A good friend of mine often shows up to our meetings together with her breakfast – a bright green drink so brilliant, it’s hard to know how she got it to be that green. We are talking neon, nuclear green. So one day, I asked her. Spinach, she says, is the key, without the […]
By Annie Mahle
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Also posted in Breakfast, Columns, Cooking, Eco-Friendly & Sustainability, Fruit, Kids Food, My Favorite Things, Things to Sip, Uncategorized, Vegetables, Vegetarian
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Tagged Annie Mahle, Cooking, maine ingredient, Recipes, vegetable smoothies, vegetables for breakfast, veggies in the blender
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April 15, 2013 – 12:24 pm
Sometimes, no matter how mountainous the piles, no matter how voluminous the dust bunnies, no matter how numerous the emails, when a person opens the door to personally receive the mail from the mailman and feels not a blast of icy air but gentle warmth and gets a whiff of not brisk or crisp, but […]
By Annie Mahle
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Also posted in Eco-Friendly & Sustainability, Garden, Uncategorized, Vegetables
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Tagged Annie Mahle, cold frame, cold weather crops, cold weather gardening, Cooking, four season gardening, Gardening in Maine, Growing Greens, Maine, reicpes
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OR a Pineapple Salsa. I couldn’t decide. Should it be a round, full, rich Brandy Cream Sauce or a Pineapple Salsa bursting with fresh, bright and healthy? I couldn’t decide so I made both. The rub is a snap to make but oh, so elegant. Then all you need to decide is do you go […]
January 15, 2012 – 12:03 pm
Recently Ella asked what a chicken nugget was and in one of those parenting moments when you realize so many things all at once, I thought about how sheltered she is, how lucky she is, how proud I am of the choices we are able to make and also, how sad that she doesn’t get […]
October 14, 2011 – 8:46 am
Garbanzo Bean & Roasted Eggplant Salad 1 eggplant Juice of 1 lemon 2 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground black pepper to taste 1/2 bunch minced parsley 2 fresh tomatoes, diced 2 16-ounce cans garbanzo beans, drained Preheat oven to 400°. Pierce the skin of the eggplant several times […]
August 16, 2011 – 3:16 pm
I love all kinds of food. The art, craft, smell, taste… My favorite meals are ones that look and taste good without taking a ton of time. I like landscaped food too (by this I mean fussy food that takes a long time and has lots of garnish) – it’s just better when someone else […]
August 12, 2011 – 1:29 pm
Black Bean and Corn Salad This salad is best if you can grill the corn, though you can use steamed or boiled corn in a pinch. I sometimes roast the corn when we are on a lobsterbake – just stick them on a roasting fork and turn them over the fire. You can also use […]
Shrimp, Snap Pea and Couscous Salad 1/4 pound large shrimp, peeled and grilled 2 tablespoons olive oil 2 cloves garlic, or 2 teaspoons, minced 8 oz. snap peas or 2 cups 1 cup fresh tomatoes, diced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup white wine 2 tablespoons lemon juice 2 teaspoons dill 6 oz. […]
Melon and Israeli Couscous Salad This salad was inspired by a local restaurant called Market on Main (M.O.M.). It seemed like an odd combination, but I’m always trying the interesting dishes on menus. The tart fruits – grapes and citrus – really give this dish the punch that makes it great. I can find Israeli […]
This is a variation on the popular tabbouleh salad only without the bulgur wheat. Fresh and light, it’s perfect for the palate of early summer when bright and bold flavors satisfy the yearning for greens and acidic tastes. Adding tomatoes, Kalamata olives or an herb such as basil or mint would also make for a […]
