Blueberry Balsamic Vinaigrette

blueberry vinaigrette

From Kathryn at Family Food on the Table; adjustments made for Intervale Food Hub members


  • 1/3 cup fresh blueberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Combine all ingredients in a blender and blend well.
  2. Taste and adjust seasoning. You may need extra honey if your blueberries aren’t super sweet.
  3. Store, covered, in the refrigerator for up to 10 days.

Mixed Greens with Blueberries, Pumpkin Seeds, Celery, Tomato & Feta

salad with blueberries and tomatoes

From Leslie at Scrumpdillyicious; adjustments made for Intervale Food Hub members

Serves 2

Salad greens or mesclun mix for 2 people
2 stalks of celery, washed and finely sliced on diagonal
1 large field tomato, cut into small wedges (or halved cherry tomatoes)
1/2 cup blueberries
1/8 cup raw natural pumpkin seeds
1/8 cup Greek feta, crumbled
Maldon salt and fresh cracked black pepper

1/2 tsp Dijon mustard
1/2 tsp minced fresh garlic
1 tbsp white wine vinegar
1/4 cup good olive oil

In a small bowl, whisk together the mustard, garlic and vinegar. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the mesclun greens and sliced celery in a salad bowl and toss with the vinaigrette, to taste. Garnish with the pumpkin seeds feta and blueberries, then arrange the tomatoes around the perimeter of the bowl. Sprinkle with a little Maldon salt and few grinds of black pepper, and serve.

Sauteed Green Beans with Cherry Tomatoes

green beans and cherry tomatoes

From EatingWell; adjustments made for Intervale Food Hub members


  • 2 teaspoons extra-virgin olive oil or butter, divided
  • 1 pound green beans, trimmed
  • ½ cup water
  • 2 cloves garlic, minced
  • 1½ cups halved cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Salt & freshly ground pepper, to taste


  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes.
  2. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender.
  3. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds.
  4. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes.
  5. Remove from heat; stir in vinegar, salt and pepper.

Summer Flatbread with Zucchini and Tomatoes

zucchini tomato flatbread

From Marisa Westbrook for Healthy Aperture; adjustments made for Intervale Food Hub members


  • 14-ounce package of pizza dough, room temperature
  • 2 tablespoons olive oil, divided
  • 2 minced garlic cloves
  • 1 zucchini
  • 3/4 cup cherry tomatoes
  • 1/2 teaspoon salt
  • Fresh ground pepper for topping
  • Fresh basil for topping


  1. Allow your pizza dough to come to room temperature for 1 hour on the counter.

  2. Preheat your oven to 400 degrees F.

  3. On a greased baking sheet or a baking sheet lined with parchment, spread the pizza dough into a large thin rectangle. Bake the plain flatbread for 6 minutes.

  4. Slice the stem off of the zucchini. Using a vegetable peeler, peel the zucchini lengthwise into ribbons. Slice cherry tomatoes in half if they are large.

  5. Use your hands to flatten the dough if it has risen in pockets. Brush the pre-baked dough with 1 tablespoon of olive oil and the minced garlic cloves. Top with zucchini ribbons, cherry tomatoes, salt and fresh pepper.

  6. Bake the flatbread for an additional 6 minutes. Drizzle with additional olive oil. Slice into squares and sprinkle with fresh basil before serving.


Garlicky Kale Salad with Parmesan

garlicky kale salad with parmesan

From Chelsea Allen at Chelsea's Healthy Kitchen; adjustments made for Intervale Food Hub members


  • 1 bunch of kale (~10-12 cups)
  • 3 tbsp extra virgin olive oil
  • 3-4 tbsp lemon juice
  • 1 clove garlic
  • Heaping ¼ tsp salt
  • ¾ cup shredded Parmesan cheese
  • ⅓ cup sliced toasted almonds
  • ⅓ cup dried cranberries


  1. Chop, wash, and dry your kale.
  2. In a bowl, whisk together the olive oil, lemon juice, and garlic.
  3. In a large bowl, mix together the dressing and kale. Use your hands to massage the dressing into the kale for 3-4 minutes until the leaves start to darken and wilt.
  4. Sprinkle on the salt and toss to mix. Taste and adjust flavors as needed.
  5. Add the Parmesan, toasted almonds, and dried cranberries and toss to mix again.

Salmon Burgers with Cabbage Slaw and Sriracha Mayo

salmon burger

From Deborah Murphy for Food & Nutrition; photo by Jason Little; adjustments made for Intervale Food Hub members

Cabbage Slaw

  • 1½ cups green or purple cabbage, thinly sliced or shredded
  • 1½ tablespoons (20 milliliters) apple cider vinegar
  • 1½ tablespoons (20 milliliters) canola oil
  • ¼ teaspoon granulated white sugar
  • ¼ teaspoon (1 milliliter) toasted sesame oil
  • ¼ teaspoon ground black pepper

Salmon Burgers

  • 1 pound fresh salmon, skin and bones removed (or start with 1 lb. ground salmon)
  • 2 teaspoons fresh ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon (15 milliliters) reduced-sodium soy sauce
  • ½ tablespoon (7 milliliters) Sriracha Sauce
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • ½ cup panko bread crumbs
  • 1 tablespoon (15 milliliters) canola oil

Sriracha Mayo

  • 1½ tablespoons mayonnaise
  • ½ tablespoon (7 milliliters) Sriracha sauce
  • 4 whole-grain hamburger buns


  1. To make slaw, thinly slice cabbage and place in a large bowl. In a separate small bowl, stir together apple cider vinegar, canola oil, sugar, sesame oil and black pepper. Pour vinegar mixture over cabbage and stir well with a wooden spoon. Cover bowl with plastic wrap and store in the refrigerator until ready to serve.
  2. To make salmon burgers, place salmon, ginger, garlic, soy sauce, Sriracha sauce, green onion and black pepper into the bowl of a food processor. Pulse 10 to 12 times, until salmon is well chopped and begins to form a dough.
  3. Transfer salmon mixture to a large bowl and stir in egg and panko bread crumbs. Line a plate with parchment paper. Using your hands, make 4 salmon patties and place each on the parchment-lined plate.
  4. In a 12-inch cast iron skillet, heat canola oil for 1 minute over medium heat. Arrange the 4 patties on the skillet so they are not touching.
  5. Cook over medium heat for approximately 5 minutes; flip and cook an additional 4 to 5 minutes on the other side. Use a cooking thermometer to ensure the internal temperature of each patty is at least 145°F (63°C), and transfer to a clean plate.
  6. To make Sriracha mayo, stir mayonnaise and Sriracha sauce together in a small bowl.
  7. To assemble the burgers, place a salmon patty on the bottom half of each bun. Top each patty with ½ tablespoon Sriracha mayo and ⅓ cup slaw. Top with the other half of the hamburger bun. Serves 4.

Herb Cream Cheese Scrambled Eggs

Herb cream cheese scrambled eggs

By Heidi Swanson for 101 Cookbooks; adjusted for Intervale Food Hub members


8 oz. herbed cheese spread (or make your own using the recipe below):

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper

1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving


Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.


How to Make Compound Butter

Mixing up a compound butter is a great way to combine fresh herbs, local Vermont sweeteners, and our amazing cultured butter from Ploughgate Creamery. You can store compound butter in the fridge for weeks, or in the freezer for months. It's a great shortcut for adding flavor to just about any dish from breakfast to dinner.

As a general rule of thumb:
1/2 cup butter + 4 teaspoons of herbs, sweetener, or spices = compound butter


  • If you start with unsalted butter, you can add some salt into your seasoning. If you start with salted butter, avoid adding more to overpower the herbs.
  • Combine all ingredients in a bowl and mix away until combined. You can use a fork, a hand mixer, or a food processor, depending on how much you want to make.
  •  Spread on some quality bread and eat!
  • To preserve, wrap in plastic or store in a glass container, and keep in the fridge or freezer.

Try some of these combinations!
Rosemary + Garlic
Rosemary + Thyme + Sage
Honey + Sriracha
Maple + Cinnamon
Lemon + Herb
Roasted Garlic
Cilantro + Lime

Grilled Zucchini and Grape Tomato Salad


  • 1 large zucchini
  • Extra virgin olive oil
  • 1 pint grape tomatoes
  • Handful fresh herbs — chives, sage, basil, summery savory, oregano
  • 1 tablespoon extra virgin finishing-quality olive oil, or more to taste
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon flaky sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon Parmesan cheese


  1. Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.
  2. (If you don't have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)
  3. Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.
  4. Enjoy!

Sautéed Zucchini, Corn & Blistered Tomatoes


  • 1 tsp olive oil
  • 2 cups ¾-inch diced zucchini (about ¾ lb.)
  • 3 medium ears corn, cooked & kernels cut off (about 2 cups)
  • 1 cup cherry tomatoes
  • 1 garlic clove, minced
  • 1 tbsp minced cilantro
  • 1 tsp fresh lime juice
  • ⅛ tsp salt
  • ⅛ tsp ground pepper


  1. Heat the olive oil in a large nonstick skillet set over medium-high heat.
  2. Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins are starting to split and shrivel, about 2 minutes.
  3. Add the garlic and cook, stirring constantly, for additional 30 seconds.
  4. Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.

Blueberry Bread and Butter Pudding


  • 1 pound (455 grams) loaf white sandwich or pullman bread or 14 to 16 slices, stale is fine
  • 3 tablespoons (45 grams) unsalted butter, softened or melted, plus a smidge to butter the pan
  • 1 cup (170 grams) fresh blueberries
  • 6 tablespoons (75 grams) granulated sugar
  • Zest of 1/2 lemon
  • 2 teaspoons (10 ml) vanilla extract
  • 6 large eggs
  • 3 cups (710 ml) whole milk
  • 1/4 teaspoon fine sea or table salt
  • Powdered sugar, golden or maple syrup to finish (optional)


  1. Dab bread slices with 3 tablespoons melted butter. If your bread is already stale, no need to pre-toast/dry it out. If it’s fresh, heat oven to 350 degrees. Spread slices on two trays and bake for 5 to 10 minutes, until firm to the touch but not yet browned. If desired, you can cut the slices on the diagonal now too. (I find this easier once the bread is firm.)
  2. Lightly butter a 9×13-inch or other 3-quart casserole dish. Fan bread slices out in pan. Scatter blueberries over and be sure to tuck some between slices so that they can burrow and collapse. Place sugar and lemon zest in the bottom of a small dish and use your fingertips to rub the zest into the sugar, so it breaks up a bit and also releases the most flavor. Sprinkle half of lemon sugar over bread and blueberries. Whisk eggs in a large bowl and slowly whisk in milk. Stir in vanilla and salt. Pour custard slowly and evenly over bread, berries and sugar. Sprinkle with remaining lemon sugar.
  3. Let mixture soak for 15 minutes at room temperature or overnight in the fridge. When you’re ready to bake it, heat oven (or increase temperature) to 375 degrees. Bake pudding until a knife inserted into the center of the casserole and turned slightly causes no liquid custard to spill into the crack, approximately 30 to 40 minutes. This can vary by the density of your bread; it can sometimes take up to 45 minutes.
  4. Let cool slightly before cutting into squares. Dust with powdered sugar or serve with a syrup on the side, if desired.

Blueberry Muffins


  • 1 cup fresh or frozen blueberries

  • 1-¾ cups plus 1 tablespoon flour, divided

  • ½ cup sugar

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon nutmeg

  • ¾ teaspoon salt

  • 1 egg

  • 1 cup sour cream

  • 1⁄3 cup milk


  1. Preheat oven to 400°F

  2. Grease twelve 2-½-inch muffin cups

  3. Toss blueberries with 1 tablespoon of the flour

  4. Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt

  5. Set aside

  6. Beat egg, sour cream and milk

  7. Stir into flour mixture until just combined (batter will be lumpy)

  8. Stir in blueberries until evenly distributed

  9. Fill muffin cups 2⁄3 full with batter

  10. Bake about 20 minutes until golden

Kale and Zucchini Frittata


  • 1 tbsp olive oil
  • 1½ cup kale washed with any large ribs removed
  • ½ small white onion, chopped
  • ½ small zucchini, sliced
  • 1 clove fresh garlic, minced
  • ½ cup of light mozzarella cheese
  • 4 eggs
  • 2 egg whites


  1. Kick the tires and light the fires to 350 degrees.
  2. In a 10 inch cast iron pan, sautee the first five ingredients until the onions are translucent and the other vegetables are soft.
  3. In a small bowl, whisk together the eggs and cheese.
  4. Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.
  5. Place in the 350 degree oven and bake for 12-14 minutes, until the egg is fully cooked in the middle of the skillet.
  6. Remove from the oven and serve, using salt and pepper to taste.