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Chorizo and Potato Burrito

Chorizo and Potato Burrito A Cinco De Mayo inspired dish created by one of Native Maine's in-home Chef's! 1 each 1# North Country Chorizo Sausage (casings removed) 1 lb Yukon Gold Potatoes (dice ¼”) 1 tbsp Grape Seed Oil 1 each Red onion (Julienned) 1 bag Radishes (6 oz) (sliced) 1/4 cup Sugar 2…

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Butternut Squash Soup

Butternut Squash Soup Butternut squash soup is such a classic and this is an easy one. 1 each onion 2 tbsp olive oil 3 tsp kosher salt ((divided)) 2.5 lbs butternut ((1 medium)) .5 lbs sweet potato ((1 smallish)) 3 cups water 1/2 tsp nutmeg 1/4 tsp pepper 1/2 cup white wine Cut and…

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David Tanis’s Yogurt Sauce

David Tanis's Yogurt Sauce 1 1/2 cups medium-thick plain yogurt 1/2 tsp ginger (grated) 1 tbsp mint leaves (roughly chopped) 1 tsp jalapeño chile (finely chopped) 1 pinch cayenne  Salt and pepper (to taste) In a small bowl, mix together the yogurt, ginger, mint, chile and cayenne. Season with salt and pepper to taste.…

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Easy Chana Masala

Easy Chana Masala 30 minute, 1-pot chana masala with green chili, cilantro, and garam masala. Easy to make, extremely flavorful, and satisfying. A healthy, plant-based meal. 3 tbsp grape seed oil 1 medium white or yellow onion (finely diced) 1 tbsp ground cumin 3/4 tsp sea salt  ((divided // plus more to taste)) 6…

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Sticky Rice with mango

Sticky Rice with Mango 1 1/2 cups rice 1 1/3 cups canned unsweetened coconut milk (well-stirred ) 1/3 cup sugar (plus 3 tablespoons ) 1/4 tsp salt 1 tbsp sesame seeds (toasted lightly) 1 large mango (peeled, pitted, and cut into thin slices (at least 24)) In a bowl wash rice well in several…

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Chef Melissa Bouchard’s Braciole

Melissa Bouchard's Braciole Pronounced (Bree-zhole), this recipe is for a stuffed, rolled and braised flank steak 1 1//2 lbs flank steak, butterflied 1 bunch Italian parsley, roughly chopped 1/2 cup basil - chiffonade 1 cup Pecorino Romano, microplane grated 6-8 slices Prosciutto 1/4 cup olive oil 6 cloves garlic 1/2 cup bread…

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