Risotto-style Orzo with Garlic Scapes and Shiitake Mushrooms

Orzo risotto with garlic scapes and shiitakes

From Jennifer at Seasons & Suppers; adjustments made for Intervale Food Hub members


  • 1 small onion, diced
  • 5 Tbsp Extra virgin olive oil, divided
  • Salt and freshly ground pepper
  • 900 ml (about 4 cups) chicken stock
  • 12 oz orzo
  • 6 oz shiitake mushrooms
  • 3 garlic scapes (cut end trimmed and flower bulb and end removed, then shaved into ribbons with a vegetable peeler)
  • 4 Tbsp butter, divided
  • 3 Tbsp heavy cream
  • 1/2 cup grated Parmesan cheese (plus shavings for garnish)
  • 3 oz baby arugula (3-4 handfuls)


  1. Pour stock into a saucepan and bring to a boil. Reduce heat to keep hot.

  2. Meanwhile, in a large saute pan, cook the onion in 3 Tbsp. of olive oil until translucent and tender. Season with salt and pepper. Add the orzo and mix thoroughly. Gradually add the stock to the pasta, one ladle full at a time, stirring each continuously, until the stock is absorbed and then adding another ladle full. Continue this process until the orzo is cooked to al dente.

  3. While the orzo is cooking, in a separate saute pan, heat 2 Tbsp. of olive oil and sear the mushrooms and garlic scapes until golden brown. Add 2 Tbsp. of the butter and a pinch of salt and freshly ground pepper. Let the butter become golden brown, then remove from heat and reserve.

  4. Once the orzo is cooked, stir in the remaining 2 Tbsp. of butter, Parmesan cheese and heavy cream. Stir to combine and then stir in the baby arugula and cook just until the arugula is wilted. Taste and add additional salt and pepper, if necessary. Return the mushrooms to a hot burner briefly to re-warm.

  5. To serve, spoon orzo into a shallow bowl and place the a spoonful of the mushrooms and scapes over the top. Using a vegetable peeler, shave some additional Parmesan cheese on to the top for garnish.

Smashed Kimchi Chickpea Salad

Smashed Kimchi Chickpea Salad

From Gena at The Full Helping; adjustments made for Intervale Food Hub members


  • 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed)
  • 5-6 tablespoons mayonnaise, vegan mayonnaise, or tahini (as needed)
  • 1 heaping cup finely chopped kimchi + 2 tablespoons kimchi brine
  • 2 teaspoons rice vinegar or apple cider vinegar
  • Sriracha, to taste
  • Crushed red pepper, to taste
  • Optional mix-ins: A few dashes of dulse or kelp flakes, 1-2 tablespoons gomasio or toasted sesame seeds, finely chopped scallions, grated carrot


  1. Place the chickpeas in a mixing bowl and add the mayonnaise or tahini. Use a potato masher or the back of a fork to mash the chickpeas up; they should be mostly mashed, but it's nice when a few of them remain whole. Start with 5 tablespoons of mayonnaise or tahini, then add a little more as needed for a creamy texture.
  2. Fold in the kimchi, vinegar, sriracha, and pepper. Add any additional mix-ins you like, then taste and adjust seasoning as needed. Serve.


Leftover salad will keep in an airtight container in the fridge for up to 3 days.

Strawberry Banana Oatmeal Cups

strawberry banana oatmeal cups

From Asiya at Chocolate & Chillies, adjustments made for Intervale Food Hub members

Strawberry Banana Oatmeal Cups

1 cup large flake oats (not instant)

1 cup quick oats (not instant)

2 bananas, mashed

6 strawberries, diced

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

2 tsp chia seeds

1 cup milk

3 tbsp maple syrup

2 tbsp walnuts, chopped coarsely


Pre-heat oven to 375 F.  Spray muffin tin with baking spray.

In a large bowl, add all ingredients and mix well.  Divide evenly among muffin cups.  Bake for 22 minutes.  Let cool 10 minutes and enjoy!  Leftovers should be stored in the fridge.

Strawberry-Pistachio Tart

strawberry pistachio tart

From marthastewart.com; photo by Con Poulos; adjustments made for Intervale Food Hub members


  • All-purpose flour, for rolling

  • 1 sheet frozen puff pastry, thawed

  • 1/2 cup unsalted, shelled pistachios or raw almonds

  • 2 tablespoons sugar

  • 5 cups thinly sliced strawberries (about 1 1/2 pounds)

  • 1/4 cup apricot jam, warmed


  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.

  2. Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.

Zucchini Garlic Soup

zucchini garlic soup

From Faith Durand at The Kitchn; adjustments made for Intervale Food Hub members

Zucchini Garlic Soup

makes 1 1/2 quarts

4 tablespoons unsalted butter
1 white onion, sliced
8 to 9 large cloves garlic, sliced thinly (try using the garlic scapes in this week's basket!)
4 medium zucchini, about 1 1/2 pounds
4 cups chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and cover the blender opening with a towel to let steam escape.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

Homemade Pork Breakfast Sausage

pork breakfast sausage

Recipe and image from Diana Rattray at The Spruce; adjustments made for Intervale Food Hub members

What You'll Need

  • 1 pound lean ground pork
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried rubbed sage
  • 1 teaspoon light or dark brown sugar, packed
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon red pepper flakes, optional

How to Make It

In a bowl, combine all ingredients and mix with your hands until well blended.

Shape into eight 2-ounce patties. Pan fry the patties, turning to brown both sides, for about 8 to 10 minutes, or until the internal temperature is at least 160° on a food thermometer.

Makes 8 sausage patties. The recipe is easily doubled, and the sausages freeze well.

Brown Rice Congee with Greens

brown rice congee with greens

From Emily Han for The Kitchn; adjustments made for Intervale Food Hub members

1 teaspoon vegetable oil
2 garlic cloves, thinly sliced
1-inch piece ginger, thinly sliced
1 cup sliced fresh shiitake mushrooms
1 cup long-grain brown rice, rinsed and drained
9 cups water or chicken/vegetable stock
4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)
Salt or soy sauce
White or black pepper

Garnishes and condiments (choose some or all)
Thinly sliced scallions
Fried shallots
Chopped fresh cilantro
Roasted or fried peanuts
Toasted sesame seeds
Boiled egg or century egg
Pickled mustard greens or Chinese cabbage
Soy sauce, sesame oil, fish sauce, chile paste

Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.

Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.

Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.

Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.

Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

Zucchini Scallion Fritters

zucchini scallion fritters

From Liz at The Lemon Bowl; adjustments made for Intervale Food Hub members


  • 1 tbs canola oil
  • 1 cups grated zucchini (squeeze out excess moisture after grating)
  • 1/4 c scallions thinly sliced
  • 3 tbs flour
  • 1 egg
  • Pinch sea salt and pepper to taste

Soy Dipping Sauce

  • 2 tbs soy sauce low sodium
  • 1 tbs rice wine vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp sriracha, hot sauce, or chili paste (optional)


  1. Whisk together soy dipping sauce and set aside.

  2. In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.

  3. Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)

  4. Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.

  5. Serve with extra scallions on top and the soy dipping sauce.


One-Pot Zucchini Mushroom Pasta

zucchini mushroom pasta

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


  • 1 pound spaghetti

  • 1 pound cremini or oyster mushrooms, thinly sliced

  • 2 zucchini or yellow summer squash, thinly sliced and quartered

  • 2/3 cup peas (fresh or frozen)

  • 2 cloves garlic, thinly sliced

  • 2 sprigs thyme

  • Kosher salt and freshly ground black pepper, to taste

  • 1/3 cup grated Parmesan

  • 1/4 cup heavy cream

  • thinly-sliced scallions for garnish (optional)


  1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

  2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

  3. Serve immediately (try garnishing with thinly-sliced scallions!).

Pork Dumplings



  • 1 pound ground pork
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • ⅓ cup freshly chopped cilantro
  • 1 package dumpling wrappers (available in the refrigerated section of grocery stores or Asian markets)
  • 2 tablespoons peanut oil
  • ½ cup water, plus extra to seal the wrappers
  • 1 bunch scallions, thinly sliced, for garnish

  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons sweet chile sauce
  • 2 teaspoons Sriracha sauce
  • 1 tablespoon ginger
  • Sesame seeds, for garnish


1. MAKE THE DUMPLINGS: In a large bowl, use your hands (or a spoon) to mix the pork with the garlic, ginger, sesame oil, soy sauce and cilantro until thoroughly combined.

2. Place a dumpling wrapper on your work surface, and then put a rounded tablespoon of pork filling in the center (see Finishing Touches, below).

3. Dip your index finger into water and wet the edges of the wrapper. Gently fold the wrapper over to form a triangular pouch, then press firmly to seal the edges. Repeat with the remaining wrappers and filling. Set the finished dumplings aside.

4. MAKE THE DIPPING SAUCE: In a small bowl, whisk the soy sauce with the rice wine vinegar, sweet chile sauce, Sriracha sauce and ginger until combined. Garnish with sesame seeds and set aside.

5. COOK THE DUMPLINGS: Heat the peanut oil in a large sauté pan. Add the dumplings to the pan and cook, undisturbed, until the bottom is brown and crisp, 3 to 4 minutes. Add the ½ cup water to the pan and cover, continuing to cook for 3 to 4 minutes more.

6. Carefully remove the dumplings from the pan. Garnish the dumplings with scallions and serve with the dipping sauce.

Frozen Fruit Smoothies


  • 1 frozen banana, peeled and sliced
  • 2 cups frozen strawberries, raspberries, or cherries
  • 1 cup milk
  • 1/2 cup plain or vanilla yogurt
  • 1/2 cup freshly squeezed orange juice
  • 2 to 3 tablespoons honey or to taste


Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.


Kimchi Fried Rice with Extra Greens


  • 2 tablespoons vegetable oil

  • 1 cup kimchi, roughly chopped

  • 1 teaspoon gochujang (or more, if you like it spicier)

  • 2 cups cooked white or brown rice, preferably leftover

  • 2 cups thinly sliced greens (baby bok choy, spinach, chard, etc.)

  • 4 green onions, cut into 1-inch pieces

  • 1-2 teaspoons soy sauce

  • 2 eggs, lightly beaten

  • 1/2 teaspoon toasted sesame oil


  1. In a large skillet, heat the vegetable oil over high heat. Add the kimchi and gochujang and stir-fry for 30 seconds to 1 minute, until hot and fragrant. Add the rice and stir-fry for 1-2 minutes, until hot. Add the greens, green onions and 1 teaspoon soy sauce, and stir-fry until greens are wilted. Taste and add more soy sauce or salt if needed.
  2. Push the rice over to one side of the pan and pour in the egg. Scramble into soft curds and mix into the rice. Drizzle each serving with about 1/4 teaspoon sesame oil and serve immediately.

• Cook 1 or 2 pieces of bacon in the pan and use the bacon fat to fry the kimchi, crumbling the cooked bacon into the rice. 
• Instead of scrambling the egg, serve it poached or fried on top of the rice.
• Add crumbled toasted nori and sesame seeds instead of the sesame oil.

Additional Notes
• This fried rice is an excellent way to use kimchi that is past its prime.
• You can use freshly-cooked rice, but the the finished dish will be a little mushier than if you use day-old rice.


Mexican Roasted Zucchini

  • 3-4 medium zucchini, diced
  • 2 tablespoons olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • salt and pepper, to taste
  • Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)


  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.
  3. Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
  4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.


Spinach & Strawberry Salad with Poppy Seed Dressing


  • 1 pint strawberries

  • 1/2 cup almonds (or smoked almonds)

  • 4 ounces goat cheese, crumbled

  • 5 to 8 ounces baby spinach (4 to 5 lightly packed cups)

  • 2 to 4 tablespoons poppy seed salad dressing, store-bought or homemade


  1. Hull and then cut the strawberries into thin slices. If your almonds aren't already toasted, toast them at 350°F for 10 to 12 minutes, until darkened and very fragrant; cool briefly before tossing with salad. (Or not! Warm nuts would be very tasty in this salad.) Set aside a few of the prettiest strawberry slices, a few almonds, and some of the goat cheese to sprinkle over the top of the salad.
  2. Transfer the spinach to a large mixing bowl. Drizzle a tablespoon of the poppy seed dressing over the greens and toss gently to coat. Continue adding tablespoons of dressing as needed until the greens are all evenly slicked with dressing. Gently toss the sliced strawberries, almonds, and goat cheese with the spinach.
  3. Transfer the salad to a large serving bowl. Sprinkle the reserved strawberries, almonds, and goat cheese over the top, along with one last drizzle of dressing.



Grilled Zucchini Salad with Lemon-Herb Vinaigrette

Published by Bobby Flay in foodnetwork.com


  • 2 medium zucchini, sliced lengthwise into thin strips
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • Honey
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • 1/2 cup extra-virgin olive oil
  • Pecorino Romano, for shaving
  • 2 tablespoons toasted pine nuts
  • Fresh mint leaves, torn


  1. Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.