Cheryl Dishes

Strawberry Poppy Seed Bread

Posted on June 29, 2016

The strawberries are here! We love the first berries of the summer season: plump, sweet, red morsels of fruit with tiny seeds dotting their exterior. Strawberries right off the plant warm with the morning sun,

Asian Noodle Salad

Posted on June 22, 2016

The bright green shades of spring are becoming summer, and we are enjoying a surplus culinary greens; bok choy, spinach, arugula, leafy red and green lettuce, scallions, lovage, chives, Swiss chard and kale. Whether in

Golden Rice

Posted on June 15, 2016

“Try turmeric”, encouraged my friend Mary. “It will help with those gardening aches and pains.” Intrigued, I set you to do some culinary research. Turmeric, pronounced TER-muh-rikh, is the root of a ancient tropical plant

Maine SuperFood Smoothie

Posted on June 09, 2016

Each time you sit down to eat a meal; you are making a life-and-death decision. Does that sound scary to you? This is how Steven Pratt and Kathy Mathews introduce their book “SuperFoods Rx, Fourteen

Pizza on the Grill

Posted on May 27, 2016

The June Bon Appetit magazine is the grilling issue, and one quick read is enough to get your mouth watering. The beautiful photographs of grilled pizza enticed me, and when I read how easy they

Maple Rhubarb Muffins

Posted on May 25, 2016

We have a bountiful crop of rhubarb this year; lush, ruby red stalks with huge, green leaves. An herbaceous perennial, rhubarb likes well-drained soil that is rich in organic material. Our soil here at Rabbit

Lemon Chive Vinaigrette

Posted on May 18, 2016

One of my most favorite spring herbs is chives. An herbaceous perennial, the cheerful, slender green and hollow shoots of “grass” start to appear once the soil in the ground has warmed. Soon, the edges

Just for the Halibut

Posted on May 06, 2016

The halibut season opened on May 1, and several fishing vessels, including that of our friend Captain Joe, have rigged their boats with lines to fish for this delicious flatfish from the family of right-eyed

Perfect Popovers

Posted on May 04, 2016

My mother loves popovers; crisp, light and golden brown, with a delicate puffed center, hot from the oven, dripping with butter and jam.  A sublime combination of eggs, milk and flour that makes any dining

Beef satay over rice

Beef Satays with Peanut Sauce

Posted on April 27, 2016

Satays with a peanut dipping sauce are one of our favorite snacking and party foods. Originally from Indonesia, this dish is seasoned, skewered and grilled meat like beef, chicken, goat, mutton or pork. We also

chocolate pudding

MEXICAN CHOCOLATE PUDDING

Posted on April 20, 2016

Visions of warm, summer days relaxing at the beach have me counting calories these days. As a nutritionist, I understand that when input (food in my mouth) is more than the output (exercise), my highly

Black Bean Cakes

Black Bean Cakes & Taco Seasoning

Posted on April 15, 2016

I love cooking with black beans, particularly the variety Midnight Black Turtle Soup, grown by Horsepower Farm in Penobscot. The black bean is a native of South America, and is used in a wide variety

Order Eggs with Abandon

Posted on April 01, 2016

“Feel free to order eggs with abandon”, encourages the Quill’s End Farm weekly e-mail. “You need a dozen duck eggs”, declares my friend Captain Joe. “The girls at Undercliff Farm are laying now,” boasts Ruthie.

Cabbage with Cider and Mustard Cream Sauce

Posted on March 31, 2016

It’s time to enjoy the red cabbage in my root cellar that has survived the winter. The last few bright purple heads are starting to slime and turn black with mold around the edges. Not

Baked Goat Cheese Crackers

Goat Cheese Crackers

Posted on March 23, 2016

My latest culinary research project has been working with goat cheese. Also known as “chevre”, the French word for goat, this cheese is usually soft and spreadable, with a delightfully tart flavor. Although goat cheese

Beet Salad

Posted on March 16, 2016

We have a surplus of beets in the root cellar; beautiful, bright yellow flesh beets, round, red, smooth, deep red roots, and candy-caned striped Chioggia beets. Although there are small leaves starting to sprout on

Aroostook Pancake & Waffle Mix

Posted on March 09, 2016

I have a soft spot in my heart and on my palate for anything grown in the county; I eat Aroostook potatoes daily.  For baking, nothing beats the hearty flavors of Aroostook grains: wheat, oats

Cheryl Wixson's Corned Beef

Melt-in-Your Mouth, Corned Beef

Posted on March 02, 2016

While many of us here in New England associate corned beef and cabbage with Ireland, I was interested to learn that this popular St. Patrick’s Day meal actually has its roots in America. Traditionally prepared

Root Cellar French Onion Soup

Slow Cooker French Onion Soup

Posted on February 24, 2016

Onion Soup or in French, soupe l’oignon, has a storied history.  References for the soup date back to the Romans, and it was originally considered fare for the poor, as onions were plentiful; easy to

Thai Curr Rice with chicken

Snow Day Thai Curry Rice with Chicken

Posted on February 17, 2016

I love snow days, they are the perfect excuse to hibernate and cook. The simple process of coaxing fragrant aromas and delicious flavors from simple ingredients while the world around you is quietly transformed with

Chocolate Almond Brownies

Valentine’s Day Chocolate Almond Brownies

Posted on February 10, 2016

If chocolate is on your menu for Valentine’s Day, then the recipe for Chocolate Almond Brownies is a winner. This not-too-sweet, rich and dense treat is delicious as a bar by itself, and elegant when

My Culinary Downfall – Old Fashioned Doughnuts

Posted on January 27, 2016

I love doughnuts. They are my culinary downfall. Not available in pink and orange boxes, my doughnuts are warm and sugary on the outside with an interior texture that literally melts away in your mouth.

Winter comfort food

Comforting Fish Pie

Posted on January 20, 2016

The leeks in my root cellar are holding up remarkably, considering the fluctuations of outside temperatures this winter. As a root storage vegetable, leeks like it quite cold, 32 degrees F., up to 40 degrees

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