Bonus points for fillings made from leftovers.
Green Plate Special
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.
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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, Source
The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Chicken and Egg Drop Soup
This recipe serves six.
Posted inFood & Dining, Green plate special, Recipes, Source
Where do old hens go when they die?
Into the stockpot, where they make a particularly excellent soup.
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Gravlax is festive, tasty and incredibly easy to make
And did we mention it’s a good sustainable bet?
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Spaghetti a baccalà
This recipe serves four to six people.
Posted inFood & Dining, Green plate special, Recipes, Source
Salt cod lands back on Mainers’ dinner plates
Once a staple on New England (and many other lands’) tables, salted cod is enjoying a small chef-driven renaissance in Maine. Bonus: It’s a sustainable choice.