Salads

Caprese Salad ~ Connecting All the Dots

Caprese Salad ~ Connecting All the Dots

A few nights ago I cooked dinner for the family and friends. A subtle craving for some Italian home cooking and plenty of ripe tomatoes gave way to a late summer staple, the caprese salad. So incredibly simple, yet good quality ingredients are key to the success of this dish. Maybe just an hour before prepping dinner, I headed over to a nearby farm to pick up some fresh, raw milk. 

Shaved Asparagus w/ Shrimp & Black Olive Vinaigrette

Shaved Asparagus w/ Shrimp & Black Olive Vinaigrette

Here in Maine, asparagus is one of the most highly anticipated vegetables each and every spring. Emerging from the soil around mid-May, these snappy green stalks make their way into our meals in a variety of ways.

Maple-Mustard Beets

Maple-Mustard Beets

I've got a lot of love for beets. I'm not quite sure how or why, but they are easily one of my favorite vegetables. Maybe it's their intense color that always stains my hands when I peel away their skin or it could be the deep, earthy flavor that tastes reminiscent of the soil they are grown in. Either way, I can dig into beets any time of the year and prepared just about any possible way.

Egg Week ~ Put an Egg on It!

Egg Week ~ Put an Egg on It!

For those of you who raise chickens in your backyard, you may know what it's like to have heaps of eggs in the pantry at all times. Since I began raising chickens, I have become accustomed to consuming eggs nearly every day, and sometimes, at multiple meals. Eggs are quick to prepare, packed with quality fats, and the perfect delivery system for various sauces and condiments.

Seared Scallops with Citrus Spinach Salad

Seared Scallops with Citrus Spinach Salad

Scallops are sweet and succulent and are best served lightly cooked or marinated "ceviche" style. The recipe below incorporates crisp raw vegetables, salty miso, and sweet/tart oranges for a well balanced dish that is light and refreshing, yet totally satiating. 

Marinated Squid Salad

Marinated Squid Salad

I love making updated and upgraded versions of childhood classic dishes. This recipe was always made by my father and he and myself were usually the only ones in my family who would eat this Italian seafood salad. This dish was always made for Christmas and if I was lucky, he'd add a can of chopped conch, or as we called it, "scungheel".

Roasted Sweet Potatoes w/ Spinach + Preserved Lemon

Roasted Sweet Potatoes w/ Spinach + Preserved Lemon

In the depths of winter, it can be a challenge to find fresh, vibrant looking ingredients to make a meal out of. With just a few local farms cutting overwintered greens from their greenhouses, green vegetable consumption nearly drops off the map. But to my surprise, even with multiple snow storms tapping down on the midcoast of Maine, some gorgeous spinach happened to find its way into our local coop. With a big smile on my face, I quickly filled up a bag, excited to take it home and add it to a meal.

Roasted Acorn Squash Wedge Salad

Roasted Acorn Squash Wedge Salad

I made this recipe for the Clean Program Blog recently, and the family thought it was delicious, so we wanted to share it with you. It's yummy paired with other food for a meal, or just as a stand alone salad. 

Fiddlehead + Tomato Salad

Fiddlehead + Tomato Salad

This simple side dish merges the flavors of the Mediterranean with one of my favorite spring vegetables, the fiddlehead fern. Having guests over, I felt this would be the perfect side to accompany my yearly tradition of making nettle falafels. Along with cucumber raita, this combined for a glorious spring dinner, shared with loved ones under a clear spring sky.