Here at the Intervale Food Hub, each week we create delicious, nutritious meals using our Locavore Food Package!
From allrecipes.com; adjustments made for Intervale Food Hub members
- 1/2 pound fresh spinach -- cleaned, stemmed, and dried
- 2 large stalks of rhubarb, cut diagonally into thin slices
- water to cover
- 1/4 cup white sugar
- 2 tablespoons sweet red wine vinegar
- 6 tablespoons olive oil
- optional garnishes: crumbled goat cheese or feta, dried cranberries, chopped pecans
- Arrange the spinach leaves on a platter.
- Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
- Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.
From Midwest Living; adjustments made for Intervale Food Hub members
- 1/4 cup butter
- 1/4 cup almonds, toasted and finely chopped
- 2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
- 1 cup sugar, divided
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/2 teaspoon almond extract
- 1/2 teaspoon purevanilla extract
- Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
- In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.
- Thoroughly clean and dry beaters. In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.
- Bake for 30-35 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.
Recipe from Alison Roman for bon appétit; photo from Jeremy Liebman
- 1 pound Persian or kirby cucumbers, thinly sliced lengthwise on a mandoline
- ¼ cup coarsely chopped fresh dill
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
Combine cucumbers, dill, and salt in a medium bowl; season with pepper and toss to coat. Cover and chill 30 minutes.
Drain cucumbers and place in a clean bowl. Top with lemon zest and juice.
Do Ahead: Cucumbers can be salted up to 4 hours ahead. Keep chilled.
From Maris at In Good Taste; photo by Leigh Loftus; adjustments made for Intervale Food Hub members
- 1 cup water (or fresh orange or apple juice, or almond milk)
- 1 cup ice (crushed if possible)
- 1 large handful of fresh spinach, about 1-2 cups (or mix of kale and spinach)
- ½ cup cucumber, peeled and sliced
- ¾ cup strawberries (fresh or frozen both work great); other fruits to try include blueberries, pineapple, banana, and mango
- Place all five ingredients in the blender in the order listed. Blend until smooth. Add in more almond milk and/or ice for your desired consistency, and strain if desired. Store whatever you don’t drink in the refrigerator for up to a day.
Recipe and photo from Christine Chitnis at Eat Boutique; recipe adapted for Intervale Food Hub members
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 2 tablespoons maple syrup
- 2 tablespoons light or dark brown sugar or coconut sugar
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 tablespoons unsalted butter, melted
For the Rhubarb Maple Muffins
- 1 large egg
- 1/4 cup light or dark brown sugar
- 3 tablespoons maple syrup
- 5 tablespoons unsalted butter, melted and cooled to lukewarm
- 3/4 cup plain yogurt (or you can use sour cream)
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
Making the Crumb Topping
- In a small bowl, combine flours, sugar, maple syrup, spices and salt. Stir in butter until crumbly. Set aside. (*see note for add-in options)
Making the Rhubarb Maple Muffins
- Preheat oven to 375 °F. Butter 12 muffin cups, or use paper liners.
- Combine eggs, sugar and maple syrup in a large bowl and whisk. Add in the butter, then yogurt. Set aside.
- In a separate bowl, mix together flours, baking powder and baking soda.
- Stir your dry ingredients into the wet ingredients, mixing until just combined (your batter will be lumpy- this is okay!).
- Fold in rhubarb and about 1/3 of the crumble mixture (if you choose to add strawberries, fold them in as well. See options below).
- Divide batter among prepared muffin cups, and top each with crumble, pressing the crumble gently into the batter so that is stays put.
- Bake for 15 to 20 minutes, or until the tops are golden, and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before moving them to a cooling rack.
From Natasha at Natasha's Kitchen; adjustments made for Intervale Food Hub members
Ingredients for Roasted Salmon and Asparagus:
1 1/2 to 2 lb salmon filet
2 bunches (2 lbs) asparagus
Salt and Black Pepper
1 Tbsp Olive Oil, to drizzle asparagus
1/2 large lemon, sliced into rings for garnish
For the Flavored Butter:
8 Tbsp (1/2 cup)* unsalted butter, softened (**see quick softening tip)
2 Tbsp fresh lemon juice (from 1/2 large lemon)
2 garlic cloves, pressed
2 Tbsp fresh parsley, finely chopped, plus more to garnish
1 tsp salt
1/4 tsp black pepper
Prep: Preheat oven to 450˚F with oven rack in top third of the oven (place rack 1 level up from the center.) Line a large rimmed baking sheet with parchment paper or tinfoil so edges barely go past the borders. If you don’t trim the paper to fit the pan, it can char in the oven, especially when you broil.
1. In a small bowl, mash together all flavored butter ingredients until lemon juice is incorporated into butter, then set aside.
2. Place salmon filet skin-side-down long-ways in the center of your baking pan. Rinse asparagus and break off ends by holding the base end and breaking it wherever it snaps – this ensures the ends will not be too fibrous/chewy. Arrange asparagus around salmon, drizzle asparagus lightly with olive oil. Roll asparagus to coat lightly in oil and sprinkle both asparagus and salmon with salt and pepper.
3. Spoon and spread 3/4 of butter mixture evenly over salmon. Dot asparagus with remaining herb butter. Scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow.
Recipe By Epicurious
- 1/4 cup finely chopped shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons red-wine vinegar
- 1/3 cup olive oil (preferably French) or safflower oil
- 1 pound mesclun (mixed baby salad greens)
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
Recipe and photo from finecooking.com. Adapted for Intervale Food Hub Members!
For the dressing
- 2 Tbs. fresh lemon juice
- 1 Tbs. Champagne or Chardonnay vinegar
- 1-1/2 tsp. granulated sugar
- 1 tsp. minced garlic
- 1/2 cup plain whole-milk yogurt
- 1/4 cup plus 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the salad
- 1 large head romaine
- 1 English cucumber
- 3/4 cup lightly toasted walnut halves, 2 to 3 Tbs. reserved for garnish
- 2 Tbs. chopped fresh dill
- 1 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- scant 1/4 tsp. crushed red pepper flakes
Make the dressing
- In a small bowl, combine the lemon juice, vinegar, sugar, and garlic. Let stand for at least 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use.
Make the salad
- Wash and thoroughly dry the romaine leaves (the dressing won’t cling if the lettuce is wet). Slice the leaves crosswise 1/4 inch thick and transfer to a large bowl.
- Peel, halve, seed, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands and add to the lettuce. Crumble all but the reserved walnuts into the salad. Coarsely chop the arugula and add that to the bowl along with the dill, mint, and parsley. Keep cold until ready to serve.
- Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the Aleppo pepper and reserved walnuts and serve.
Make Ahead Tips
The dressing can be made up to 3 days ahead and refrigerated, covered.
- 2 eggs
- 1/3 cup maple syrup
- Preheat your oven to 400 degrees F. Separate egg whites and yolks.
- In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.
- In a stainless steel bowl, beat egg whites until soft peaks form (I often beat them to hard peaks and that’s fine too). Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet.
- Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up.
- Serves 4.
- 2 lbs asparagus, trimmed of woody stem bottoms
- 1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
- 3 Tbsp unsalted butter
- 4 cups chicken stock
- 1 cup water
- Leaves of 2 sprigs of fresh thyme
- 2 Tbsp chopped fresh parsley
- 1/4 cup heavy cream
- 1 Tbsp dry vermouth
- A squeeze of fresh lemon juice
- Salt and pepper
1 Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds.
2 Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.
3 Add the broth, water, and thyme to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, 10 to 15 minutes. At the end of cooking, stir in the chopped parsley.
4 While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted water (about 1 1/2 teaspoons of salt per quart of water), until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus. Drain. Rinse with cool water to stop the cooking. Set aside.
5 Use an immersion blender to blend the soup until smooth. (If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.) For a creamy texture, if you want, press the puréed soup through a sieve or food mill. Stir in the cream. Stir in the vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips.
Published by Jessica in howsweeteats.com on March, 2014
- 1 pound asparagus spears (about 20-25 thin spears), stems trimmed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 4 eggs, poached or cooked to your liking
- 4 thick slices whole grain toast
- 2 green onions, thinly sliced
lemon garlic aioli
- 1/2 tablespoon dijon mustard
- 1 large egg yolk
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 1 tablespoon whole grain mustard
- a pinch of salt + pepper
Preheat the oven to 400 degrees F. Spread the asparagus on a nonstick baking sheet in a single layer, then drizzle with the olive oil and season with salt and pepper. Roast for 15 to 20 minutes. When the asparagus is finished, remove it from the oven and immediately drizzle with the toasted sesame oil and seeds. (as a note, I like to whisk together the aioli and then poach the eggs while the asparagus is roasting.)
To assemble the toasts, drizzle the toast with a tablespoon or so of the lemon garlic aioli. Layer a few asparagus spears on top - as many as you want - followed by the egg. Season the egg with a bit of salt and pepper then sprinkle some green onions on top. Serve immediately.
lemon garlic aioli
Whisk together the dijon mustard, egg yolk, garlic and lemon juice in a large bowl until combined. Slowly stream in the olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in the whole grain mustard and taste, then season with salt and pepper as desired.
Published by Deborah in theharvestkitchen.com on February, 2016
I have been making this Wilted Spinach with Garlic and Lemon as a side dish for years. It really goes great with salmon and grilled chicken. I used to order it all the time “to go” at my favorite Italian restaurant in Costa Messa. They’d have balls of it wrapped with lemon wedges for take-out.
- 2 large bunches of spinach
- 2 tablespoons of extra-virgin olive oil
- 2 cloves garlic, smashed and minced
- Salt and freshly ground black pepper to taste
- 1 lemon
- Rinse the spinach well and trim off any tough stems.
- Quickly steam the spinach until the leaves gently wilt.
- Refresh under cold water - then drain and pat dry with paper towels to remove excess water.
- Heat the olive oil in a large skillet. Add the garlic and cook on low until the garlic starts to turn golden.
- Add the spinach and cook for just a minute or two stirring with a spatula so the spinach absorbs the flavors of the olive oil and garlic. (You don't want to over-cook the spinach).
- Remove from heat.
- Squeeze the juice from 1/2 a lemon over the cooked spinach. Add salt and freshly ground black pepper to taste.
- Serve with wedges of lemon.
Published in sugardetox.me on June, 2015
Salads are intensely easy to prepare but it's nice to switch it up a bit by adding some color and whole fruit.
- 1 cup microgreens
- 1 cup of wild mustard greens (use spinach for a milder flavor)
- handful of raspberries
- 1 hard-boiled egg
- 1 Chioggia beet, matchsticked
- 1/3 cup of crushed walnuts
Ingredients (salad dressing):
- 2 tbsp of sherry vinegar
- 3-4 raspberries
- 1 tbsp of olive oil
- salt and pepper, to taste
- Place all salad ingredients in a bowl
- Put salad dressing in a closed mason jar, shake vigorously and spread over the top of the salad
Published in realsimple.com on January 2012
1 pound Brussels sprouts, trimmed and halved
1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons olive oil
kosher salt and black pepper
2 tablespoons pure maple syrup
2 tablespoons whole-grain mustard
1 1/2 pounds skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving
- Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
- Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
- Serve the salmon with the vegetables and lemon wedges.