Recipes

Asparagus, Caramelized Shallots, and Goat Cheese Frittata

Moos writes, “This recipe holds up well in a warm oven for an extended period of time, likely due to the heavy cream. I don’t incorporate my toppings into the frittata; in case an item is not to someone’s taste, it can be removed without ruining the whole dish for them.” When the early spring Maine favorite fiddleheads are in season, Moos says she substitutes them for the asparagus.

Chilled Cantaloupe Soup

Misitam Café serves this refreshing dish in the summer. The pickled watermelon adds a pleasing tangy contrast and crunch to the pale sweet soup.

Tomato Raisin Chutney

Rasika has several chutneys that are a departure from the usual onion and tamarind found at most Indian restaurants. This savory-sweet condiment is delicious with bread, fish, and chicken. Store in a sealed container, refrigerated, or freeze in 1 cup containers.

Lobster “Knuckle” Sandwich

Fried green tomatoes take the place of bread in this unusual take on a lobster sandwich. The recipe makes a generous quantity of basil mayo, great to have on hand.