Summer Market Ratatouille August 20, 2018 by Cheryl Wixson on Recipes This “casserole” is perfect for when tomatoes, zucchini, summer squash, and peppers are bursting at the market. Feel free to vary the vegetables, and season liberally with fresh herbs.
The pleasures of pickles August 6, 2018 by Cheryl Wixson on Food, Lifestyle, Maine Dish, Recipes With this latest spell of hot and steamy weather, my cucumber patch is exploding. Hundreds of bright yellow blossoms decorate the prickly, green vines. All sorts of pollinators buzz from early dawn until dusk, spreading the wealth that one day will become pickles. My husband likes to scour the cucumber plants early in the morning, …
Tricolor Tweed Quinoa July 23, 2018 by Guest on Recipes Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty. Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad.
Five Cup Salad June 12, 2018 by Guest on Uncategorized Marjorie Standish wrote a Maine Sunday Telegram column, “Cooking Down East,” for 25 years. Islesboro food historian Sandy Oliver has revived the columnist’s recipes in a new cookbook “Cooking Maine Style: Tried and True Recipes from Down East.”
Maine Clam Chowder May 21, 2018 by Cheryl Wixson on Recipes For a festive repast, enjoy this hearty chowder for lunch or supper with popovers and Maine applesauce.
Grilled Applesauce April 20, 2018 by Guest on Recipes Time Estimate: 40 minutes, including 20 minutes of preparation and 20 minutes unattended. Storage Notes: Keeps for one day when refrigerated Level of Difficulty: Moderate Special Requirements: Sous vide set-up, grill The apples for this sauce are twice cooked: first sous vide (a method of cooking in tightly sealed plastic bags), which establishes just the …
Sea Veggie and Goat Cheese Flatbread February 20, 2018 by Guest on Recipes Recipe provided by Kara Ibarguen
