Serves 4 Savory Roasted Potatoes Preheat oven to 400 degrees F. 3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes 3-4 tablespoons olive oil Season with salt and pepper, thyme, rosemary, oregano and or garlic. Place the potatoes into a large bowl. Add the oil and toss to coat the […]
Allison Carol Duffy prepared this recipe from the University of Southern Maine Cooperative Extension Makes 2 pints of Dilly Beans Ingredients: 1 pound fresh green beans 1 gallon of water for blanching 1-2 trays of ice 2 washed pint-sized canning jars with a lid and band for each jar or similar sized glass containers […]
by Toni Fiore Creamy rich and packed with vitamins this super smooth soup is always a summer favorite! In a blender bowl place add, ½ seedless cucumber 1 shallot 1 avocado 2 Tablespoons vegan yogurt (coconut or almond) 2 teaspoons fresh mint 4 teaspoons fresh lime juice salt pepper cumin 1 cup of ice water […]
by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. Watch this recipe being made on Delicious TV’s Vegan Mashup. Here’s an easy, tasty spin on an old Japanese classic, sukiyaki. It’s a one-pot solution for both busy family weeknights and parties – all you need is some rice […]
By guest chef, Cathi DiCocco A delicious whole foods dinner by restauranteur Cathi Dicocco. Cathi grew up cooking in her fathers Italian restaurant in upstate NY. She is a hidden gem we found in the Maine woods. If you’re ever in Bethel, Maine, stop and visit Cathi’s restaurant and market serves 4 To make the […]
I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I […]
Sweet Potato Black Bean Soup We made this for lunch last Sunday and it lasted the rest of the week. Here it’s served with a Tofu Salad Sandwich. The next night we served it to a friend (with a big Kale Salad) who had stopped by for dinner. Still we had several more lunches. […]
This weeks recipe was gobbled up by the crew before it hit the plate. Check it out!
Summer in Maine has ended but the market produce is still bountiful. And with it Toni makes a simple and delicious Cabbage side dish. Watch Stewed Cabbage with Tomatoes Why not check out your own local farmers market this weekend.
Serves 4-6 Inspired by the $5 “grab bags” of vegetables sold by one of the vendors at our local farmer’s market, this variety of late season vegetables combined with woodsy Cremini mushrooms is equally scrumptious for lunch or dinner served alongside tofu “steaks” or a veggie burger, or simply spooned over whole wheat pasta or […]