Grilled Scallions with Sesame Seeds and Hot Sauce

From Rick Martinez at  Bon Appetit ; photograph by Andrew Knowlton; adjustments made for Intervale Food Hub members

From Rick Martinez at Bon Appetit; photograph by Andrew Knowlton; adjustments made for Intervale Food Hub members


4 Servings

  • 8 scallions, trimmed, halved lengthwise
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • Hot sauce and toasted sesame seeds (for serving) (Food Hub members: try experimenting with other garnishes, such as garlic salt or buttered bread crumbs)


Prepare a grill for medium-high heat. Toss scallions with oil on a rimmed baking sheet; season with salt and pepper.

Grill scallions on a grill topper, turning once, until well charred and tender at the thickest part, about 1 minute per side. Transfer to a platter; drizzle with hot sauce and top with toasted sesame seeds.

Prosciutto-Wrapped Asparagus

prosciutto asparagus

From Chungah at Damn Delicious; adjustments made for Intervale Food Hub members


  • 6 ounces sliced prosciutto, halved horizontally
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil


  1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. (note to Food Hub members: this dish can be cooked as directed below, or served uncooked/cold).
  2. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
  3. Serve immediately.

Havarti-Cheddar Fondue

Recipe from  Betty Crocker ; adjustments made for Intervale Food Hub members

Recipe from Betty Crocker; adjustments made for Intervale Food Hub members

1 1/2 cups shredded Havarti (Forerunner) cheese (6 ounces)

1 cup shredded sharp Cheddar cheese (4 ounces)

2 tablespoons all-purpose flour

1/2 cup beef, chicken, or vegetable broth

1/3 cup milk

1/2 cup sliced drained sun-dried tomatoes in oil

4 medium green onions, sliced ( 1/4 cup)

Crisp breadsticks, if desired

Cut-up fresh vegetables, if desired


In resealable food-storage plastic bag, mix cheeses and flour. Shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting.

Add cheese mixture, about 1 cup at a time, stirring with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and onions.

Keep warm over warm/simmer setting. Serve with breadsticks and vegetables.

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.

Beef Kabobs


From Soul Food and Southern Cooking; adjustments made for Intervale Food Hub members

  • 1 pound stew beef meat, cut into 1 inch thick cubes
  • 1/2 cup teriyaki sauce
  • 1/3 cup dry red wine
  • 1 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/2 small pineapple, cut into wedges
  • 1 large green pepper, cut into 1 inch thick cubes<
  • 1 large onion, cut into 1 inch thick cubes

Recipe Instructions:

  1. In a large mixing bowl whisk together teriyaki sauce, red wine, Worcestershire sauce and garlic salt. Before adding beef set aside a small amount of marinade to brush onto kabobs while they cook. Place stew meat, pineapple, green pepper and onion into bowl and coat generously with marinade. Cover bowl with plastic wrap and refrigerate overnight.
  2. Preheat charcoal grill for high heat.
  3. Drain marinade from the beef and vegetables. Discard the drained marinade.
  4. Using four skewers, thread beef, green pepper, pineapple and onion alternately until you have 4 or 5 pieces of each item on each skewer.
  5. Lightly oil grill grate before placing skewers on grill. Place skewers on grill and cook for 12 to 15 minutes, until kabobs are done. While grilling turn and baste kabobs with the reserved marinade. When kabobs are done remove from skewers and serve immediately.


Mushroom Asparagus Quiche

Mushroom Aspragus Quiche

From Taste of Home; adjustments made for Intervale Food Hub members

  • 1 tube (8 ounces) refrigerated crescent rolls (or use your favorite pie crust recipe)
  • 2 teaspoons prepared mustard
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon each dried basil, oregano and rubbed sage

Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Beef Stew with Mushrooms

beef stew with mushrooms

From Jeanne Kelley at; recipe adjustments made for Intervale Food Hub members

  • 1 tablespoon olive oil, divided
  • 1 pound small cremini mushrooms (or oyster mushrooms)
  • Cooking spray
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 2 pounds lean beef stew meat, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1 cup dry red wine
  • 1 tablespoon chopped fresh thyme
  • 2 (14-ounce) cans less-sodium beef broth (use the beef broth in your basket! "Two cans" equals about 4 cups of broth)
  • 1 bay leaf
  • 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
  • 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
  • 1/2 teaspoon freshly ground black pepper
  • Fresh thyme sprigs (optional)

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.


Udon Noodle Soup with Bok Choy and Poached Egg

Recipe courtesy of The Kitchn



4 to 5 cups vegetable or chicken broth
2 whole star anise
1 stick whole cinnamon
2 large eggs
2 (7-ounce) packages fresh or frozen udon noodles
4 to 5 large bok choy/tatsoi leaves, sliced into ribbons
2 spring onions, thinly sliced
3 to 4 tablespoons soy sauce

*You can also add sliced mushrooms to this soup! Add with the noodles and bok choy.



Bring the chicken broth to a simmer in a medium saucepan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.

Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)

Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.


Tomato, Onion and Cucumber Salad


  • 5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced
  • 1/4 red onion, peeled, halved lengthwise, and thinly sliced
  • 1 Kirby cucumber, halved lengthwise and thinly sliced
  • A generous drizzle of extra-virgin olive oil, about 2 tablespoons
  • 2 splashes red wine vinegar
  • Coarse salt and black pepper


  1. Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.
  2. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Mesclun Salad with Veggies, Goat Cheese, and Crispy Garlic

  • 1 tablespoon unsalted butter
  • 4 cloves garlic, thinly sliced
  • 2 large shallots, minced
  • Juice of 1 large lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1/2 cup pine nuts
  • About 10 cups mesclun
  • 1 large orange bell pepper, seeded and coarsely chopped
  • 4 cooked beets, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup dried cranberries
  • 1 tablespoon minced fresh dill or 1 teaspoon dried
  • 1/8 teaspoon dried onion flakes
  • 4 ounces fresh goat cheese


  1. In a small sauté pan over moderate heat, melt the butter until it begins to bubble slightly. Add the garlic and sauté, stirring occasionally, until golden brown and slightly crisp, about 2 minutes. Pour the garlic and butter into a small bowl and let cool. Do not clean the pan.
  2. In a small bowl or measuring cup, combine the shallots, lemon juice, olive oil, and Dijon mustard. Whisk to combine then season to taste with fine sea salt and freshly ground black pepper.
  3. Return the small sauté pan to the stove over low heat and toast the pine nuts, stirring occasionally, until aromatic and light golden brown, about 3 minutes. Transfer to a plate and let cool.
  4. In a large bowl, layer the mesclun, pepper, beets, tomatoes, cranberries, and pine nuts. Add the dill, dried onion flakes, and fried garlic, including the butter from the bowl. Shake the dressing thoroughly then drizzle it over the salad and toss to combine. Season to taste with salt and pepper, crumble goat cheese over top, and serve.

The Real Greek Salad


  • 2-3 tomatoes
  • 1 medium cucumber,
  • 5-6 Greek black olives
  • 1 small onion
  • 1 chunk of feta about 1 ½ to 2 ounces,
  • Extra virgin olive oil
  • Oregano
  • Red wine vinegar
  • Salt
  • Optional: try using the mesclun mix in this week's basket as a base for this delicious salad!


  1. Cut the tomato in wedges-do not cut in cubes.
  2. Peel the cucumber and cut in slices that are about ½ inch thick, you may cut the rounds in half.
  3. Cut onion in thin slices.
  4. Put tomatoes and cucumbers in a shallow bowl and combine. Place the thinly sliced onion
  5. on top. Add the olives.
  6. Drizzle with some olive oil and a splash of vinegar.* Add some salt to taste.
  7. Place a piece of feta on top and sprinkle the whole salad with oregano.

Garlic Mushroom Bok Choy

Published in on January, 2015


1 1/2 tablespoons oil
3 cloves garlic, minced
4 oz shiitake mushrooms, stem removed and sliced
10 oz bok choy, rinsed and drained
Heaping 1/4 teaspoon salt or to taste


Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.

Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve the garlic mushroom bok choy immediately.

Cook’s Note:

If you have Chinese bottled oyster sauce at home, you can use 1/2 tablespoon of oyster sauce instead of the salt.

Grilled Bok Choy

Published by on September, 2004

Baby bok choy is more tender than the regular size. Look for heads with firm white stalks and crisp green leaves.


  • 4 heads baby bok choy (about 1 pound)
  • 1/4 cup white-wine vinegar
  • 2 tablespoons tomato-based chili sauce
  • 2 teaspoons light-brown sugar
  • 2 tablespoons vegetable oil
  • Coarse salt and ground pepper


  1. Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.

  2. In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.

  3. Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.