Tatsoi with Oyster Sauce

Tatsoi with oyster sauce

From Marc Matsumoto for PBS; adjustments made for Intervale Food Hub members


  • 7 ounces (200 grams) Tatsoi
  • 2 teaspoons toasted sesame oil
  • .25 ounces (7 grams, 1 large clove) garlic, sliced thinly
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame seeds


  1. Separate the individual leaves and discard any tough parts of the core, slicing up the rest of the stem. Wash thoroughly and run through a salad spinner to dry.
  2. Add the sesame oil and sliced garlic to a frying pan and fry over medium-high heat until fragrant (but not browned).
  3. Add the tatsoi and stir-fry until the leaves are wilted. It will help reduce the volume of leaves if you use a spatula to press down on them until they wilt.
  4. Add the oyster sauce and stir fry until the stems have cooked through and there is no liquid left in the pan.
  5. Serve immediately, sprinkled with toasted sesame seeds.

Tatsoi Rice Stir-Fry

Tatsoi stir fry

From Alison Sherwood for Journal Sentinel; adjustments made for Intervale Food Hub members

Tatsoi Rice Stir Fry
Makes about 2 servings

1 bunch tatsoi
1 medium yellow onion
1 clove garlic
1 tablespoon olive oil or canola oil
1 cup cooked brown rice (I used leftovers from the night before)
1 large egg, beaten
Soy sauce
Salt and pepper to taste

Slice the root off the bunch of tatsoi so you have a bunch of individual stems with leaves. Rinse in cold water and dry with paper towels. Slice off the leaves and set aside. Chop the stems into 1-inch pieces.

Heat a large skillet or wok over high heat while you dice the onion and mince the garlic clove. When a drop of water evaporates within a second on the wok, add 1 tablespoon of oil. Add the onion and garlic to the pan and sauté for a minute. Add the chopped tatsoi stems and continue to stir fry for another few minutes, until the stems turn bright green. Stir in rice and add about a tablespoon (to taste) of soy sauce. Season with salt and pepper and taste.

Push the veggies and rice to one side of the pan and add the beaten egg. Scramble it until it's mostly cooked and stir it into the stir fry mix. Add the tatsoi leaves and stir fry for a final minute or two until the leaves are wilted. Taste and add another dash of soy sauce or salt if you'd like. Serve immediately.

Rhubarb Chutney

Rhubarb Chutney

From Martha Stewart; adjustments made for Intervale Food Hub members. Serve with cheese and crusty bread, roast chicken, or pork.


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
  • Coarse salt
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1/3 cup golden raisins, coarsely chopped
  • 1/2 cup sugar
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
  1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

  2. Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Taste and make flavor adjutsments as needed. Let cool completely.

Butter-Lettuce Salad with Egg and Potatoes

Butter Lettuce Salad

From Martha Stewart; photo by Alpha Smoot; adjustments made for Intervale Food Hub members


1 pound baby potatoes

Salt and pepper

8 ounces sugar snap peas, trimmed and halved

1 pound asparagus, trimmed and cut into two-inch pieces

1 stick unsalted butter

2 tablespoons fresh lemon juice

1/4 tsp. sugar

1 to 2 heads butter lettuce or leaf lettuce, trimmed and torn into two-inch pieces

4 large eggs, fried (optional)

1/4 cup chopped fresh chives


  1. Cover potatoes with 2 inches of water in a pot and bring to a boil; add salt. Cook until potatoes are easily pierced with the tip of a sharp knife, about 10 minutes. Remove with a slotted spoon. Add snap peas and asparagus to pot, and boil until crisp-tender, about 2 minutes; drain. Slice potatoes into 1/4-inch-thick rounds.

  2. Melt butter in a saucepan. Remove from heat and whisk in lemon juice and sugar; season with salt and pepper. Divide lettuce and vegetables among 4 plates. Drizzle with warm dressing, and top each with an egg. Season with salt and pepper; sprinkle with chives.


Steak and Cheese Quesadillas

Steak and Cheese Quesadillas

From Ashley at Center Cut Cook; adjustments made for Intervale Food Hub members


  • 2 fajita size tortillas per quesadilla (corn or flour)
  • Cheddar Cheese, shredded
  • Leftover cooked steak of your choice, cut into thin slices
  • Sautéed red pepper strips (I typically cut a pepper into strips and sauté it with a bit of olive oil, and a little salt, pepper, and oregano until tender)
  • Chopped fresh cilantro
  • Garnishes: salsa, sour cream, guacamole, shredded lettuce, chopped tomato, etc.


  1. Heat a non-stick skillet over medium heat.
  2. Place one tortilla in the pan. Sprinkle with cheese, then add in strips of steak, red pepper and cilantro. Top with more cheddar cheese. Place another tortilla on top.
  3. When the bottom of the quesadilla is nicely browned, flip it and cook until the other side is nicely browned as well and the cheese is melted.
  4. Cute into quarters and serve with any garnishes you’d like.

Small Batch Vanilla Rhubarb Jam

Vanilla Rhubarb Jam

From Marisa McClellan for Food in Jars; adjustments made for Intervale Food Hub members

Makes 1 pint

  • 1 1/4 pounds rhubarb, diced
  • 1 cup granulated sugar
  • 1 tablespoon powdered fruit pectin (I use Ball's Flex Pectin)
  • 1 vanilla bean, split and scraped
  • juice of 1/2 lemon


  1. Prepare a small boiling water bath canner and 2 half pint jars. (if you plan to just refrigerate the finished jam, skip the canner and just have 1 pint or 2 half-pint jars ready).
  2. Place the chopped rhubarb in a low, wide non-reactive pan. Whisk the pectin and vanilla bean seeds into the sugar and add it to the fruit. Drop the split vanilla bean into the pan and add the lemon juice.
  3. Stir well and let it sit until the sugar looks damp.
  4. Set the pan on the stove over high heat and bring to a boil. If the sugar begins to caramelize, reduce the heat.
  5. Cook, stirring regularly, until the rhubarb breaks down and the liquid looks thick and jammy.
  6. Remove the pan from the heat and divide the jam between the two prepared jars (depending on how much water the rhubarb contained, you may have a couple tablespoons leftover. I recommend stirring the leftover into some plain yogurt).
  7. Store fininshed jam in fridge, or if you'd like to can it for shelf stability: wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
  8. When the time is up, remove the jars from canner and set them on a folded kitchen towel to cool and seal.

Potato Arugula Salad

Potato Arugula Salad

From allrecipes.com; adjustments made for Intervale Food Hub members

Serves 6


  • 1 1/2 pounds red potatoes, cubed
  • 3 tablespoons white vinegar
  • 2 cloves garlic, minced (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bunch arugula - rinsed, dried and torn


  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
  2. Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
  3. Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Slow Cooker Asparagus, Spinach, and Potato Soup

Slow Cooker Asparagus, Spinach, and Potato Soup

From Elizabeth at Bowl of Delicious; adjustments made for Intervale Food Hub members


  • 1 onion, diced
  • 4 cloves garlic, roughly chopped
  • 1 lb. asparagus, trimmed and cut into 2-inch pieces
  • 2 potatoes, washed and diced (leave the peel on)
  • 4 cups vegetable or chicken stock
  • salt and pepper, to taste
  • 6 oz. fresh baby spinach (one small bag)
  • 2 tablespoons chopped fresh dill
  • juice of one lemon
  • croutons and poached eggs (optional)


  1. Add the onion, garlic, asparagus, potatoes, vegetable stock, and salt and pepper to your slow cooker.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Add the spinach to the soup- stir until wilted.
  4. Add the dill.
  5. Using an immersion blender, blend the soup until it reaches a thick and smooth consistency.
  6. Stir in the lemon juice and adjust seasonings to taste.
  7. Top with croutons and/or poached eggs, if desired.


To make on the stovetop, add onion, garlic, asparagus, potatoes, stock, and salt and pepper to a large pot and simmer for about 30 minutes, or until vegetables are very tender. Follow remaining instructions as described above.

Don't have an immersion blender? Use your regular blender or food processor to blend the soup in batches.

Steak and Asparagus Dinner

Steak and Asparagus DInner

From Tekesha for The Eat More Food Project; adjustments made for Intervale Food Hub members


  • 1 lb asparagus spears
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Nonstick cooking spray
  • 2 tbsp butter
  • 2 ribeye steaks
  • 1 tbsp seasoning blend, such as Montreal Steak Seasoning or homemade
  1. Preheat oven to 400 degrees.
  2. Prepare your asparagus by cutting off the last inch of each spear and shaving off any rough spots with a vegetable peeler.
  3. Line a baking sheet with foil.
  4. Toss the asparagus with the olive oil, garlic powder, Parmesan cheese, salt and pepper and place it on one side of the baking dish.
  5. Spray a grill pan with nonstick spray and toss in 2 tbsp butter. Heat on high until the pan is almost smoking, approximately 1 minute.
  6. Season both sides of the steaks with seasoning blend.
  7. Place steaks inside the pan and do not move for 3 minutes. This will allow them to develop a nice sear.
  8. Flip the steaks over and let the other side sear for 1 minute.
  9. Move steaks to the empty side of the baking sheet with the asparagus and place in the oven.
  10. Roast for approximately 10 minutes, until asparagus is only slightly crunchy.
  11. Remove from oven and let steaks rest for at least 10 minutes.
  12. Serve.

Grilled Steak and Mesclun Salad with Miso Dressing

Recipe By My Recipes



  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons canola oil
  • 2 teaspoons miso (soybean paste)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil


  • 2 1/2 tablespoons chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons minced garlic cloves
  • 1 (1-pound) skirt steak
  • Cooking spray
  • 8 cups gourmet salad greens (can mix lettuce, arugula, and spinach)
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • 1/2 medium English cucumber, thinly sliced
  • 2 teaspoons sesame seeds, toasted


  • To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
  • To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
  • Prepare grill.
  • Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
  • Place salad greens in a large bowl. Drizzle with remaining dressing; toss well. Place about 1 cup salad mixture on each of 4 plates. Top each serving with 3 ounces steak, 4 tomato wedges, and one quarter of cucumber slices. Sprinkle each serving with 1/2 teaspoon sesame seeds.
  • Wine note: When layering potent flavors like the savory soy and char-grilled smoke of Grilled Skirt Steak and Mesclun Salad with Miso Dressing, the wine should have similar complexity. A supple syrah, like Gloria Ferrer Syrah 2002 ($19), resonates with this dish: It has just enough tannin to stand up to the steak, and the ripe blackberry and smoky flavors are amplified by the savory elements.

Arugula, Asparagus and Avocado Breakfast Bowl

Recipe by DownShiftology


  • 20-25 stalks asparagus (I used asparagus tips as they're thinner)
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups arugula
  • 1 cup microgreens
  • ½ avocado
  • 2 eggs
  • 2 tbsp sunflower seeds

 Lemon Vinaigrette

  • 2 tbsp olive oil
  • 3 tsp lemon juice
  • ½ tsp, shallot, finely diced
  • ¼ tsp dijon mustard
  • salt and pepper, to taste



  • Wash and trim the asparagus. Cut into 1 to 1½ inch pieces.

  • Heat the olive oil in a small pan on medium-high heat. Add the asparagus pieces, season with salt and pepper and cook for 2-4 minutes (depending on the thickness of your stalks). Set aside.

  • Heat a small pot of water on high heat and bring to a boil. Reduce the heat to a gentle simmer and with a spoon, carefully add the eggs. Immediately set a timer for 6½ minutes for soft-boiled eggs (as you see pictured). If you'd like your eggs a little firmer, set your timer for 7 - 7½ minutes. Increase the heat until you reach a boil again.

  • While the eggs are boiling, create an ice-water bath in a bowl.

  • Make the lemon vinaigrette by whisking together all dressing ingredients in a small bowl, and set aside.

  • When the eggs are done, remove them from the pot with your spoon and immediately submerge in the ice-water bath, to stop the cooking process.

  • Assemble the salads by dividing up the arugula and microgreens between two bowls. Add the asparagus and sunflower seeds. Peel and slice the avocado, adding a ¼ avocado to each serving. Peel the eggs, slice in half and add to the salads. Drizzle the lemon vinaigrette on top.

Sweet-and-Sour Cucumbers with Fresh Dill

  • 2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
  • 1 tablespoon coarse kosher salt
  • 1/2 cup distilled white vinegar
  • 1/4 cup finely chopped fresh dill
  • 3 tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper


  1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
  2. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
  3. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.


Refrigerator Pickles


  • 2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)
  • 1 medium Vidalia or other sweet onion, sliced 1 inch thick
  • 2 celery stalks, sliced 1/2 inch thick on the diagonal
  • Coarse salt
  • 2 cups sugar
  • 1 cup cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed


  1. In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.

  2. Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).


Glazed Fingerling Potatoes

Published by marthastewart.com on April, 2002

These tender potatoes pair well with steak, braised beef, and Pork Loin with Carrots, Fennel, and Lemons.


  • 1 pound small fingerling potatoes 
  • 3 tablespoons unsalted butter 
  • Coarse salt and ground pepper 
  • 3 tablespoons honey 
  • 2 tablespoons cider vinegar 
  • 1 teaspoon fresh thyme leaves 


  1. In a medium skillet, combine potatoes, 2 tablespoons butter, and 1 1/2 cups water; season with salt and pepper and bring to a boil over medium-high. Cover, reduce heat to medium-low, and cook, swirling skillet occasionally, until potatoes are tender, about 15 minutes. Uncover, increase heat to medium-high, and cook until most of the water has evaporated, 12 minutes. Add honey, vinegar, 1 tablespoon butter, and thyme and swirl to coat; cook 2 minutes. Let cool 5 minutes before serving.