Chef Jeremy Bradbury served this creative dish at the recent Best of Taste Bash. The tangy black quinoa makes a pleasing visual contrast to the greens and is balanced by the sweetness of the duck meat and the creamy parsnip puree. Read more
While the menu at 98 Provence Bistro changes seasonally, this is one signature recipe that remains available year-round. It’s flexible—use your preferred combination of fish and seafood. Squid, clams, and other crustaceans can be used instead of the mussels, scallops, and shrimp. Serve with crusty baguette slices to soak up the sauce. Read more
Kathy Gunst writes, “The combination of sweet corn, tomato, and basil makes a great topping for grilled swordfish (or any type of fish, meat, or poultry), but also works as a crostini topping (on slices of grilled crusty bread), or inside tacos or burritos.” She notes that salmon, halibut, or tuna may be substituted for the swordfish. Read more
Adapted from Emily Wetenkamp of Ten Center Street. Read more
Ramps are wild leeks, similar in appearance and flavor to scallions. This dish may also be made with scallions, an unusual and tasty preparation. It’s nice as an appetizer or with grilled meats or seafood. Romesco sauce is a Catalan dish, made with almonds and peppers. This recipe makes a generous portion, which may be stored, refrigerated, or frozen. It’s great on vegetables, pasta, and chicken. Read more
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. Read more
