using a fork.
  2. Like a baking sheet with foil and lay the salmon fillets on top. Generously season with salt and pepper and squeeze a little bit of lemon juice on top. (About ¼ tsp per fillet)
  3. Scoop out the butter pesto using a cookie
  4. scoop and place 2 scoops on each fillet.
  5. Preheat your oven to 400 degrees Fahrenheit and bake for 10 minutes.


Roasted Carrot & Potato, Lentils & Miso Parsley Sauce

Recipe courtesy of Cookie & Kate



Roasted Vegetables

1 pound red potatoes (about 3 large), cut into 1-inch cubes

5 medium carrots, cut on the bias into 1-inch pieces

2 tablespoons olive oil


1½ cups vegetable broth or water

1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed

1 bay leaf, optional

Gremolata miso sauce

1½ cup fresh parsley, gently packed

1 lemon, zested and juiced

4 garlic cloves, roughly chopped

1¾ teaspoon white miso

Pinch red pepper flakes

3 to 4 tablespoons olive oil

Freshly ground black pepper and salt, to taste



  1. Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a large, rimmed baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the vegetables are tender and golden.
  2. Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.
  3. Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don't have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)
  4. Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.

Caramelized Carrot and Onion Tart


  • 1 sheet frozen puff pastry, thawed in refrigerator overnight
  • 1 egg, beaten with 1 tbsp. water
  • Extra virgin olive oil
  • 1/2 lb. large carrots, sliced into 1/4" thick rounds
  • kosher salt
  • 3 tbsp. vegetable broth
  • 2 tbsp. unsalted butter
  • 2 onions, ends trimmed, peeled and thinly sliced
  • fresh ground black pepper
  • 1 c. freshly grated Parmesan
  • 1/4 c. fresh parsley, chopped


  1. Preheat oven to 425 degrees F. Line half sheet pan with parchment paper. Roll out pastry on lightly floured surface to 11x11-inch square. Using a sharp paring knife, gently score a 1/2" border, carefully cutting halfway through the pastry. Brush lightly with egg wash on the border and bake for 10 minutes.
  2. Meanwhile, in a large skillet over medium-high heat add 1 tbsp olive oil, carrots and 1/2 tsp salt. Sauté for 10 minutes until edges become golden brown. Add 1 tbsp vegetable stock and cover for 5 minutes. Simultaneously in another large skillet over medium heat melt 2 tbsp butter and sauté onions. Stir ocassionally. Add 2 tbsp stock, 1/2 tsp salt, 1/2 tsp pepper and cook for 2 minutes until moisture is absorbed.
  3. Since pastry will be puffed up, gently press with fingers to flatten the center area leaving the border raised. Sprinkle cheese evenly all over center, then evenly layer onions and lastly, spread out the carrots. Lightly drizzle with olive oil and bake for 15 minutes.
  4. Garnish with parsley and serve immediately.

Roasted Potatoes and Mushrooms with Melted Cheese

Published by Martha Stewart in Martha Stewart Living on January 2010

Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table--people may not want to share. Many mushroom varieties work well in this dish, including hon shimeji (brown beech), chanterelle, oyster, and cremini.


  • 8 ounces assorted mushrooms, thinly sliced (about 3 cups)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup loosely packed fresh sage, coarsely chopped
  • 4 garlic cloves, halved lengthwise
  • 2 pounds small fingerling potatoes, scrubbed and sliced 1/4 inch thick
  • 6 ounces Taleggio cheese (rind removed), sliced


  1. Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
  2. Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
  3. Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.


Pesto Potato Skillet

Published by on August 2015


*Omnivores: Use the Basil Pesto in this week's basket!

  • Pesto:
  • 1/4 cup raw pine nuts
  • 2 cloves garlic
  • 2 cups packed basil leaves
  • 1/3 cup Parmesan cheese (see note)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Everything Else:
  • 1 tablespoon olive oil
  • 3 cups fingerling potatoes, 1/4" slices (see note)
  • 1/2 small red onion
  • 1-2 eggs
  • parmesan cheese for garnish


  1. In a dry skillet, lightly toast pine nuts. Set aside and let cool slightly. In a food processor, pulse garlic. Add in basil, toasted pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until combined, adding more olive oil/lemon juice as needed.
  2. In a sauce pan, bring water to a boil with a pinch of salt. Add sliced potatoes and cook until just tender but not overly soft, 3 to 5 minutes. Drain and set aside.
  3. In an 8" or 10" skillet with a lid, heat olive oil over medium heat. Add in onion and cook until softened, 3-4 minutes. Stir in sliced potatoes, reduce heat to medium low, and cook until browning, 6 to 8 minutes. Add in 1-4 -1/3 cup pesto, stirring until potatoes are covered.
  4. Make well in the middle of cooked potatoes and crack desired amount of eggs, cover, and let cook until egg whites are set. Remove from heat, sprinkle with extra parmesan cheese, and serve.

Notes: I love fingerling potatoes but sometimes they aren't available or are a bit more expensive. I'll occasionally use yukon gold potatoes, cut into similar half-moon sizes.


Roasted Salmon with Potatoes and Mushrooms with Honey Mustard Glaze


1 pound small new potatoes (about 10), halved
8 ounces mushrooms
3 tablespoons olive oil
kosher salt and black pepper
1 1/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon honey
Garnish Optional: 2 tablespoons fresh flat-leaf parsley, chopped


  1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
  2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
  4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
  5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.