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Sauted wild mushrooms served with flat parsley as an appetizer.

Wild Black Trumpet Mushroom Saute

In Recipes On September 3, 2014 0 Comments
This recipe is quick, easy, and perhaps the best way to enjoy fabulous Black Trumpet mushrooms. These mushrooms are so flavorful they are often described as the "poor man's truffle". Read More »
A Frittata that's fit for a pary!

Zucchini Mushroom Frittata: Paleo Style

In Recipes On January 10, 2014 2 Comments
This Zucchini-Mushroom Frittata has a satisfying mix of dill seasoned veggies and a potent burst of the sweet onion topping. I'm pleased to report, it was recently voted the #1 favorite frittata by my family. Read More »

Fall in to Winter Green Salad

In Recipes On November 26, 2013 0 Comments
So many local ingredients! Thanks to late fall and winter farmers markets I can make really fresh green salads all winter. The lemon and mayonnaise in the dressing are the only ingredients from afar. Read More »

Apple ‘n Quince Sauce

In Recipes On November 18, 2013 3 Comments
There's a pink twist to this sauce! It's apple sauce made with fall apples and quince. The quince adds more notes of flavor; something like pear and a tropical fruit mix. It also has a bit of tartness as well as a pink or rosy color that becomes more intense over the 24 hours after cooking. So delicious and interesting, it's a fall tradition in my family. Read More »
All local ingredients create a colorful appetizer

Fun Little Gems

In Recipes On August 3, 2013 0 Comments
The borage flower catches the eye, and it's edible, of course! It's bound to delight palates from Vegan to Paleo and all variations in between. Read More »
Bacon, Lettuce, and Tomato Salad with Romaine Lettuce by Luscious and Local

BLT Salad

In Recipes On July 1, 2013 0 Comments
It's glorious when sweet ripe tomatoes are available. Bacon, Lettuce, and Tomato salad is one divine way to enjoy tomatoes while they are in season! Read More »

Strawberry Rhubarb Fool

In Recipes On June 17, 2013 0 Comments
When life hands you strawberries, grab some rhubarb and whipping cream; make fools! Whoever invented fools knew how to take outrageously fabulous to the next level. Take a lesson and enjoy this local combination whether you are in the Northeast, the Northwest or in between. Read More »

Rhubarb Sauce: Stevia or Honey Sweetened

In Recipes On June 13, 2013 0 Comments
Have you made rhubarb sauce? It's a spring tradition for many families. Quick to make, nutritious, colorful, and versatile: rhubarb sauce charms my family every time! Read More »
Right Side of Plate

Strawberry Lime Salsa with Chive Blossoms

In Recipes On June 2, 2013 0 Comments
The strawberries, scallions, cilantro, and chive blossoms are all plentiful in late spring and early summer here in New England. Celebrate the season and enjoy them in Strawberry Lime Salsa with Chive Blossoms. I created this recipe by putting together some of my favorites available in the markets and even in my garden this month. Read More »
Wild Edibles for Your New England Table by Luscious and Local

Wild Fiddleheads with Feta

In Recipes On May 29, 2013 0 Comments
Foraging for fiddleheads is half the fun! The other half is getting to eat these nutritious spirals of energy and mystery. Cooked simply, following the safety recommendations, these ostrich fern fiddleheads are adorned with a little butter, lemon juice, and locally produced goat feta cheese. Read More »

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