WAPF

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. 

Egg Week ~ Sunken Eggs

Egg Week ~ Sunken Eggs

Inspired by a friends version of "Pissed off Eggs", I whipped up this dish for Sunday brunch recently. Once your tomato sauce is prepared, you can have a meal on the table within 10-15 minutes. Play around with the added vegetables and use what's in season and in abundance around you. I look forward to making this dish in the summer when summer squash, eggplant, and fresh basil are in abundance.

Garlicky Beans and Kale

Garlicky Beans and Kale

To make it through most days with ease, quick cooking, but nutritious dishes are a must. This is one of those recipes that takes just minutes to prepare and really satisfies the palate. Paired with lots of garlic, and fresh greens, this is a quick cooking recipe that can stand up on its own, or paired with a variety of different proteins. For those folks who enjoy eating meat, try cooking some bacon first, then completing the recipe in the bacon fat, yum!

How to make Compound Butter

How to make Compound Butter

Things are quickly turning green here in Maine, which means our culinary herbs are growing rapidly under the sunshine! making compound butter is an easy way to incorporate herbs like parsley, thyme, and oregano into your diet. If you have access to quality butter, this recipe is a great way to merge herbs with a high quality saturated fat.

Spring Scallops & Mussels in a flavorful Broth

Spring Scallops & Mussels in a flavorful Broth

This time last year, Camille and I were enjoying a bounty of freshly harvested wild foods, including Japanese Knot weed, nettle, fiddlehead ferns, and ramps. Whenever possible, these delicious wild foods make up as much of our diet is possible, for their nutritional profile is superior to that of their domestic counterparts. Paired with Maine caught wild seafoods, this is a meal I could eat nearly every day.

Liver and Onions

Liver and Onions

Mention the fact that you eat liver and chances are you will hear this response, "Eww, gross!". Despite once being a dietary staple for generations, these days, society sees liver as one of the more less desirable cuts of meat. It's ashame because the standard American diet is seemingly void of the health promoting nutrients that is readily found in high quality liver.

Curry Spiced Hummus

Curry Spiced Hummus

Who doesn't love hummus? This classic Middle Eastern spread perfectly merges chickpeas, tahini, lemon, and olive oil. It's the perfect dip for crackers and chopped vegetables. Hummus can be served with spiced and grilled lamb, roasted fish, or stuffed into mushrooms and baked in the oven. A smear onto toast or in your favorite wrap adds a unique flavor to everyday meals.

Colorful Kraut

Colorful Kraut

I love the idea of eating from the rainbow. Consuming a variety of different colors provides the body with a wide range of nutrition as well as beauty. This recipe is no exception. Colorful kraut not only looks beautiful, it is loaded with beneficial bacteria to keep our immune systems strong & and our digestive system is tip-top shape. I love making sauerkraut for the family and mixing and matching vegetables, herbs, and spices provides a nice variety to our staple diet.

Roasted Sausage w/ Mustard Vinaigrette

Roasted Sausage w/ Mustard Vinaigrette

One of my favorite qualities of cast iron pans is the ability to cook on the stove top then easily transfer into the oven for the remainder of the cooking time. The recipe below shows how easily one can create a nourishing meal using fresh, seasonal recipes, with ingredients found from local sources. After a few minutes on the burner, the pan is transferred in the oven to slowly cook the potatoes and fresh sausage.

Manhattan Style Fish Chowder

Manhattan Style Fish Chowder

Reminiscent of my days working at a high paced seafood restaurant in Connecticut, this Manhattan style fish chowder gets an upgrade from the former version I have known and loved. Combining wild halibut, kelp, and homemade bone broth, the end result is a mineral rich, nutritious soup that will warm you to the core and awaken all the senses.

Ham and Egg Scramble

Ham and Egg Scramble

For those of you who celebrated, I hope you had an enjoyable Easter yesterday. We drove down to York to spend time with Camille's family. It was a beautiful day in southern Maine and I was particularly happy to spend time outdoors and even sneak in a seaweed harvest at the beach.  My mother-in-law cooked up a delicious smoked pork shoulder, not quite a ham, but close enough. ;) I'm pretty sure I could eat ham every day, as it is just so darn flavorful.