Roasted Carrot, Parsnip, and Potato Soup


  • 1 ½ pounds carrots, peeled and cut in 3/4 inch pieces
  • ½ pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
  • 1 medium or large red onion, cut in large dice
  • 1 medium (about 6 ounces) gold potato, quartered
  • 2 garlic cloves, in the skin
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper
  • 6 cups chicken or vegetable stock or broth
  •  Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
  •  Crème fraîche or yogurt for garnish (optional)



  1. Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  2. After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I’ve used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  3. Hold garlic cloves with a towel so that you don’t burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth.
  4. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Mock Eel (Shiitake Mushrooms)

IFH Note: This dish is locally famous at A Single Pebble in Burlington, VT. To make a meal, serve with stir-fried cabbage over rice!

Recipe by Saveur. Photo by Romulo Yanes.



  • 7 oz. shiitake mushrooms, stems removed

  • 6 cups boiling water

  • Canola oil, for frying

  • 1⁄2 cup cornstarch

  • 3 scallions, thinly sliced

  • 1 (1") piece ginger, peeled and minced

  • 1⁄3 cup soy sauce

  • 1⁄4 cup sugar


  1. Combine mushrooms and water in a bowl; let sit until softened, about 2-3 minutes. Drain mushrooms and slice 1⁄3" thick; squeeze dry.

  2. Heat 2" oil in a 14" flat-bottomed wok (If you have a deep-fry thermometer - 350°). Working in batches, toss mushrooms with cornstarch, then quickly fry mushrooms until crisp, 1–2 minutes. Transfer mushrooms to paper towels to drain.

  3. Discard all but 2 tbsp. oil from wok; heat over medium-high. Cook three-quarters of scallions and the ginger until fragrant, about 30 seconds. Add soy sauce and sugar; cook, stirring constantly, until thickened, 1–2 minutes.

  4. Stir in reserved mushrooms; cook 1 minute. Transfer to a serving platter; garnish with remaining scallions.

Pork Chops with Apples, Onions, and Garlic Smashed Potatoes

Recipe and Photos by Food Network Kitchen. Adapted for Intervale Food Hub Members


1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
1 lb 1/2 -inch-thick boneless pork loin chops
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2-3 apples, cut into 1/2-inch pieces
3/4 cup apple cider (IFH note: broth or water are fine replacements for this recipe to help )
1/4 cup buttermilk (IFH note: plain yogurt is a great replacement for buttermilk!)
IFH note: Serve with warmed applesauce


  • Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

  • Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5-6 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider, water, or broth.

  • Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Buttery Fingerling Potatoes With Parsley

Recipe and Photo by Camilla Salem on


  • 1 1/2 pounds fingerling potatoes, washed and cut in half
  • 3 tablespoons butter
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • 1/2 teaspoon black pepper


  1. Steam the potatoes for 20 minutes or until they are easily pierced with a fork. Set aside.
  2. In a large sauté pan, melt the butter until it starts to bubble. Add potatoes and toss them around in the melted butter. Add parsley, salt, and pepper and cook everything together for about five minutes.

Swiss Chard and Roasted Beet Salad

Recipe and photos by Cassy Joy Garcia on Adapted for Intervale Food Hub members



  • 4 cups Shredded Swiss Chard
  • 3 Fresh Beets (peeled, cubed, and roasted)
  • ½ cup Shelled Pistachios (IFH Note: almonds, pecans, sunflower seeds, or pumpkin seeds are all great options in place of pistachios!)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/8 cup Balsamic Vinegar
  • 1/8 cup Fresh Orange Juice (IFH Note: fine to omit)
  • Kosher Salt & Cracked Pepper


Roasted Beets

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line a baking sheet with aluminum foil.
  3. Cut the ends of the beets off and peel with a potato peeler.
  4. Cube the beets into 1 inch pieces.
  5. Toss the beets with the EVOO, sprinkle with salt and pepper.
  6. Spread on the baking sheet so that the cubes are not touching each other.
  7. Roast at 375 F for 30 minutes.


Toss all ingredients together and enjoy!




This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weeknight dinner, my mouth salivating as I cook at the stove.

Delicious as it is, this scramble is far more than a guilty pleasure. It’s a one-stop meal that’s loaded with protein and nutrients. Just one bowl leaves your taste buds satiated and your stomach happily full, while supplying good energy for hours to come.

A feat that’s hard to beat!

Serves 4

For the eggs

  • 10 extra large eggs
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste
  • 4 oz aged fontina, cheddar or gruyère – coarsely grated (1 1/2 cups)

For the vegetables

  • 12 oz fingerling potatoes – unpeeled and left whole
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 8 oz shiitake mushrooms – stems trimmed at the base of the caps and cut in 1/4″ slices
  • 2 large garlic cloves – skinned and finely chopped
  • 1/4 teaspoon red chili pepper flakes
  • 8 oz Swiss chard – leaves torn in 2″ pieces, stems discarded
  • sea salt to taste and freshly ground black pepper to taste


  1. Place the eggs in a medium bowl and lightly whisk. Add the salt, pepper and grated cheese. Whisk until well blended. Set aside.
  2. Place the potatoes in a medium heavy-bottomed pot and fill with enough water to cover the potatoes by 2”. Bring to a boil over medium-high heat. Once boiling, fast simmer uncovered for 8 to 10 minutes until tender. Drain and let cool for a few minutes, then cut in 1/2” pieces. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the mushrooms. Toss well and sauté for 5 to 6 minutes until golden, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon so as to leave as much oil in the pan as possible. Set aside.
  4. Return the skillet to the stove over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. As soon as the butter has melted, add the potatoes. Toss well and sauté for 6 to 8 minutes until golden-brown, tossing only occasionally. Sprinkle with salt and pepper to taste and toss again. Transfer to a bowl with a slotted spoon, again leaving as much oil in the pan as possible.
  5. Return skillet to the stove over high heat. Add the remaining tablespoon of olive oil, the garlic and red pepper flakes. Stir well and sauté for 30 seconds until the garlic has released its flavor, but doesn’t brown. Add the chard and toss vigorously until the leaves are well coated with the oil. Sauté for 2 to 3 minutes until the chard is wilted. Reduce heat to medium. Add the mushrooms and potatoes to the wilted chard, toss well and sauté for 1 to 2 minutes until heated through. Drizzle the egg mixture over the vegetables and stir with a wooden spoon until the eggs are just barely set. Remove pan from heat and serve immediately.



Potato Kale Hash with Eggs and Cheddar

Recipe from Blue Apron. Adapted for Interavle Food Hub ingredients

Photo from Blue Apron

Photo from Blue Apron


  • 2-4 Eggs
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Pound Multicolored Fingerling Potatoes
  • 1 Bunch Parsley
  • 2 Ounces Cheddar Cheese
  • Hot Sauce


  1. Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle. Grate the cheese. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice on an angle.
  2. In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
  3. Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
  4. Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)
  5. Using a spoon, create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
  6. Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!

Stuffed Cabbage Rolls

Recipe courtesy of Food Guy Magazine



  • 1 head Napa cabbage
  • 1 lb. ground beef
  • ½ lb. hot Italian sausage, casing removed
  • 1/3 cup onion, minced
  • ½ cup celery, minced
  • 1 egg
  • 1 clove garlic, minced
  • 1 cup cooked white rice
  • ½ tsp. smoked paprika
  • salt and pepper
  • 1 (25 oz.) can condensed tomato soup (IFH Note: or your favorite tomato sauce)



  1. Preheat the oven to 400 degrees. Fill a large pot with water and bring to a boiling.
  2. Remove the outer leaves of the cabbage. Discard the leaves. Cut the core of the cabbage and separate the remaining leaves. Blanch in boiling water for 1-2 minutes until lightly tender.
  3. Line a large enamel cast iron pot with the smaller cabbage leaves. Plunge the larger leaves into cold water to stop the cooking. Set aside.
  4. Mix the remaining ingredients until well combined. Season with salt and pepper. Lay a cabbage leaf flat on the cutting board. Remove the stem with a paring knife. Scoop a large spoonful of the meat mixture onto the leaf. Fold in each side to form a package. Repeat until all the leaves are rolled.
  5. Line the cabbage rolls into a single layer in the pot. Pour the soup evenly across the top. If you have extra leaves, lay them across the top.
  6. Cover and bake at 400 degrees for 40-50 minutes or until the meat is cooked through.


Spicy Soba Noodles with Shiitake and Napa Cabbage

Recipe courtesy of Smitten Kitchen. Adapted for Intervale Food Hub Ingredients!



For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled “gochujang”) (If you don't have Korean hot-pepper paste, you can substitute 3/4 teaspoon chile sauce, such as sriracha, and reduce the amount of soy sauce to 1/4 cup.)
1 tablespoon packed brown sugar (IFH Note: try replacing with maple syrup for a local alternative!)

For noodles
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger (IFH note: powdered ginger packs less of a punch, but is a great shelf-stable option!)
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)  (IFH note: Other rice noodles can be substituted if you have them on hand)g
IFH Note: Optional: 1 cup frozen shelled edamame and 3 tablespoons sesame seeds



  1. Stir together all sauce ingredients until sugar is dissolved, then set aside.
  2. Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  3. Heat oil in skillet over medium-high heat until it shimmers, then saute ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and saute, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  4. While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

Cavatelli with Beets, Swiss Chard, and Goat Cheese

Published by Martha Stewart in Martha Stewart Living on July 1997. Adapted for Intervale Food Hub ingredients!


For Goat Cheese topping!

  • 5 or 6 good-quality slices white bread (or breadcrumbs)
  • 8 ounce chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)

For Pasta and Veggies:

  • 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 2 pounds beets, greens removed
  • 2 tablespoons plus 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound red Swiss chard
  • 1 pound dried pasta - we recommend cavatelli, or orechiette
  • 6 to 8 cloves garlic, thinly sliced


  1. Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.

  2. Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.

  3. Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.

  4. Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.

  5. Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.

  6. Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

Cook's Notes

Because this dish tastes good at room temperature, it is perfect when entertaining a crowd. Just heat goat cheese under a broiler immediately before serving.