Garlic Green Beans

garlic green beans

From Southern Living/MyRecipes; photo by Jim Franco; adjustments made for Intervale Food Hub members


  • 3 pounds green beans, trimmed
  • 3 large garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

How to Make It

Step 1

Cook beans in boiling salted water to cover 5 minutes or just until tender. Drain well.

Step 2

Cook half of garlic in 1 Tbsp. hot oil in a Dutch oven over medium heat 1 minute or until golden. Add half of beans, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring constantly, 3 minutes. Transfer to a serving dish. Repeat procedure with remaining garlic, oil, beans, salt, and pepper.

"Best Ever" Onion Rings

onion rings

From The National Onion Association; adjustments made for Intervale Fod Hub members


3 large onions (about 9 to 11 ounces each), peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup nonalcoholic or regular beer
Vegetable oil


Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in beer, beating with wire whisk until foam is gone.

Baked version: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp.

Deep-fried version: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.

Variation: Add 2 teaspoons each of dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.

Ginger Blueberry Oatmeal Muffins

ginger blueberry oatmeal muffins

From Joanne for Inspired Taste; adjustments made for Intervale Food Hub members


  • 3/4 cup (65 grams) rolled oats
  • 1 cup (130 grams) all-purpose flour
  • 2 tablespoons (20 grams) sesame seeds, optional
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (80 ml) neutral oil like grape seed, canola or a light olive oil
  • 1 large egg
  • 2 teaspoons finely grated fresh ginger
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup (180 ml) milk; dairy and non-dairy both work
  • 8 ounces fresh or frozen blueberries (about 1 cup)

Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk; dairy and non-dairy both work
  • 1/4 teaspoon vanilla extract


Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.

Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.

Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.

Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.

While the muffins are still slightly warm — after about 10 minutes of cooling — you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.

In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides — some of the glaze will drip all the way through the rack and onto the paper towels.

Bow Tie Pasta with Italian Sausage and Tomatoes

bow tie pasta with tomatoes and sausage

From Linda Caroline for; adjustments made for Intervale Food Hub members


  • 1 (12 ounce) package bow tie pasta

  • 2 tablespoons olive oil

  • 1 pound sweet Italian sausage, casings removed and crumbled

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup diced onion

  • 3 cloves garlic, minced

  • 2 pounds fresh tomatoes, coarsely chopped, or 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped

  • 1 to 1 1/2 cups heavy cream

  • 1/2 teaspoon salt

  • 3 tablespoons minced fresh parsley


  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

  2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion, garlic and fresh tomatoes, and cook until onion is tender and tomatoes just begin to soften. Stir in cream and salt (if using canned tomatoes instead of fresh, add them at this stage). Simmer until mixture thickens, 8 to 10 minutes.

  3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.


Spinach and Quinoa Stuffed Tomatoes

quinoa and spinach stuffed tomatoes

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


  • 8 medium ripe tomatoes

  • salt , to taste

  • 2 cups water

  • 1 cup quinoa

  • 2 teaspoons olive oil

  • 6 cups fresh spinach

  • 3 cloves of garlic , minced

  • 1 teaspoon chopped fresh parsley

  • salt , to taste

  • freshly ground pepper , to taste

  • Parmesan cheese

  • shredded mozzarella cheese


  1. Preheat oven to 375.

  2. Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet. Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet. Set aside.

  3. Place water and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.

  4. Heat oil in a frying pan and add spinach. Season with salt and pepper, and cook until just wilted. Mix in the garlic and parsley, cook for a minute longer, and remove from stove.

  5. Add cooked quinoa to spinach; mix well. Taste for salt and pepper, then evenly divide the filling among the tomatoes.

  6. Cover with foil and bake for 20 minutes.

  7. Remove foil, sprinkle tops with Parmesan cheese and mozzarella cheese. Bake for an additional 5 minutes, or until cheese is melted.

  8. Serve.

Blueberry Spinach Smoothie

blueberry spinach smoothie

From Kristine for Kristine's Kitchen; adjustments made for Intervale Food Hub members

  • 3 tablespoons old-fashioned oats
  • 1 cup fresh spinach
  • 1 cup frozen blueberries
  • ½ cup plain Greek yogurt
  • ¾ cup milk (whichever type you prefer)
  • ⅛ teaspoon cinnamon (optional)


  1. Place oats in a blender and blend for about 30 seconds until finely chopped. Add the remaining ingredients and blend until smooth, 1-2 minutes total. Serve immediately.

Sauerkraut Pancakes

sauerkraut pancakes

From Martyna Angell for Wholesome Cook; adjustments made for Intervale Food Hub members


250g sauerkraut

1 cup milk

1 cup all purpose flour

1 large egg

pepper or smoked paprika to taste

oil for frying


Mix together all ingredients. Spoon mixture into a lightly oiled fry pan and cook on both sides, until golden brown. Makes about 12 pancakes.

Zucchini "Noodles" with Spinach

zucchini spinach noodles

From Maria and Josh for Two Peas & Their Pod; adjustments made for Intervale Food Hub members.


  • 3 medium zucchini
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 cups packed spinach
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste


  1. Spiralize the zucchini and set aside. (If you don't have a spiralizer, cut into thin noodle lengths with a sharp knife).
  2. Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook for 1-2 minutes. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes.  Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the Parmesan cheese. Season with salt and freshly ground black pepper, to taste.
  3. Remove from heat and serve.

Zucchini and Tomato Bake

zucchini tomato bake

From Rian Handler for Delish; photo by Ethan Calabrese; adjustments made for Intervale Food Hub members


  • 1 lb. zucchini (about 3 medium), chopped

  • 1 pt. cherry tomatoes, preferably multi-colored, halved

  • 2 cloves garlic, minced

  • Extra-virgin olive oil, for drizzling

  • kosher salt

  • Freshly ground black pepper

  • 1/3 c. freshly grated Parmesan

  • 2 tbsp. torn basil, for garnish


  1. Preheat oven to 350°.

  2. In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat.

  3. Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes.

  4. Garnish with basil and serve.


Raw Tomato and Green Bean Pasta


  • Salt and pepper
  • 3/4 pound orecchiette
  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1 pound beefsteak tomatoes, diced medium
  • 1 small garlic clove, mashed to a paste
  • 1/4 cup olive oil
  • 1 tablespoon red-wine vinegar
  • 1 cup crumbled feta cheese (4 ounces)
  • 1/2 cup fresh dill or mint


  1. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions, then add beans and cook until just tender. Drain and return to pot.

  2. Meanwhile, in a large bowl, combine tomatoes, garlic, oil, and vinegar. Season with salt and pepper.

  3. Add pasta, beans, and half the feta and herbs; toss to combine and season. Serve warm or at room temperature. Sprinkle with remaining feta and herbs.

Pasta with Tomatoes, Spinach, and Goat Cheese


  • 1 6-ounce bag baby spinach, rinsed, or 1 bunch (about 12 ounces) fresh spinach, stemmed and washed
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 pound fresh, ripe tomatoes, peeled, seeded and finely chopped or grated
  • Salt and freshly ground pepper
  • 2 tablespoons slivered basil
  • 3/4 pound farfalle or fusilli
  • 2 ounces goat cheese, crumbled


1. Begin heating a large pot of water for the pasta. Wash the spinach, and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water and then squeeze dry. Coarsely chop and set aside.

2. Dry the pan, and heat over medium heat. Add the olive oil and the garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Turn up the heat to medium-high, and cook the tomatoes, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes. Season to taste with salt and pepper. Stir in the basil and spinach. Keep warm.

3. When the pasta water comes to a boil, salt generously and add the pasta. Cook until just al dente and firm to the bite. Add a ladleful of the pasta water to the pan with the tomatoes and spinach, then drain the pasta and toss immediately with the tomato-spinach mixture and the goat cheese, which should melt. Serve at once.

Roasted Tomatoes with Goat Cheese Polenta


  • 3 cups cherry tomatoes (or small tomatoes - tricolor or heirloom are super pretty!)
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic
  • 3 cups spinach
  • 3 cups water
  • 1 cup corn grits or polenta
  • 4 ounces goat cheese (soft or grated if hard/aged)
  • ½ teaspoon salt


  1. Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. I turned the heat up to 450 at the end to get more browning action.
  2. Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown - browned garlic tastes bitter and gross. When the garlic is smelling awesome, add the spinach and turn off the heat. You should be able to just keep stirring the spinach around for a minute and it will wilt and reduce in size. Transfer to a bowl and set aside. Wipe out the pan with a paper towel.
  3. In the same pan, bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary. Serve the polenta immediately with the tomatoes and the spinach.

Stuffed Zucchini


  • 3 zucchini

  • 1 pound pork sausage

  • 1 cup dry bread crumbs

  • 1 clove garlic, minced

  • 1 (32 ounce) jar spaghetti sauce (or try making a homemade tomato sauce!)

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.

  3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Grilled Sweet Onions


  • 6 whole sweet onions 
  • 6 beef bouillon cubes
  • 6 ice cubes (optional) 
  • 6 tablespoons butter, divided
  • 6 12x12-inch squares aluminum foil


  1. Preheat an outdoor grill for medium heat.
  2. Peel brown outer layers from an onion. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the vegetable. The core should be about 1 1/2 inches wide at the top. Insert a bouillon cube into the hollowed-out space, followed by an ice cube (for more moisture, if desired). Top the ice cube with 1 tablespoon of butter. Wrap the filled onion in a sheet of aluminum foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients.
  3. Set the foil-wrapped onions on the preheated grill vent-sides up, and grill until onions are tender, 20 to 30 minutes.

Read more:

Spinach and Onion Tart

Published by Martha Shulman in

This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.


  • 1 yeasted olive oil pastry (1/2 recipe)

  • 1 ½ pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, finely chopped

  • Salt and freshly ground pepper to taste

  • 1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme

  • 4 eggs

  • ¾ cup low-fat milk

  • 2 ounces Gruyere cheese, grated (1/2 cup)

  • 1 ounce freshly grated Parmesan (1/4 cup)


  1. Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.

  2. Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.

  3. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.

  4. Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.


  • Advance preparation: You can make this a day ahead. You can make the filling through Step 3 a day ahead, and the crust can be made weeks ahead and frozen.