Green plate special - Centralmaine.com

Food & Dining, Green plate special, Recipes

Experimenting with a local flour that may surprise you

by Christine Burns Rudalevige February 13, 2025February 12, 2025

There’s a learning curve as you learn to use Maine Grains’ Organic Black Bean Flour, but expect healthful payoffs.

Food & Dining, Green plate special

Reduce the amount of meat in your diet with a gentle flexitarian approach

by Christine Burns Rudalevige January 30, 2025January 30, 2025

We’ve got a few tips to get you started, plus a tasty recipe for Extra Crispy Baked Orange Tofu with Broccolini that makes a strong case for meatless meals.

Food & Dining, Green plate special, Recipes

For 2025, stock your kitchen with 25 items from Maine’s incredible array of local foods

by Christine Burns Rudalevige January 14, 2025January 15, 2025

From maple syrup to mustard, farro to furikake, here’s a list of some of our columnist’s must-have Maine ingredients.

Food & Dining, Green plate special, Recipes

Walnut oil made the old-fashioned way is dear, but is worth every euro

by Christine Burns Rudalevige July 21, 2024July 20, 2024

At a picturesque walnut press in France, the oil is still made the traditional way, and its flavor can’t be beat.

Food & Dining, Green plate special, Recipes

Do urban farms make a difference when it comes to feeding city dwellers?

by Christine Burns Rudalevige June 2, 2024May 31, 2024

We lack the data to answer the question. But urban gardens and farms have educational and cultural value.

Food & Dining, Green plate special

Paella wasn’t always a (delicious) dinner party trick

by Christine Burns Rudalevige March 10, 2024March 8, 2024

Born as the humble food of farm laborers in Valencia, it was cooked over an open fire in the field with whatever ingredients were easily at hand.

Food & Dining, Green plate special, Recipes

Are you considering a switch from gas to induction? Here are some tips

by Christine Burns Rudalevige January 28, 2024January 26, 2024

Gas stoves have come under criticism for their impact on the environment and people’s health. Can we induce you to change?

Food & Dining, Green plate special, Recipes

One last piece of advice: Be flexible

by Christine Burns Rudalevige July 30, 2023July 29, 2023

Seasonal, local, organic, etc. But the key lesson columnist Christine Burns Rudalevige has to convey about being a sustainable cook and eater? Stay flexible.