Roasted Strawberries

roasted strawberries

From Baked by Rachel; adjustments made for Intervale Food Hub members


1 lb. strawberries, washed and hulled

1/2 cup sugar, or to taste

Optional: 1/2 vanilla bean, seeds scraped and added to sugar


Preheat oven to 450 degrees and line a baking sheet with parchment paper. Cut strawberries in halves or quarters, toss with sugar, and spread onto prepared baking sheet. Roast for 15-20 minutes, stirring after 10 minutes. Cool slightly on baking sheet, then transfer to a storage container and allow to cool completely before storing in the fridge. Use roasted strawberries to top yogurt, oatmeal, or your favorite desserts!

Lemony Sugar Snap Pea Salad

lemony sugar snap salad

From Cooking Light; adjustments made for Intervale Food Hub members


  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups torn butter lettuce or lettuce mix
  • 1 cup sliced sugar snap peas
  • 3 tablespoons toasted sliced almonds or pumpkin seeds

How to Make It

  1. Combine first 7 ingredients in a large bowl; stir well with a whisk. Add lettuce, peas, and almonds/pumpkin seeds; toss gently to coat.

Roasted Halibut with Chive Butter

roasted halibut with chive butter

From Williams Sonoma; adjustments made for Intervale Food Hub members


  • 4 Tbs. chive butter, at room temperature
  • Finely grated zest of 1 lemon
  • Juice of 2 lemons
  • Salt and freshly ground pepper, to taste
  • 1 large yellow onion, thickly sliced
  • 2 lb. halibut fillet, patted dry
  • 1 1/2 tsp. olive oil


Make the herb butter
In a bowl, using a fork, beat the chive butter until soft and light. Add the lemon zest and juice, and a pinch each of salt and pepper, then beat until thoroughly blended. Taste and adjust the seasonings with salt and pepper. Set aside at room temperature.

Season the halibut
Preheat an oven to 400°F. Oil a baking dish just large enough to accommodate the halibut.

Spread the onion slices in a single layer in the prepared baking dish. Scatter the thyme sprigs on top. Measure the halibut at its thickest point, then rub it with the olive oil and season lightly with salt and pepper. Place the halibut on the onions.

Roast the halibut
Roast until an instant-read thermometer inserted into the thickest part of the halibut registers 120°F. Total cooking time will be about 10 minutes per inch of thickness, but start checking 5 minutes before the halibut is scheduled to be done to avoid overcooking.

Divide the halibut among individual plates and top each serving with herb butter. Place some of the onion slices alongside and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).

Goat Cheese Cake with Berries

goat cheesecake

From Bon Appetit; adjustments made for Intervale Food Hub members


  • Unsalted butter (for pan)
  • 3/4 cup sugar plus more for pan
  • 12 ounces fresh soft goat cheese, room temperature
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 6 large eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 1/2 pints mixed berries (blackberries, strawberries, blueberries, and/or raspberries)

Special Equipment

  • A 9-inch-diameter springform pan


Preheat oven to 350°. Butter springform pan and dust with sugar, tapping out any excess.

Using an electric mixer on medium speed, beat goat cheese, lemon zest, lemon juice, vanilla, and 3/4 cup sugar in a large bowl until smooth and creamy, about 3 minutes. Add egg yolks two at a time, beating to blend and scraping down sides of bowl between additions. Reduce speed to low, add flour, and mix just until blended.

Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Fold 1/4 of egg whites into goat cheese mixture just until blended; fold in remaining egg whites just until blended. Scrape into prepared pan and tap pan to level batter.

Bake cheesecake until top is set but still jiggles slightly in the center, 30–35 minutes. Transfer to a wire rack; let cool in pan.

Run a thin knife around sides of pan; unmold cake. Serve topped with berries.

Balsamic Strawberry and Goat Cheese Crostini

strawberry goat cheese crostini

From Nicole at Cooking for Keeps; adjustments made for Intervale Food Hub members


  • 2 cups strawberries, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 2 tablespoons basil or mint, cut into a chiffonade (plus more for garnish)
  • Pinch of salt
  • Pinch of black pepper
  • ½ baguette, cut into ½ inch slices
  • 4 ounces goat cheese


  1. Preheat oven to 375 degrees.
  2. Combine strawberries, vinegar, sugar, basil, salt, and black pepper together in a small bowl. Let set for 30 minutes to an hour.
  3. In the meantime, place crostini slices on a large rimmed baking sheet. Bake until slightly crisp about 8 minutes. Let cool.
  4. Spread goat cheese on toast and then layer balsamic strawberries over. Sprinkle with more basil.

Garlic Parmesan Sugar Snap Peas

parmesan suagr snap peas

From Katerina Petrovska at Diethood; adjustments made for Intervale Food Hub members


  • 3 cups sugar snap peas, trimmed, rinsed, dried
  • 3 tablespoons garlic-infused olive oil (or mix a small amount of garlic powder into plain oil)
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley or other herbs to taste
  • salt and fresh ground pepper, to taste


  1. Preheat oven to 400F.

  2. Grease a baking sheet with cooking spray or line it with parchment paper and set aside.

  3. Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.

  4. In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.

  5. Add the panko mixture to the sugar snap peas and toss to combine.

  6. Arrange in previously prepared baking sheet in a single layer.

  7. Roast for 15 to 20 minutes, or until crispy, turning once during cooking.

  8. Remove from oven and serve immediately.

Strawberry Kale Salad with Feta Crumbles

Recipe by Jenn, Published by Peas and Crayons,  Adapted for Food Hub Members


  • 1/3-1/2 bunch of kale 
  • 2 TBSP extra virgin olive oil
  • pinch of salt
  • 1 cup chopped strawberries
  • 1/4 cup crumbled feta
  • Optional: 1 cup candied walnuts
  • balsamic vinegar


  1. After washing and drying your kale, remove the ribs/stem from each kale leaf.
  2. Tear or chop the kale into bite-sized pieces.
  3. Pour a little olive oil in your hands and work your way through the kale, massaging the leaves until they darken in color and tenderize.
  4. Finish it off with a pinch of salt and combine with strawberries and candied walnuts. 
  5. Drizzle with strawberry-infused balsamic vinegar or your favorite fruity balsamic.
  6. Top with feta and dig in!

Beet and Lettuce Salad with Yogurt Dressing

Recipe by Posh Journal, Published by Yummly,  Adapted by Food Hub Members


  • 2 Beets
  • 2 cups of Lettuce

    Yogurt Dressing :
  • 2 Tablespoon of Greek Yogurt
  • 3 Tablespoon of Balsamic Vinegar
  • 3 Tablespoon of Extra Virgin Olive Oil or Hemp Oil
  • 1/2 Teaspoon of Fresh Lemon Juice
  • 1/2 Teaspoon of Honey or Agave Nectar
  • 1/8 Teaspoon of Ground Black Pepper


  1. Preheat the oven to 400 degrees.

  2. Wash Beets. Remove the top and the root of the beets.

  3. Peel the skin. Place the beets on a baking sheet or wrap in aluminum foil

  4. Roast for about 15 minutes

  5. In a medium bowl, whisk together all yogurt dressing ingredients except oil. Drizzle oil in slowly until fully combined. Feel free to add a little more honey/agave nectar and salt, according to your taste buds

  6. Remove the beets from the oven and cut small or slice

  7. Mix beets and lettuce in a salad bowl and Immediately toss with salad dressing

  8. Serve and Enjoy

Easy Pan-Seared Marinated Halibut Fillets

Recipe from NYTimes Cooking

by Alex Witchel



  • 6 tablespoons olive oil
  • 3 small garlic cloves, peeled and minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 4 6-ounce halibut fillets, skin removed
  • 1 tablespoon light olive oil or vegetable oil
  •  Chopped parsley, for garnish, optional


  1. In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  2. In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again.
  3. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Baked Kale Chips


  • 1 bunch kale (curly or lacinato)
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Tomato and Beet Salad

Published in on July, 2012

This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.


  • 1 pound scrubbed small beets 
  • 2 pounds tomatoes, preferably heirloom 
  • 1 pint cherry tomatoes 
  • 1/4 cup crumbled feta 
  • 1/4 cup fresh cilantro leaves 
  • 1/4 cup extra-virgin olive oil 
  • Salt and pepper 


  1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper. 


Good With
poached chicken, grilled steak, burgers

Kale with Tomatoes and Garlic

Published in on October, 2007


  • 1 bunch of kale, washed, with center rib removed and chopped into 1 1/2 inch strips

  • 3-4 cloves of garlic, peeled and minced or pressed

  • 3/4 cup sweet cherry or grape tomatoes, cut in half, or larger tomatoes cut into bite-sized pieces

  • One cube of vegetable boullion or 1/2 cup stock

  • 1/2 cup boiling water

  • 1 tbsp soy sauce

  • 2 tsps olive oil for sauteeing

  • Fresh ground black pepper


  1. Heat the olive oil in a deep frying pan until hot then add garlic and cook, stirring, for 30-60 seconds or until it begins to brown slightly.

  2. Add cherry tomatoes to the pan and cook, stirring, until the tomatoes soften - about 2-3 minutes.

  3. In a small bowl, pour the boiling water over the boullion and smush with a fork to help it dissolve. Add the soy sauce and mix to combine. Set aside.

  4. Add the kale to the frying pan with the tomatoes and garlic in batches (as it will be too bulky to add all at once) and continue stirring so that it cooks evenly as you continue to add more kale to the pan. Continue to stir and cook until all the kale has wilted and turned a brighter shade of green. It will cook down a good deal.

  5. Pour the boullion/soy liquid over the kale and cook, stirring occasionally, for 3-5 minutes or until most of the liquid has been absorbed and the kale is soft. Season with pepper and serve.