September 2015

Potato and celeriac chowder

Categories

Adapted from Cookbook, Local Flavors Serves 4 2 leeks, white parts only, chopped and rinsed well (can substitute more onions if do not have) 2 medium onions chopped 4 medium potatoes, peeled and diced into small cubes (or 3 large potatoes or 6 small)-can add more potatoes if wish 1 medium celery root (celeriac), peeled […]

Read More

Minute spinach

Categories

From Vegetable Dishes I Can’t Live Without by Mollie Katzen Serves 4 1 pound fresh Spinach leaves 3-4 tablespoons water Salt to taste One clove of minced or crushed garlic Oil Wash spinach. Shake to remove most of water. Place water in medium sized microwave bowl (if using microwave) or pot (if using stove). Microwave […]

Read More

Maine potato salad

Categories

Adapted from Nourishing Traditions, Sally Fallon 16 small red, organic potatoes 2 green organic peppers, seeded and cut into a julienne 2 red (or other colored) organic peppers, seeded and cut into julienne 1 large red organic onion, chopped 3-4 tablespoons organic, raw wine vinegar ¾ to 1 ¼ cups Basic Dressing (below) Pepper and […]

Read More

Maine Dish: Lobster salad, anyone?

Categories

Recipe submitted by Cheryl Wixson of MOFGA, www.cherylwixsonskitchen.com Summer in Maine and the eating is easy…especially Maine lobster. Now that the shedders are coming hard, lobsters are both plentiful and economical. We love the ease of picking a soft-shelled lobster, and the tender, sweet meat… I like to cook up several lobsters at a time, and […]

Read More

How to cook eggplant to tender, silky perfection

Categories

Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best by Ayla Algar If your grilling your eggplant, click the image to watch a video on how to grill eggplant without charring it.  Photo by: Amy Albert Eggplant holds an esteemed place in many Mediterranean cuisines—caponata from Italy, ratatouille from Provence, moussaka from Greece, baba ghanouj from all […]

Read More