Buttered Chive Popcorn


  • 3 cups popcorn
  • 4 tablespoons salted butter
  • 1 tablespoon finely grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 3 tablespoons finely chopped chives
  • Salt and pepper to taste


  1. In a small bowl, mix the Parmesan, garlic powder and smoked paprika.
  2. Place the butter into a microwave safe dish and melt the butter.
  3. Add the finely chopped chives to the melted butter.
  4. Pour the melted butter and chives over the popcorn.
  5. Toss the popcorn to coat with the melted butter.
  6. Sprinkle with the spice mixture and add in salt and pepper to taste.
  7. Enjoy!


Scrambled Eggs with Mushrooms & Onions

Recipe by Courtney, Published by Know Your Produce


  • 1 small Onion, sliced
  • 1 Large Portobello Mushroom, chopped
  • 5 Extra Large Eggs
  • Optional: 3 Leaves of Basil, chopped
  • Ghee or Butter for pan


  1. In a skillet warm up your ghee and add in the onions, cook on medium heat.
  2. Once the onions are about 2-3 minutes in add in the portobello mushrooms and cook until both are tender and caramelized. About 5-6 minutes.
  3. Place your veggies on the side and add in the eggs and scrambled until your liking.
  4. Top the eggs with veggies and fresh chopped basil.

Bok Choy & Mushrooms

Recipe by The Nutty Pear, Published by Yummly, Adapted for Food Hub Members

Recipe by The Nutty Pear, Published by Yummly, Adapted for Food Hub Members


  • 3 baby bok choy

  • 4 oz mushrooms

  • 2 Tbsp toasted sesame oil

  • 1 tsp agave or honey

  • ½ tsp sesame seeds

  • ½ tsp garlic salt


  1. Rinse and dry the vegetables. Chop mushrooms into halves or thirds. Chop bok choy into smaller pieces.

  2. Heat sesame oil with agave or honey in a pan over medium heat. Add the mushrooms and saute for 5 minutes.

  3. Add in bok choy and saute another 3 minutes or so. Season with garlic salt.

  4. Serve warm garnished with sesame seeds.

Savory Cheese Chive Waffles


  • 1 cup processed, raw cauliflower (should resemble coarse crumbs)
  • 1 cup processed mozzarella shredded cheese
  • 1/3 cup Parmesan cheese/shredded
  • 2 eggs
  • 1 tsp garlic powder
  • 1 onion 
  • 1/2 tsp pepper
  • 1 Tbsp chives


Heat waffle maker until ready. Add scant 1/4 cups filled with batter on the griddle. Set the timer for 4-6 minutes, peeking after minute four. If the waffle maker sticks, let cook slightly longer. Remove once cooked. allow to cool on a plate. Refrigerate remaining.

Pork Dumplings



  • 1 pound ground pork
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • ⅓ cup freshly chopped cilantro
  • 1 package dumpling wrappers (available in the refrigerated section of grocery stores or Asian markets)
  • 2 tablespoons peanut oil
  • ½ cup water, plus extra to seal the wrappers
  • 1 bunch scallions, thinly sliced, for garnish

  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons sweet chile sauce
  • 2 teaspoons Sriracha sauce
  • 1 tablespoon ginger
  • Sesame seeds, for garnish


1. MAKE THE DUMPLINGS: In a large bowl, use your hands (or a spoon) to mix the pork with the garlic, ginger, sesame oil, soy sauce and cilantro until thoroughly combined.

2. Place a dumpling wrapper on your work surface, and then put a rounded tablespoon of pork filling in the center (see Finishing Touches, below).

3. Dip your index finger into water and wet the edges of the wrapper. Gently fold the wrapper over to form a triangular pouch, then press firmly to seal the edges. Repeat with the remaining wrappers and filling. Set the finished dumplings aside.

4. MAKE THE DIPPING SAUCE: In a small bowl, whisk the soy sauce with the rice wine vinegar, sweet chile sauce, Sriracha sauce and ginger until combined. Garnish with sesame seeds and set aside.

5. COOK THE DUMPLINGS: Heat the peanut oil in a large sauté pan. Add the dumplings to the pan and cook, undisturbed, until the bottom is brown and crisp, 3 to 4 minutes. Add the ½ cup water to the pan and cover, continuing to cook for 3 to 4 minutes more.

6. Carefully remove the dumplings from the pan. Garnish the dumplings with scallions and serve with the dipping sauce.

Cucumber Sesame Noodle Salad

Recipe by Ming Tsai, Published by Yummly , Adapted for Food Hub Members

Recipe by Ming Tsai, Published by Yummly, Adapted for Food Hub Members


  • 2 cups creamy peanut butter

  • 4 tablespoons sesame oil

  • 3/4 cup rice vinegar

  • 1/4 cup soy sauce

  • 1 minced jalapeno

  • 1 bunch sliced scallions, whites and greens

  • 1 bunch cilantro, leaves picked, washed and dried

  • 2 English cucumbers, 1 1/2 julienned, 1/2 rough chopped

  • kosher salt and freshly ground black pepper

  • Water, as needed, to smooth dressing

  • 2 tablespoons toasted sesame seeds

  • 1 pound fresh Shanghai noodles

  • Vegetable oil to coat pasta

  • 1 tablespoon minced ginger, as garnish


1. Fill a large bowl with water and add ice cubes. Cook the noodles in abundant boiling salted water until al dente, 2 to 4 minutes if fresh, about 6 minutes if dry. Drain and transfer the noodles to the ice water. When the noodles are cold, drain and coat lightly with vegetable oil. Set aside.

2. Using a food processor, blend the peanut butter, sesame oil, rice vinegar, soy sauce and chopped cucumbers. Season with salt and pepper. Puree mixture until smooth, using small amounts of water, if necessary.

3. Transfer 1/2 mixture to a large bowl. Fold in jalapeño, cilantro, scallions and mix until well combined. Lastly fold in julienne cucumber and noodles. Toss to completely coat noodles, adding more mixture as necessary.

4. Transfer salad to a serving bowl. Garnish with minced ginger, sesame seeds and serve.

Tzatziki Dip

Recipe by Good Life Eats, Published by Yummly, Adapted for Food Hub Members

Recipe by Good Life Eats, Published by Yummly, Adapted for Food Hub Members


  • 1 1/2 - 2 cups plain Greek yogurt
  • 1 English Cucumber, peeled, seeded, and grated
  • juice of half a lemon
  • 2 cloves garlic, finely minced
  • 1 tablespoon chopped fresh dill
  • 1/4 - 1/2 teaspoon salt, to taste
  • 1/8 teaspoon pepper, to taste


If you don't have Greek yogurt, or if your Greek yogurt isn't very thick, Line a colander with a double layer of cheesecloth. Then place it over a bowl and strain the yogurt over night.

In a bowl, combine the yogurt, lemon, cucumber, garlic, dill, salt, and pepper. Stir until well combined. Refrigerate until serving.

Serve with toasted pita wedges and/or raw vegetables for dipping or anything else you'd like to dip or top with tzatziki.

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.


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.

Roasted Chicken with Chorizo & Red Onions

Recipe courtesy of Food Wine Thyme



  • 1 whole small chicken, cut up into pieces
  • 1 large red onion, cut in half and sliced thick
  • 2 smoked spanish chorizo links (i used Goya brand), sliced into ½ inch rounds
  • 1 tbsp italian seasoning
  • zest of half orange
  • 2 garlic cloves, smashed and roughly chopped
  • ⅓ cup chicken stock
  • salt and pepper
  • olive oil



  1. Preheat oven to 350 degrees.
  2. Heat oil in a deep oven proof skillet or a cast iron pan.
  3. Season the chicken generously with salt and pepper. Sear on both sides until golden brown. Don't worry if it's not cooked through, it will finish in the oven.
  4. To the same pan add chorizo, red onion and garlic (arranging it around the pan). Season with italian seasoning, more salt and zest of the orange.
  5. Pour in the stock, transfer to the oven and cook until the chicken is fully cooked (165 degrees) about 35 minutes.


Grilled Halibut with Pesto Sauce


  • 3 cups fresh basil leaves
  • 4 cloves garlic
  • 3/4 cup Parmesan cheese, shredded
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
  • 1/4 cup white wine
  • 4 halibut steaks
  •  salt and pepper, to taste



  1. To make pesto, combine basil, garlic, Parmesan cheese, olive oil and pine nuts in a food processor and mix until smooth. Reserve a ¼ cup for later use.
  2. Combine white wine and prepared pesto in a sealed bag and carefully shake to mix. Add halibut steaks. Refrigerate for 1 hour.
  3. Preheat grill to medium-high.
  4. Remove halibut from marinade and place on hot grill, drizzling fish with remaining marinade in bag. Sprinkle with salt and pepper, to taste.
  5. Grill 4-5 minutes per side (fish is done when it's opaque all the way through).
  6. Brush steaks with reserved ¼ cup of pesto sauce and serve!

Source - http://everydaydishes.com/simple-food-recipes/halibut-pesto-skewer-recipe/

Soy-Glazed Salmon with Cucumber-Avocado Salad


  • 1 tablespoon honey
  • 2 1/2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon cornstarch
  • 4 6 -ounce skinless center-cut salmon fillets
  • 1 teaspoon sesame oil
  • Kosher salt
  • 2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon mayonnaise
  • 1 medium English cucumber, quartered lengthwise and sliced
  • 3 scallions, thinly sliced
  • 1 avocado, halved, seeded and chopped
  • Jarred pickled ginger, for serving (optional)


  1. Preheat the oven to 400 degrees F. Mix the honey, 2 teaspoons soy sauce and the cornstarch in a small microwave-safe bowl. Microwave until just simmering, 30 to 40 seconds.
  2. Rub the fish fillets all over with 1/2 teaspoon sesame oil and season lightly with salt. Place the fish in a baking dish and bake 5 minutes. Remove from the oven and brush with the honey-soy sauce mixture. Return the fish to the oven and continue baking until just cooked through, 7 to 9 more minutes.
  3. Meanwhile, whisk the rice vinegar, mayonnaise and the remaining 1/2 teaspoon each soy sauce and sesame oil in a large bowl. Add the cucumber, scallions and 1/4 teaspoon salt and toss. Gently fold in the avocado. Serve the salmon with the salad and pickled ginger.


Grilled Chicken with Moroccan Spices


  • 3 scallions, white ends only, chopped
  • 1 clove garlic, peeled
  • 2 tbsp. fresh cilantro, chopped
  • 2 tbsp. fresh parsley, chopped
  • 1 tsp. salt
  • 1 1⁄2 tsp. sweet paprika
  • 1 pinch hot paprika
  • 1 1⁄2 cups ground cumin
  • 1⁄4 cup butter, soft
  • 4 poussins or 2 small chickens


  1. Crush the scallions, garlic, cilantro, parsley, salt, sweet paprika, hot paprika, and cumin with a mortar and pestle. Blend in butter.
  2. Wash poussins or chickens; split them down the back and flatten; dry well; and rub inside and out with butter paste. Let stand at least 1 hour.
  3. Preheat grill, then cook chicken skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.


Cilantro Pesto


  • 1 bunch cilantro

  • 4 cloves garlic

  • 1 1/2 ounces pine nuts

  • 1/4 cup olive oil

  • 1/8 to 1/4 cups grated Parmesan

  • Salt and pepper


  1. Put the cilantro in a food processor and pulse until chopped. Add the garlic and pine nuts and pulse to combine. Add about half the olive oil and blend until a paste begins to form. Add remaining olive oil and Parmesan cheese.

  2. Taste, season with salt and pepper, and add pine nuts, garlic, parmesan, salt or pepper as needed. Toss with pasta or serve on toasted bread.


Alaska Fish Tacos with Citrus Salsa and Cabbage Slaw



  • 1/3 cup olive oil
  • 1 Tablespoon ancho or New Mexico chile powder
  • 1 Tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 Alaska Halibut or Cod fillets (4-ounces each)
  • 4 small (6-inch) flour or corn tortillas, lightly grilled
  • Cabbage Slaw (recipe follows)
  • Cilantro Crema (recipe follows) 

Cabbage Slaw:

  • 2 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced red onion
  • 1/4 cup finely sliced basil or mint leaves
  • 1 Tablespoon seasoned rice wine vinegar
  • 2 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Combine all ingredients but the salt and pepper in a bowl. Gently toss, and then season to

taste with salt and pepper. This may be prepared a day in advance and kept covered and


Citrus Salsa: 

  • 3 medium navel oranges, peeled and segmented and membrane removed
  • 1 lemon, peeled and segmented and membrane removed
  • 1 lime, peeled and segmented and membrane removed
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon seeded and minced serrano chile
  • 2 teaspoons seasoned rice wine vinegar
  • 1 Tablespoon olive oil
  • Kosher salt and freshly ground pepper

Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to

combine. Season with salt and pepper.

Cilantro Crema:

  • 1/4 cup chopped fresh cilantro
  • 1 cup Mexican Crema, crème fraiche or sour cream
  • Lime juice
  • Kosher salt and freshly ground black pepper

Mix cilantro and crema together. Season to your taste with drops of fresh lime juice, salt

and pepper


  1. Prepare a charcoal fire or preheat a stovetop grill.
  2. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper.  Brush liberally on the Alaska Halibut or Cod fillets. Grill, cooking just until fish is opaque throughout.
  3. To assemble tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.


Perfect Grass-Fed Beef Burgers

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

1 small onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 tablespoon vegetable oil
Hamburger buns and desired toppings (for serving)

*Top off with Shelburne Cheddar and microgreens from this week's basket!

Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.

Patties can be formed 4 hours ahead. Cover and chill.