Make them in just a few minutes.
Green plate special
Posted inFood & Dining, Green plate special, Source
Converts to kale: Here’s a way to use the stems, too
To make the tough stems tender, you need just one easy technique.
advertisement
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Mixed Frozen Fruit Curd
This dish makes a great pick-me-up.
Posted inFood & Dining, Green plate special, Source
Skip grocery shopping this week. Try eating the freezer
What you’ve stashed away could be the makings of an energy-saving dinner.
Posted inFood & Dining, Green plate special, Source
Celebrate the Year of the Pig with dumplings
Bonus points for fillings made from leftovers.
Posted inFood & Dining, Green plate special, Recipes, Source
Summer salads may get all the love, but Maine’s (long) winter has something to offer
Take at least one root vegetable and try techniques from raw to roasted.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Bourbon-Butterscotch-Sour Milk Pudding
This recipe serves four.
Posted inFood & Dining, Green plate special, Source
Sour milk is tremendously useful in a green kitchen
Helpful in tenderizing chicken or replacing buttermilk in baked goods, it’s nothing to be sour about – though truly spoiled milk must go.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
Posted inFood & Dining, Green plate special, Source
The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.