Seasonal, local, organic, etc. But the key lesson columnist Christine Burns Rudalevige has to convey about being a sustainable cook and eater? Stay flexible.
Green Plate Special
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Swap out zucchini with yellow squash for more variety and flavor
Crookneck yellow squash can take the place of zucchini in any dish, and you might find you prefer how it tastes.
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Posted inFood, Green Plate Special, Recipes
On a hot summer’s day, prepared whole grains are a cook’s best friend
Cook and refrigerate a big batch at the start of the week. When dinner time comes, no need to turn on the stove to make a cooling summer salad.
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Haddock quotas for fishermen have been drastically cut. What does that mean for haddock eaters?
Probably not what you think.
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Even if you didn’t like the cool, rainy spring, this veggie did
Other Maine fruits and vegetables were slowed by the weather, but beets thrived, and you can enjoy them in many surprising ways.
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Avoid the heat and embrace ease with summer rolls
These no-fry rolls are also a great way to use up leftover meat, poultry and tofu.
Posted inFood, Green Plate Special, Recipes
From A to Z, how to store the excess summer produce you just couldn’t resist
Faced with an overflowing summer farmers market, who can say no? Certainly not our columnist. The answer to over-indulging: Good storage.
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Christine’s Library of Kitchen Things is now open
Like to borrow a blow torch or a blender? Sharing tools is part of sustainable living.
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Satisfy your craving for crunch with these salad toppers
Look to your bread drawer, cereal box and fridge for all sorts foodstuffs that can be crumbled or crisped up.
Posted inFood, Green Plate Special, Recipes
Before summer’s bounty arrives, go big with fresh herbs
While you patiently wait for the dazzlers, like strawberries and tomatoes, pair the last of the storage root veggie crops with a sprightly herb pistou.