Raspberry-Apple Yogurt Cake

Recipe and Photo by Sarah on KidRecipes.com.au


  • 1/2 cup butter, softened 
  • 1 cup sugar 
  • 1 tsp vanilla extract
  • 3 eggs 
  • 1 1/2 cup flour 
  • 1/2 cup yoghurt
  • 1 red apple, cored and thinly sliced 
  • 2/3 cup raspberries 
  • 1 Tbsp of sugar, for dusting 


Pre-heat oven to 350 F and grease and line a cake tin with baking paper.

Beat butter, sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition.

Fold in sifted flour and yoghurt until combined. Pour mixture in to tin.

Top with raspberries and apples and sprinkle with extra sugar.

Bake for 60 - 65 min or until skewer comes out clean.

Leave to rest in pan for 15 mins before moving to wire rack to cool


Recipe and photos by Dinner with Julie

This recipe makes a large batch – 18 generous muffins – which keep well and are easily frozen!


  • 3/4 cup canola or other mild vegetable oil

  • 1 cup brown sugar

  • 3 large eggs

  • 2 cups plain yogurt

  • 3 cups all-purpose flour

  • 2 - 2 1/2 cups oats (old fashioned, if you have them, or quick)

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 2 cups frozen raspberries (don't thaw them)



Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.

Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.



Recipe By Sara Kate Gillingham and Faith Durand in The Kitchn Cookbook. Photo by Leela Cyd. Via 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)


  • Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Serve immediately, with Parmesan, if desired.

Cooks' notes: 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.


Maple Sweet Potato Puree with Caramelized Onions

Recipe by Claire Robinson. Published by Food Network.


2 large sweet potatoes, peeled and chopped into rough chunks
1/4 cup maple syrup
1/4 cup extra-virgin olive oil, divided in 1/2
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons butter
1 large sweet onion, thinly sliced
Hot water


Preheat oven to 375 degrees F.

Place sweet potatoes, 1/4 cup of maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper in a large mixing bowl. Toss to evenly coat and place on sheet tray. Roast in the preheated oven for 35 to 40 minutes or until sweet potatoes are soft. Be sure to check on them after 15 minutes and stir, if needed.

Meanwhile, in a medium saucepan over medium-high heat, melt butter and add remaining 2 tablespoons of olive oil. Add the sliced onion, 2 tablespoons of maple syrup and season with salt and pepper, to taste. Saute until deep golden brown, about 2 minutes. Remove from the heat and set aside. Add water, 1 tablespoon at a time, if the pan becomes dry.

Transfer sweet potato mixture to a food processor, (may need to be done in batches) and add about a tablespoon of hot water. Pulse until just blended and then add half the caramelized onions. Pulse just a few times until desired consistency, adding more hot water for a smoother puree. Fold in remaining caramelized onions, reserving some for garnish.

Serve in a warm dish and garnish with the reserved caramelized onions. YUMMY!!!


Recipe and Photos by From Jessica's Kitchen

A slightly adapted recipe from Yotam Ottolenghi's Jerusalem Cookbook full of substantial flavors without being fussy or far-reach. A truly versatile Middle Eastern dish that is is easy to make and absolutely delicious!

IFH Note: Za'atar is a a middle-eastern spice mix. The recipe includes each individual ingredient, but you should be able to find this spice mix, or something similar, at the store. Making a dip with plain yogurt would be a great alternative to this spiced tahini dip!


  • 4 medium sweet potato (about 3 pounds)
  • 2 medium red onions, cut into wedges
  • 3 tablespoons olive oil (not extra-virgin)
  • 4 tablespoons tahini paste
  • 2 tablespoons lemon juice (one large lemon)
  • 2 tablespoons water
  • 1 garlic clove
  • handful pine nuts, toasted
  • 1 tablespoon za’atar (or make your own, see below)
  • kosher salt & crushed black pepper to taste
  • Homemade za’atar:
  • 2 parts dried thyme
  • 2 parts toasted sesame seeds
  • 2 parts ground sumac
  • 1 part kosher salt
  • Note: this will make more than needed for the recipe. Stored in a sealed container for a few months.


  1. Preheat oven to 475 degrees F (246 C). Line a baking sheet with parchment paper.
  2. Wash and peel sweet potato, and cut into sixths as wedges. Peel and cut red onions into wedges. Transfer all into a bowl. Drizzle with olive oil, couple of pinches of kosher salt and crushed black pepper and gently toss to evenly distribute. Transfer onto lined baking sheet. Bake for 35 to 40 minutes.
  3. Meanwhile prepare the tahini dressing. Combine tahini, lemon juice, water, and a garlic clove in a food processor (mini food processor works well), pulse until smooth and pourable consistency. Add one extra tablespoon or two, if needed to reach desired consistency.
  4. When the vegetables are done roasting, transfer onto a serving dish. Drizzle with tahini dressing, then sprinkle with za’atar and pine nuts.
  5. Note: the recipe for tahini dressing will make more than needed for the dish. Serve on the side or use as a salad dressing.

Apple Parsnip Chicken Bake

Recipe and Photos by: Aya Tsintziras. Published on A Healthy Story


  • 1 bunch radishes (IFH Note: you might have some turnips or watermelon radishes to add to this dish!)
  • 1 bunch parsnips
  • 2 large apples
  • 1 package chicken thighs
  • Salt and pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 1 tsp nutmeg


  1. Preheat the oven to 350 degrees.
  2. Grease a glass baking dish with the fat of your choice (I always use olive oil).
  3. Slice the radishes in half. Peel the parsnips. Slice the apple.
  4. Arrange the radishes, parsnips and apple in a circle around the edges of the dish.
  5. Place the chicken thighs in the space you've just created in the dish. Add salt, pepper, cumin, organ and red pepper flakes.
  6. Sprinkle the nutmeg on the apple.
  7. Bake for 45 minutes-1 hour depending on your oven and when the chicken is cooked.

Butternut Squash Lasagna with Celeriac "Noodles"

IFH Note: This is a vegan recipe that features an awesome blend of butternut squash sauce, celeriac for "noodles", and a creamy bean "Bechamel" sauce. If you do not follow a vegan diet, you can easily include more traditional elements like noodles, ricotta cheese, and cream sauce. Take this as inspiration and try something new!

Recipe and photos by Sarah of My New Roots

Butternut Squash Lasagna
Serves 6-8

Butternut Squash Sauce
2 kg / 4.5 lbs. butternut squash
3-4 cloves garlic
1 Tbsp. olive oil
1 tsp. lemon juice
salt to taste

Butternut Squash Sauce Directions:
1. Cut butternuts in half lengthwise and scoop out seeds. Rub with a little coconut oil and a sprinkle of sea salt. Roast in a 400°F oven until soft, about 40-60 minutes (cooking time depends on the size of the squash/es). Remove from oven and let cool.
2. Scoop out flesh from the butternut squash and place in a food processor with the remaining ingredients. Season to taste.

Celeriac “Noodles”
600g / 1.3 lbs celeriac
vegetable broth

Celeriac “Noodles” Directions:
1.  Begin by peeling the celeriac. Because there is so many knotted roots on the bottom half of the vegetable, it is easiest to use a knife for this job.
2. You can either cut the round celeriac into a brick shape, or leave it round. Cut the root horizontally into very thin sheets (sharpen your knife before doing this!)
3. Braise celeriac sheets in simmering vegetable broth for 3-5 minutes depending on their thickness. Cook just until al dente – not mushy. Drain and set aside until ready to use.

Bean “Béchamel”
2 heaping cups butter beans (or any white bean)
nutmeg, grated to taste
1 tsp. lemon juice
1 Tbsp. olive oil
pinch salt if needed
¼ – ½ cup water

Bean “Béchamel” Directions:
1. Cook beans according to your tastes. If using canned, drain and rinse very well.
2. Put all ingredients except for water in a food processor. Add water with the motor running until a creamy sauce results, to the consistency that you like. Make as smooth as possible. Season to taste.

You can freestyle this if you like, but I recommend placing the celeriac on the bottom as the first layer.

In a 8″ x 10″ casserole dish, layer the following:
celeriac noodles
butternut squash sauce
baby spinach leaves
bean béchamel
celeriac noodles…and so on…

This recipe made enough for two full rounds of the above, plus one extra layer of celeriac and a final topping of the butternut sauce. I sprinkled fresh thyme on top with some cracked black pepper. It could also be nice with dried chili flakes, rosemary or sage.

To cook:
Bake until warmed through. Serve immediately.

Butternut Squash, Celeriac, Parsnip & Apple Soup

Recipe and Photo by Inspiring the Everyday


1 cup yellow onions, halved & thinly sliced
3 Tablespoons unsalted butter
4 ½ cups butternut squash, peeled, seeded & chopped
1 cup celeriac, peeled & chopped
1 cup parsnips, peeled & chopped
2 medium apples, peeled, seeded & chopped
4 cups homemade chicken stock
2 sprigs thyme
1 teaspoon sea salt


1. Saute onions in butter on medium-low heat until tender and translucent.

2. Add squash, celeriac, parsnip, chicken stock, thyme and salt.

3. Bring to a gentle simmer and cook until nearly tender.

4. Add apple and continue to cook until everything is tender enough to puree.

5. Puree soup in a blender and season with additional salt to taste.




Recipe and Photo by Gina of The Full Helping


For the caramelized squash:

2 lbs (about one small) butternut squash, peeled and diced into inch cubes
2 1/2 tbsp coconut oil
2 tbsp dermerara or palm sugar (date paste, maple syrup, and agave are all acceptable substitutes, but I like the traditional use of sugar here)
1/2 tsp sea salt
1/4 tsp black pepper

Toss the squash in the oil, sugar, salt, and pepper. Roast at 400 degrees for about 25-30 minutes, until squash is tender and getting brown. You can (and should) leave it in the over for a few minutes longer if you want a more caramelized effect. Set aside till you’re ready to make dinner.

For the creamy parsnip rice:

4-5 parsnips, peeled and roughly chopped
1/4 tsp sea salt (or to taste)
Juice of half a lime
2/3-3/4 cup coconut milk (full fat or low fat, but full fat is nice here)
2 tsps agave
1 tsp cinnamon
1/2 tsp curry powder (optional)


 IFH Note: This recipe calls for a raw parsnip "rice." You could also play around with including actual cooked rice into this recipe for something heartier. You could also roast or steam the parsnips first, to create a puree to add to rice or serve with the squash.

1) Place parsnip and salt in a food processor and process till the mixture resembles rice. At this point, you can dehydrate it for about 10-15 minutes to warm it up, if you so desire.

2) Transfer rice to a bowl and mix with your coconut milk, lime, agave, and cinnamon. Mix in your butternut squash, check seasoning, and dig into a fresh bowl of sweet, creamy comfort.

Roast apple, parsnip and celeriac with rosemary salt

Super Food Ideas - Recipe by Liz Macri. Photography by Ben Dearnley. Published by Taste.com.au.

Perfect for pairing with pork or chicken!


  • 1 medium celeriac bulb, trimmed, chopped
  •  4 (500g) small parsnips, peeled, chopped
  •  1 tablespoon olive oil
  •  2 medium red apples, cored, cut into wedges
  •  2 teaspoons fresh rosemary leaves, finely chopped
  •  2 teaspoons sea salt


  1. Preheat oven to 425 degrees. Line a large baking tray with baking paper. Place celeriac and parsnip on prepared tray. Drizzle with oil. Toss to coat. Roast for 20 minutes. Add apple. Roast for 20 minutes or until browned and tender.

  2. Meanwhile, combine rosemary and salt in a bowl. Using fingers, crush salt and rosemary together.

  3. Add rosemary salt to cooked vegetables. Toss to combine. Serve. Place vegetables in oven for last 20 minutes of pork cooking time (see related recipe). 

Chicken, Apple, and Butternut Stew

Recipe by David Bonom, Published by Cooking Light. Photo: Jennifer Causey; Styling: Claire Spollen

Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.


2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 1/4 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil, divided

1 1/2 cups chopped onion

2 tablespoons chopped fresh sage

1 tablespoon minced peeled fresh ginger

3 cups (3/4-inch) cubed peeled butternut squash

1 cup (3/4-inch) diced peeled parsnip

3 tablespoons all-purpose flour

1 1/2 cups unfiltered apple cider

1 1/2 cups unsalted chicken stock

2 cups chopped peeled apple


1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.

2. Reduce heat to medium; add remaining 1 tablespoon oil to pan. Add onion, sage, and ginger; cook 2 minutes, stirring occasionally. Add squash and parsnip; cook 2 minutes, stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring occasionally. Stir in cider and stock, scraping pan to loosen browned bits. Stir in chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.

Roasted Chicken Thighs with Honey-Citrus Root Veggies

Recipe and Photo Published in waitrose.com 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.


Celery Root Hash

Published by bonappetit.com in November 2015

You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.

1 large celery root (celeriac), peeled, cut into ¾-inch pieces
1 pound sweet potatoes, peeled, cut into ¾-inch pieces
2 sprigs thyme
1 bay leaf
1 cup low-sodium chicken broth
3 tablespoons olive oil
¼ teaspoon cayenne pepper
1 red onion, sliced
1 garlic clove, thinly sliced
Kosher salt, freshly ground pepper
5 slices bacon, cooked, crumbled
Chopped fresh chives (for serving)

Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.

Source: http://www.bonappetit.com/recipe/celery-root-hash