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PublishedJuly 10, 2022
Pod recast: This riff on avocado toast drastically reduces the food miles
Here's a Maine-based sustainably minded answer to a trendy spread: Pea mash.
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PublishedJuly 3, 2022
Green Plate Special: For perfect kebabs, start with metal skewers
Using the sustainable tool is one of several tips that will ensure proper, efficient preparation of the summertime favorite.
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PublishedJune 26, 2022
Green Plate Special: Make-ahead scones of every hue and season
Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It's a good way to use up less than perfect fruit.
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PublishedJune 26, 2022
Is mint taking over hearth and home? Think of it as an opportunity
There are probably as many ways to use fresh mint in the kitchen as there are varieties of mint.
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PublishedJune 19, 2022
Green Plate Special: Cucumbers three ways, all of them delicious
They grow well, and eat well, in Maine.
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PublishedJune 12, 2022
Green Plate Special: Start with a mix of hearty greens, sausage and onions
Then take your meal in one of several directions, from grilled pizza to quiche.
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PublishedJune 5, 2022
Green Plate Special: Get to know the versatile Hakurei turnip
Thank you, Japan, for this sweet, mild spring root vegetable and the many, delightful ways we can cook it.
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PublishedMay 29, 2022
Lilac blossoms smell great, look great and – did you know? – taste great, too
Bring lilacs into your kitchen for baking or lemonade.
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PublishedMay 29, 2022
For the best burgers, nothing beats a fresh grind
Grinding your own beef blend, or getting it ground fresh at the butcher's, can take your burger game to the next level.
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PublishedMay 22, 2022
Green Plate Special: Asparagus, it’s time for a talk
Local farmers market asparagus doesn't come cheap. But there are ways to make this favorite vegetable stretch.
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