https://www.pressherald.com/foodanddining/source/green-plate-special/page/51

Green Plate Special

Published
September 7, 2014

Maine peaches may be tricky to grow, but they’re easy to eat

Especially in an Almond-Peach Tart.
Published
August 31, 2014

Alone in the kitchen with a (very, very, VERY large) zucchini

Sufferin' succotash! What are you gonna do with this monster?
Published
August 24, 2014

Seaweed grows into bigger roles than just the sushi one

It's good for you and, when responsibly harvested, good for the planet.
Published
August 17, 2014

Can your old ideas about eating Maine sardines

Local sardines are cheap, delicious and sustainable.
Published
August 10, 2014

Sauteed milkweed pods: A recipe to delight the forager

The taste of the finished product is a somewhat sweet mix between fiddleheads and fresh green beans.

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Published
August 3, 2014

Zucchini’s boy blossoms good to eat

They taste faintly of zucchini, only sweeter.
Published
July 27, 2014

Lobsters boiled today make bisque tomorrow for savvy cooks

Flavorful stocks infuse sweet undertones into soups, sauces, risottos and poaching liquids.
Published
July 20, 2014

Fast food gets some healthy competition

The chef at Local in Brunswick offers ideas for combining fresh Maine ingredients with convenience.
Published
July 13, 2014

Mount Desert Island Ice Cream takes the cake in sustainable practices

Try the recipe for chocolate-caramel ice cream.
Published
July 6, 2014

Multi-grain pancake mix fuels you and the soil

Align your breakfast with chef Dan Barber's 'Third Plate' principles.