Recipes
  • Published
    June 18, 2014

    The Maine Ingredient: For colorful spring radishes, a smattering of hors d’oeuvres recipes

    Radishes add spark to canapés or salsa.

  • Published
    June 15, 2014

    Squid with Green Beans, Potatoes and Basil Pesto

    A delicious way to prepare sustainable seafood from Barton Seaver’s first cookbook, “For Cod and Country.”

  • Published
    June 15, 2014

    Spicy Marinated Dogfish Skewers

    At The Salt Exchange, dogfish fillets are sliced into long, thin pieces that are then threaded onto skewers much like a piece of teriyaki chicken would be skewered. It’s best to skewer the fish before marinating it, as otherwise the long pieces will be too slippery to thread. You’ll need wooden skewers to make this recipe. […]

  • Published
    June 15, 2014

    Homemade Seasonal Flavored Water

    Cucumber, lemon and mint are classic water flavorings, but don’t limit yourself to those. Any green herbs, citrus slices and seasonal berries and melon are delicious here. Bottoms up! Yields 8 glasses 1 bunch of fresh green herbs (I like anise hyssop, fennel, lovage and mint from the garden) 1/3 cup frozen Maine blueberries 1/2 […]

  • Published
    June 11, 2014

    Toni Fiore’s Tunno Sandwiches

    The spread also works well with crackers or celery sticks.

  • Published
    June 11, 2014

    ‘Mashup’ back for new season of vegan goodness

    But not in this state, despite Maine ties.

  • Published
    June 11, 2014

    Chef Frederic Eliot’s Rhubarb and Spring Onion Gremolata

    A gremolata is a condiment most often made with chopped parsley and lemon. Here, chef Frederic Eliot of Petite Jacqueline in Portland adds rhubarb and spring onion. Eliot says this gremolata goes great with pan-seared small fish, soft-shell crabs, scallops, grilled lamb chops, asparagus salads or fresh tomatoes. RHUBARB AND SPRING ONION GREMOLATA 1 cup […]

  • Published
    June 11, 2014

    Erin Lynch’s Rhubarb Lemonade

    ERIN LYNCH’S RHUBARB LEMONADE 31/2 cups water 5 cups chopped rhubarb 3/4 cups sugar 2 3-inch strips lemon zest 3 sprigs fresh mint, plus more for garnish 1 cup lemon juice (fresh is best) 2 cups sparkling or tap water To make the rhubarb base combine the water, rhubarb pieces, sugar, lemon zest and mint […]

  • Published
    June 11, 2014

    Kate McCarty’s Orange Rosemary Rhubarb Jam

    LOW-SUGAR ORANGE ROSEMARY RHUBARB JAM This recipe, adapted from Pomona’s Pectin, comes from Kate McCarty, a food preservation educator at the University of Maine Cooperative Extension and author of “Portland Food: The Culinary Capital of Maine.” This jam can be frozen, she said, or scaled down for a smaller batch and kept in the refrigerator. […]

  • Published
    June 11, 2014

    Grilled mango and tomatillo salsa brings tang to meatloaf burgers

    With blue cheese in the patties and the fruit and veggies on top, this burger abounds with flavor.


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