Broccoli Cheddar Quiche

Recipe By Clean Eats Fast Feets


  • 1 Quiche Crust ( or premade, but this is the easiest crust recipe ever, so you should just make it. I promise; you can’t mess this up.
  • 2 Tbsp. Olive Oil
  • 1 medium onion, diced (about 1/3 to 1/2 a cup)
  • 2 cloves garlic, minced
  • 2 bunches of broccoli, chopped (about 4 cups)
  • 3/4 cup of sharp cheddar cheese, shredded
  • 3 Jumbo Eggs or 4 Large Eggs
  • 1 cup milk of choice (I used plain Almond Milk or Soy Milk)
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. nutmeg


  • Preheat oven to 350.
  • Make quiche crust (or use premade). This crust can be prepared ahead of time. It’s four simple ingredients (flour, salt, olive oil and water) mixed together and then pressed into your 9.5 inch pie plate. Yes, you read that correctly. No rolling pins involved just your nimble little fingers, and don’t worry if you leave imprints. It will be covered with filling and no one will be the wiser. I highly recommend you wash your hands before embarking on this project though. Make the crust and set it aside or prick it all over with a fork and then pop it into the oven for 5 minutes. I do the later because I like my crust to be a bit more crispy.
  • In medium saucepan, add 2 Tbsp. olive oil over and warm up on medium to medium high heat. Once warmed, add diced onions and cook until just starting to turn translucent, about 6 minutes. Add minced garlic and let cook for one minute longer. Add diced broccoli, a simple twist of salt and a sprinkle of pepper and cook until bright green about 6 minutes. Remove from heat and let rest.
  • While the above is resting, whisk together eggs, milk and spices: 3/4 tsp. salt, 1/2 tsp. pepper, garlic powder, dry mustard, paprika, and 1/4 tsp. nutmeg and red pepper flakes in a small bowl or directly in your measuring cup if you like to save on dirty dishes.
  • Add the sautéed broccoli, onions, and garlic to the prepared quiche crust. Top with 3/4 a cup of sharp cheddar cheese. I always buy a block of cheese and shred it myself because I think it makes a difference, but then again, I’m a cheese snob.
  • Pour egg and milk mixture over top. It’s perfectly ok if the liquid mixture doesn’t complete cover the broccoli. In fact, the broccoli poking out the top will get nice and crispy and might just be your favorite part.
  • Put in 350 degree oven and bake until top just starts to turn golden brown, about 40 minutes.
  • Remove from oven and enjoy.


Recipe and Photo by Minimalist Baker. Adapted for Intervale Food Hub members



  • 2 Tbsp olive, melted coconut, or grape seed oil
  • 1/2 red onion, sliced in wedges
  • 2 large sweet potatoes, halved
  • 2 big handfuls kale, larger stems removed
  • 1/4 tsp each salt + pepper


  • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)

TAHINI SAUCE (OPTIONAL - Maple vinaigrette or another favorite dressing of yours will work well, too!)

  • 1/4 cup (56 g) tahini
  • 1 Tbsp maple syrup
  • 1/2 lemon, juiced
  • 2-4 Tbsp hot water to thin


  • Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  • Bake for 10 minutes, then remove from oven flip sweet potatoes.
  • Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  • While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  • Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
  • Once the chickpeas are browned and fragrant, remove from heat and set aside.
  • Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  • To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
  • Best when fresh, though leftovers will keep for a few days in the fridge.


Recipe By The Wooden Skillet



  • 4 - 3-4 oz pieces of salmon (with skin removed)

  • 4-6 shiitake mushrooms (cut off stems; slice caps into ¼ inch strips)

  • 2 baby bok choy (cut off the base and separate the leaves)

Miso Sauce:

  • ½ cup water

  • 2 Tablespoons brown sugar

  • 1 Tablespoon honey

  • ½ cup soy sauce

  • ¼ cup mirin

  • 1 Tablespoon miso paste

  • 1 Tablespoon sesame oil

  • 2 Teaspoons chopped garlic

  • The zest of 1 lemon

  • Slurry: Combine ¼ cup cold water and whisk in 2 Tablespoons cornstarch

  • Miso Mayo:

  • 3 Tablespoons mayo

  • 1 Tablespoon miso paste

  • ½ cup chopped scallions for garnish


  • Sauce (make the night before):

  • In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.

  • Bring to boil.

  • Reduce to simmer and slowly stir in Slurry.

  • Let simmer approx. 10 minutes or until it reaches your desired thickness.

  • Take approx. ¼ of the Miso Sauce and marinate your salmon overnight in the fridge.

  • Refrigerate the remaining Miso Sauce as well.

  • When you are ready to cook, set out 4 large pieces of foil.

  • On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ cup of water chestnuts.

  • Place piece of salmon on top.

  • Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.

  • Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).

  • While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.

  • Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.

  • Remove and ensure fully cooked and flaky.

  • Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.

  • Serve immediately and enjoy!

Pesto Pasta with Broccoli & Salmon

Recipe courtesy of I am a Food Blog



3 cloves garlic

2 tablespoons pine nuts

2 tablespoons parmesan

3 tablespoons olive oil

1 cup parsley leaves only, packed

juice 1/2 lemon

zest 1 lemon

salt and pepper

2 cups broccoli, cooked

4 ounces of your favorite pasta

1 small salmon fillet cut in two



  1. Toast the pine nuts in a dry pan over low heat shaking the pan often. The nuts take on a gorgeous golden brown color and will start smelling divine within minutes. Keep a close eye on them so they don’t burn.
  2. While your pine nuts come down to room temperature, set a pot of salted water on to boil for your pasta and roughly chop the parsley leaves.
  3. In a mortar and pestle, smash the garlic until smoothish and add the pine nuts. Continue to grind away until everything comes together in a paste. Stir in the oil until well incorporated and add the cheese and parsley. Give it a quick mash and taste, adding lemon juice, zest and salt and pepper as you see fit.
  4. Cook your pasta according to the package instructions. While the pasta is cooking, heat up a small amount of olive oil in a frying pan. Raise the heat to medium-high and place the salmon in the pan, skin side down. Cook until the skin is crisp and brown, about 4 minutes. Turn and cook another 3 minutes or so. The salmon should flake easily when it is done. Season with salt and pepper.
  5. By now your pasta should be cooked. Drain, but reserve some of the cooking liquid. Toss the hot pasta with the cooked broccoli and some pesto. Start by adding 2 tablespoons of pesto and add more as needed. To loosen the sauce a bit, add the reserved pasta water a tablespoon at a time. Mix well and enjoy hot with the salmon filet on top.



This pesto is quite garlicky, which is how we like it, but if you’re not such a garlic fiend, 1 or 2 cloves will be plenty.

The Broccoli Roast

Recipe courtesy of Smitten Kitchen



Olive oil
About 1 pound broccoli, although the weight isn’t that important, either in 1 big head or 2 or so “trees”
Grated aged cheddar (optional)

Dry rub
2 teaspoons packed dark brown sugar
1 teaspoon paprika, ideally smoked but regular will also work
1 tablespoon chili powder
1 teaspoon onion powder
Chipotle powder or ground red pepper (cayenne) to taste
1 teaspoon coarse or kosher salt, and more to taste

Cider vinegar dip
1 tablespoon cider vinegar
1/4 teaspoon smooth dijon mustard
Pinch of salt, smoked flaky sea salt is wonderful here if you have it
Pinch of pepper flakes
Shake of smoked hot paprika or chipotle powder



  1. Heat oven to 450 degrees F. Coat a large roasting pan with a glug or two of olive oil. Combine rub ingredients in a small dish. Taste a pinch; it should be flavorful, but more salty than sweet, with a kick. Make adjustments to taste.
  2. Prep broccoli by peeling any knobby bits and outer skin off stalks. Cut smaller heads lengthwise through stem into two “steaks;” cut larger ones a second time into four wedge-shaped “steaks,” if desired. Place cut side down in roasting pan; drizzle tops very lightly with olive oil and sprinkle with rub. Roast for 20 minutes, until deeply brown underneath. While roasting, combine cider vinegar dip ingredients. Flip, coat cut side with more rub and roast for another 10 to 15 minutes, until charred at edges. Remove from oven and immediately grate a small amount of cheese over broccoli.
  3. Serve with cider vinegar dip and, if you’d like to be more like the restaurant, with a little pile of smoked sea salt on the side. Eat with forks and steak knives.


Spicy Soba Noodles with Shiitake and Napa Cabbage

Recipe courtesy of Smitten Kitchen. Adapted for Intervale Food Hub Ingredients!



For sauce
1/3 cup water
1/3 cup soy sauce
2 to 3 teaspoons Korean hot-pepper paste (sometimes labeled “gochujang”) (If you don't have Korean hot-pepper paste, you can substitute 3/4 teaspoon chile sauce, such as sriracha, and reduce the amount of soy sauce to 1/4 cup.)
1 tablespoon packed brown sugar (IFH Note: try replacing with maple syrup for a local alternative!)

For noodles
1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger (IFH note: powdered ginger packs less of a punch, but is a great shelf-stable option!)
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
6 scallions, thinly sliced
8 to 9 ounces soba (buckwheat noodles)  (IFH note: Other rice noodles can be substituted if you have them on hand)g
IFH Note: Optional: 1 cup frozen shelled edamame and 3 tablespoons sesame seeds



  1. Stir together all sauce ingredients until sugar is dissolved, then set aside.
  2. Toast sesame seeds in a dry 12-inch heavy skillet (not nonstick) over medium heat, stirring, until pale golden, then transfer to a small bowl.
  3. Heat oil in skillet over medium-high heat until it shimmers, then saute ginger and garlic, stirring, until fragrant, about 30 seconds. Add shiitakes and saute, stirring frequently, until tender and starting to brown, about 6 minutes. Reduce heat to medium, then add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes. Add sauce and simmer 2 minutes.
  4. While cabbage is cooking, cook soba and edamame together in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. Transfer to a large bowl and toss with sesame seeds and vegetable mixture. Serve sprinkled with reserved scallions.

Rosemary Parmesan Sweet Potato

Recipe courtesy of Cookie & Kate



1 sweet potato

2 tablespoons chopped green onions

2 tablespoons grated Parmesan cheese

pat of butter

1 teaspoon finely chopped fresh rosemary

freshly ground sea salt and black pepper, t o taste



  1. Bake your sweet potato: scrub it with a vegetable brush and throw it in the oven at 400 degrees for about 45 minutes. I didn’t even bother poking holes in the potato beforehand.
  2. Slice the potato lengthwise, and squish the ends toward the middle a bit to open it up. Fill with remaining ingredients (amounts given above are approximate, use your best judgment).


Buttercup Squash Soup

Recipe courtesy of The Daily Meal



Coconut oil, for cooking

1/2  large onion

1/2  medium-sized buttercup squash, deseeded and peeled and chopped into smaller cubes

2 Cups  vegetable broth

1 Cup  almond milk

1 Cup  full coconut milk

2 Teaspoons  sea salt

Freshly ground black pepper, to taste

Parsley, for garnish



  1. Put a stockpot to medium-high heat and, after about 45 seconds and once the stockpot is hot, add coconut oil and onions. Sauté for about 1 minute. As the onions begin to sweat, add the squash and another 1 tablespoon of coconut oil.
  2. Sauté the onion and squash together for at least another minute as the coconut oil becomes a coating. Add vegetable broth and increase stove heat to high. Bring the broth, squash, and onion to a boil.
  3. Once the broth is boiling, cover the stockpot and bring to a simmer. Let it simmer for 12-15 minutes Begin checking the squash after 12 minutes to see if it is fully cooked through. The texture of the squash should be similar to that of a potato, so it will be fully cooked if you can poke a fork through.
  4. Once it's fully cooked, take the stockpot off the heat and transfer the squash, broth, and onions to a blender. Depending on how much soup you're making, this might need to be done in two batches. Also, be careful, because this is hot! Blend the soup until the squash and onions are broken down into a puree.
  5. Return the pureed soup to the stockpot and put to a very light simmer to keep it warm Add the coconut milk and almond milk and stir thoroughly over simmering heat. Take the stockpot off the heat and serve the soup and you're done!
  6. Garnish with parsley or red chiles and freshly cracked pepper.


Sweet Potato Fries with Garlic and Herbs


Recipe By Williams Sonoma 


  • 2 lb. (1 kg) orange-fleshed sweet potatoes
  • 2 Tbs. olive oil
  • 1/4 tsp. coarse sea salt, plus more, to taste
  • 3 Tbs. grated Parmigiano-Reggiano cheese
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 garlic clove, minced



  • Preheat an oven to 450°F (230°C).
  • Rinse and dry the sweet potatoes. Cut the unpeeled potatoes lengthwise into slices 1/2 inch (12 mm) thick, and then cut each slice into batons about 1/4 inch (6 mm) wide and 3 inches (7.5 cm) long.
  • Place the potatoes on a baking sheet. Drizzle with the olive oil, sprinkle with the 1/4 tsp. salt and toss to coat. Spread the potatoes out evenly. Roast, stirring with a spatula halfway through, until the potatoes are tender and browned on the edges, 20 to 25 minutes.
  • In a large bowl, stir together the cheese, parsley and garlic. Add the warm fries and stir gently to coat. Season with salt and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).