Recipe: Fish Salpicon

Green plate special

Published
June 17, 2018

Recipe: Fish Salpicon

This dish uses one or more ingredients diced or minced and bound with a sauce.
Published
June 17, 2018

Demand for underused fish species grows slowly but surely in Maine

The trend may have something to do with a three-year-old Gulf of Maine Research Institute effort to get restaurants to serve less-traditional catches.
Published
June 10, 2018

Recipe: One-Pot Mussel Pilaf with Fresh Herbs

This dish requires less than 20 minutes of preparation.
Published
June 10, 2018

Floating the idea of more Maine shellfish, everywhere

As regional and global markets clamor for cold water shellfish, the state’s producers look to expand their market base.
Published
June 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.
Published
June 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.
Published
May 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.
Published
May 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.
Published
May 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.
Published
May 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.