Lentils with Cucumber, Chard, and Poached Egg

Recipe by Alison Roman for Bon Appetit Healthyish. Photo by Peden + Monk. Adjustments made for Intervale Food Hub members.



  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice, divided
  • Kosher salt and freshly ground black pepper
  • 2 small cucumbers, thinly sliced
  • 1 tablespoon za’atar, plus more for serving (Za'atar is a Lebanese spice mix. If you don't have this, you can use a blend of your own favorite herbs/spices)
  • 1 tablespoon olive oil
  • 1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
  • 1 garlic clove finely grated (optional)


  1. Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
  2. Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.
  3. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
  4. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside.
  5. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg.

Spinach, and Goat Cheese Stuffed Chicken

Recipe by Canadian Living. Photo by Jen at OnlyanApron.com


  • 2-3 tbs olive oil
  • 1 shallot finely chopped
  • 1 clove of garlic minced
  • 4 oz of spinach (about 2 cups)
  • 2 oz goat cheese
  • 1/2 tbs grated lemon zest
  • salt and pepper to taste
  • 2 boneless skinless chicken breasts butterflied
  • 1 1/2 tbs all-purpose flour
  • toothpicks


  1. In large skillet, heat 1 tbs of the olive oil over medium-high heat, cook shallots until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add spinach and cook, stirring, until it’s wilted, about 3 minutes.
  2. In bowl, combine the spinach mixture, goat cheese, lemon zest and season with salt and pepper.
  3. Preheat your oven to 400 degrees F.
  4. Lay each butterflied chicken breast out flat and divide the filling between the two, placing the filling on the side of the chicken breast.
  5. Starting on the side that has the filling, roll the chicken up as tightly as you can and secure with toothpicks. I found 4 toothpicks did the trick.
  6. Season the chicken breasts with salt and pepper and roll in the flour, shaking off any excess.
  7. Heat an oven safe pan on medium-high heat and drizzle with remaining olive oil. Cook chicken, turning occasionally, until golden brown on all sides, about 6 minutes.
  8. Transfer the pan to the oven and bake for about 12 minutes or until the internal temperature reads 165 degrees F with an instant read meat thermometer. Alternatively if you don’t have an oven safe pan you can cook the chicken in any skillet you have then transfer it to a baking sheet to continue cooking it in the oven. Remove the toothpicks before serving.
  9. Serve with Salad & Roasted Potatoes!

Spinach & Potato Coconut Curry

Recipe from HealthyFood.co.uk.  


  • 2 garlic cloves
  • Cooking oil
  • 1 cup coconut milk
  • 1 lb potatoes, peeled and diced
  • 1 tbsp medium curry powder
  • 2 tsp ground coriander
  • 2 tsp ginger
  • 1 cup hot reduced-salt vegetable stock
  • 1 cup rice
  • 1 small yellow onion
  • 1 cup spinach


  1.  Set a large, deep, non-stick frying pan over a high heat and coat with oil. Add spices and coconut milk and stir for 3 min. Add the potatoes and curry powder, stir well and bring to a boil.
  2. Add the stock along with 2 cups hot water and return to a boil. Simmer for 15 min, or until the potatoes are tender.
  3. While the curry is simmering, cook the rice according to the pack instructions, then drain, cover and keep warm.
  4. At the same time, set a frying pan over a high heat and coat with oil. Add the onion fry for 8 min until golden. Transfer onions to the curry for the last 5 min of the cooking time.
  5. Add the spinach to the curry for the last 3 min of the cooking time or until wilted.
  6. Serve the curry over rice, while hot.

Spinach-Apple Salad with Maple-Cider Vinaigrette and Goat Cheese

Recipe from Southern Living. Photo by Beau Gustafson & Sissy Lamberton. Adapted for Intervale Food Hub members.



For Maple-Cider Vinaigrette

  •  1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil

For Salad

  • Fresh spinach, thoroughly washed
  • 1 apple, thinly sliced
  • 1 small red onion, thinly sliced
  • crumbled goat cheese to top
  • Optional - pecans or almonds for crunch



  1. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
  2. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Swiss Chard and Roasted Beet Salad

Recipe and photos by Cassy Joy Garcia on fedandfit.com 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!


Loaded Twice Baked Red Potatoes

Recipe By Foodie Crush


  • 24 small red potatoes, about 2 pounds
  • ¼ cup butter, melted
  • ¼ cup milk or buttermilk
  • ½ cup medium cheddar cheese, finely shredded
  • (Skip for Vegetarian potatoes) ¼ cup plus 1 tablespoon cooked bacon pieces, finely chopped, about 3 strips of bacon
  • 2 green onions or small bunch chives, minced
  • kosher salt and freshly ground black pepper



  • Preheat oven to 425 degrees F. Place potatoes on baking sheet lined with aluminum foil and bake for 30-40 minutes or until they can be easily pierced with fork.

  • Reduce the oven temperature to 375 degrees F.

  • Let potatoes cool until able to handle then slice off the tops of each potato scoop out center of potato with melon baller and place in medium size bowl. Repeat with remaining potatoes and place potato shells back on baking tray.

  • Melt butter and mix with buttermilk. Add to potatoes. Use hand mixer to mix together until smooth. Add 1 tablespoon more buttermilk if needed. Don’t overwork potatoes or they’ll become gluey. Stir in cheese, bacon pieces and green onions. Season with kosher salt and freshly ground pepper.

  • Spoon potato mixture into potato shells and mound a bit more on top. Garnish with extra shredded cheese and bacon bits if desired. Bake for 8-10 minutes or until warmed through and cheese is melting. Serve while hot and garnish with more minced green onion if desired.

Apple Pie Biscuits

Recipe courtesy of Joy the Baker



For the apples:

1 apple, peeled, cored and sliced very thin

2 tablespoons unsalted butter

1 teaspoon ground cinnamon

2 tablespoons packed brown sugar

For the biscuits:

2 cups King Arthur Unbleached Self-Rising Flour

1/4 cup cold unsalted butter, cut into small cubes

2 tablespoons granulated sugar

2/3 to 3/4 cup cold buttermilk

For the topping:

1 large egg, beaten

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

pinch of salt



  1. Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through. That's right! Remove from the heat and set aside.
  3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour. Some of the butter bits will be the size of oats, some the size of small peas. Stir in the granulated sugar.
  4. Create a well in the center of the butter and flour mixture and add 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft and moist. Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full 3/4 cup of buttermilk.
  5. Use all-purpose flour to generously dust a clear work surface. Spoon dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. If you're using gluten-free self-rising flour, the dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That's OK; just keep patting it back together.
  6. Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange cooled apples in a single layer over half of the rolled out biscuit dough. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
  7. Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
  8. In a small bowl, whisk together sugar for topping, cinnamon, and salt.
  9. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
  10. Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.



For step-by-step photos and more detailed instruction head to Joy the Baker


Cucumber Salad

Published by saveur.com in May, 2011


  • 1 cup apple cider vinegar

  • 1⁄2 cup sugar

  • 1 1⁄2 tsp. kosher salt, plus more to taste

  • 2 English seedless cucumbers

  • 4 shallots, thinly-sliced crosswise

  • Freshly ground black pepper, to taste



In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate 1⁄2"-wide strips of skin from cucumbers; discard peeled skins. Slice cucumber crosswise into 1⁄8"-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill.


Chard and Cheddar Frittata

Published by relishments.com on July 2014


5 Swiss chard leaves
1 tablespoon olive oil
6 eggs
1 cup grated cheddar cheese
Required equipment: oven-safe skillet


  1. Preheat the oven to 350 degrees
  2. Cut the chard leaves by running a knife down the center along each side of the stem. Put the leaves in one pile and the stems in another. Chop all the stems into 1/2 inch slices, keep separate. Roughly chop the leaves, keep them separate.
  3. In a 10-inch oven-safe skillet, warm a tablespoon of oil on medium, then add the chopped stems and cook until soft (about 5 minutes).
  4. Meanwhile, crack the eggs into a medium sized eggs and beat them with a fork. Stir in the cheese.
  5. To the skillet, add the chopped chard leaves. Cook until they are wilted, about 2 minutes.
  6. Add the egg/cheese mixture to the pan. Move around the ingredients so that everything is evenly distributed.
  7. Move the pan to the oven. Cook the frittata for 15 minutes. When the frittata is cooked through, remove it from the oven and allow it to cool for a few minutes before serving.

Source: http://www.relishments.com/blog/2014/07/chard-and-cheddar-frittata/