You’ll end up with extra pickles and sauce, which can be put to good use.
Green Plate Special
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There must be 50 ways to love your fennel
With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
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Recipe: Warm Wild Rice Salad with Mushrooms, Herbs and Aged Goat Cheese
This recipe allows you to make use of Maine’s abundance of mushrooms, lovely sage and rosemary, and local goat cheese.
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Did indigenous Mainers once eat wild rice?
Linguistic evidence supports the supposition, and today we’re relearning how to harvest it.
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Recipe: Honeyed Strawberry Sorbet
This dessert requires an ice cream maker.
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Wild strawberries are here, there and everywhere
Until you need them to make strawberry sorbet, when they’re nowhere to be found.
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Recipe: Fish Salpicon
This dish uses one or more ingredients diced or minced and bound with a sauce.
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Demand for underused fish species grows slowly but surely in Maine
The trend may have something to do with a three-year-old Gulf of Maine Research Institute effort to get restaurants to serve less-traditional catches.
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Recipe: One-Pot Mussel Pilaf with Fresh Herbs
This dish requires less than 20 minutes of preparation.
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Floating the idea of more Maine shellfish, everywhere
As regional and global markets clamor for cold water shellfish, the state’s producers look to expand their market base.