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Recipes

Published
August 13, 2014

A flexible basic blend and a spicier burger

Basic Mushroom Meat Blend 8 servings (makes 4 cups) A batch of this mixture – whether it’s made with ground beef, ground pork, ground turkey or ground chicken – is handy to have on hand for lasagna layering or fillings for crepes, tacos, meat pies and more. The mushrooms add moisture and flavor. They won’t […]
Published
August 13, 2014

The Maine Ingredient: Seize the opportunity to savor Maine’s incomparable blueberry

Blueberry cornbread and blueberry preserves are just two ways to celebrate our native fruit.
Published
August 13, 2014

Grilling intensifies taste of on-the-vine tomatoes

Serve with a smear of burrata and grilled bread for an amazing dish.
Published
August 13, 2014

Corn: Summer’s solid gold

We're all ears for new ideas as native corn fills farmstands.
Published
August 13, 2014

Ten fresh ways to dress corn on the cob

If you want to get a little fancier than basic butter and salt, here are savory and sweet ideas.
Published
August 11, 2014

Wheaton family recipes

The traditional shore-side lunch has a few mainstays: freshly caught fish fillets, fresh coffee brewed over an open fire, and, in Washington County, blueberry pie.
Published
August 11, 2014

Grapefruit and corn summer salsa: no tomatoes, no chopping

This shaved salsa gets its sweetness from corn and bite from jalapeno chiles and radishes.
Published
August 8, 2014

A chocolate-zucchini cake even veggie-phobics will like

Picky eaters need never know their dessert is full of squash.
Published
August 6, 2014

Stretch out tomato season with spicy-sweet jam and stuffed tomatoes

Here are two mmm-mmm-good ways to turn tomatoes into something with a little oomph.
Published
August 6, 2014

Cookbook translates recipes into gluten-free

Author Lisa Howard was doubly inspired after discovering gluten was affecting her health.