Recipes
Downeast Maine Pumpkin Bread
By: Laurie Bennett "This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"
Classic Pumpkin Pie
This recipe was adapted from Martha Stewart Living, November 2005.
Yield Makes one 10-inch pie
Ingredients
1 1/2 cups solid-pack canned pumpkin/butternut squash
1 recipe Pate Brisee for Pumpkin Pie with Betty White
All-purpose f
Cranberry Kale Salad
Salad:
Curly Kale
Fresh Cranberries
Walnut pieces
Finely chop curly kale, and fresh cranberries. Add walnut pieces.
Dressing:
Olive Oil
Basalmic Vinegar
Salt
Agave or honey
Mix and massage into kale. Best if refrigerated over night.
Purple Mizuna Stirfry
2 Japanese eggplant, sliced
1 sweet pepper, cubed
1 bunch of Purple mizuna
Hoisin sauce
Olive oil or seasame oil
In oil Saute eggplant and pepper till tender. Add Purple mizuna and a generous amount of hoisin sauce.
note: Eggpla
Sweet Potato Fries
Ingredients
Olive Oil, for tossing
sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
Garlic Salt
Directions
Preheat oven to 450 degrees F.
Spread sweet potatoes in single lay
Amaretto and pear upside-down cake from The Scottos
Ingredients
Nonstick vegetable oil spray
1 1/2 cups cake flour
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¹/8 teaspoons baking powder
1/2 teaspoon salt
Pinch ground black pepper
Pinch ground cloves
Pinch ground allspice
Farmers Market Salad with Aged Gouda and Roasted Portabellas
Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad.
Classic Pear Crisp
Ingredients
1 cup rolled oats
1/3 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
1/4 cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 te
Curried Squash Soup – adapted from Nourishing Traditions by Sally Fallon
1 large or 2 small squash or pumpkins
San Marzano Tomato-Basil Sauce
1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores)
4 garlic cloves, thinly sliced
1 large yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon marsala wine
Herb Roasted Fingerling Potatoes
Fingerling potatoes have a creamy, almost sweet flavor that makes them a nice alternative to white or red potatoes. Their unusual elongated shape, which slightly resembles fingers, will give your plate a different look.
Prep Time: 5 minutes
Eggplant Parmasan made Easy
2 Eggplants
1 Quart heirloom cherry tomato mix
1/4 - 1/2 Cup Feta cheese
1/2 Cup Chopped Basil
3/4 Cup shredded parmasan cheese
2 slices of bread ground fine
garlic Salt
Preheat oven to 400. Slice eggplant in 1/4 in slices, layer in a
FANCY SUMMER SQUASH
Pan Pattie squashButterOnionsSalt and pepperBread crumbs (optional)
Wash and cut stem off squash. Boil until you can just get the insides scooped out still hard NOT MUSHY!!!!! Cut in half, scoop out the inside. Lay the empty
Roasted Cherry Tomatoes with Eggplant & Goat Cheese Toasts
Ingredients:
1 baguette, thinly sliced
2 pints cherry tomatoes, mixed colors look and taste the best
1-2 Japanese Eggplants (long skinny ones), or 1 cup cubed eggplant
1 log of goat cheese
1 Tablespoon fresh rosemary
¼ cup fresh Basil
1
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
Bon Appétit | July 2007 Janet Fletcher yield: Makes 4 to 6 servings This simple vegetarian pasta is perfect for a summertime picnic.
Wilted Kale and Roasted Potato Salad
Makes 4 main course or 6 side dish servings
2 pounds potatoes, cut into 1 inch cubes
3 small onions, quartered lengthwise
1/3 cup olive oil
3 garlic cloves, thinly sliced
1/3 cup freshly grated Parmagiano-Reggiano cheese
3/4 pounds ka
“Saabut Aloo” Whole potatoes
My mother was born in India and learned to cook Indian food while there. As a result I grew up eating many Indian dishes. The following is one of my favorites.