Green Plate Special
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PublishedJuly 24, 2022
Green Plate Special: Flower power on the plate (and in the glass)
Use edible flowers to add whimsy, flavor, texture and dimension to your meals, fancy or not.
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PublishedJuly 17, 2022
Green Plate Special: Seize the day! Eat your tomatoes every which way as they ripen
Sure, preserving them for later is good. But don't neglect the pleasure of eating fresh local tomatoes every day while the season lasts.
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PublishedJuly 10, 2022
Pod recast: This riff on avocado toast drastically reduces the food miles
Here's a Maine-based sustainably minded answer to a trendy spread: Pea mash.
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PublishedJuly 3, 2022
Green Plate Special: For perfect kebabs, start with metal skewers
Using the sustainable tool is one of several tips that will ensure proper, efficient preparation of the summertime favorite.
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PublishedJune 26, 2022
Green Plate Special: Make-ahead scones of every hue and season
Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It's a good way to use up less than perfect fruit.
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PublishedJune 19, 2022
Green Plate Special: Cucumbers three ways, all of them delicious
They grow well, and eat well, in Maine.
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PublishedJune 12, 2022
Green Plate Special: Start with a mix of hearty greens, sausage and onions
Then take your meal in one of several directions, from grilled pizza to quiche.
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PublishedJune 5, 2022
Green Plate Special: Get to know the versatile Hakurei turnip
Thank you, Japan, for this sweet, mild spring root vegetable and the many, delightful ways we can cook it.
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PublishedMay 29, 2022
Lilac blossoms smell great, look great and – did you know? – taste great, too
Bring lilacs into your kitchen for baking or lemonade.
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PublishedMay 22, 2022
Green Plate Special: Asparagus, it’s time for a talk
Local farmers market asparagus doesn't come cheap. But there are ways to make this favorite vegetable stretch.
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