Hassleback Potatoes with Feta and Mint


  • Potatoes
  • Crumbled feta cheese for sprinkling
  • Optional: Chopped fresh mint for sprinkling
  • Extra virgin olive oil for drizzling


  1. Preheat the oven to 200 degrees.

  2. Place the potatoes one at a time on a tablespoon and slice along the whole length.

  3. Put the potatoes in an ovenproof dish and drizzle with rapeseed oil (or a cooking oil of your choice). Bake for 30-40 minutes.

  4. Serve, sprinkled with the crumbled feta, fresh mint and a drizzle of extra virgin olive oil.

Cinnamon Carrot Muffins


  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup butter, melted
  • 1 cup milk
  • 2 eggs, beaten lightly
  • ¾ cups brown sugar
  • 2 cups carrots, shredded


  1. Preheat oven to 350 degrees F.
  2. Grease the wells of a 12 cup cupcake pan.
  3. In a large bowl combine dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a medium bowl combine butter, brown sugar, eggs, and milk.
  5. Add wet ingredients and carrots into dry ingredients, stir just until combined.
  6. Pour muffin batter into the prepare cupcake pan filling each well about ⅔ full.
  7. Bake for about 20 minutes or until a cake tester inserted into the middle of a muffin comes out clean.

Potato-Kale Hash with Eggs

Recipe by Eating Well, Published by Yummly,  Adapted for Food Hub Members

Recipe by Eating Well, Published by Yummly, Adapted for Food Hub Members


  • 5 cups shredded potatoes 
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 cups chopped kale
  • 1 cup shredded cheese, preferably Shelburne Farm's Cheddar!
  • 4 large eggs


  1. Position a rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine shredded potatoes, onion, garlic, oil, mustard, salt and pepper in a large bowl. Spread onto the prepared baking sheet. Roast for 10 minutes. Layer kale evenly over the potato mixture. Roast for 5 minutes. Stir the kale into the potatoes until combined. Continue roasting until the kale is tender and the potatoes are starting to brown, 4 to 6 minutes more.
  3. Carefully push the hash into 4 "nests" and make a well in the center of each, large enough for an egg. Sprinkle ¼ cup cheese into each well, then carefully break 1 egg into each. Bake, rotating the pan 180 degrees about halfway through, until the whites are barely set, 7 to 11 minutes. (The eggs will continue to cook a little more out of the oven.)

Beet, Cheddar & Apple Pizza

Recipe by Erin, Published by Well Plated , Adapted for Food Hub Members

Recipe by Erin, Published by Well Plated, Adapted for Food Hub Members


  • 1 pre-made pizza crust (or your favorite pizza dough recipe), enough to yield 1 11x14-inch pizza
  • Extra virgin olive oil, for brushing pizza
  • 1 1/2 cups shredded sharp white cheddar cheese
  • 2 small apples, peel on
  • 2 small beets, scrubbed, peeled and very thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon fresh rosemary, finely chopped


  1. Prepare pizza crust according to recipe directions. You will only need 1 crust, so feel free to half the recipe or freeze the second half for a later time.

  2. Place a rack in the upper third of theoven and preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into an 11x14-inch rectangle, working from the center. Transfer the dough to the prepared baking sheet, then brush the its entire surface liberally with olive oil. Sprinkle with half of the cheese, then top with apple slices. Tuck the beet slices between the apples, then top with remaining cheese. Season with salt and pepper, then sprinkle rosemary over the top.

  3. Bake pizza until the crust is crisp and golden, about 12 minutes. Remove from oven and let cool 3 minutes. Slice and serve.

Frozen Strawberry Squares


  • 1 cup flour (almond flour may be substituted)
  • ¼ cup brown sugar
  • ¼ cup chopped almonds (other chopped nuts may be substituted)
  • ½ cup melted butter
  • 2 egg whites
  • ½ cup granulated sugar
  • 10 fluid ounces whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 cups of strawberries, crushed/smashed


  1. Preheat oven to 325° F.
  2. Combine flour, brown sugar, almonds and melted butter and spread in 8x8" pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool
  3. Once cooled, evenly press ⅔ of the mixture in the 8x8" pan to create crust.
  4. Beat egg whites and granulated sugar until stiff.
  5. Beat whipping cream until soft peaks form.
  6. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
  7. Sprinkle remaining crust/crumb mixture on top.
  8. Freeze for 3-6 hours.
  9. Cut in squares to serve. Garnish with additional strawberries if desired.

Roasted Strawberry and Feta Focaccia with Balsamic Glaze


  • 3 1/4 cups all-purpose flour plus 2-4 tablespoons for dusting
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 1 1/2 cups very warm water (about 100 degrees F, 37 degrees C)
  • 3 tablespoons olive oil, divided
  • 1/8-1/4 teaspoon sea salt
  • 1 1/2 cups chopped fresh strawberries
  • 1/2 cup crumbled feta
  • 2-4 tablespoons balsamic glaze


  1. In a large bowl, stir together the flour, yeast and salt. Add the water, make sure it’s very warm, but not hot to the touch. Stir everything together with a wooden spoon or dough whisk until all of the flour is hydrated. There should not be any really dry pieces left at all, this will take a couple of minutes of stirring. Once all the flour is mixed in, you will have a rather shaggy mass of dough in the bowl. Cover this tightly with plastic wrap and let rise for 2 hours, or until the dough has doubled in size.
  2. Prepare an 11x15 inch pan by brushing 1 1/2 tablespoons of olive oil over the bottom and sides. If you don’t have that size pan, just use a larger cookie sheet and brush the oil over the bottom of it.
  3. Once the dough has doubled, sprinkle a bit of flour over the dough, just so it isn’t as sticky and you can handle it a bit. Turn it over a couple times in the bowl with floured hands so that you have a lightly floured ball of dough. Try to use as little flour as possible, just to keep the dough from sticking to your hands.
  4. Move the dough to the prepared baking pan and press it out with your hands to fill the pan (if using a large cookie sheet, just stretch the dough to about 11x15 inches). It may not quite reach the edges everywhere or be a perfect rectangle, that’s okay. Brush the remaining 1 1/2 tablespoons of olive oil over the top of the dough, and spread it around with your hands, dimpling the dough and stretching it to cover it in the oil and fill the pan, leaving an uneven surface with lots of dimples all over it. Sprinkle the dough with sea salt. Cover the pan with a clean towel and let it rest for 45 minutes.
  5. Preheat the oven to 450 degrees F. When the dough has rested, uncover it, spread the chopped strawberries and feta over top, and place the pan into the hot oven. Bake for 25-27 minutes until it is golden brown. Let cool in the pan for couple of minutes and then lift it out to cool on a wire rack.
  6. Drizzle balsamic glaze over top of the focaccia, slice into squares and serve warm. Leftovers can be stored in the refrigerator, and are delicious either reheated or cold.

Strawberry Kale Salad with Feta Crumbles

Recipe by Jenn, Published by Peas and Crayons,  Adapted for Food Hub Members


  • 1/3-1/2 bunch of kale 
  • 2 TBSP extra virgin olive oil
  • pinch of salt
  • 1 cup chopped strawberries
  • 1/4 cup crumbled feta
  • Optional: 1 cup candied walnuts
  • balsamic vinegar


  1. After washing and drying your kale, remove the ribs/stem from each kale leaf.
  2. Tear or chop the kale into bite-sized pieces.
  3. Pour a little olive oil in your hands and work your way through the kale, massaging the leaves until they darken in color and tenderize.
  4. Finish it off with a pinch of salt and combine with strawberries and candied walnuts. 
  5. Drizzle with strawberry-infused balsamic vinegar or your favorite fruity balsamic.
  6. Top with feta and dig in!

Breakfast Apple Granola Crisp

Recipe courtesy of Smitten Kitchen



3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
3 tablespoons sugar
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)



Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.


Carrot Potato Soup

Recipe by Cooking and Me


  • 5 cups of carrots, cubed
  • 2 cups of potatoes, cubed
  • 1 tbsp + 1 tsp butter
  • 4 tbsp chopped coriander leaves (cilantro)
  • 1 tsp freshly cracked black pepper
  • ½ tsp sugar
  • Salt to taste



  • Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you

  • Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

  • Add 1 tbsp butter and enough water to submerge the vegetables

  • If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes

  • Let the pressure release

  • If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender

  • In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

  • Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup

  • If using a regular blender, wait until the vegetables are cool before blending

  • In a separate pan, heat 1 tsp butter and add the coriander leaves paste

  • Cook for ten seconds until fragrant and then add the pureed vegetable mix

  • Add water and adjust to your desired consistency

  • Bring to boil and add salt, sugar, and freshly cracked black pepper

  • There's no need to boil the soup for too long

  • Serve hot garnished with chopped coriander leaves and more black pepper

Oven Baked Pork Chops & Potatoes

Recipe courtesy of RecipeTin Eats




1 tsp Worcestershire Sauce

2 tbsp ketchup 

1 tbsp soy sauce, all purpose 

2 tbsp brown sugar (or white)

1 tbsp olive oil (or vegetable or canola oil)

1 garlic clove, minced

1 tsp apple cider vinegar


4 pork chops / cutlets, around 200g/7oz each including bone

800g / 1.6 lb baby potatoes, larger ones cut in half (can also use larger russet potatoes cut into 1 inch cubes)

1 tbsp olive oil



  1. Preheat oven to 200C / 390F (fan forced / convection) or 220C / 430F (standard oven).
  2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
  3. Place in oven for 15 minutes (giving them a head start).


  1. Meanwhile, mix the rub ingredients together in a small bowl.
  2. Slather the pork on both sides with the Rub, reserving some Rub for basting. (See notes for marinating)
  3. Take the tray out of the oven. Place pork on the tray.
  4. Bake for 15 minutes. Remove tray from oven, slather some reserved rub on the surface then bake for a further 10 - 15 minutes until pork is cooked and golden. If necessary, switch to grill/broiler on highest heat at the end and grill for a few minutes until pork is caramelized and golden - I usually do this.
  5. Serve, scraping the juices on the tray onto the pork, then garnish with parsley if desired. 



If marinating, place in a ziplock bag, add the pork and massage from the outside to coat the pork in the Rub. Refrigerate for up to 24 hours. If freezing, put the bag straight in the freezer, then defrost before using. It will marinate while defrosting.


Grilled Coconut Kale

Recipe By The Garden of Eating



* 2 bunches of kale
* 2 cans of organic coconut milk
* 1 Tbsp sea salt
* Generous pinch of red pepper flakes
* 1 Tbsp garam masala or curry powder
* Juice of one lemon



1. Rinse the kale thoroughly. Remove the ribs from the leaves and put the ribs in the compost or set them aside to use in your next batch of homemade vegetable stock.

2. Heat the coconut milk over a low flame until it's lukewarm then pour it into a large ceramic or stainless steel bowl and add the spices and lemon juice and stir. Add the kale leaves and give everything a good stir to ensure that the leaves are evenly coated. Cover it with a plate or a plastic bag and marinate, turning a few times, for about four hours. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm.

3. Get your grill hot then clean it and turn the flame down to create a medium to high heat. Using metal tongs (or your fingers - I did some of both) lay the kale leaves on the grill in a single layer. Cook for 30-60 seconds (this will vary a bit depending on what type of kale you're using), until the leaves begin to brown at the edges and sizzle, then flip them and do the other side for another 30 seconds or so until the leaves have softened. Serve right away though the leftovers are surprisingly tasty. I chopped mine up and added them right to the curried coconut rice - delicious!


Beet Curry

Published by herbivoracious.com on November, 2011


  • 1 tablespoon mustard oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon black mustard seeds (don’t use the light brown / yellow ones!)
  • 1 tablespoon cumin seeds
  • 1/2 white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 – 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons ground turmeric
  • 3 pounds red beets (about 3 medium bunches), peeled and cubed (reserve greens if desired)
  • 1 teaspoons Kosher salt
  • 1 tablespoon tamarind concentrate dissolved in a bit of hot water (I use Tamcon brand; you may need more if you use a less concentrated variety)
  • 1 teaspoon garam masala


  1. Place a large skillet (preferably cast iron) over high heat. Add the mustard and vegetable oil, and when they are shimmering, add the mustard seeds and cumin seeds. As soon as the mustard seeds start to change color, add the onion, garlic, ginger, cayenne, and turmeric and cook, stirring frequently, until fragrant, about 30 seconds.
  2. Add the beets, salt, tamarind paste, and 1 cup of water. Stir. If using the beet greens, rinse them, roughly chop them, and add them on top of the beets.
  3. Bring to a boil, reduce to a simmer, and put on a cover. It doesn’t have to fit perfectly. Simmer until the beets are very tender, about 20-30 minutes. Remove the lid and simmer off any remaining water (or add more during the cook if needed).  Stir in the garam masala. Taste and adjust seasoning. It may need more salt, tamarind, or cayenne to achieve the flavor that you like. Serve hot.