Creamy Garlic Herb Mushroom Spaghetti


Recipe by Pinch of Yum, Published by Yummly, Adapted for Food Hub Members


  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) 
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1½ cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional ¼ cup water, broth, milk or cream (optional)
  • ¼ cup fresh parsley (more to taste)


  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Creamy Thai Sweet Potatoes and Lentils


  • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 2 medium sweet potatoes, unpeeled and diced.
  • 1 teaspoon turmeric
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • ½ onion, thinly sliced
  • ½ head green cabbage, thinly shredded
  • 2 jalapenos, ribs and seeds removed, minced
  • 2 teaspoons fresh minced ginger
  • 14.5 ounce can fire roasted tomatoes
  • ⅔ cup regular coconut milk
  • cilantro for topping
  • salt to taste


  1. Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
  2. Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
  3. Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.

Cider-Glazed Sausage


  • 1/2 cup apple cider
  • 2 Tbs. light honey
  • 2 tsp. unsalted butter
  • 1 1/2 lb. pork sausages


Preheat an oven to 350°F. 

In a small bowl, stir together the cider and honey. Set aside. 

In a large ovenproof fry pan over medium-high heat, melt the butter. When the butter foams, add the sausages and cook, turning occasionally, until browned, 7 to 8 minutes. 

Brush the sausages with about one-third of the cider-honey mixture and transfer the pan to the oven. Bake, turning once halfway through cooking, until the juices run nearly clear when a sausage is pierced with a fork, about 10 minutes. Brush the sausages with half of the remaining cider-honey mixture and continue to bake until a glaze forms, about 2 minutes. Brush with the remaining mixture and bake for 2 minutes more. 

Transfer the sausages to a warmed platter and serve immediately. Serves 4 to 6. 

Kale, Mushroom & Goat Cheese Quesadilla


  • Kale
  • garlic
  • Mushrooms
  • Thyme
  • Goat cheese
  • Whole wheat tortillas


Sauté kale, garlic, and mushrooms in olive oil and sprinkle with thyme. Heat the tortilla in a separate pan topped with goat cheese. Add kale and mushroom mixture. Fold and serve!

Celeriac Burger


  • 250 g (0.5 pounds) Celeriac
  • 1 clove Garlic
  • 3 tbsp Breadcrumbs
  • 1 large Egg
  • 3 tbsp Grated Cheese
  • 2 tsp Oregano
  • 1 tsp Chili Powder or Chili Flakes
  • 2 tsp Onion Salt
  • 1 tsp Black Pepper, freshly ground
  • 2 tbsp Olive Oil


  1. Peel the root and cut the celeriac meat into cubes
  2. Throw the celeriac into the food processor and give it a spin until it is chopped to "rice"
  3. Add all the remaining ingredients except the oil and mix until well combined. Stop few times to scrape down the sides
  4. Form 4 patties
  5. Heat the oil on a frying pan over medium heat
  6. Fry the patties 5 minutes on each side

Mushroom Goat Cheese Bruschetta


  • 4 pieces of good quality sour dough bread (note 1)
  • 10 small Cremini mushrooms, sliced (note 2)
  • 2 tablespoons of butter
  • 4 oz/113g of goat cheese (note 3)
  • Optional: snow pea sprouts/pea shoots for serving



  1. Heat the butter in small saucepan over low to medium heat.
  2. Add mushrooms, saute stirring for 10 minutes, or until mushrooms are nice and soft, but not fully disintegrated.


  1. Place toast in toaster.
  2. Optional step: for even crunchier toast, preheat oven to 200C/400F and keep toast warmed on a tray.

Assembly of Bruschetta

  1. Get toast from oven.
  2. Spread with a thick layer of the goats cheese (*drool*)
  3. Top with the mushrooms, and season generously with salt and pepper.
  4. Garnish with a few snow pea sprouts/pea shoots

Lemony Italian Sausage Pasta w/ Kale

Recipe by Posh Journal, Published by Yummly , Adapted for Food Hub Members

Recipe by Posh Journal, Published by Yummly, Adapted for Food Hub Members


  • 1/2 pound Sweet Italian Pork Sausage
  • 1 bunch Kale cut into small pieces
  • 2 cups Uncooked Farfalle Pasta
  • 4 tablespoons Olive Oil
  • 5 cloves Garlic sliced
  • 1 teaspoon Dried Red Chili Pepper Flakes add more according to your liking
  • 1 teaspoon Italian Seasoning
  • Salt/Pepper to taste
  • 1/2 Lemon Juiced (add more according to your liking)
  • Parmesan Cheese


  1. Heat 2 tablespoons of olive oil in a skillet over moderate high heat then cook sausage, use a spoon to break any lumps and continue to cook until browed for about 7 minutes.  Remove from the skillet and set aside.

  2. Blanch kale in a salted boiling water, uncovered for about 2 minutes. Remove kale from the heat and drain well.

  3. Cook pasta in a salted boiling water, uncovered until al dente. Remove from the heat, drain well and reserve 1/4 cup pasta cooking water for later use. 

  4. Add 2 tablespoons olive oil in a skillet, stir in garlic, saute until it’s fragrant. 

  5. Add red chili pepper, Italian Seasoning and cooked turkey sausage, then keep stirring. Cook for about 1 minute.

  6. Add kale, pasta and 1/4 cup reserved cooking water and lemon juice to skillet. Cook for about 2-3 minutes.

  7. Season with salt/pepper to taste.

  8. Stir in cheese, remove from the heat and serve immediately.

Cabbage-Carrot-Kale Pancakes

Recipe courtesy of Smitten Kitchen. Adapted for Intervale Food Hub Members



1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle (Intervale Food Hub Note: thinly sliced onions will be a great substitute if you do not have scallions!)
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger



Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.

Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.

Spicy, Smoky Homemade Kale Chips

Recipe By Refinery 29


  • 1 large bunch curly kale, stems removed, leaves washed, dried thoroughly, and torn into bite-sized pieces
  • 2-3 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Kosher or coarse salt


  • 1. Preheat the oven to 275° F. Line two baking sheets with parchment paper.
  • 2. Put the kale in a large bowl and drizzle it with 2 tablespoons of the olive oil. Add the chili powder, cumin, and paprika. Massage the kale until evenly coated. Add more oil as needed so that all of the pieces are well coated. Spread the kale pieces in a single layer on the baking sheets and season generously with salt and crushed red pepper.
  • 3. Bake for 15 minutes, then rotate the pans. Bake for about 10 minutes longer, until crispy but not burning. Store in an airtight container in the fridge for up to four days.

Cabbage-and-Kale Slaw with Toasted Yeast Dressing


  • 2/3 cup plus 1 tablespoon nutritional yeast flakes
  • 1 garlic clove, thinly sliced
  • 1 tablespoon plus 1/2 teaspoon apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1/3 cup water
  • 1/4 cup grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • 1/2 medium green cabbage, cored and very thinly sliced (12 cups)
  • 1 medium bunch of Tuscan kale, stems discarded, leaves very thinly sliced (4 1/2 cups)


  1. In a skillet, toast the nutritional yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt.

  2. In a bowl, toss the cabbage and kale. Add the yeast dressing and toss. Season the salad with salt and serve.


The dressing can be refrigerated for up to 3 days.

Apple Cider-Braised Cabbage

Published by Tom Colicchio in on February 2015

Star chef Tom Colicchio uses both apple cider and apple cider vinegar to braise cabbage wedges so they're fruity and tangy. This recipe is super-versatile: You can make it with red cabbage instead of green and serve it with a huge array of proteins, from seared scallops or fish to roast pork or chicken.


  • 2 tablespoons extra-virgin olive oil
  • One 1 1/2-pound head of green cabbage, cut through the core into 6 wedges
  • 1/2 cup chopped bacon (2 ounces)
  • 1 medium onion, halved through the core and thinly sliced lengthwise
  • Salt
  • 1/2 cup apple cider vinegar
  • 2 cups apple cider
  • 1 tablespoon unsalted butter
  • Pepper


  1. In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.
  2. Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.
  3. Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.

The cabbage can be prepared through Step 2 and refrigerated overnight in the braising liquid. Let return to room temperature before finishing.

Seared scallops or roast fish.


Raspberry Scones

Published by Martha Stewart in May 2010


2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)


  1. Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  2. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
  3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Store in an airtight container, up to 1 day.


Celery Root Hash

Published by 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.


How to Peel Celery Root

Published by Emily Han in on February 2010

We're always interested in learning How To Peel Things, and when Kitchn reader Niamh recently asked about celery root, we were inspired to try a few different techniques. Knobby and often hairy, celery root (also known as celeriac) may seem daunting to peel but it's actually quite simple. Here's the best technique we found:

Celery root's skin is too tough and bumpy to peel with a vegetable peeler. We had the best results using a sharp chef's knife, although if the root is small, a paring knife will work. The only other thing you need is a cutting board.

  • Place the celery root on its side and cut off the top and bottom. (If the root came with greens attached, you can save them for stock.)
  • Stand the root upright. It should be stable.
  • Cut the remaining peel off in vertical strips from top to bottom, following the shape of the root.
  • Continue cutting until you have removed all of the skin.
  • You may now rinse the celery root and chop it into cubes, matchsticks, or whatever your recipe calls for. The exposed flesh will turn brown quickly, so if you wish to retain the white color, rub it with a cut lemon or have a bowl of water mixed with a tablespoon of lemon juice to submerge the pieces in as you cut them.