Sufferin’ succotash! What are you gonna do with this monster?
Green Plate Special
Posted inFood, Green Plate Special, Source
Seaweed grows into bigger roles than just the sushi one
It’s good for you and, when responsibly harvested, good for the planet.
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Posted inFood, Green Plate Special, Source
Can your old ideas about eating Maine sardines
Local sardines are cheap, delicious and sustainable.
Posted inGreen Plate Special, Source
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.
Posted inGreen Plate Special, Source
Zucchini’s boy blossoms good to eat
They taste faintly of zucchini, only sweeter.
Posted inFood, Green Plate Special, Source
Lobsters boiled today make bisque tomorrow for savvy cooks
Flavorful stocks infuse sweet undertones into soups, sauces, risottos and poaching liquids.
Posted inGreen Plate Special, Source
Fast food gets some healthy competition
The chef at Local in Brunswick offers ideas for combining fresh Maine ingredients with convenience.
Posted inFood, Green Plate Special, Source
Mount Desert Island Ice Cream takes the cake in sustainable practices
Try the recipe for chocolate-caramel ice cream.
Posted inGreen Plate Special, Source
Multi-grain pancake mix fuels you and the soil
Align your breakfast with chef Dan Barber’s ‘Third Plate’ principles.
Posted inGreen Plate Special, Source
Fish and chips – made with Maine brews – hit the road
A classic combo gets the local treatment by food truck entrepreneurs.