Potatoes with Tomatoes and Basil

potatoes with tomatoes and basil

From Deborah at Italian Food Forever; adjustments made for Intervale Food Hub members


  • 1 1/2 Pounds Potatoes, Peeled, And Cut Into 2 Inch Pieces (peeling not necessary for new potatoes)
  • 1/4 Cup Olive Oil
  • 1 Small Onion, Coarsely Chopped
  • 2 Cloves Garlic, Minced
  • 3 Tomatoes, Halved, Seeded, Cored, And Cut Into Large Dice
  • Salt And Pepper To Taste
  • Dash Of Red Pepper Flakes
  • 3 Tablespoons Fresh, Chopped Basil


  1. Preheat the oven to 375 degrees F.
  2. Mix together the onions, oil, garlic and potatoes.
  3. Season with the salt, pepper, and pepper flakes.
  4. Bake for 30-40 minutes, or until the potatoes have started to turn golden brown, and can be easily pierced with a fork.
  5. Increase the heat to 400 degrees, add the tomatoes, and return to the oven for an additional 10 minutes.
  6. Stir in the fresh basil, and serve.

Blueberry Upside-Down Skillet Cake

blueberry skillet cake

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


  • 1/4 cup butter, cubed
  • 1 cup packed brown sugar
  • 1/4 cup orange juice
  • 1 cup fresh or frozen blueberries
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup 2% milk
  • 1/2 cup butter, melted
  • 1/2 teaspoon almond extract
  • Optional toppings: vanilla ice cream, whipped cream and toasted almonds


Preheat oven to 400°. In a 10-in. ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries.

In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries.

Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Top as desired. Yield: 8 servings.

Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Thai Cabbage Salad

thai cabbage salad

From Chelsea at Do You Even Paleo?; adjustments made for Intervale Food Hub members


For the Salad

  • 1/4 cup fresh basil, chopped
  • 3 carrots, shredded
  • 5 cups cabbage, thinly sliced
  • 1/3 cup chopped red onion
  • 1 cup cilantro, chopped
  • 3/4 cup green onions, thinly sliced
  • 1 red bell pepper, chopped
  • 1/4 cup toasted cashews

For the Dressing

  • 1/3 cup unsweetened sunflower seed butter (or peanut butter)
  • 2 tablespoons raw honey
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2-3 tablespoons water to thin


  1. Whisk together all dressing ingredients until smooth. Add more water to thin if necessary. The dressing should be fairy thick, but pourable!
  2. Combine the basil, carrots, cabbage, red onion, cilantro, green onions, and red bell pepper in a large bowl. Pour the dressing into the bowl and toss until all the veggies are coated. Sprinkle on the toasted cashews and dig in!

Ginger Lime Cucumber Salad

Ginger lime cucumber salad

From Lindsay for FunnyLove; adjustments made for Intervale Food Hub members


  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 1 clove garlic
  • ¼ inch fresh ginger
  • 1 teaspoon sesame oil
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 2 medium cucumbers, chopped
  • 1 hot red pepper, thinly sliced
  • 1 scallion, sliced


Whisk together the soy sauce, sugar, sesame oil, olive oil, and lime juice. Grate the garlic and ginger directly into the dressing.

Add the veggies to a large bowl, and toss with all of the dressing. Let sit for 15 minutes or so before serving, or keep in the fridge for several hours. Enjoy!

Blueberry Basil Crisp

blueberry basil crisp

From Catherine Clark for Bijoux and Bits; adjustments made for Intervale Food Hub members


Fruit mixture:

  • 1 pint of blueberries

  • 6-8 fresh basil leaves, torn

  • 1 1/2 Tbsp granulated sugar or sugar substitute

  • 1 Tbsp all-purpose flour

  • 1/4 tsp salt

Crisp topping:

  • 1 tsp lemon juice

  • 1 cup whole rolled oats (other oats work, just avoid instant)

  • 1/2 cup brown sugar

  • 1/4 cup all-purpose flour

  • 1/4 tsp cinnamon

  • 1/4 tsp salt

  • 6 tablespoons softened butter

  • Optional: lemon curd, warmed for topping

  • Optional: ice cream for serving


  1. Preheat oven to 375 F.

  2. In a 9x9 baking dish, mix blueberries and basil with sugar, flour, salt, and lemon juice. Toss and set aside.

  3. In a large bowl, mix together oats, brown sugar, flour, cinnamon, and salt.

  4. Wet your fingers with water, and combine the softened butter with the oat mixture until it's evenly distributed.

  5. Cover the blueberries with the oat mixture and bake for 27-30 minutes, until crisp topping is golden and fruit is bubbling.

  6. Right before the crisp is done, warm the lemon curd in a microwave on medium for about 15 seconds until it thins slightly.

  7. Serve the crisp warm with ice cream and drizzle with warm lemon curd to serve.

Classic Caprese Salad

caprese salad

Recipe and photo from J. Kenji López-Alt for Serious Eats; adjustments made for Intervale Food Hub members


  • 1 1/2 pounds (675g)  ripe tomatoes, mixed sizes, at room temperature
  • 8 to 12 ounces (225 to 340g) fresh mozzarella cheese, torn into bite-size chunks
  • Extra-virgin olive oil
  • Coarse sea salt, such as Maldon or fleur de sel
  • Coarsely ground fresh black pepper
  • 6 to 8 fresh basil leaves


  1. Cut tomatoes into an assortment of slices and chunks and spread over a large plate in a single, slightly overlapping layer. Tuck chunks of mozzarella into the tomato pieces. Drizzle generously with extra-virgin olive oil. Sprinkle with coarse sea salt and black pepper. Tear basil leaves into small pieces with your fingertips and spread them on top. Serve immediately.

Cheddar Apple BBQ Burgers

Recipe by Mary, Published by The Kitchen Paper, Adapted for Food Hub Members


  • 1 lb ground beef
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 apple, cored and sliced into 1/4″ thick rings
  • 1 1/3 cups shredded cheddar cheese
  • 4 hamburger buns
  • Optional: barbecue sauce
  • microgreens for garnish!


  1. In a large bowl, combine the ground beef, olive oil, salt, and pepper. Mix together thoroughly with your hands, taking care to not “squeeze” the meat too much. Set aside and let rest for 30 minutes before proceeding.
  2. Form the meat into four patties and cook in a heavy skillet over medium heat for about 4 minutes each side (depending on how done you like your burger).
  3. When the burgers are done, place them all on a baking sheet. Top each burger with a thin layer of barbecue sauce, then an apple ring, then about 1/3 cup shredded cheese. Broil until the cheese is fully melted.
  4. Serve on hamburger buns with greens, and topped with more barbecue sauce.

Garlic Roasted Cabbage Wedges


  • 1 large head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
  • 3 1/2 Tbsp olive oil
  • 3 cloves garlic
  • 1 tsp dried marjoram (optional)
  • Salt and freshly ground black pepper
  • Minced fresh parsley, for garnish (optional)
  • Fresh lemon wedges or crumbled bacon, for serving (optional)


  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil. Pour olive oil into a small bowl then press garlic through a garlic crusher into bowl (or mince), stir well to infuse garlic flavor then pour and press mixture through a fine mesh strainer into another bowl to remove garlic pieces (I like to do this just so they don't burn while roasting at high heat for so long. Use a rubber spatula to press garlic against strainer to extract juices). Stir marjoram into oil mixture.
  • Lay cabbage wedges on prepared baking sheet and brush both slides with olive oil mixture and season with salt and pepper. Roast in preheated oven 15 minutes then carefully rotate and roast 15 minutes longer (if you don't want the slightly charred edges you can cover with foil during last 10 minutes). Garnish with parsley if desired. Serve warm with optional bacon crumbles or spritz with lemon wedges.

Southeast Asian Tomato Salad


  • 2 teaspoons fish sauce, or to taste
  • 2 teaspoons freshly squeezed lime juice
  • 1 teaspoon dark brown sugar
  • 1 garlic clove, minced
  • 3 large or 4 medium heirloom or slicing tomatoes, sliced 1/4 inch thick
  • 1/2 seedless English cucumber, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 jalapeño pepper, thinly sliced
  • 2 tablespoons fresh Thai or regular basil, cut into a chiffonade
  • 2 tablespoons chopped fresh cilantro


  1. Whisk together the fish sauce, lime juice, and sugar in a large mixing bowl.
  2. Add the sliced tomato, cucumber, scallions, and jalapeño, basil, and cilantro; gently toss to coat.


Basil Pesto


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts (or try walnuts/flaked almonds)
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Pecorino cheese


  1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
  3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.


Bean Quesadillas


  • 1 tablespoon vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 2 tomatoes, chopped
  • 1/2 (10 ounce) package frozen corn
  • 12 (12 inch) corn or flour tortillas
  • 1 cup shredded Cheddar cheese
  • 1/4 cup vegetable oil


  1. Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
  2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
  3. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.


Beef Tacos

Published by Martha Stewart in Everyday Food on October 2003

Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.


  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 jalapeno chile, minced
  • Coarse salt and ground pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 1 can diced tomatoes, with juice
  • 8 corn tortillas
  • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream, Pico de Gallo, Guacamole, optional


  1. Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  2. Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
  3. Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.


Best Pan-Roasted Potatoes

Published by Gretchen in food52.com on November 2013

Author Notes: Deceptively easy to do, requiring only potatoes, oil and salt; the result here is a not-too-salty, creamy, roasted-slash-fried potato. I think this was inspired by small, whole, oven-roasted and salted potatoes. I wanted something in between oven-roasted and some kind of fried potatoes. To my mind they require no butter or sauce. The trick is to exercise patience and restraint; let the potatoes fry until you are sure they are near burning -- no peeking!

Food52 Review: Gretchen wasn’t kidding when she named her potato dish “The Best Pan-Roasted Potatoes.” The dish is absurdly simple in terms of ingredients, but it’s the contrasting play of colors and textures that make it worthy of a community pick. The step of keeping the wedges stuck together while the spuds fry results in a striking contrast of light and dark surfaces. One bite through a wedge leaves a delightful confusion on your palate, simultaneously chip-like in crunchiness and mashed potato-like in fluffiness, all in one bite. The flavor of the potatoes shines through in the absence of potentially overwhelming spices, but feel free to indulge yourself with a dash of your favorite seasonings.

Serves 2 to 10


  • Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
  • Olive oil
  • Kosher salt (I prefer Morton Kosher salt here as it is more coarse than Diamond Crystal)


  1. Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
  2. Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes. 
  3. When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
  4. Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.

Source: http://food52.com/recipes/25036-the-best-pan-roasted-potatoes

Spicy Stir-Fried Cabbage

Published by Martha Rose Shulman in NYT Cooking



  • 4 garlic cloves, minced
  • 2 teaspoons minced ginger
  • ½ teaspoon red pepper flakes
  • 1 star anise, broken in half
  • 2 teaspoons soy sauce(more to taste)
  • 2 tablespoons Shao Hsing rice wine or dry sherry
  • 2 tablespoons peanut or canola oil
  • 1 small cabbage (green or red), 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
  • 1 medium carrot, cut into julienne
  •  Salt to taste
  • 2 tablespoons minced chives, Chinese chives or cilantro



  1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
  2. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.


  • Advance preparation: This is a last minute stir-fry, but you can have all the ingredients prepped and ready to go several hours ahead of cooking.

Source: http://cooking.nytimes.com/recipes/1013335-spicy-stir-fried-cabbage