This delicious Raspberry Streusel Coffee Cake is wonderful for breakfast, or serve as a Summer dessert treat topped with specialty ice cream.
Prepared with fresh mint and shelled peas, pureed in the blender and finished with ribbons of cream, Minted Fresh Pea Soup is perfect for a festive luncheon, or the start to a special dinner.
We have been enjoying an abundance of the white salad turnip Hakurei. Similar in appearance to a radish, this flat-round, smooth, white root is sweet and fruity with a crisp and tender texture. Best harvested
Inspired by some garlic sausages from Bagaduce Farm, I braised swiss chard in the cooking liquid from the sausages. It was a melt-in-your-mouth experience. The chard was just tender, not mushy and boiled, and full
This Maple Rhubarb Muffin recipe is an excellent way to incorporate the health benefits of rhubarb while reducing the sugar by using maple syrup.
Now that the strawberry season is here, my kitchen will be filled with the sweet aromas of bubbling pots of jam like this recipe for Strawberry-Rhubarb Jam.
Our smoked turkey breast was a delicious experiment! We completed the meal with rosemary roasted potatoes, fresh asparagus, and new greens from the garden. Eating local has never tasted so good!
The recipe for Spring Green Soup is simply a variation of Potato Leek Soup and can be prepared with a variety of Spring green vegetables and herbs.
On a recent trip to Aroostook County, I enjoyed a delicious meal with farmers and local food supporters at the Whole Potato Café and Commons in Presque Isle. This unique place is a community gallery
Shrimp and White Bean Salad with Lemon Dressing is a delicious way to enjoy the bounty of Maine’s shrimp season.
Celeriac, the homely, rough and knobby root is a delicious, underutilized vegetable in our cuisine. A coveted staple in France and the Netherlands, it’s creamy-white interior has a dense texture and a delicate, celery-like flavor.
Braising, a cooking process where food is first browned in a small amount of fat, and then cooked, tightly covered, in a small amount of liquid is one of my favorite culinary techniques. The long,