Bonus points for fillings made from leftovers.
Green Plate Special
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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, Green Plate Special, Recipes, Source
Recipe: Bourbon-Butterscotch-Sour Milk Pudding
This recipe serves four.
Posted inFood, 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.
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Recipe: Double Garlic, Anchovy and Chickpea Pasta
This recipe serves 4 people.
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The argument for local garlic: Better taste, many choices and fewer food miles
Maine garlic production, happily, is on the rise.
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Recipe: Chicken and Egg Drop Soup
This recipe serves six.
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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?
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Recipe: Spaghetti a baccalà
This recipe serves four to six people.