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.

Spring Ricotta w/ Rosemary Infused Honey

Spring Ricotta w/ Rosemary Infused Honey

Spring is a glorious time of the year, bringing forth new life after a long winter slumber. Now that the snow has "mostly" melted away, crocuses have shown themselves, providing a vibrant purple color not seen in many months.

Acorn Fried Flounder Roe

Acorn Fried Flounder Roe

We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior. 

Nettle Paneer

Nettle Paneer

I've never been a big fan of Indian food, but I will add, I've never really eaten good Indian food. My memories of a popular spot in my hometown comes with greasy sauces, precut frozen vegetables, and less then excellent parboiled rice that often accompanied most dishes.  Since those meals many years ago, I've simply stayed away from the cuisine. But thankfully, things have changed. 

Butternut-Sage & Oyster Mushroom Frittata

Butternut-Sage & Oyster Mushroom Frittata

This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine. 

Roasted Winter Squash-Kefir Smoothie

Roasted Winter Squash-Kefir Smoothie

With the onset of autumn, winter squashes are back and will become a staple ingredient over the next few months. Kefir is one of my favorite fermented beverages and the most fitting way for me to consume dairy.

Asparagus, 6 Minute Egg, and Hollandaise

Asparagus, 6 Minute Egg, and Hollandaise

Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center. 

"Maine" Onion Soup

"Maine" Onion Soup

You can learn a lot about someone's cooking habits by the way they prepare onions. Onions are of the most essential ingredients in cuisines around the globe and can impart such great flavor into an array of recipes. Onions require determination as well as patience to maximize their true potential. 

The Only Banana Bread You'll Ever Need

The Only Banana Bread You'll Ever Need

I don't do a lot of baking, but when I do, I usually pull The Olives Dessert Table from the book shelf and look for inspiration. I've used this book so much, that the pages have begun to fall out. Scribbled notes throughout the book keep track of my doubling or even quadrupling of some recipes.