Skillet Sausage, Potatoes, and Onion

Recipe and Photo by Better Homes and Gardens. Adapted for Intervale Food Hub members.


  • 1/2 pound sausage
  • 3 - 4 tablespoons olive oil or cooking oil
  • 1 3/4 pounds unpeeled red-skinned potatoes
  • 2 medium onions
  • 1/4teaspoon salt
  • 1/4teaspoon pepper


  1. Prick sausages all over with a fork, and transfer to a skillet (preferably cast iron) over medium heat. Fill skillet with enough water to reach a quarter of the way up sides of sausages. Simmer, covered, until sausages are cooked through and water evaporates, 10 to 15 minutes. (If sausages have cooked through but water has not evaporated, uncover, and continue to cook until water evaporates.)

  2. Meanwhile cut potatoes into cubes and onions into wedges.

  3. Continue to cook sausages, turning, until crisp and golden brown all around, about 3 minutes.

  4. When done, remove to a plate. Then, cook potatoes and onions, uncovered, in hot oil over medium-high heat about 12 minutes or until potatoes are nearly tender, stirring occasionally.

  5. Diagonally slice sausage 1/4 inch thick; add sausage to potato mixture. Add 1 tablespoon oil if necessary to prevent sticking. 
  6. Stir in thyme, cumin seed, salt, and pepper; cook and stir 1 minute more until combined.

Seared Salmon and Winter Vegetable Hash with Apple-Brown Butter

Original Recipe and Photo from Blue Apron. Adapted for Intervale Food Hub members.


  • 2 Skin-On Salmon Fillets
  • 1 Apple
  • 1 Lemon
  • 1 Turnip
  • 1 Potatoes
  • 2 Tablespoons Butter
  • 1 Teaspoon mustard
  • Tarragon and parsley for seasoning
  • salt and pepper


  1. Prepare the ingredients: Core and small dice the apple. Juice and zest your lemon. Medium dice the potatoes. Peel and medium dice the turnip. 
  2. Make the apple-brown butter: In a large pan, heat the butter on medium-low until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the apple and mustard; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Turn off the heat and stir in lemon, season with salt and pepper. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.

  3. Start the hash: In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Add turnip to the pan, season, and cook, stirring occasionally until lightly brown and softened. Stir in lemon zest and herbs. Transfer to a plate.

  4. Cook the salmon: Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

  5. To plate, serve hash topped with salmon and apple-brown butter. 

Beet Yogurt Dip - Several Ways!

Photo by Bon Appétit. Adapted for Intervale Food Hub members.


  • 1 pound (about 3 medium beets), trimmed
  • 1 1/2 cups plain yogurt (for a thicker dip, strain your yogurt using a coffee filter and strainer for 30 min or more until it reaches your desired consistency!)

    We found so many different variations on this recipe! Below are a few combinations that we found. Use what you have on hand and season to taste.

    Bon Appetit:
  • 2 tablespoons finely chopped fresh mint plus torn leaves for serving
  • 1 teaspoon finely chopped fresh tarragon
  • 2 teaspoons or more red wine vinegar
  • Kosher salt
  • Food and Wine:
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Za'atar Seasoning
  • 2 tbsp goat cheese
  • PDX Food Love
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp Za'atar Seasoning
  • dash Sriracha
  • salt


  1. Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
  2. Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Chop beets.
  3. Mix beets, yogurt, herbs and spices, oil and vinegar into a blender and mix until smooth; season with salt and more vinegar, if desired. (If you do not have a blender, you can grate or finely chop beets).
  4. Cover and chill at least 3 hours to let flavors meld.
  5. Serve with steamed or roasted vegetables like carrots, turnips, sweet potatoes, and bread or pita and crackers.

Chipotle Fish Tacos with Red Cabbage Slaw and Garlic-Lime Yogurt Crema

Recipe by Self, Published by Yummly,  Adapted for Food Hub Members

Recipe by Self, Published by Yummly, Adapted for Food Hub Members


  • 1 pound cod fillets
  • 12 corn tortillas 
  • 3 teaspoons olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 1/2 chopped garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil
  • Juice of 1 lime

Red Cabbage Slaw:

  • 2 cups red cabbage, shredded
  • lime juice
  • black pepper 

Garlic-Lime Crema:

  • 6 ounces plain yogurt
  • 1 tbsp lime juice,
  • 2 tbsp chopped cilantro,
  • 1 tsp chopped garlic and 1/4 tsp salt
  • 1 avocado, chopped 

Optional Toppings: Avocado, Tomatoes, Cheddar Cheese, Hot Sauce


  1.  In a bowl, combine half of your lime juice, 1 tbsp chopped cilantro, 2 tsp olive oil, the chipotle chili powder, ground cumin, garlic powder and 1/2 tsp chopped garlic and 1/2 tsp salt. Add cod fillets to marinate for 20 minutes.
  2. In another bowl, toss shredded red cabbage with 1 tsp olive oil, 1 tsp lime juice and black pepper. Set aside.
  3. Optional: In a third bowl, toss chopped avocado with sliced cherry tomatoes.
  4. In a blender or mixing bowl, mix yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 tsp chopped garlic and 1/4 tsp salt until smooth.
  5. Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side.
  6. Flake into 1-inch pieces and distribute among corn tortillas. Top each with shredded cabbage, a dollop of lime crema, and your toppings of choice.


Roasted Lemon Chicken Legs with Garlic and Herbs

Recipe by Olivia, Published by Primavera Kitchen , Adapted by Food Hub Members 


  • 12 chicken legs 
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • Salt and pepper
  • 3 clove garlic, minced
  • 2 tbsp lemon juice
  • 4 slices of lemon for garnishing
  • 1 tsp fresh parsley, chopped


  1. Preheat oven to 425F.
  2. In a bowl, season (chicken legs) drumsticks with died oregano, dried thyme, smoked paprika, salt, pepper and garlic. Place in a container and add the olive oil and lemon juice. Toss everything very well.
  3. Marinate overnight.
  4. Place the chicken pieces in a large casserole dish (9x13).
  5. Roast for 30 minutes until it begins to brown.
  6. Flip pieces and bake a remaining 10 minutes or until chicken is cooked.
  7. Garnish with lots of fresh parsley and slices of lemon

Apple French Onion Soup

Recipe by Closet Cooking, Published by Yummly,  Adapted for Food Hub Members


  • 3 tablespoons butter
  • 3 Ibs onions, sliced
  • 1/2 cup water
  • 1 apple, peeled and julienned
  • 1 teaspoon thyme, chopped
  • 3 tablespoons flour (rice flour for gluten-free)
  • 1 cup white wine
  • 2 cups beef or vegetable broth
  • 1 cup apple cider
  • 2 bay leaves
  • 1 splash brandy (optional)
  • salt & pepper to taste
  • 4 1/2 inch thick slices of day old bread, toasted (gluten free or omit for gluten free)
  • 1 1/2 cup gruyere, cheddar, or fontina, grated


  1. Melt the butter in a large sauce pan over medium heat.
  2. Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 2 hours, adding more water as needed.
  3. Add the apple and thyme and cook for a minute.
  4. Sprinkle in the flour and cook, stirring, for another minute.
  5. Add the wine and deglaze the pan.
  6. Add the broth, cider and bay leaves, bring to a boil, reduce the heat and simmer for 30 minutes.
  7. Season the soup with salt and pepper and add a splash of brandy.
  8. Divide the soup between 4 oven safe bowls, top with the toast followed by the cheese and broil until the cheese is bubbling and golden brown, about 2-3 minutes.

Potato Latkes


  • 1 large baking potato (about 10 oz) peeled and quartered lengthwise
  • 1/2 onion, peeled and quartered
  • 1/4 flour
  • 1 egg
  • Coarse salt and pepper
  • 1/2 teaspoon baking powder
  • High-heat oil for frying


Using a food processor fitted with a coarse grating disk, or using a hand grater, grate the potato and onion; discard any large pieces. Transfer the mixture to a clean dish towel and squeeze out any excess liquid, then transfer to a large bowl. Stir in the flour, egg, 3/4 tsp. salt, 1/4 tsp. pepper and the baking powder.

In a medium skillet, heat 1/4 inch oil over medium-high heat until hot but not smoking. Working in 5 to 6 batches, drop 2-tbsp. scoops of batter into the pan about 2 inches apart. Using a spatula, flatten the batter into disks. Cook, turning once, until browned and crisp, about 5 minutes. (Lower the heat if the latkes darken too quickly.) Drain on paper towels.

Apple-Yogurt Pancakes


  • 1 1/2 cups flour
  • 2 eggs
  • 1 1/2 cups plain yogurt
  • 3 tbs. canola oil
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 tbs. sugar
  • 1/2 tsp. cinnamon
  • 1 apple, shredded
  • maple syrup


  1. Combine all of the dry ingredients in a bowl and mix together.
  2. Beat together the eggs and milk; then stir in the canola oil.
  3. Slowly mix together the wet ingredients and shredded apple into the dry ingredients and let the batter sit while heating the griddle to a medium heat.
  4. Ladle the batter onto the griddle. When bubbles begin to form on one side flip the pancakes and finish cooking on the other side.
  5. Cooking time will be approximately 2 minutes on each side. Do not flip the pancakes more than once.
  6. Serve with powdered sugar, butter and syrup or honey.

Homemade Cinnamon Applesauce


  • 8 cups chopped Empire apples 
  • 1/4 cup of water
  • 1/3 cup of sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon


Slice 5-6 large apples into chunks. Add to crockpot and stir in water, sugar, lemon juice, and cinnamon. Cook in crockpot for 4 hours on high.

Mash for a chunky style applesauce, or puree for a smooth sauce. Refrigerate until ready to serve. Enjoy!

Beet & Carrot Bake

Recipe by Linda Wagner, Published by Yummly, Adapted for Food Hub Members

Recipe by Linda Wagner, Published by Yummly, Adapted for Food Hub Members


  • 6 carrots
  • 3 large beets
  • 2 leeks (you could also use scallions)
  • 3 cloves garlic, minced
  • olive oil
  • 4 ounces of cheese – chevre, feta, cheddar - it's up to you! 
  • Tamari
  • fresh black pepper


  • Scrub your beets clean and cut the stems off. You can leave the roots while they steam, this actually makes them sweeter!
  • In a large saucepan covered with a lid, steam your beets whole until soft, about 10-15 mins. Check them regularly and add more water as needed.
  • After about 10 mins, you can add your carrots to the same pan or use a different pan if you would like to preserve the individual flavors.
  • While your veggies are steaming, prepare your leeks.
  • Drizzle olive oil a large sauce pan over med high heat, and add minced garlic and chopped leeks. Stir and cook for several minutes until slightly soft. 
  • Once your veggies are done, layer them in a baking dish. Drizzle them with tamari, fresh cracked pepper, and crumbled cheese.
  • Broil at 500 degrees until the cheese is golden brown. Let cool and serve!

Eggs in Hash Brown Nests


  • 6 whole Medium Russet Potatoes (6 To 8)
  • Salt And Pepper, to taste
  • 24 whole Large Eggs
  • Non-stick Cooking Spray


  • Preheat the oven to 400 degrees.
  • Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
  • Increase oven temp to 425 degrees. 
  • Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don't press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they're not browning, kick up the temp to 450.) Remove when the nests are golden brown.
  • Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don't be concerned if some whites bake differently; no two nests will look alike! 
  • Remove from the muffin pan with a spoon or fork and serve. 

Honey Glazed Turnips


  • 2 pounds turnips, greens removed (save for another use)
  • 1 1/4 cups water
  • 2 Tablespoons good quality butter
  • 1 Tablespoon honey
  • 1/2 teaspoon salt


  • Cut the turnips into 1/2 inch pieces. Place the turnips in a heavy bottom skillet and add enough water (about 1 1/4 cups) to reach halfway up turnips. Add the butter, honey and salt. Cover the pan and bring to a boil over medium- high heat, stirring occasionally, about 10 minutes. Boil turnips, uncovered, until tender and the liquid has evaporated, about 8 minutes.
  • Continue to cook the turnips over medium-high heat, stirring occasionally, until golden brown, about 5 minutes longer. Serve warm or at room temperature.

Apple Cider & Maple Braised Turnips

Recipe and Photo by Whole Foods. Adapted for Intervale Food Hub Members

Apple cider and maple syrup sweetness are the perfect foil for turnip's earthy character. Serve these alongside roasted chicken, pork, fish, or lamb.


    • 3 tablespoons butter, divided (or olive oil)
    • 2 pounds turnips, peeled and cut into sticks
    • 2/3 cup apple cider
    • 3 tablespoons maple syrup
    • Sea salt and freshly ground black pepper
    • 2 tablespoons chopped fresh parsley


    • Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips. 
    • Cover dish with foil and bake for 20 minutes. Then, uncover, stir turnips and continue to bake, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.


    Colorful Beet Salad with Carrot, Quinoa & Spinach

    Recipe courtesy of Cookie & Kate




    ½ cup uncooked quinoa, rinsed

    1 cup frozen organic edamame

    ⅓ cup slivered almonds or pepitas (green pumpkin seeds)

    1 medium raw beet, peeled

    1 medium-to-large carrot (or 1 additional medium beet), peeled

    2 cups packed baby spinach or arugula, roughly chopped

    1 avocado, cubed


    3 tablespoons apple cider vinegar

    2 tablespoons lime juice

    2 tablespoons olive oil

    1 tablespoon chopped fresh mint or cilantro

    2 tablespoons honey or maple syrup or agave nectar

    ½ to 1 teaspoon Dijon mustard, to taste

    ¼ teaspoon salt

    Freshly ground black pepper, to taste



    1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
    2. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
    3. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
    4. To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.
    5. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
    6. To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
    7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.



    MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
    MAKE IT NUT FREE: Opt for pepitas instead of almonds.


    Beef Tacos

    Published by Martha Stewart in Everyday Food on October 2003

    Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.


    • 1 tablespoon canola oil
    • 1 large onion, finely chopped
    • 1 jalapeno chile, minced
    • Coarse salt and ground pepper
    • 2 cloves garlic, minced
    • 1 tablespoon chili powder
    • 1/2 teaspoon ground cumin
    • 1 pound ground beef
    • 1 can diced tomatoes, with juice
    • 8 corn tortillas
    • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream, Pico de Gallo, Guacamole, optional


    1. Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
    2. Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
    3. Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.


    Beet and Potato Hash with Eggs

    Think beets are high maintenance? Think again. Peeled and diced, they tenderize in 10 minutes. Poached eggs also work here -- simply spoon over the hash.


    • 1 pound beets, peeled and diced
    • 1/2 pound Yukon Gold potatoes, scrubbed and diced
    • Coarse salt and freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 1 small onion, diced
    • 2 tablespoons chopped fresh parsley
    • 4 large eggs


    1. In a high-sided skillet, cover beets and potatoes with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.
    2. Heat oil in skillet over medium-high heat. Add boiled beets and potatoes and cook until potatoes begin to turn golden, about 4 minutes. Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Adjust seasoning and stir in parsley.
    3. Make four wide wells in the hash. Crack one egg into each and season egg with salt. Cook until whites set but yolks are still runny, 5 to 6 minutes.

    30-Minute Shepherd's Pie

    Adapted from the recipe published by Rachel Ray at


    For Mashed Potatoes:

    • 1-2 pounds potatoes, peeled and cubed
    • 2 tablespoons butter, cream cheese, cheddar cheese, etc., if you want to add this to your mashed potatoes
    • 1/2 cup milk or cream, or for a lighter version substitute vegetable or chicken broth
    • Salt and freshly ground black pepper

    For Filling:

    • Extra-virgin olive oil and/or butter
    • 1 pound ground beef or ground lamb
    • Any mix of diced vegetables will do well! We like to add some color with carrots. Adding diced sweet potatoes, parsnips, celery root, or turnips work well, too! Carrots, peeled and chopped. Frozen vegetables such as peas or corn work well if you have them, too.
    • 1 onion, chopped
    • 2 teaspoons Worcestershire, eyeball it
    • frozen vegetables (peas or corn work well if you have them)
    • 1 teaspoon sweet paprika
    • Optional: 2 tablespoons chopped fresh parsley leaves, and shredded cheddar cheese for topping.


    1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the cream into potatoes and mash until potatoes are almost smooth.
    2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
    3. Vegetables can be sautéed in a pan until tender, or steamed. 
    4. Preheat broiler to high. Fill a small rectangular casserole with vegetable mixture and browned meat. Spoon potatoes over evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley & cheese and serve.


    Roasted Chicken Thighs with Honey-Citrus Root Veggies

    Recipe and Photo Published in in November 2005. Adapted for Intervale Food Hub members

    This satisfying dish with fresh rosemary is just right for an informal family supper. Made in one roasting tin, it's very quick and easy to make.


    2 large baking potatoes, scrubbed and cut into chunky wedges
    1 large parsnip, peeled and cut into chunky wedges
    1 pound carrots, trimmed
    (Food Hub Note: Use what you have on hand! Turnips and or/onions will also make a great addition to this dish!)
    Fresh rosemary, stalks discarded, roughly chopped
    3 tbsp extra virgin olive oil
    1 pound Chicken Thighs
    2 tbsp Honey
    Grated zest and juice of 1 orange or lemon


    1. Preheat the oven to 375°F. Arrange the potatoes, parsnip and carrots on the base of a large roasting tin.
    2. Season lightly and sprinkle with the rosemary. Drizzle with the olive oil and roast in the oven for 15 minutes.
    3. Remove the vegetables from the oven and nestle the chicken pieces between the vegetables. Mix together the honey, citrus zest and juice, and season lightly, then pour it over the chicken to make a glaze.
    4. Roast for a further 25-30 minutes or until the vegetables and chicken are cooked (insert a skewer into a thigh joint: the chicken is cooked if the juices run clear and there is no pink meat). Serve straight from the roasting tin with a selection of seasonal green vegetables.

    Cook's tips
    This dish can be assembled a few hours in advance, cover and chill until ready to cook.. Use other root vegetables if you prefer, such as celeriac, sweet potato or turnip.