Blueberry Mojito Mocktail

blueberry mojito mocktail

From Meagan Wied at A Zesty Bite; adjustments made for Intervale Food Hub members


  • 1/4 cup blueberries
  • 1 tablespoon sugar
  • 3 mint leaves (or try basil for a different flavor combo!)
  • 1 lime wedge
  • crushed ice
  • ginger ale


In a large cup add blueberries, sugar, mint leaves and lime wedge.  Muddle the ingredients and discard the lime wedge.

Pour into a separate cup and top with crushed ice and ginger ale.

Optional: Serve with lime slices.

Garlic Parmesan Spaghetti

garlic parmesan spaghetti

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


  • 8 ounces spaghetti

  • 10 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 1 teaspoon crushed red pepper flakes, optional

  • 1/2 cup freshly grated Parmesan cheese

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

  2. In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.

  3. Remove from heat. Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.

  4. Serve immediately, garnished with parsley, if desired.

Romaine Salad with Oranges, Olives, and Fennel Vinagrette


From Marian Cooper Cairns for Country Living; photo by Brian Woodcock; adjustments made for Intervale Food Hub members


  • 5 tbsp. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 2 tsp. fennel seeds, toasted and crushed
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 2 romaine hearts, cut lengthwise into quarters (or 1 head red leaf lettuce, torn into pieces)
  • 2 Persian cucumbers, sliced
  • 2 navel or Cara Cara oranges, segmented
  • 1/2 c. kalamata olives, torn or cut in half
  • optional: 1 fennel bulb, trimmed and thinly sliced


  1. Combine oil, vinegar, fennel seeds, and mustard in a small jar with a tight-fitting lid. Season with salt and pepper. Shake to combine.
  2. Arrange romaine in a 13-by-9-inch dish. Top with cucumbers, oranges, optional sliced fennel, and olives. Cover and chill up to 1 day. Just before serving, drizzle with vinaigrette. Season with salt and pepper.

Baked Tandoori Chicken Wings with Yogurt Sauce

tandoori chicken wings

From Ingrid at The Cozy Apron; adjustments made for Intervale Food Hub members


• 1 – 1 ½ pounds chicken drumettes and/or wings
• Salt
• Black pepper
• 1 ½ teaspoons paprika (not hot)
• 1 teaspoon, heaping, garam masala
• ½ teaspoon turmeric
• ¼ teaspoon ground coriander
• ½ teaspoon ground cumin
• Pinch or two cayenne pepper
• ½ cup full-fat plain yogurt
• 2 teaspoons lemon juice
• 3 cloves garlic, pressed through garlic press
• ½ teaspoon freshly grated ginger
• Dash or two (or more!!) Sriracha, depending on your desired level of spiciness
• Cilantro leaves, for garnish
• Cool Minted Yogurt Dipping Sauce (recipe below)


-To a large bowl, add the chicken drumettes/wings, and pat them dry with a paper towel.

-Add to them ½ teaspoon of the salt, ¼ teaspoon of the black pepper, the paprika, garam masala, turmeric, coriander, cumin, and cayenne, and using your hands, mix/rub the spices into the chicken; set aside for a moment.

-In a small bowl, combine the yogurt, lemon juice, garlic, ginger, and sriracha, and mix to blend; pour this mixture over the chicken, rubbing it into the chicken, and allow it to marinate for at least 2 hours, up to overnight.

-When ready to bake, preheat your oven to 450°; line a baking sheet with foil, and place a wire rack over the baking sheet.

-Remove the chicken from the yogurt marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp.

-Serve garnished with a some cilantro leaves, and the Cool Minted Yogurt Dipping Sauce on the side.

Cool Minted Yogurt Dipping Sauce Ingredients:

• 1 cup full-fat yogurt
• 2 small cloves garlic, pressed through garlic press
• ¼ teaspoon lemon zest
• ½ teaspoon lemon juice
• 1 tablespoon, heaping, chopped fresh mint
• Salt


-Add all of the ingredients up to and including the mint to a small bowl, and add in a couple of good pinches or salt (however much you desire for flavor); mix with a fork, and use immediately, or keep covered and in the fridge until ready to use.

Blueberry Grain Salad with Yogurt Dressing

blueberry grain salad

From Elaine at The Seasoned Vegetable; adjustments made for Intervale Food Hub members

Mint Yogurt Dressing

  • 1/2 ounce fresh mint leaves (about 1/2 cup packed)
  • 1 cup plain yogurt
  • 1/2 tablespoon honey
  • 1/4 cup avocado oil

Blueberry Kamut Salad

  • 5 ounces mixed greens
  • 1 cup fresh blueberries
  • 1 1/2 cups cooked kamut or other hearty grain (barley, quinoa, wheat berries, etc.)
  • 1/4 cup sliced almonds


  1. Finely chop mint leaves. Then, in a small bowl, whisk together mint, kefir, honey, avocado oil.

  2. In a large bowl, combine mixed greens, blueberries, and cooked kamut. Toss with 1/2 cup of the mint yogurt dressing. Top with sliced almonds and serve immediately.

Cucumber and Carrot Japanese Pickles (Namasu)

carrot and cucumber namasu

From Kiyo at My Lilikoi Kitchen; adjustments made for Intervale Food Hub members


1 large English or 2 Japanese cucumbers

1 medium carrot

1/2 cup unseasoned rice vinegar

1/4 cup sugar

2 teaspoons grated ginger

1/4 teaspoon salt


Cut the cucumber in half diagonally and peel thin strips of skin off of each half.  Cut each piece of cucumber in half, lengthwise.  Remove seeds.  Slice the cucumber into 1/4 inch pieces and set aside.

Peel the carrot and cut into thirds.  With a small, thin knife cut narrow lengthwise grooves in the carrot to make a floret shape (about 5 cuts if the carrot is thick, 4 if the carrot is very thin).  Using a mandoline or sharp thin knife slice the carrot into florets.

Peel ginger and finely grate, set aside 2 teaspoons.

Mix 1/2 cup unseasoned rice vinegar with 1/4 cup sugar and 1/4 teaspoon salt until sugar and salt has dissolved.  Add 2 teaspoons grated ginger.

Combine cucumbers, carrots and vinegar mixture in medium size bowl.  Cover and refrigerate for at least 1 hour.  Cucumbers and carrots will become delightfully crispy when chilled.   The pickles will keep well in the refrigerator for a couple of days.

Blueberry Cucumber Salad

blueberry cucumber salad

From The Bare Midriff; adjustments made for Intervale Food Hub members

Five-Ingredient Blueberry Cucumber Salad with Feta

1 pint blueberries
1-2 cucumbers
⅓ cup crumbled feta
Juice of one lemon
2 Tbsp olive oil
Salt + pepper to taste

Lettuce to serve (optional)

Rinse the blueberries. Add them to the bowl.

Slice the cucumber(s) lengthwise. Use a spoon to scrape out the seeds. Slice them up and add them to the bowl.

Combine the lemon juice, olive oil, and salt and pepper in a small bowl. Taste for seasoning, adjust as necessary. Add it to the bowl.

Add the feta to the bowl.

Combine ingredients carefully – avoid bruising the blueberries. (I just use my hands. Way more fun.)

Serve over lettuce (optional).

French Carrot and Fennel Salad

carot fennel salad

From Jaden at Steamy Kitchen; adjustments made for Intervale Food Hub members

French Carrot Fennel Salad

From La Tartine Gourmande Cookbook by Bea Peltre


1/2 fennel bulb + fennel fronds
1 tablespoon chopped fresh parsley
sea salt and pepper
1/4 cup fresh lemon juice (about 1 large lemon)
1 garlic clove, minced
6 tablespoons olive oil
3-4 large carrots, peeled


1. Pick a few fennel fronds to make 1 tablespoon. In a bowl, whisk together the fennel fronds, parsley, salt, pepper, lemon juice, garlic and olive oil. Set aside.

2. Use the large holes of the box grater to grate the carrots. Use a mandoline to shave the fennel bulb (or slice very thinly with chef's knife).

3. Toss together the carrots, fennel bulb with the dressing.

Fennel and Summer Squash Salad

squash and fennel salad

From Daniel Gritzer for Serious Eats; photo by Vicky Wasik; adjustments made for Intervale Food Hub members


  • 1 pound small yellow summer squash, thinly sliced into rounds on a vegetable slicer
  • 1 small fennel bulb, halved, cored, and thinly sliced lengthwise on a vegetable slicer
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons extra-virgin olive oil, for dressing
  • 2 teaspoons fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 3 ounces fresh goat cheese, crumbled


In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of The Food Network



2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved



Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.


Roasted Carrot Fries with Garlic Basil Ketchup

Recipe By Edible Perspective


  • 6 large carrots
  • 2 teaspoons safflower oil, or other high-heat oil
  • salt and pepper
  • 1 teaspoon oil
  • 2 cloves garlic, minced
  • 1/2 cup ketchup
  • 2 tablespoons chopped basil
  • black pepper


  • Preheat your oven to 400* F.
  • Peel and trim ends from carrots.  Chop each carrot into 3-4 inch segments.  Quarter the segments.  If the ends of one or more of your carrots is very thin you may just want to halve it.  Aim for fairly uniform pieces.
  • Toss with oil and salt + pepper and spread in an even layer on a baking sheet.  Roast for 20 minutes, then flip and roast for another 10-20 minutes until golden brown and tender with crisp edges [time will depend on thickness].
  • While roasting the carrots heat a small pan with 1 teaspoon of oil over medium-low/low heat.  Once hot place the garlic in the pan and stir constantly for about 3-5 minutes until light brown in color.  If it starts turning brown right away the pan is too hot.  Place the garlic on a doubled over paper towel on top of a plate to drain the oil.  Let cool.
  • Mix half of the garlic with the ketchup, basil, and a big pinch of black pepper.  Let sit in the fridge while carrots finish roasting.
  • Toss carrots with remaining garlic and place in the oven for 1 more minute [no longer or it will burn].  Remove from the oven and serve with ketchup.
  • notes: The garlic addition is optional but tasty.  Highly recommend at least adding it to the ketchup.


Blueberry Maple Yogurt Bars

Recipe By Real Simple


  • ½ cup light brown sugar
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups old fashioned oats
  • 4 ounces butter, melted
  • 4 tablespoons maple syrup
  • 1 ¾ cups plain Greek yogurt (drain 4 cups regular yogurt in a cheesecloth or paper towel-lined sieve overnight to thicken; you should have about 2 cups)
  • 5 teaspoons cornstarch
  • cups blueberries


  • Heat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
  • Combine the brown sugar, flour, baking powder, cinnamon, salt, and oats in a large bowl. Stir in the melted butter and mix until the pieces form a coarse crumble. Spoon 2 cups of the mixture into the bottom of the pan and gently press into an even layer; reserve the rest.
  • Combine the maple syrup, yogurt and cornstarch in another bowl. Pour into the pan and spread into an even layer. Scatter with blueberries and top with remaining crumble.
  • Bake for 45 minutes, until light golden brown. Remove from oven and let rest for 30 minutes, then transfer to the refrigerator to cool for 1 hour more. Slice into bars and serve. Bars will keep, refrigerated in an airtight container, for 3 days.

Sticky Honey-Soy Chicken Wings


  • 2 pounds chicken wings
  • 1 cup low sodium soy sauce,
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup honey
  • Sesame seeds, for garnish


  1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
  2. Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.