This dish uses one or more ingredients diced or minced and bound with a sauce.
Green plate special
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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.
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Recipe: One-Pot Mussel Pilaf with Fresh Herbs
This dish requires less than 20 minutes of preparation.
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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.
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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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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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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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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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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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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.