Sweet and Savory Grilled Cheese with Chevre


From Dana Kimmelman at The Daily Meal; adjustments made for Intervale Food Hub members


  • 8 pieces Sourdough bread, generously sliced
  • Fresh chèvre
  • Fig preserves or your favorite fruit preserves/jam
  • Honey
  • Aged Cheddar
  • Butter, for cooking


Spread all of the slices of bread with a thin layer of chèvre. Arrange slices of aged Cheddar on top of the bread. On half of the slices, add a generous layer of fig preserves; on the other half, drizzle honey. Close the sandwich and butter the bread on the top and bottom. Melt a tiny bit of butter in a pan big enough to hold the entire sandwich, over medium-high heat; when it starts sizzling, let the sandwich fry for a few minutes without flipping, carefully lifting the corner every 1 to 2 minutes to check the underside. Once it is a golden-brown color and feels like it’s forming a crispy crust, flip the sandwich over and repeat. Serve hot.

Green Salad with Apples, Cranberries, and Pepitas


From Kate at Cookie and Kate; adjustments made for Intervale Food Hub members


Green salad

  • 5 ounces (about 5 cups) chopped lettuce or spring greens salad blend
  • 1 large Paula Red or Granny Smith apple
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (green pumpkin seeds)
  • 2 ounces chilled goat cheese, crumbled (or about ⅓ cup crumbled goat cheese)

Apple cider vinaigrette

  • ¼ cup olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste


  1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises. Transfer the pepitas to a small bowl to cool.
  2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey and mustard until emulsified. Season to taste with salt and black pepper.
  3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

Pasta with 15-minute Burst Cherry Tomato Sauce


From Anna Stockwell for Epicurious; adjustments made for Intervale Food Hub members


  1. 1 pound pasta

    1. Kosher salt

    2. 1/2 cup olive oil

    3. 2 large garlic cloves, finely chopped

    4. 3 pints cherry tomatoes

    5. 1/2 teaspoon freshly ground black pepper

    6. Pinch of sugar

    7. 1 cup coarsely chopped fresh basil

    8. Freshly grated Parmesan (for serving)


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

    1. Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

    2. Toss pasta with tomato sauce and basil. Top with Parmesan.

Marinated London Broil


From Blair at The Seasoned Mom; adjustments made for Intervale Food Hub members

  • For the Marinade:
  • ¾ cup soy sauce

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons olive oil

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons minced garlic

  • 1 teaspoon minced fresh ginger

  • 2 teaspoons brown sugar

  • 1 (2 to 2 ½ lb.) London Broil


  1. In a large bowl, whisk together all of the marinade ingredients until completely combined. Pour marinade into a large zip-top plastic bag. Add London Broil to the bag, squeeze out all of the air, and seal the bag. Toss gently to coat the London Broil with the marinade.
  2. Place in refrigerator to marinate for about 4 hours (or up to 2 days), tossing occasionally to redistribute marinade.
  3. Remove meat from the marinade, discard the marinade, and pat the meat dry.
  4. To Grill: Allow the meat to sit on the counter for about 15-20 minutes to come to room temperature. Remove meat from marinade and grill the meat for 9 to 10 minutes per side, or until it registers 125 to 130 degrees for medium-rare meat.
  5. To Broil: Allow the meat and marinade to sit on the counter for a few minutes to come to room temperature. Meanwhile, preheat the broiler and the broiler pan to HIGH. Allow to heat for 10 minutes. Make sure to use an actual broiler pan, rather than a baking pan. A broiler pan has a rack built in that prevents the rendered fat from becoming a fire hazard. Transfer the meat to the broiler pan and discard the marinade in the bag. Broil the steak for 8 to 12 minutes, turning once about halfway through. Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Mesclun Salad with Roasted Peppers and Feta


From Rozanne Gold for Bon Appetit; photograph by Pornchai Mittongtare; adjustments made for Intervale Food Hub members


6 Servings

  • 2 large red bell peppers, halved lengthwise, seeded
  • 2 large yellow bell peppers, halved lengthwise, seeded
  • 2 large orange bell peppers, halved lengthwise, seeded
  • 5 tablespoons olive oil, divided
  • 6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup)
  • 6 tablespoons cold water
  • 1 small garlic clove, chopped
  • approximately 7 oz. mesclun
  • 1 1/2 tablespoons Sherry wine vinegar
  • Kalamata olives (optional)


Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips. Season to taste with salt and pepper. Place in small bowl. DO AHEAD Peppers can be made 1 day ahead. Cover and chill.

Place 6 ounces diced feta, 6 tablespoons cold water, and 1 tablespoon oil in processor; puree until smooth, about 1 minute. Add garlic and blend 2 seconds. Set dressing aside.

Place mesclun in large bowl. Toss with remaining 2 tablespoons oil, then vinegar. Season to taste with salt and pepper. Arrange greens on large platter; top with peppers. Drizzle feta dressing over and sprinkle with 2 ounces crumbled feta. Garnish with olives, if desired.

Caramel Baked Apples


  • Apples
  • Butter
  • Fat Toad Farm Salted Bourbon Goat's Milk Caramel
  • For Garnish: Cinnamon stick or vanilla ice cream!


Core 4 Macintosh or other baking apples.

Place in 8X8 baking pan.

Put a dollop of butter in cored center of each apple.

Bake at 350 for 45 minutes or until golden brown.

Pour caramel in the center and drizzle on top.

Garnish with a cinnamon stick or serve with vanilla ice cream (or both!)


Grilled Steak and Mesclun Salad with Miso Dressing

Recipe By My Recipes



  • 1 tablespoon rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons canola oil
  • 2 teaspoons miso (soybean paste)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil


  • 2 1/2 tablespoons chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons minced garlic cloves
  • 1 (1-pound) skirt steak
  • Cooking spray
  • 8 cups gourmet salad greens (can mix lettuce, arugula, and spinach)
  • 2 tomatoes, each cut into 8 wedges (about 1 pound)
  • 1/2 medium English cucumber, thinly sliced
  • 2 teaspoons sesame seeds, toasted


  • To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk until smooth. Set aside.
  • To prepare steak, combine onions, 2 tablespoons soy sauce, 2 teaspoons vinegar, sugar, and minced garlic in a large zip-top plastic bag. Add steak to bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
  • Prepare grill.
  • Remove steak from bag. Place steak on grill rack coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak in a medium bowl. Drizzle with half of dressing; toss well.
  • Place salad greens in a large bowl. Drizzle with remaining dressing; toss well. Place about 1 cup salad mixture on each of 4 plates. Top each serving with 3 ounces steak, 4 tomato wedges, and one quarter of cucumber slices. Sprinkle each serving with 1/2 teaspoon sesame seeds.
  • Wine note: When layering potent flavors like the savory soy and char-grilled smoke of Grilled Skirt Steak and Mesclun Salad with Miso Dressing, the wine should have similar complexity. A supple syrah, like Gloria Ferrer Syrah 2002 ($19), resonates with this dish: It has just enough tannin to stand up to the steak, and the ripe blackberry and smoky flavors are amplified by the savory elements.

Red Pepper-Tomato Sauce


  • 2 red bell peppers, stemmed and seeded, diced to yield about 2 cups

  • 2 beefsteak tomatoes, diced to yield about 2 cups (or 2 cups diced cherry tomatoes)

  • kosher salt and pepper to taste

  • ¼ cup loosely packed fresh basil leaves

  • 2 tablespoons butter, room temperature

  • 2 tablespoons olive oil


  1. Place peppers and tomatoes in a medium-sized saucepan or pot. Pour in ½ cup water and turn heat to high. Season with 1 teaspoon kosher salt and pepper to taste. Bring to a simmer, then turn heat down to medium high. Set a timer for 25 minutes.

  2. After about five minutes, the tomatoes and peppers will begin to release their juices, and the whole mixture should be bubbling. Adjust the heat if necessary so that the mixture stays at a constant bubble — medium to medium-high should do it. Stir every five minutes or so to make sure the tomatoes and peppers are not sticking to the bottom of the pan. If they are, add water by the ¼ cup.

  3. When the peppers and tomatoes are tender and nearly all of the liquid has evaporated and the tomatoes and peppers are beginning to stick to pot, add the basil, butter, and oil to the pot, give it a stir, then transfer the contents of the pot to a food processor or blender. Blend until smooth. Taste. Adjust seasoning with more salt and pepper as necessary.


Corn, Bacon, and Red Pepper Sauté


  • 1 Tbs. extra-virgin olive oil
  • 1 slice thick-cut bacon, chopped
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 1/2 cup small-diced red bell pepper
  • Kosher salt
  • 1/4 cup coarsely chopped fresh parsley 


Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.


Caramel Molten Chocolate Cake

Published by Calley Hastings in blog.fattoadfarm.com on January 2016

Makes four, 8oz ramekins


For the Caramel:

  • 4-oz (half jar) of your favorite flavor of Fat Toad Farm’s Goat’s Milk Caramel Sauce (we used Salted Bourbon for an extra pinch of savory flavor)

For the Cakes:

  • 2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
  • 1/4 cup (55 g.) unsalted butter
  • 3 tbsp. (30 g.) all purpose flour
  • 1/4 tsp. salt
  • 3 eggs
  • 1/3 cup (65 g.) granulated sugar

For the ramekins:

  • 2 tbsp. softened butter and 2 tbsp. cocoa powder


  • whipped cream or vanilla ice cream, to accompany


  1. Butter four, 8-oz ramekins and dust with the cocoa powder, shaking out any excess.  In a small saucepan, heat the chocolate and butter together on low, stirring until just melted. Remove from the heat and stir in the flour and salt until smooth.
  2. Crack the eggs into a large bowl and beat using an electric whisk whilst gradually adding the sugar until pale. Pour the chocolate mixture into the egg mixture and gently fold together using a rubber spatula. Divide the mixture between the ramekins and chill for at least 30 minutes (or up to 5 hours, if making in advance).
  3. Ten minutes before you’re ready to bake the cakes, preheat your oven to 350 F. Spoon a heaped teaspoon of the cooled goat’s milk caramel into the center of each ramekin and push it down gently into the cake mixture. Place the ramekins onto a small baking tray and bake for 8-10 minutes. Loosen the edges of the cakes with a knife and turn out onto individual plates, or enjoy straight from the dish! Serve immediately with whipped cream or vanilla ice cream and enjoy.

Source: http://blog.fattoadfarm.com/2016/01/27/caramel-molten-chocolate-cake-for-valentines-day/

Breakfast Baked Apples

Published by Lindsay Funston in delish.com on September 2015

The only breakfast you do to eat all fall. Stuffed with oatmeal, cinnamon, and maple syrup, these baked apples are a good-for-you start to the day.



  • 2 cups old-fashioned rolled oats
  • 2 tbsp. maple syrup
  • 1 tbsp. ground cinnamon
  • 4 large baking apples
  • 2 tbsp. dried cranberries
  • 2 tbsp. chopped pecans


  1. Preheat oven to 400 degrees F. In a medium saucepan, combine oatmeal and 3 cups water and cook over medium-low heat, stirring occasionally, until creamy. Stir in maple syrup and ground cinnamon and let cool slightly.
  2. Transfer apples to a glass baking dish and spoon in oatmeal. Bake until apples are soft and bubbly, 35 minutes.
  3. Top oatmeal with dried cranberries and chopped pecans and serve.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a43872/breakfast-baked-apples-recipe/