Green Plate Special
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PublishedJune 3, 2018
Recipe: Apricot, Pistachio and Ghee Laddoos
These are rich, buttery, and gone in two bites. A quick, sustainable and fitting end to a summer lobster boil dinner.
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PublishedJune 3, 2018
Ghee whiz: Become one using all that comes from clarifying butter
Use the butter with lobster, and finish the meal with treats made from leftover milk solids.
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PublishedMay 27, 2018
Recipe: Hot Smoked Salmon (or trout) and Vegetable Plate with Preserved Lemon and Caper Vinaigrette
This meal can serve as breakfast, lunch or dinner.
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PublishedMay 27, 2018
To be efficient with your veggies – shop, chop, drop and boil
Try the Rudalevige method, doing the heavy lifting and preparation ahead of time.
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PublishedMay 20, 2018
Magic in the mix: Breed crosses can make sustainable meat more affordable
If you ask a local farmer why they cross one breed with another, you'll learn how those crosses help benefit both farmer and consumer.
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PublishedMay 13, 2018
Recipe: Roasted Spring Onions with Cheesy Polenta
While the onions are roasting, make the polenta by heating the stock in a medium saucepan over medium heat until hot.
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PublishedMay 13, 2018
Giving an underused (but delicious) onion its due
The greens growing above ground on an American spring onion are vibrant, crisp and sold as part of the product.
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PublishedMay 6, 2018
Lots of options for finding local mushrooms
Forage, shop or grow them yourself.
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PublishedApril 29, 2018
Some simple arithmetic will ensure you don’t run out of tomatoes
Calculations will help you hang on to your frozen tomatoes, and you won't have to wait until July to re-stock.
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PublishedApril 22, 2018
Conventional wisdom says Italian ’00’ flour, durum wheat are gold standard for pasta
But can Maine's locally grown and milled flours work in their stead?
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