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Why are we talking about Indigenous Food Sovereignty so much this month at the Blue Hill Co-op? Firstly, because the story of the first Thanksgiving perpetuates an inaccurate and harmful
There’s nothing like a simple and classic apple crisp! This one is entirely vegan and goes great with a vegan vanilla ice cream.
A Lancaster Hotpot is a British stew with a layer of potato slices on top, slow-baked in the oven. It’s usually made with lamb or mutton, but this version is vegan and made with lots of mushrooms for a hearty holiday centerpiece.
These roasted onions are soft, sweet, and dressed with delicious balsamic vinegar. They’re an easy and satisfying vegan side dish, perfect for any feast.
This cornbread features three autumn flavor favorites: sweet potatoes, pumpkin spice, and maple. It has a delicious sweet flavor and moist texture and is the perfect accompaniment to a vegan holiday feast.
This side dish is delicious and simple while being pretty enough for a magazine spread! We combined sweet potatoes, golden beets, and golden potatoes, but you can use other root veggies like red beets, parsnips, or Japanese yams!
This autumnal kale salad pairs pears, bacon, and cambozola cheese over a bed of lightly dressed kale. It’s the perfect side salad for a harvest feast.
This side dish is delicious and simple. It has excellent flavor but minimal prep time, making it a great option if you’re trying to fill out your dinner selection. You could also use cashew cheese to make the recipe vegan!
This gravy is terrific alongside or in place of a traditional brown gravy. It’s delicious, with hearty mushrooms and a mild taste of brie. It’s great poured over mashed potatoes, meat, or veggies.
Winter squash are the fruit of several species within the genus Cucurbita. As opposed to summer squash varieties, winter squash are harvested late in summer and Autumn and can weather the
Apple bunnies are a fun Japanese method of cutting apple wedges into a bunny shape with flapping ears. They’re soaked in lemon water to prevent them from browning and give them a little zing! We’ve paired them with cheddar cheese wedges on skewers, making them an easy and kid-friendly appetizer.
These easy appetizers are sweet, savory, and bacony in one bite. Baking the dates caramelizes them, perfectly complementing the smooth cream cheese and crispy bacon. The recipe is also easy to scale up for larger gatherings.
Crostini are a classic appetizer with a million variations. This version combines goat cheese with Bionaturae’s Citrus Ginger Fruit Spread and prosciutto. The tangy, sweet, and salty flavors blend beautifully on the toasted bread.
This zesty and tangy dip, paired with roasted artichokes and cherry tomatoes, is an excellent start to any meal. It goes perfectly with crackers or crusty bread.
This November, get ready for gatherings with friends and family with big savings on all Field Day products at your co-op. Save on more than 270 Field Day items — from maple syrup to wild-caught tuna to paper towels — from Oct. 30 through Dec. 3. Field Day is our value brand that offers high-quality, delicious food and household products at more affordable prices every day through Co+op Basics, making this savings event even more spectacular. Our lowest prices will be even lower!
October is Seafood Month and we’d like to take a moment to highlight some of our star suppliers! Living in coastal Maine, we are lucky enough to have some of
Are you looking for a treat that’s free of tricks? Try this easy-to-make candy with chewy and caramelly dates, tasty nut butter, and delectable chocolate. It’s quick to make and way healthier than a candy bar!
The perfect comfort food for a chilly autumn or winter evening, Hachis Parmentier is sure to delight every diner. This savory pie is similar to a cottage or shepherd’s pie, but the beef and veggies are cooked in red wine, rather than a Worcestershire flavored gravy. The mashed potatoes on top are thick and rich! This recipe can also be easily made vegetarian by using Beyond Meat’s Plant-Based Ground Beef and vegan by using plant-based dairy alternatives (also make sure the wine is a vegan one).
French bread is famous worldwide for its crispy crust and light interior. It’s also very simple to make, with minimal ingredients and hardly any kneading! All you need is flour, yeast, salt, water, and a Dutch oven. If you don’t have a Dutch oven, it can also be made on a baking sheet; it just won’t have quite as crisp a crust.
Autumn is such a poignant time of year, as the vibrant life energy of summer begins to fade into the darker and more contemplative cool-weather seasons. For many, autumn evokes a feeling of grief and foreboding and is barely more than a signifier of the long and imminent winter beginning to close in. Fall happens to be my favorite season for a number of reasons. I do begin to grieve the warmth and vibrancy of summer as it slips away, but am also made all the more conscious of its value and the ephemeral beauty of the natural world around us by its dramatic retreat.
This classic French soup is delicious and filling, with a creamy texture and simple flavor. It’s quick to prepare and very satisfying. It can be served alone or with crusty bread.
If you’re looking for “one of the most delicious beef dishes concocted by man,” as Mastering the Art of French Cooking put it, you have found it in beef bourguignon. This hearty meal consists of tender beef slow-cooked in red wine and beef stock, with carrots, mushrooms, and onions. It is decadent and rich and will fill your house with tantalizing aromas while it cooks for three hours. Serve beef bourguignon with mashed or boiled potatoes to round out the meal.
Sopas is a Filipino comfort food, perfect for chilly evenings or days when you feel down. It’s a chicken soup with a milky broth, macaroni or similar pasta, veggies, and salty hot dog slices. It’s simple to throw together and satisfying!
They burgers are tender, juicy, and have a earthy umami flavor and mild kick from the gochujang. They’re paired with crisp salted cucumber pickles and a red miso mayo, You can also make them cheeseburgers with melted cheddar, as cheddar pairs very well with gochujang. They’re served with sweet roasted carrots instead of fries.
These soft and satisfying scones, with a mild black tea flavor and delicious chai spices, are perfect for breakfast, brunch, or teatime.
This guide will help you pick foods and drinks to pair with your favorite cheeses. It’s an easy reference for appetizers and cheese boards for gatherings or treating yourself!
This Filipino dish is quick, easy, and mouthwateringly delicious. Salpicao combines tender beef, savory sauce, and crispy fried garlic to make a weepingly satisfying meal that pairs perfectly with rice.
Kare-Kare is a stew with a creamy peanut sauce as the base. It’s usually made with oxtail, tripe, or pork hocks but can be made with a variety of meats and vegetables. In this recipe, we used chicken. Kare-Kare is usually served with plain white rice, which balances the rich flavors of the stew.
Adobo is a popular dish in the Philippines, sometimes unofficially considered the national dish, that cooked browned meat or vegetables in a broth made of vinegar, soy cause, and garlic. This cooking method is indigenous to the archipelago, where cooking food in vinegar helped preserve it in the tropical climate. In fact, Adobo is one of the four main types of cooking methods that use vinegar.
Though it’s often called a salsa, ezme is more of a chopped salad or spread. It’s made with tomatoes, peppers, and onions seasoned with chili pepper and sumac and dressed with olive oil and lemon. Ezme is fresh and zesty and goes great with pita chips, crackers, tortilla chips, or wraps.
Turkish döner kebabs are traditionally made with meat cooked slowly on a vertical rotisserie. The meat is shaved off as it cooks and served on bread like pita or flatbread, with vegetables and various types of sauce. This recipe makes it easy to enjoy the flavors of dönar kebabs at home without using a vertical rotisserie. The sliced meat, fresh veggies, and garlic sauce pair together beautifully and are very satisfying!
The people who work with wild blueberries are referred to as stewards, and they use best practices handed down through generations of caretaking to tend to the barrens. Maine is the leading producer of wild blueberries in the United States, with approximately 47,600 acres of blueberry barrens being managed on 512 farms statewide. The Passamaquoddy and Wabanki people were some of the first to harvest wild blueberries thousands of years ago and these fruits are of great cultural significance to the Tribes.
This delicious beverage is traditionally made with terebinth fruits, which are related to pistachios. This version is made with coffee and sweetened with dates, which gives it a deep caramel flavor. The pistachios give it a mildly nutty flavor and a creamy consistency without using dairy. Blending it on high gives it a foamy top, like a cappuccino.
Borek is a type of pasty found in Turkey, the Balkans, West Asia, North Africa, and several other cuisines. It’s made with filo dough or other thin, flaky crusts and stuffed with meats, cheese, potatoes, or spinach. This recipe uses two separate fillings, one spiced beef, and the other salty feta. It’s arranged in a beautiful spiral shape and served in wedges. Each piece should have two meat sections and one cheese.
Mememen is a popular dish from Turkey that pairs eggs with a rich sauce of tomatoes and peppers seasoned with black pepper and chili. Onions may or may not be part of the sauce. It’s usually served with crispy toast for breakfast but may be enjoyed at other meals. It’s similar to Egyptian shakshouka, but the eggs are scrambled rather than poached, which is much easier to do right. Mememen is filling and satisfying, with a mildly spicy and savory flavor.
Gazpacho is a chilled soup made of blended vegetables. It originated on the Iberian Peninsula and is enjoyed in Spain and Portugal during the hot summers. This version is made with cucumbers, yogurt, and fresh herbs, boasting a refreshing flavor with a tangy finish. It’s perfect for enjoying during the heat of the summer and doesn’t require turning on the stove!
Summer in Maine has arrived in all her glory. On the heels of a mild winter (thanks in part to the El Niño weather phenomena) climate experts predict that the country has begun to transition into a different weather phenomena: La Niña. Typically, when these two weather phenomena begin a transition from one to another, it can put an entire region into a holding pattern of atmospheric conditions. Unfortunately for Mainers, this holding pattern means an unusually humid, hot summer, with temperatures predicted to stay between 60-80% higher than average and precipitation expected to be between 40-50% higher. In the words of the Farmers’ Almanac, we’re in for a “sultry and soggy” one. In an effort to stay safe and comfortable while also prioritizing energy efficiency, we’ve put together some useful tips for making the most of the (practically tropical) cards we’ve been dealt this year.
Horchata is a refreshing beverage enjoyed in Spain and other parts of the world. It is often made with tiger nuts, jicaro, melon or sesame seeds, or white rice, but sometimes, it is made with dairy. This version uses almonds and has a delicious, mildly spiced flavor with a light sweetness provided by dates. It’s the perfect drink to beat the summer heat!
This recipe comes from the Basque Country, an autonomous community in northern Spain. The Basque people are indigenous to the region and have their own language (the only paleo-European language still spoken in Europe) and culture distinct from other parts of Spain. Food is a major part of the culture, and this chicken recipe is a classic example. It’s a simple peasant dish with fresh flavors and a light tomato and pepper base. It’s delicious by itself but also goes well with rice or crusty bread.
This delicious potato salad is perfect for a summer gathering, with soft fingerling potatoes, snappy green beans, sweet cherry tomatoes, crisp radishes, and a paprika dressing.
Zobo is a Nigerian drink made with zobo leaves (a type of hibiscus), pineapple, and ginger. It has a zingy, sour/tart flavor that is highlighted by the sweetness and is deliciously refreshing. The ruby red color is a beautiful bonus! We used dried hibiscus flowers, which can be found in the bulk department.
The terms “biodegradable” and “compostable” are often used interchangeably, but there are some key differences worth noting. While everything that is compostable is technically biodegradable, not everything that is
Meat pies are a beloved snack all over the world, from pasty to hujiao bing to tourtière and everything in between. These Nigerian pies boast a flaky crust and delicious savory filling with beef, vegetables, and chili peppers. They’re similar to empanadas but have fewer variations in the flavors and ingredients, though various meats may be used. Nigerian meat pies make a great accompaniment to a picnic or summer cookout. They can be prepared earlier in the day and brought to a gathering or potluck.
If you enjoy hearty, spicy meals, you’ll love this Ethiopian dish. The name translates to “Spiced Meat” which doesn’t quite do justice to the delicious flavors offered by this meal.This quick and easy dinner packs a lot of flavor between the rich beef, savory sauce, spice blend, and chilis. You can use jalapeno or serrano chilis (or spicier varieties if you’re up for it). We used a chuck roast for the beef but you could also use a ribeye steak, and lamb is delicious. Awaze tibs is usually served with injera, a spongy flatbread made from teff, which is a staple of Ethiopian cuisine. For ease, we’ve paired it with pita bread.
If you’re looking for a knockout summertime dessert, look no further than strawberry upside-down cake! Moist cake, sweet strawberries, what’s not to love?
This pasta salad is an excellent addition to any summertime meal. It boasts the flavors of a BLT with crisp lettuce, delicious bacon, and juicy tomatoes paired with a ranch-style dressing. Best served just after preparation.
Nigerian buns are similar to doughnuts, though, unlike Nigerian Puff Puffs, they’re made without yeast. They have a crisp outside and a soft, pillowy inside. The flavor is mildly sweet, with a hint of nutmeg and lime zest. Nigerian Buns are a fun snack or breakfast and go great with coffee or tea.
This stew is a popular family meal in Nigeria. It has a rich tomato and pepper base, spicy chilies, and tender beef. It’s a fried stew, meaning the meat and the pureed base are cooked in oil, making it very decadent and smooth. If you’ve never cooked Nigerian food before, this is a great recipe to dip your toes in!
Tomatokeftedes are a traditional fritter from the Greek island of Santorini. They’re a great way to enjoy tomatoes this summer, paired with the flavor of fresh herbs and garlic. Tomatokeftedes are crispy on the outside and soft and moist on the inside. We’ve paired them with a feta dipping sauce, but you could also serve with tzatziki or a vegan tzatziki since the fritters themselves are vegan.
Spanakopita is a traditional Greek spinach pie wrapped in phyllo dough, giving it a flaky, crisp, golden crust. The spinach pairs wonderfully with the feta cheese, and adding gruyere cheese adds a nutty flavor. Spanakopita makes a wonderful appetizer or side dish.
Founded by the late Barbara Jo Peppey in 2001, Healthy Peninsula is a 501C)(3) nonprofit organization that has been dedicated to improving the health and wellbeing of the residents of Blue Hill, Penobscot, Surry, Castine, Brooklin, Sedgwick, Brooksville, Deer Isle, and Stonington for over two decades. By collaborating with community partners, Healthy Peninsula works to address the needs of these communities as defined by the communities themselves.
Souvlaki is a Greek street food that consists of meat grilled on skewers (the name translates to meat on the stick). It can be made with chicken, beef, lamb, or pork and sometimes has veggies on the skewers as well. Souvlaki is usually served with fresh vegetables like onions, peppers, and tomatoes, with a side of fried potatoes, or on warm pita bread with tzatziki or lemon sauce. The marinade for the meat is made with lemon, olive oil, garlic, and herbs, giving it a fresh and summery flavor.
Loukoumades are delicious, soft and airy, fried confections with a sweet and sticky honey glaze. The recipe is easy and can be made with very little prep time, aside from waiting for the yeast to proof. These doughnuts go well with coffee, tea, or (if you’re feeling decadent) ice cream!
Soutzoukakia are traditional Greek meatballs seasoned with cumin and served with a thick tomato sauce. This is a hearty dish, perfect for a big family meal. You can serve these meatballs with basmati rice, mashed potatoes, fries, or a big Greek salad (we recommend the salad because it balances the rich meatballs and sauce beautifully).
The Co-op carries a wide range of herbs and spices in our bulk department. Every cook knows the importance of spices, but not everybody knows much about where they come from or their traditional uses. To satisfy people’s curiosity, we have put together some information you might find interesting.
Nihari is a deliciously aromatic and flavorful stew made with slow-cooked beef. It’s very filling and hardy. Historians believe it was once served as breakfast to help workmen and laborers stay fueled all day long. Though this recipe cooks for 6-10 hours in a slow cooker, it only requires thirty minutes of active participation for the nihari. We’ve included instructions for making a batch of naan (flatbread) which goes with the stew wonderfully.
Dal (also spelled daal or dhal) is a lentil curry soup made across the Indian subcontinent. It’s spiced and usually served alongside meals with rice, naan, or other flatbreads like roti. Dal can be made with any variety of dried lentils, split peas, or split chickpeas. This dal is made with red lentils (masoor dal) and spinach. It’s mildly spicy and full of flavor.
A multipurpose recreational center located in the heart of Stonington, The Island Community Center (ICC) has been providing facilities and programs for members of the local community to enhance their social, emotional, and physical wellbeing for the past 22 years. The ICC is situated in the former Stonington School buildings on Memorial Lane and comprises a Gymnasium, a Cafe/Kitchen, the Greenlaw Room, an Outdoor Space, and a Fitness Center.
Chana chicken is a type of Chana Masala or chickpea curry made with tomatoes, spices, and chicken. Chickpeas absorb the savory flavors beautifully and add their own nutty taste and buttery texture. Delightful! This dish is easy and a great place to start if you aren’t familiar with cooking Pakistani cuisine.
This traditional teatime bread is filled with dried fruits soaked in black tea overnight. It’s moist, sweet, and fruity. It’s perfect slathered in butter and paired with a strong cup of English breakfast. For this recipe, we used a mix of dried apricots, prunes, cranberries, and dates.
This traditional soup is effortless to make and incredibly delicious. You’ll love this simple, rustic dish with tender lamb, melt-in-the-mouth veggies, and a fortifying broth.
Beautifully lemony, mildly nutty, and soft as a dream, this cake is delicious and perfect for a spring celebration! With a zingy lemon cream cheese frosting on top, it’s sure to brighten your day!
For the past 36 years, WERU has been entertaining, informing and inspiring listeners with its diverse array of music, cultural programming, alternative news, and community centered public affairs programming. An independent and locally owned radio station based in Orland, Maine, WERU-FM is a volunteer-powered, listener-supported, grassroots nonprofit organization offering noncommercial radio broadcasting to Eastern and Central Maine.
Welsh cakes are a traditional treat similar to griddle scones. Cooked in a skillet on the stovetop, they have a crispy outside and a soft inside. In flavor and texture, they’re reminiscent of an old-fashioned doughnut, though not as greasy, as they aren’t fried. Welsh cakes are wonderful with black tea. You can also make them with dried currants.
If you love cheese on toast but feel it’s not quite complex enough to constitute a full meal, then Welsh Rarebit may be the recipe for you. This dish, also called Welsh Rabbit, tops crispy toast with a cheese sauce broiled until it turns a beautiful golden brown. If you crown it with a fried egg, it’s called a Golden Buck. This rich, decadent, flavorful delight is perfect for the cheese lover.
This soup is originally from Yunnan Province, a region of southwestern China. Because Yunnan is the province with the largest number of ethnic minority groups in the country, the cuisine is varied and defies generalizations. Though, some consider it to be a little closer to Southeast Asian cuisines. This dish is a mildly spicy noodle soup with a hint of sour and plenty of deep flavor. We slightly altered the recipe from the authentic original to use ingredients available at the Co-op.
This vegan eggplant dish comes from Hunan, a landlocked province in southern China in the middle reaches of the Yangtze watershed. Their cuisine is known for its spicy flavors and fresh aromas. You can’t ask for a better compliment to eggplants’ mild and water-rich flavors than the warm, spicy sauce packed with umami. It’s very satisfying as an appetizer, side, or with rice to make a main dish.
This lamb stir fry originates in Xinjiang, an autonomous territory in northwest China. It’s a vast expanse of land, mainly desert and mountains. Lamb is a popular meat in China, especially in the northeast and in the many Muslim communities. This recipe is easy to make at home, bursting with delicious flavors, mild spice, rich meat, and sweet onions. All the ingredients can be sourced from the Co-op, besides the dried chilies, which are optional.
For generations, Nichols Day Camp has upheld its founder’s mission to provide peninsula area youth with opportunities to experience Maine’s natural beauty, and cultivate a lifelong appreciation for outdoor recreation and educational experiences. Established in 1963 by Mr. Francis T. Nichols, the camp made its humble beginnings as a program of the Blue Hill Society for Aid to Children (BHSAC) and was originally sustained solely by the efforts of devoted trustees and volunteers.
Shumai are traditional dumplings often served as part of dim sum. They’re part of Cantonese cuisine from the Guangdong province of China, a southeastern coastal region. There are many variations of shumai, both in China and around the world. This version uses a combination of pork and shrimp, as well as shiitake mushrooms, water chestnuts, scallions, and seasoning. You can buy dumpling wrappers or make your own, as this recipe instructs. Making wrappers might seem intimidating, but it’s actually pretty easy and satisfying. This recipe makes 24 shumai.
Dan dan noodles are a popular dish from the Sichuan region of China. They’re spicy, flavorful, and filling. The recipe has been altered somewhat so you can cook it entirely with ingredients found at the Co-op.
This pea soup brings a lot of fresh flavor from the dill and peas, with mild celery root playing a supporting role. It’s delicious, filling, and very satisfying. Traditionally made with yellow peas, it can also be made with green.
Nestled into a quiet corner of the Maine woods at the end of a meandering driveway, Critterville is a safe haven for injured or orphaned wildlife. Late last summer, my mother-in-law called me in tears early one evening. She had accidentally wounded a baby bird while mowing her lawn in Deer Isle and had no idea what to do.
This Danish favorite is a simple dessert made from red berries. It’s basically a compote, served alone or with a splash of cream. Any red berries, such as strawberries, raspberries, or red currants, can be used. Mixing different types is also welcome. If you don’t mind losing the bright red color any blackberries or blueberries can also be added. This dish can also be made with frozen berries, though you should use more cornstarch if that’s the case since the water content will be higher.
For lovers of cucumbers and pickles, this fresh salad can’t be beat! In Denmark, these cucumbers can be enjoyed alone, on rugbrødsmadder (traditional open-faced sandwiches), or on Danish hot dogs. They have a crisp texture and a sweet and mildly spiced flavor. Delicious!
Barley porridge is a great way to start the day, being both hardy and delicious. With the selection of toppings, each bite can be a different flavor combination. Please note, barley contains gluten.
Ochazuke is a Japanese comfort food that is light, flavorful, and quick to prepare. Plain white rice is topped with a few savory ingredients, and green tea is poured over it, seasoned with a splash of soy sauce. It’s similar to having a mild broth over rice, with the added benefit of green tea’s flavor and antioxidant properties.
If you’re looking for a light cookie to fill out your holiday selection, look no further. These Austrian cookies are like little clouds, with a perfect crisp outside and a fluffy sweet inside. They’re sensational dipped in coffee!
Creamy coconut broth with savory green curry, delicious vegetables, and chicken – this dish goes perfectly with basmati rice or on its own.
These simple unfrosted yet delicious cookies are hugely popular in New Mexico where they are the official state cookie. They are flavored with orange and anise seed and coated with cinnamon and sugar.
No, it’s not actually salami! This fun dessert is made with chocolate, nuts, cookies, and cranberries rolled into a sausage-like log. When cut, it looks like salami slices. Perfect for a holiday cookie board.
These cookies have a soft, crumbly texture that melts in your mouth like butter. They have a deliciously strong mocha flavor that matches their adorable coffee bean shape. Best of all, they only take about 30 minutes to make, including bake time. You will need a kitchen scale that has a setting for grams.
If you don’t have the time or energy to make a full Thanksgiving feast, this pie is a great option. All the flavors of the feast but in one delicious package.
If you can’t decide between an apple pie or a cheesecake, these apple bars are perfect for you! Sweet apples, rich and creamy mascarpone, and a crunchy crumble make a delicious dessert!
You’re sure to impress your guests with these apple dumplings. These baked apples wrapped in flaky pastry are delicious on their own or with whipped cream or vanilla ice cream.
This is a great dessert option if you want something a little fancier than a standard pumpkin pie. The flan is sweet, creamy, and topped with a delicious caramel sauce. It’s also an excellent recipe for a keto or sugar-free dessert, as you can make it with allulose and monk fruit.
For an easy but decadent dessert, get some Tinder Hearth croissants and dress them up. When you make the delicious and flavorful pumpkin butter ahead of time, this dessert is quickly assembled after your holiday meal. And it will look and taste like you got it at a fancy patisserie in Paris!
It doesn’t need to be summer time to enjoy Cherry Pie! You can make a delicious, vegan pie with frozen cherries and our vegan pie dough recipe. It’s sweet, tart, and goes great with a dairy-free vanilla ice cream!
Rice pilaf is a traditional rice cooking method where the grains are sautéed with other ingredients and cooked with broth. Wild rice is a grain that is a close cousin to domesticated rice, but not the same thing. It comes from four types of grass that grow in shallow water. Traditionally, they were harvested by indigenous people in North America and, to a lesser extent, in China. The grain is very similar to long-grain rice in texture, but it has a vegetal flavor that pairs well with mushrooms and other fall favorites.
This delicious potato dish is just as creamy as the traditional version but entirely plant-based. The cream sauce is made with roasted leeks, imparting a delightful flavor that perfectly complements the potatoes.
This salad is the perfect side for a vegetarian, vegan, or traditional feast. The sweet squash, creamy tahini dressing, juicy pomegranate seeds, and fresh kale are an ideal combination. You and your guests will all want seconds!
If you like green beans for the holidays but don’t want a heavy casserole, look no further than this fresh and bright side dish.
If you’re looking for a side dish that is both easy and beautiful, look no further than these hasselback squash.
Ready for the easiest casserole on your table this holiday? This dish is like a cross between spanakopita and spinach and artichoke dip but lighter and subtler than both. It’s a great accompaniment to other heavier holiday foods.
This vegan appetizer is incredibly delicious and full of fall flavors. It goes great with crackers and crusty bread.
A delicious and simple appetizer that is very eye-catching, this recipe features flaky pastry with sweet and savory lightly caramelized onions.
Fondue is delicious but not necessarily practical for a holiday appetizer. That is, until now. By making fondue inside a baked pumpkin, you’re making a well-insulated and edible vessel that requires no external heat source to keep the cheese melty. It’s cute, tasty, and practical! We used a small Long Island Cheese Pumpkin, but you can use any pumpkin or winter squash around 2-2.5 lb.
This recipe is one of the easiest appetizers you’ll find and also one of the most delicious! It’s easily scaleable, so you can make a lot or a little, depending on your crowd.
There’s been a recent internet trend that’s shaking the appetizer world, butter boards! A basic concept, it simply involves spreading butter over a cutting board and decorating it with flavorful toppings. Then your guests scrape the butter onto bread slices. That trend inspired this recipe. But instead of butter, we used a mixture of goat cheese and cream cheese for a far more flavorful spread. Paired with apricot jam, fresh fig slices, and edible flowers, it’s a feast for the eyes and sure to please!
Craving Halloween candy? Skip the additives and make your own simple candy crunch bars with only three ingredients. Smooth and silky chocolate with crunchy nuts make for a deliciously satisfying snack. You can use any chocolate chips, including Lily’s Sweets sugar-free or Hu’s no processed sugar. You can also use almond butter.
This single-serving soup is quick and easy to make while still packing a lot of flavor. It’s ideal for lunch on a cold day or when fighting a cold. Traditionally, Soondubu Jjigae is made with Korean soft tofu, which is a little different than the silken tofu that is more readily available in the US. However, you can use silken tofu, and it’s still delicious. You would also generally use Korean chili powder, but regular chili powder works too. Any kimchi can be used for this recipe, and the flavor will change slightly accordingly. Start by using your favorite, and then you can try others if you want.
If you’re looking for an easy autumn soup that highlights the season’s flavors, look no further. This soup is sweet, nutty squash with a hint of apple, and toasted seeds and pine nuts.
This tea is easy, flavorful, and will give your immune system a boost! It’s delicious, both hot and cooled, with a spiced, sweet flavor! It’s the perfect drink for cooler fall weather.
Gingerbread without flour or sugar is not only possible but delicious with this easy recipe. You will get a moist consistency with an authentic crumb through the power of almond butter, pumpkin, and egg. You’d hardly know it had no grains. Spiced and topped with a cream cheese glaze, it’s a dessert perfect for cooler fall days. You can also use brown sugar for the recipe if you’d like. Also, the recipe can easily be halved and cooked in an 8×8” pan for 30 minutes to make pumpkin gingerbread bars.
A spin on traditional pumpkin pie, this recipe uses kabocha, a sweet, nutty squash from Japan. Serve with vanilla ice cream, whipped cream, or crème fraîche.
This delicious, creamy and flavorful dish from the Punjab region of India is perfect for trying plain paneer. It goes well with naan but you can also serve it with basmati rice or roti.
This delightfully fresh and summery salsa is quick to make and goes with a variety of dishes, from simple chips to fajitas to tacos. The sweet fruit pairs perfectly with the spicy jalapeños and zesty lime. You can also use other (spicier) chili peppers. Best enjoyed just after preparation.
This summer salad incorporates many of the season’s best flavors, with sweet corn and strawberries, savory basil, fresh tomatoes, and arugula for a little kick. The queso fresco is a mild but salty cheese, almost like a combination of feta and mozzarella. You can also use cotija cheese for a slightly more robust flavor.
Matcha is a powdered green tea from Japan with a beautiful color and an earthy, fresh flavor. It’s concentrated, so it has a lot of health benefits, like antioxidants and enhanced brain functions. This matcha drink is perfect for a hot summer day. Refreshing, cooling, and delicious. You can use cow milk or whatever alternative you like, and sweetener is an option, too.
If you love Pad Thai but don’t want noodles, this delicious fresh salad is just the thing! Crunchy veggies, sweet and sour dressing, and peanuts on top. You can use shrimp instead of chicken, or you can leave out the fish sauce and use roasted tofu or tempeh for a vegan version.
Juicy, tart berries and sweet custard are a perfect combo. This recipe is just right for blackberry season, highlighting the fruit’s amazing flavor.
Food labels can be enormously helpful, but sometimes all those terms can be confusing. Some terms are regulated and some are not. It’s important to learn what they mean so you can make informed decisions about what foods you buy.
Looking for a new vegan appetizer that will wow? This dip has a delicious depth of sweet and earthy flavors, made with caramelized onions, roasted garlic, and white miso. It pairs beautifully with sesame rice crackers and microgreens.
We all love sugar; it’s a biological fact. There are a lot of choices out there for ways to bring a little more sweetness into our lives. So many options that it can be a bit confusing. Learn more about their pros and cons to make the best choice for you.
Do you love granola but eat keto? Or maybe you don’t eat grains and miss that excellent breakfast of crunchy goodness? Seek no further. This easy recipe makes an extraordinary, crispy, sweet granola, without grain or sugar, that goes perfectly with yogurt and fresh fruit! Tip for yogurt, get plain whole milk and sweeten it to taste using monk fruit sweetener. If you do paleo rather than keto, you can use coconut sugar instead of monk fruit sweetener.
What is Veganism? In simple terms, a vegan diet consists of eating only foods that do not contain animal by-products (such as meat, dairy, eggs, honey, gelatin, etc). But for
This summery breakfast is beyond easy to make yet will make you feel luxurious! Sweet and creamy ricotta over crisp bread, with fresh nectarine bringing that summer flavor. And it will only take about ten minutes to prepare.
Ever get part way through a recipe before realizing you’re out of an important ingredient? Us too. Don’t despair! Many common ingredients have easy substitutes that you may have in your kitchen. We’ve also made a handy printable version you can keep on your fridge.
Mayak eggs are an effortless Korean dish that packs a flavor punch! Sweet, salty, and a little spicy, they go especially well with a bowl of hot rice. The eggs are soft-boiled, so they have a wonderful jammy texture. This recipe is an easy weeknight dinner if you put the marinade together in the morning and leave them to finish while you’re away at work.
This burger is sweet and savory, served with crisp and fresh sesame slaw and Japanese mayo. It’s an excellent dinner for warm summer evenings, especially served with iced green tea or a chilled Sideral Farm Brewery Crossing the Streams beer (Open Top Coolship Saison with Yuzu Peel). We served ours with oven-baked, thick-cut fries. Delicious!
This curry is incredibly easy but has a wonderfully complex flavor that tastes like it took hours to make. What makes it so delicious? Berbere, which is a spice mix used widely in Ethiopia. This recipe includes instructions for making your own mix, which can be used for this dish and countless overs (it goes great with lentils). The sauce for the curry is made with tomato and coconut, making an earthy, creamy balance with the spiced berbere. You can serve this curry with rice or cauliflower rice.
Are you looking for a delicious side for your next barbecue or a dish to bring to a potluck? This couscous salad has a delightful balance of curry spice, sweet fruit, and nutty crunch. Everyone will want more! It’s also vegan and can be made gluten-free if you substitute the couscous with quinoa or cauliflower rice.
This dessert is sure to impress while being very simple and straightforward to make. The fillo cinnamon rolls will have a crispy top and soft bottom, much like the center of a sticky bun. The custard that holds it together has a mild sweet flavor. The cream cheese icing is the perfect finish—all in all, a delicious dish perfect for dessert or a Sunday brunch.
Who doesn’t love cookies for breakfast? These delicious morsels are packed with protein and leave off the gluten, butter, and processed sugar. You can even replace the eggs with flax eggs to make them vegan. Perfect for people who love peanut butter cookies and oatmeal cookies but want something a little healthier to start their day!
Panelle are a Sicilian fritter made from either whole chickpeas or chickpea flour. They’re a popular street food in Palermo, where they’re served on sourdough rolls with a squeeze of lemon. We served ours with some fresh tomato and arugula as well, which balanced the oil from frying well. Panelle have a mild flavor similar to unflavored hushpuppies. They’re gluten-free and vegan and incredibly easy to make at home!
This recipe may be the easiest sweet bread you can make. No kneading, no rising. Just mix and bake. It’s perfect for a quick breakfast. This bread is moist like a cake, with a delicious apple scent and flavor.
These chocolate plant pots are sure to impress your friends and family with their amazing looks. But they’re actually far easier to make than they look. Filled with chocolate cottage pudding, contained in snappy chocolate cups, and topped with cookie crumbs and mint leaves, they’re a dreamy dessert and perfect for Mother’s Day. If you want to make them vegan, we recommend replacing the cottage pudding with a vegan chia seed pudding and using vegan cookies and chocolate chips.
Butter chicken is a dish from New Delhi made with a buttery tomato and cream sauce. Though it is beautifully spiced with a balance of flavors, it isn’t a spicy dish, making it great for people with low spice tolerance.
Swedish Tea Rings are often described as a cross between a coffee cake and a bread. This version has a Maine twist, filled with fresh blueberries and iced with cream cheese. It is easy to make and goes great as breakfast, brunch, or afternoon tea.
If you’re looking for a quick and easy week night dinner, that still packs a flavor punch, this Mongolian beef is perfect. It’s quick and easy, taking less than twenty minutes to put together. Serve it over rice, noodles, or on its own.
These delicious, flaky pastry triangles, filled with mushrooms and a creamy béchamel sauce, are entirely vegan. The béchamel is made with roasted leeks and sage, providing a fantastic flavor combination. Perfect for bringing to a potluck or serving as an appetizer.
This potato salad is delicious and filling, with sautéed asparagus, roasted salmon, boiled eggs, fresh fill, and hand-made mayonnaise. The flavors are well-balanced, and it’s a great side for a picnic or barbecue. In fact, it can be enjoyed all by itself!
The Apple Amber is a traditional Irish dessert. It’s made with grated apples and a meringue top. We used granny smiths, which gave it a nice tart-sweet flavor, similar to a lemon meringue pie.
A quick and easy quiche with delicious flavor combinations of nutty havarti, fresh dill, and smoked salmon. Perfect for brunch, lunch, or dinner!
A classic banana cream pie is made with vanilla pudding and sliced bananas, with whipped cream piled on top. This variation uses extra ripe bananas pureed into the pudding, creating a flavor explosion! It’s a messy pie though, without a particularly clean cut, but the flavor makes up for it. If you want a firmer filling, you can bloom 1 tbsp of gelatin powder in water and add it to the pudding after it’s done cooking.
If you love fresh herbaceous flavor with lemon and spices, Chermoula is a must! It pairs cilantro, parsley, and lemon with cumin, coriander, and paprika. It’s delicious served with roasted veggies (like the zucchini we paired it with), chicken, white fish, or couscous. Plus, it comes together in only a few minutes!
This is a quick and easy salad, perfect for accompanying dinner. The fresh cucumber, sweet dressing, and biting onion are a perfect balance!
Everyone loves a creamy pasta dish, but how about something less heavy and a lot healthier? Spaghetti squash is a great substitute when cooked just right, and this Tuscan chicken in a cream sauce will pair with it just right!
This soup is the perfect comforting dish for a cold winter day. Satisfyingly simple, with fresh dill, salmon, and the perfect mix of veggies. You can enjoy a bowl by itself or along with slices of buttered sourdough bread.
Ssambap is a popular type of dish in Korea, where a kind of meat is wrapped in a leafy green, often lettuce, but a variety of greens can be used. It’s not only a delicious meal but fun to eat. Topped with fresh veggies, it’s a great mix of meat, rice, and fresh crunch!
This recipe makes six perfect falafels with crispy outsides and creamy insides. Instead of the more traditional tahini sauce, this recipe uses tzatziki, a yogurt, dill, and cucumber sauce that pairs well with the fried falafels.
This chicken pot pie has a delicious dill flavor and an extra light cream gravy. With fennel and leeks, it is reminiscent of spring and might bring some of that seasoned home while still being a hearty winter dish.
Peanut butter cookies are a classic American cookie with hundreds of variations. This recipe only uses five ingredients, none of which are flour or grains. They result in a delicious, slightly crumbly, protein-packed treat.
Bao buns are soft, fluffy steamed buns, which are folded in half before cooking, so you can easily pull them open and stuff them with fillings. In this case, they’re paired with sticky, sweet, glazed pork and fresh veggies. If you want a vegetarian version, use the same glaze recipe, but use firm tofu cubes instead or pork.
Are you looking for a delicious, savory, vegetarian dish to serve for lunch or dinner with some friends? Look no further! This omelette is ideal for sharing and comes together really fast!
These spicy, sweet, and crunchy pickles are quick and easy to make, with only three days to wait before enjoying them. They’re a delicious side to complement heavy main dishes or just for snacking on their own.
Hot and sour soup is a traditional Sichuan dish famous around the world. This recipe is quick and easy to prepare and perfect for chilly evenings or when you’re fighting or recovering from a cold.
Who says you can’t enjoy a noodle soup if you’re grain-free or low-carb? Not us. We love this delicious red curry, which uses spaghetti squash instead of rice noodles. The sweet squash pairs beautifully with the curry and coconut, making it an even more tasty option than traditional noodles!
This basic cake is like eating a cloud, with a soft and light texture paired with a creamy whipped filling and sweet strawberries. You would never believe that this recipe doesn’t use grain at all, making it gluten-free and, if you sweeten it with monkfruit, keto-friendly. The softness of the cake makes this one of the easiest cakes to roll and possibly one of the fastest Swiss roll recipes to boot!
This dip combines cilantro, jalapeño, and peanuts for a delicious, spicy, fresh flavor. Perfect for serving with flatbread or cut veggies.
Flatbread is one of the oldest cooked foods across civilizations. This recipe is as basic as can be, with only three ingredients. Its simplicity makes it a great accompaniment to flavorful dips and chutneys.
This hummus has amazing flavor, with the nuttiness of the chickpeas and tahini perfectly balanced with the sweetness of the sweet potato.
Muhammara is a delicious sweet, savory, and slightly spicy dip from Syria. Similar to hummus, this is a wonderful vegan starter, especially paired with flatbread or veggies.
Buche de Noel or yule log cakes are made with a thin sponge cake rolled around a filling of whipped cream or jelly. They may look intimidating, but they’re surprisingly easy to put together with a little care. Traditionally, a Buche de Noel is decorated to look like a wooden log and is served at Christmas or Yule. But they’re delicious anytime.
This delicious casserole is an excellent way to serve salmon with fresh dill, soft cream cheese, sweet onions, and buttery potatoes. Simple to prepare, it’s a beautiful addition to your holiday table. Don’t count on having any leftovers, though!
Rugelach are rolled crescent pastries originating in the Jewish communities in Poland, and today they are popular across the Jewish diaspora, especially during holiday times. The name means “little twists,” and some believe the pastries inspire French Croissants. The dough for rugelach is usually made with sour cream and/or cream cheese, making a flaky pastry. The filling is made with sugar and walnuts, with dried fruit sometimes included. They’re a delicious treat, easy to make, and perfect for holiday baking.
Lemon Posset is a simple yet decadent English dessert. It is a cross between a velvety pudding and a rich lemon curd. It only has three ingredients and takes less than fifteen minutes to make (plus chilling time).
Cornish game hens are a small breed of chicken, just big enough for two people to share (or just one if you’re hungry). These are perfect if you are having a small gathering and don’t want to roast a whole turkey but want something more exciting than a standard chicken. This recipe stuffs the birds till bursting with a traditional bread stuffing and roasts veggies along with the hens, which are glazed with apricot jam.
Eggnog is a drink popular in the United States and Canada through the winter holiday season. Historically, it was known as milk punch or egg milk punch, and it was a drink available only to those who could afford luxuries like milk, cream, eggs, and spirits. Because of its expensive components, eggnog was often used to toast prosperity. But when eggnog spread from Great Britain to the colonies in America, where dairy was plentiful, the drink’s popularity increased dramatically. George Washington is known to have served a version to his guests. Today eggnog is usually made with milk, cream, egg yolks, sugar, and spices. It’s enjoyed from late October through Christmas, traditionally chilled, sometimes hot. Rum, brandy, whiskey, or other alcohol is optional but delicious without too.
Trifle is a traditional dessert made with layers of cream, cake, fruit, jelly, and custard. Many combinations of flavors can be employed, making them a creative endeavor while creating a visual piece of art as the layers show through the traditional glass vessel. This recipe simplifies the concept to cinnamon whipped cream, apples, and caramel. It’s quick to make, delicious, and gluten-free/grain-free. We’ve also made it no-sugar, but if you prefer to sweeten it with sugar, replace the monkfruit with brown sugar and use a recipe for a traditional caramel. This recipe makes six single servings assembled in wine glasses.
Tiramisu is a delicious coffee-flavored dessert from Italy. It’s usually made with layers of coffee-soaked ladyfingers, whipped egg yolks and mascarpone, and dusted cocoa. This simple variation highlights the flavors without the ladyfingers, making it gluten-free, grain-free, and low-carb (if you use the monkfruit sweetener). Assembling the dessert in glasses shows off the beautiful layering of mousse and cocoa. It’s beautiful, delicious, and quick to prepare!
If you’re burnt out on cooking, you couldn’t ask for a simpler, or more delicious, recipe for dessert. These soft, lightly sweetened pears are the perfect sweet treat after a heavy dinner. The recipe is easy to scale up or down, depending on your guest numbers. One pear per person!
This recipe is ideal if you are tasked with bringing a dessert to the holiday gathering. It’s beautiful and looks like you spent hours preparing it, while actually being quite easy. If you don’t want to fuss with the popcorn, you can also leave the cheesecake unembellished. It has a creamy texture and is lighter than a traditional dense cheesecake.
This turkey is a beautifully shade of red with a sweet glaze and moist meat. It’s bathed in white wine and butter, with oranges stuffed in the cavity. A true work of art, sure to wow your guests.
This delicious oyster and sausage stuffing will be the bell of your next holiday feast. We used andouille sausage, which kicked up the spiciness nicely. But, if you prefer a milder alternative, you can use Italian sausage.
This kale salad combines all the best autumn flavors. The crispy cheddar and sweet apples are a classic combination and the light cider dressing is perfection.
Macaroni and cheese may not sound like a traditional Thanksgiving side if you hail from New England. But in the South, it’s a staple! This recipe has an autumnal twist, using butternut squash in the sauce and roasted squash mixed in. We used zucca pasta, which both looks like pumpkins and has a habit of filling up with sauce! However, if you want something more traditional, you can use macaroni.
Even Brussels sprouts naysayers will love this side. The cream sauce complements the sprouts’ mild sweetness, and the crispy gruyere top gives it a nutty finish.
This may be the easiest side dish at your holiday feast, but also one of the prettiest!
In autumn, pumpkin pie is a classic must! Luckily, making a vegan version that is just as delicious and satisfying as the original is easy.
Forget the tofurkey; this holiday centerpiece is a delicious mixture of vegetables and lentils, topped with a beautiful red cranberry glaze. The colorful casserole is reminiscent of fall foliage, and the flavor is autumnal too!
A scrumptious, savory stuffing with sweet apples and delicious honeynut squash, perfect for Thanksgiving or any holiday gathering! Make it casserole-style, or use to stuff your poultry. A vegan version of this recipe is easy by substituting the sausage with non-meat sausage and replacing the egg.
Anyone can make deviled eggs, but they’re time-consuming and predictable. Almost a deconstructed deviled egg, this recipe combines a delicious paprika aioli (fancy mayo) with smoked salmon and a not-quite-hard-boiled egg. They look incredibly fancy but take almost no time to assemble. If you’re in a hurry, you can use good quality mayo instead of making the aioli from scratch. Just add the mustard, paprika, salt, garlic, and cayenne to a cup of mayo. But making it from scratch will make the best result!
Flaky pastry wrapped around spinach and cheese, the perfect appetizer for hungry guests! They’re easy to make, and everyone will want to know your recipe.
This delicious chutney is an excellent accompaniment to a charcuterie or cheese board or served alongside bruschetta. It’s also delicious baked with brie!
With cranberries and citrus in season, this drink is ideal for the holiday season. It’s tart, sweet, subtly spiced, and is great on a cold holiday afternoon. It’s also a good option for the kiddos while the adults enjoy spiked eggnog or wassail.
The name Wassail might sound familiar to you from the term “wassailing” as in “Here we go a-wassailing.” Wassail is actually a type of mulled drink, usually made with cider, spices, and sometimes brandy. It was an integral part of the ancient English Yuletide tradition of Wassailing. People would go door to door, spreading charity and good cheer while sharing bowls of Wassail, thus ensuring a bountiful apple harvest for the following year. In recent years, Wassail has been making a comeback as a spiced fruit punch (again sometimes with brandy). Steaming cups of Wassail can give your holiday celebration a Medieval touch, and the scent of apple and spices will fill your home with cheer!
Quince season is underway, and we have a supply from Flying Squirrel Farm in Bucksport this year. If you’ve never cooked with quince before, you might think they work similarly to pears because they look alike. But quince start out much more dense and astringent. They need to be poached before baking to bring out the delicate flavor and soft texture. But once they are, the tart, floral, honey-like flavor will delight. In this recipe, we’ve paired them with puff pastry and vanilla cream cheese, balancing their tartness perfectly. The recipe uses two puff pastry sheets, but you can cut the recipe in half and make a rectangular pie.
If you have given up on sugar, you may have thought caramel popcorn was a thing of the past. Well, it’s not only possible to make no-sugar caramel popcorn that tastes exactly like the original, but it’s super easy, too! It’s made possible by the power of allulose, a natural sugar alternative derived from plants. It doesn’t affect blood glucose and has a wonderfully mild sweetness with no aftertaste. It’s ideal for making caramels because, unlike monkfruit, it doesn’t crystalize. This recipe can be made for gooey caramel popcorn and crisp so you can make it to your preference. You can also easily make caramel popcorn balls.
Lo Mein is one of the better-known Chinese dishes in America. Stir-fried noodles, with vegetables and meat. This recipe for lo mein is quick, easy, and vegan. If you’re gluten-free, you can replace the noodles with Soba King’s 100% buckwheat ramen. If you want grain-free, you can use Miracle Noodles.
This dish is a delicious, savory, salty appetizer with earthy tomatoes and tangy goat cheese. It can also be a hearty dinner with the addition of meatballs and a salad.
Ready for the most delicious pear pie you’ve ever tasted? Look no further. This gluten-free crumble pie lets the pear flavor shine, with very little added sweetness and a crunchy crumble to pair with the soft fruit. It’s amazing both by itself and with vanilla ice cream or whipped cream.
This new take on beef tacos combines spicy Korean flavors with fresh veggies and kimchi. The perfect weeknight dinner when you’re feeling adventurous!
This delicious flatbread pizza originates in the Baden-Württemberg region of Germany and the Alsace region of France. It consists of a thin crust with thinly sliced onions and smoked bacon and is traditionally baked in a wood-fired oven. This recipe is easy to make at home, using frozen pizza dough and your regular oven! Flammkuchen is a popular dish during Oktoberfest! Recipe makes two medium-sized pizza.
These delicious meatballs are served cold or hot at beer gardens throughout Germany. You can also use the same recipe for patties instead of meatballs. When prepared as patties, they’re called frikadellen, the original hamburgers! This recipe also includes schnittlauchbrot, open-faced chive sandwiches.
Semmelknödel are a classic German comfort food and a great way to use up old bread. They have a caky texture, and the savory flavor is unbeatable. The dumplings are fantastic with pilzrahm, a simple cream of mushroom soup. It’s a filling meal that will warm you up on a cold autumn day. It’s also popular during Oktoberfest!
What happens when you combine a deep-dish pizza with a quiche? Onion pie heaven! This pie uses an easy yeasted dough and is filled with egg, onion, and bacon. It’s a great dinner or breakfast and goes great with your favorite German-style beer!
Gyros (pronounced Yi-ros) are a delicious Greek dish consisting of a meat filling, fresh veggies, and tzatziki wrapped in pita bread. The flavorful meat perfectly pairs with the crisp veggies and the tangy tzatziki. Gyros are actually surprisingly easy to make at home too!
Garlic confit is a simple recipe to make the most delicious garlic spread you’ve ever tasted. The garlic cloves are slowly cooked in oil with fresh herbs, softening the sharp garlic taste to something sweeter and earthier. The soft texture of the cooked cloves easily spreads on crusty toast or sandwiches, roasted meats, or grilled veggies. It can be mixed into mashed or baked potatoes and pasta added to soups, dressings, and sauces. It’s versatile and ideal for garlic lovers.
Onion soups have been a common dish since ancient times, often a meal for peasants as onions are easy to grow and plentiful. French Onion Soup was repopularized in the ‘60s and is one of the most famous versions onion soup today. Its sweet earthy flavor is perfect for chilly fall days!
Are you looking for a show-stopping breakfast that treads the line between healthy and decadent? Look no further than these delicious sourdough cinnamon rolls. The slow-rise dough gives them a soft, pillowy texture, and the mild sourdough flavor compliments the cinnamon perfectly. To make these rolls a little healthier, use monkfruit sweetener instead of sugar!
Pot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This version uses earthy mushrooms and veggies for a delicious vegan pie.
Hayashi rice is a Japanese recipe inspired by European beef stew but with a delicious deep flavor all its own. It’s traditionally made with thinly cut beef and served over short-grain rice. We like to use Caldwell Family Farm’s shaved steak. You can replace the homemade beef broth with 6 cups of store-bought broth, but the homemade version has superior flavor.
An Italian-inspired quiche with tomatoes, basil, zucchini, and mozzarella!
This is a quick and simple quiche with classic flavors and quick assembly. Perfect for brunch, lunch, or dinner!
Quiche is a wonderful, savory pie, perfect for breakfast, brunch, lunch, or dinner! This recipe combines sweet caramelized onions, broccoli, and smooth cream cheese for a rich and flavorful (though simple) meal. It’s particularly delicious warm but can also be eaten chilled.
This quiche boasts salty smoked salmon, soft cream cheese, sweet onions, and savory asparagus in a winning combination! It makes a fantastic dish for brunch, lunch, or dinner.
This recipe comes from one of our staff members, passed down from their great-grandmother. It’s a simple and delicious dessert, with a crispy outside and chewy interior wrapped around a sweet date.
If you want to try your hand at making cheese at home, cream cheese is one of the easiest starting points! Smooth, creamy cheese that takes no aging, perfect to spread on your bagels!
This is a classic Acadian dessert, usually translated in English to “baked apple dumplings.” They’re circular apple pastries with a hole at the top (trou means hole), in which you pour a sugar syrup after they’re done baking.
Crispy fried chicken with a Cajun batter, sweet and spicy jalapeños, fresh lettuce and tomato is the perfect combination for a delicious burger. This is one incredible meal, just spicy enough to delight your tastebuds, followed by a sweet finish.
The Pineapple Upside-Down Cake may reign supreme as far as upside-down cakes go, but this keto dessert takes advantage of the delicious and low-glycemic peach! It’s a delicious, moist cake with a caramely top made with allulose, a natural sugar alternative. This beautiful show stopper has a flavor and texture that nobody would guess was grain and sugar-free.
Potato salad has been a popular dish in Japan for at least 125 years, first created as a version of the Olivier Salad. Japanese potato salad may vary from home to home, but it has a few key elements that distinguish it from American or German potato salad. It isn’t made with vinegar, it is creamier with the potatoes almost mashed, and it is made with Japanese-style mayonnaise.
Celebrate the blueberry season with this delicious, fresh, fruity, and spicy salsa. It pairs wonderfully with nachos made with Jarlsberg cheese or plain tortilla chips.
Sourdough bagels are delicious, with a glossy outside and a soft but chewy inside. The bubbly pockets are perfect for catching melted butter or filling with cream cheese. These blueberry bagels are perfect for your Maine summer, with just enough berries to highlight the flavor and mild sweetness without overwhelming. Though the recipe takes a long time, most of it is resting the dough, with quick, easy steps between. It’s the perfect recipe for a leisurely day at home.
Blueberries and basil are a match made in heaven. Add chèvre cheese, and it’s even better! This simple country pastry has the perfect balance of savory and sweet. It works well for breakfast, dessert, or as an appetizer.
This pesto recipe is a new summer favorite. The perfect blend of basil, peanut, lime, and spicy pepper, this variation is great on baked fish or chicken, on crostini, or with chilled noodles.
Halloumi is a very special cheese from Cyprus. It has a salty flavor, reminiscent of feta but less intense. What makes it particularly interesting is that halloumi cheese doesn’t melt, giving it a versatility that is pretty rare in the cheese world. It can be roasted, sautéed, fried, and even thrown on the drill! These kebabs are delicious, with the orange marinade complementing the salty cheese to perfection!
Tan Tan Ramen, or tantanmen, is a delicious, spicy ramen topped with stir-fried pork and blanched greens. It has a delightful, creamy broth, with an earthy umami flavor made with gochujang (chili paste) and sesame paste (tahini). Tantanmen is Japan’s play on Dan Dan Mian, a Chinese noodle dish that is very similar, though lacking the broth and more like a saucy stir fry. Tan Tan Ramen is a great winter meal, spicy and filling. Despite its Tokyo restaurant-quality deliciousness, it’s quick and easy to make at home.
A simple and delicious potato salad with crisp cucumbers and fresh herbs. The perfect side for a barbecue or picnic
Dress up a basic roasted chicken with garlic scapes for a beautiful and delicious meal. Roasted garlic scapes have a mild garlic flavor and a texture similar to asparagus, with crispy ends.
There are many different styles of cheesecake out there, from New York to soufflé to no-bake. They’re all special and delicious in their own way. The ricotta cheesecake combines cream cheese and ricotta, giving it a creamy and dense body with a delightful, mildly rich flavor. It pairs perfectly with fresh fruit or a compote.
This recipe makes a delicious flaky pie crust, which can be combined with your favorite filling. It can very easily be converted to a gluten-free crust by using gluten-free flour mix (Bob’s Red Mill). For a vegan option, simply replace the butter with a vegan substitute (we use Miyoko’s). The Simple Pie Dough Recipe behaves best when made in single batches, meaning it is better to make two individual batches than to double the recipe and divide.
If you’re craving takeout but don’t want the overload of sodium and MSG, this recipe for Sweet and Spicy chicken is a healthier, more satisfying way to go. This dish is delicious and filling, combining crispy fried chicken with a sticky sauce, toasted sesame seeds, and tender broccolini. It can be served by itself or with rice. This recipe is also gluten-free if you use gluten-free soy sauce, oyster sauce, and sriracha! You can even use the natural sugar-alternative allulose to make it low-sugar.
Gooey brownies, creamy cheesecake, and none of the guilt! This recipe will make you forget it has no sugar or flour.
Peach cobbler is a soul food staple! These small serving-size cobblers are perfect for a dinner party or brunch. Topped with vanilla ice cream or whipped cream, they’re perfection! You can also easily make this recipe vegan by replacing the butter with Earth Balance and the milk with your favorite plant-based alternative.
Galettes are a type of rustic pasty from France. Generally, they’re made by wrapping a crust around a fruit filling, making a pie-like dessert without the frills. They’re very easy to make and delicious! This blackberry galette is the perfect dessert for summer, served alone or with vanilla ice cream!
Are you looking for a new pizza combo that balances salty meat with mild, fresh cheese? The Co-op just started carrying pancetta, salt-cured pork belly. It’s a delicious meat to use in pasta, in salads, with roasted vegetables, and of course, on pizza! This recipe is quick and easy and can be used with whatever pizza crust you prefer. We used Capello’s Naked Crust, which is grain-free. This crust is a little smaller than the average, so you might need to adjust the topping amounts if you’re using a larger one.
This delicious compote is divine on top of vanilla ice cream, as pictured. But it’s also fantastic with Angel Food Cake, Poundcake, or other mildly flavored desserts.
Can you believe that this caramel is sugar-free? Allulose is an amazing, naturally sugar-free sweetener, extracted from various plants like jackfruit and wheat. It’s a little milder than sugar and is perfect for making caramels or toffee because it doesn’t crystallize like monkfruit or erythritol. This caramel is made with butter, allulose, and heavy cream. As for flavor, it’s exactly like regular caramel! No aftertaste, no tummy cramps, just perfection. It’s particularly delicious on ice cream or drizzled over apple pie!
Carbonara is a pasta dish originally from Rome. It consists of pasta tossed in a sauce made of hard cheese (usually pecorino romano or parmigiano reggiano), egg, and cured pork (guanciale or pancetta). This dish has also gained popularity in Japan, where the recipe has been tweaked a bit. The biggest differences are that it’s made with bacon, has garlic, and is often topped with thinly sliced green onions. One of the best aspects of Japanese carbonara is that it’s super quick and easy to make, but looks and tastes like you’re sitting down at a fancy restaurant.
Chicken Tikka Masala may seem like a classic Indian curry, but its country of origin is actually Britain. The person who invented it is debated, but Tikka Masala was likely part of a wave of new “Indian” dishes created by migrant South Asian chefs in the 1960s. Over time, it became very popular both in Britain and internationally. In fact, according to a 2012 survey, Tikka Masala is the second favorite “foreign” food to cook in the UK, after Chinese stir fry. And it is incredibly easy to cook at home and deeply satisfying to eat. The creamy tomato base is spiced to perfection, with tender, broiled chicken and fresh cilantro. Chicken Tikka Masala is usually served with basmati rice.
This rustic cake is partway between a cheesecake and a custard, with a delicious, light yogurt flavor. It’s perfect for breakfast, brunch, or dessert, paired with fresh berries or fruit salad.
This Thai-style curry features a creamy coconut broth with a medley of vegetables, topped with roasted ginger lime chickpeas. It can be served as a soup or over Jasmine rice.
Look no further than this pie if you’re looking for a quick and easy vegetarian meal with great flavor. Halfway between a spanakopita and a quiche, feta and spinach marry with a delicious salty and fresh green combination.
There are many different traditional Easter Breads from around the world. One of our favorites is Polish placek, a sweet bread with a soft texture, mildly citrus flavor, and crunchy crumble top. It’s almost like a sweet bread mixed with a coffee cake. The bread is perfect slathered in butter and served with tea or coffee. The recipe makes 5 9×5” loaves but can also be made in mini loaves or cake pans. It makes a wonderful gift as well.
Bibimbap is a Korean dish consisting of a bowl of rice topped with sautéed and seasoned vegetables, kimchi (fermented veggies), and gochujang (fermented chili paste). Often a fried or raw egg and sliced meat are also served on top. The bowl is mixed up before eating. Instead of doing it in a bowl, this recipe serves it in a tortilla, creating a delicious Korean fusion-style burrito. The recipe makes six burritos. They’re perfect served fresh, but you can also freeze them for reheating later.
Zosui is a Japanese soup made with mild broth and cooked rice. It’s an excellent dish to warm you up on a chilly day and perfect for when you’re recovering from a cold or stomach bug. Since it can be made with leftover rice, it’s a speedy and easy meal to throw together. We topped our zosui with Smoked Sockeye Salmon from Ducktrap River, but you can also have it unadorned for a simple vegetarian dish.
Pot pie is a classic North American savory pie, sometimes with a flaking pastry crust and sometimes a more biscuit-like one. This chicken pot pie has a delicious creamy sauce with a little cheddar cheese. The veggies, chicken, and leeks make a delightful combination of flavors.
In this delightful vegan dish, mushrooms and stout pair together in a delicious, earthy stew, with pillowy potato biscuits on top. A rustic dinner perfect for chilly March evenings.
Pavlova is a light and airy dessert originating in Australia or New Zealand and named after the Russian ballerina Anna Pavlova (12 Feb 1881-23 Jan 1931). It consists of a meringue body filled with whipped cream and fruit. This recipe uses raspberry compote and lemon curd. The sweet-tart flavor is perfect with the cream and light meringue.
Fajitas are a great weeknight dinner. They’re quick, easy, fun to eat, and full of flavor!
Irish soda bread is a traditional loaf made with baking soda and buttermilk for leavening instead of yeast. It’s a much quicker way of making bread than the kneading, rising, punching, etc. method of yeasted bread. Though soda bread is usually attributed to Ireland, Native Americans were the first to document using pearl ash, an early form of potassium bicarbonate made from wood ash, as a leavening agent. It wasn’t until the 1830s that the bread gained popularity in Ireland, where the low-quality wheat flour available was better suited to baking soda than yeast. It is better to use flour with less gluten than all-purpose or bread flour when making soda bread. Pastry flour works well, but we like to use spelt, an ancient grain closely related to wheat.
This recipe uses three-quarters of a loaf of our Easy Irish Soda Bread. It has a wonderful, caky texture and goes well with ice cream or whipped cream.
A bowl of granola is a great way to start the day. But often, prepared granolas have a lot of sugar, maple syrup, or agave in them. Granola can be out of reach if you’re living a sugar- free or reduced sugar life. This recipe uses monkfruit sweetener (zero-calorie and zero-glycemic). It’s made with a mix of oats, coconut chips, almonds, pecans, and dried strawberries, stuck together with sunflower butter and soaked flaxseeds. It’s also gluten-free and vegan! This granola goes really well with no-sugar-added yogurt and fresh fruit (or, if you’re feeling luxurious, Lily’s chocolate chips!).
Flan is a delicious, silky custard topped with a thin caramel layer. This recipe uses milk steeped with whole coffee beans to give the flan a mild coffee flavor and aroma without losing the creamy white color of the custard. It’s also sugar-free, using allulose sweetener for the caramel and monkfruit sweetener for the custard.
Chocolate pie crust is a delicious alternative to the standard pie shell. It’s perfect for custard, banana cream, chocolate cream, pecan, and pumpkin pie. You can also make an extremely easy dessert by filling the baked crust with stovetop chocolate pudding and top it with whipped cream!
Velvety chocolate, smooth ganache, rich cheesecake, …the perfect dessert for chocolate lovers everywhere!
Cocoa brings a delightfully earthy flavor to savory stews, which pairs really well with stout and beef. This deep, flavorful gravy dish s divine served over mashed potatoes!
Just because you’ve given up grains and sugar doesn’t mean you can’t have delicious, moist chocolate cake! This recipe is super easy and can be made as a bunt cake, layer cake, or cupcakes! The texture is so spot on no one would ever guess it was keto.
This delicious hot chocolate with a twist is soothing, mildly sweet, and warms you right down to your toes! It’s perfect for an evening in front of the fire.
Not all chocolate recipes have to be sweet. Cocoa has a wonderful earthy flavor all on its own, which lends itself well to yeasted bread. It makes delicious toast, spread with butter or cream cheese.
Light, fluffy matcha meringues, sandwiching white chocolate cream! These bite-sized clouds are the perfect accompaniment to afternoon tea! White chocolate pairs really well with matcha (green tea powder), which mellows its super sweet flavor.
Who doesn’t love pot-sticker-style dumplings? This recipe makes it easy to make dumplings from scratch, wrappers and all. You can either make them with a pork filling or a vegan filling made with tofu and veggies. If you want to try both, you can make half batches of each filling.
This version of loaded nachos is a delicious fusion of Korean and Tex-Mex. It’s delicious paired with hot, melted cheese, crunchy tortilla chips, and fresh greens. For even more flavor, serve the nachos with your favorite kimchi instead of salsa!
Bolognese is a meat-based sauce originating in Bologna, Italy. Our version is slightly different from the original, leaving out the cream and embracing a more Spanish-inspired flavor. It has a delicious, deep flavor, achieved by the base of veggies and salami and its slower cooking process, which really brings out the flavor. This sauce is perfect over your favorite pasta, whether that’s traditional, gluten- free, or even zoodles. It’s also marvelous in a cheesy lasagna.
This savory pie is the perfect meal for using the bounty of local root vegetables we have in autumn and winter. It was inspired by the “Deeper ‘n Ever Turnip ‘n Tater ‘n Beetroot Pie” from the Redwall series by Brian Jacques. The 22 YA novels, centered on woodland animals living medieval adventures, are famed for their lavishly described feasts. The pie was often featured, a favorite of the vegetarian moles, baked in a huge dish and served with tomato chutney. This recipe is measured to make a giant pie baked in a 12” cast iron skillet. If you’re making a smaller pie, scale the recipe down by half. For a smaller pie, make two pie doughs from this recipe.
This gratin is hearty and filling, with golden potatoes, Japanese yams, and smoked gouda. The proportions are for a small casserole for two, but you can easily double the recipe for a larger meal.
It seems like it would be impossible to make toffee without any sugar, but it’s not! This recipe uses allulose sweetener rather than sugar, which is low-calorie and diabetic-friendly. Allulose
Buon Natale! Looking for the perfect holiday breakfast recipe? Timpano is a delicious baked dish from Italy, consisting of a crisp shell and potatoes, pasta, or rice, layered with other tasty ingredients. This version combines the best parts of breakfast, potatoes, scrambled eggs, bacon, sausage, and sauteed veggies. You can easily prepare all the fillings ahead of time, then simply make the dough, assemble, and bake on the morning of.
Crepes are an excellent, light breakfast that’s quick and easy. Buckwheat has a beautiful purple color and a nutty flavor that balances the sweet vanilla cream and fruit.
This easy to make, yummy bread is great for toast, sandwiches, french toast, bread pudding, or even grilled cheese! It’s more delicate than yeast bread, but not as dense as soda bread.
Christmas Cake is hugely popular in Japan during the Christmas season. It’s a sponge cake frosted with whipped cream and decorated (often elaborately) with strawberries. This version is keto-friendly, sugar-free, and grain-free.
Cornish pasties are delicious savory hand-pies from Cornwall, Devon. Combining beef, potatoes, rutabagas, and onions, wrapped in a flaky but study pastry shell, they’re the ultimate lunch. According to Wikipedia, pasties contribute 6% to Cornwall’s food economy, sold at bakeries and specialty shops, a favorite of locals and tourists alike. They’re also pretty easy to make at home!
Okonomiyaki are a delicious, savory pancake from Japan. They’re sometimes called “Japanese pizza” because they’re usually made with a batter willed with veggies, then topped with a sweet sauce, bonito flakes, mayo, and more. Hiroshima-style okonomiyaki are a little different, made in layers with a thin crepe, cabbage and bean sprouts, pork belly (we used bacon), stir-fried noodles, and fried egg. It’s a tasty, filling dish, combining savory and sweet flavors with fresh veggies and ramen noodles. They look complicated, and parts of the recipe might seem intimidating (mainly flipping), but as long as you stay calm and follow the steps carefully, they’re easy and fun.
Spitzbuben are a Christmas cookie hailing from Switzerland. They’re crisp, buttery, and filled with jam. The name is derived from spitzbub, which means “mischievous boy.” This name is probably because, originally, little faces were cut into the top cookie. This version is keto-friendly and nut-free!
If you’re looking for a quick and easy weeknight dinner, this recipe is perfect! It’s also incredibly delicious. It’s a variation of a pasta dish that recently went viral in Finland, causing a literal feta shortage! It lives up to the hype, with a creamy, salty sauce accompanied by juicy, sweet cherry tomatoes. Deliciously yummy and no fuss to make.
There’s a new rising star in Japan during the holiday season. Stollen, the German Christmas bread made with dried fruits, nuts, and marzipan, is gaining popularity. Perhaps because it’s easy to make at home, or maybe because its hardy nature makes it an easily giftable food. Whatever the reason, Stollen (or Shutoren) is well on its way to joining Christmas Cake and fried chicken as an essential part of a Japanese Christmas. It’s very easy to make at home, and the soft texture and mildly sweet, spiced flavor is sure to delight. The following recipe was translated and adapted from a Japanese recipe from Tomiz, a Japanese dry goods company.
If you’re looking for a mildly sweet, smooth, refreshing dessert, look no further than this custard cake. It pairs a plain vanilla custard, topped with a caramel sauce, with a light sponge cake bottom. Even better, this recipe can be sugar-free, using allulose sweetener for the caramel and monkfruit sweetener for the custard and cake.
When you’re busily cooking a big holiday meal, the last thing you want to do is take up room in the oven or on the stovetop with appetizers. That’s why we love this recipe for sweet and spicy cranberry meatballs. They’re done in the slow cooker, which means that not only can you set them up early in the morning with ease, but you’re not taking up any precious space!
It’s great to use packaged appetizers, like hummus, on a busy holiday. But, you can still easily dress them up to take pre-made to the next level! This recipe is quick and easy. You can even roast the chickpeas the day before to save time.
Pie wheels are excellent finger food, delicious, and satisfying. If you’re already making pies, you can easily add in these appetizers by making a couple of extra doughs. They can be made the day before your gathering.
Once the cakes are completely cool, beat together the frosting ingredients until light and creamy. You may need to adjust the amount of heavy cream, so add that last. Be sure to sift the powdered sugar or Swerve to avoid clumps. Frost the the cakes with a generous amount in-between. Carefully cover the sides in toasted coconut, and decorate the top with toasted pecans.
If you’re looking for a great holiday centerpiece for your vegan feast, this recipe is for you. Delicious sweet squash paired with savory mushrooms, not to mention a lovely presentation,
This autumn salad is an old revival from the Co-op Café. It pairs kale with cinnamon roasted sweet potatoes, spicy chickpeas, toasted almonds, and chewy dried cranberries. The shallots give it a nice bite to counteract the sweetness. It’s a great holiday side, though it’s so delicious you’ll want to eat it any day of the week!
Sweet pears make a delicious crisp! It’s especially good paired with some vegan vanilla ice cream, hot out of the oven.
Galettes are a type of French pastry, most commonly a freeform pie filled with fruit. They’re easier to whip out than a pie, requiring only a single crust and a cookie sheet. This apple galette is a great holiday dessert for the harried cook because you can make the pie dough and filling ahead of time and refrigerate until you’re ready to throw it in the oven. No-fuss, no muss.
We all love a creamy New York-style cheesecake, but there’s something enchanting about those jiggly, fluffy soufflé cheesecakes. This variation hails from Japan and is a lighter, airier dessert, halfway between a sponge cake and a cheesecake. They’re pretty easy to make at home, with just a little attention to detail, and make a great holiday dessert! We especially recommend this dessert if your one task for the family gathering is to bring a dessert since you can focus on creating an impressive one.
Pecan Pie is a popular addition to the Thanksgiving dessert table. Its origins are somewhat obscured, but it seems to have been developed sometime in the 1800s, either in New Orleans or Alabama. Sugar custard pies, like treacle pie, were popularized in the Medieval period in Europe. This tradition gave birth to American classics like the shoofly pie, chess pie, and pecan pie. Generally, the custard is made with butter, egg, and a syrup (often corn syrup or maple syrup). This recipe mimics the sweet and sticky filling without actually using sugar, making a much healthier dessert.
This recipe makes a delicious, moist cake, perfect for a chilly fall evening or as a holiday dessert.
This recipe pairs a creamy chicken stew with fluffy buttermilk dumplings. Perfect for a chilly evening!
It’s hard to find a more seasonally appropriate dessert than pumpkin pie. This recipe combines a classic pumpkin pie with another favorite, the ever-popular cheesecake. It’s delicious and pleasing to the eye.
Karaage is a type of fried chicken popular in Japan. It has a wonderfully crisp outside, made with a light coating of potato starch. The chicken is marinated before frying and then coated in a chive sauce, creating a flavorful, crispy, tender dish. It’s both gluten-free and grain-free
This hearty casserole pairs sweet kabocha squash with earthy mushrooms and a mild cream sauce. Crispy gruyere cheese makes a crusty and flavorful top—all in all, the perfect Autumn dish.
Curry has a thousand different variations. Many countries and cultures have their own take on it,
from India’s original spiced curries to the coconut-based Thai dishes. In Japan, curry is a popular
weeknight dinner, a thick stew sweetened with apples. Most people cook it using a curry roux, which
is a packaged block of the reduced sauce. However, the same dish can be made from scratch and
boasts an incredible flavor. You can make Japanese curry with chicken, beef, pork, or vegetarian (use
extra vegetables).
This dessert looks very impressive but is actually incredibly simple to make. Smooth and silky chocolate paired with a white chocolate and matcha layer gives it a bitter-sweet balance that is delightful. You can use standard chocolate chips and white chocolate chips, but we opted for using Lily’s Sweets chips, which are no-sugar-added, making this recipe sugar-free and keto-friendly.
Candied ginger is a delicious snack, pairing sweet and spicy with a crystalized chewy texture. It’s easy to make using young fresh ginger at home, which is less fibrous and sweeter than standard ginger root. This recipe uses monkfruit sweetener instead of sugar, creating a very healthy, super low calorie, low carb treat.
Pickled ginger is spicy, sweet, and refreshing. Perhaps best known for accompanying sushi, pickled ginger is also great in stir-fries, with ramen, or paired with meat. It’s also a very healthful food, with some anti-microbial properties. The vinegar juice is also delicious added to dishes. It’s easy to make your own pickled ginger at home. Regular ginger root can be used, but it’s best to use young fresh ginger, which is more tender and has a natural sweetness. Ginger is harvested locally at the end of summer and can be found from several Maine farms. This recipe makes roughly two 8oz jars of pickled ginger.
Shaobing are a type of Chinese flatbread, which can be made in a variety of ways, sometimes filled and sometimes not. This version is a street food-style, pan-fried version, stuffed with pork and cabbage.
Mapo Tofu is a dish that originated in China but has gained a huge amount of popularity in Japan as an easy weeknight dinner. It has a mildly spicy, earthy flavor. The flavor is mainly made with gochujang (a Korean fermented chili paste) and red miso. Mapo Tofu is made with a combination of ground pork and silken tofu. If you’re vegan, you can use shiitake mushrooms or black or adzuki beans instead of pork. This meal is served over hot rice, donburi (rice bowl) style.
Scoop a cup of coconut broth into a small bowl and add our curry paste to it. Use a fork to incorporate the paste thoroughly, then add it to the soup. Taste the broth and add more curry paste if you would like. Add the fish in a few large pieces. Add the mushrooms to the pot and simmer until the fish is cooked and flaked into smaller pieces. Add fish sauce to taste if you would like. Serve hot either by itself or with fresh basmati rice.
This potato salad is light and highlights the flavors of Maine’s summer produce. We used a mix of potatoes such as gold, red, and blue. Added to that are cherry tomatoes, fresh dill, and fresh cucumber pickles. It is made with an olive oil dressing rather than a mayo base, giving it has a nice clean flavor.
Blueberry pie is a Maine summertime favorite. This recipe uses less sugar, allowing you to savor the natural flavor of the berries. Serve with whipped cream or vanilla ice cream. You can use this same recipe with frozen berries, just add an extra 2 tbsp of cornstarch.
A classic cherry pie, made from scratch, like Grandma makes! Serve with whipped cream or vanilla ice cream.
Ramen is one of the most famous foods of Japan, with different cities and regions often specializing in different variations. Though many of us in the west are only familiar with the instant variety, authentic ramen made from scratch is a whole different experience. The first step is usually to decide on your broth base, which can be shio (salt), miso, shoyu (soy sauce), or tonkotsu (pork bone). With the Tokyo Olympics in full swing, we wanted to share a recipe for making Tokyo-style shoyu ramen at home.
Early Grey Tea is loved for its subtle floral flavors that pair exquisitely with cream. Ice cream is the ideal next step in enjoying this beloved tea.
We’ve all heard of cobbler, the delicious fruity dessert, but have you ever heard of slump? Also called grunts or pandowdy, slump is a stovetop cobbler variation from Canada. Much like its baked relative, slump consists of a cooked fruit filling with a caky topping, though in this case, much more like dumplings than biscuits. The dish is cooked on the stovetop with a lid, the top cooking from the hot fruit below and the steam trapped above. This method gives the dumpling top a soft, sticky texture that pairs well with the gooey fruit filling.
Cobblers are a dessert popular in North America and the UK. It features a fruit base (commonly peaches or berries) with a batter, biscuit, or scone topping. It’s believed the name is derived from the bumpy surface resembling a cobbled street. Cobblers are especially nice in the summer when fruit and berries are plentiful and ripe. This recipe uses no added sugar with minimal additional sweetness provided by golden monkfruit sweetener, making the flavor of the fruit the star of the dessert.
Stotty is a type of bread commonly found in the northeast of England. It’s a relatively plain white bread, but it has a nice crisp crust and a chewy interior due to its slow bake. The supposed origins of the stotty is that leftover scraps of dough from baking bread would be formed into disks and tossed onto the floor of the oven as the fires died out for the day, allowing it to cook in the residual heat. It’s perfect for eating with butter, honey, jam, or a traditional English pease pudding. But, our personal favorite is with thick slices of cheddar cheese and scrambled eggs!
Our favorite way to prepare maitake mushrooms (AKA hen of the woods) is to make a pizza with Swiss cheese, caramelized onions, and green peppers. This combination also works well with crimini mushrooms. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
Garlic scape pesto is a delicious variation, with a fresh garlicy flavor. This pizza also has summer tomatoes and fresh mozzarella. Since our Garlic Scape Pesto recipe is vegan, you may want to pair it with You can also make the pizza with Miyoko’s Vegan Mozz!
We have an abundance of local garlic scapes in the produce department, and our favorite thing to make is pesto! Our recipe can be made vegan, using nutritional yeast instead of parmesan.
What’s more summery than a nice ripe peach? How about pairing it with ricotta cheese and fresh basil microgreens. This recipe is perfect for those of us who like a sweet little kick on our savory pizza! We used basil microgreens from Tilth and Timber (Castine), but the pizza will be delicious with any microgreens or arugula. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
Who say you can’t eat pizza for breakfast? Eggs Benedict Pizza (with asparagus, fontina, and hollandaise) is the perfect Sunday brunch pizza. Pick your favorite pizza crust (we used Cappello’s Almond Flour Crust). The volume of ingredients may vary depending on the size of your chosen crust.
This seafood chowder is packed with flavor, but only take 30-45 minutes to throw together. It’s a great dinner to serve people looking for Maine seafood, without the heaviness of a traditional clam chowder. We topped ours with a garish of Synergy cheese, the naturally nuttiness pairing perfectly with the smoky fish.
If you’re looking for a creative centerpiece for your next holiday or backyard party, you can wow your guests with a Smörgåstårta! Hailing from Sweden, this savory sandwich cake is made of bread with a cream cheese and sour cream frosting, and a salmon mousse filling top with decorations made with vegetables, smoked salmon, hard-boiled eggs, and fresh herbs. Once you have the basic concept, you can personalize your recipe with other fillings and toppings. It’s even possible to make a vegan version with plant-based alternatives. At the bottom of this page is a recipe for a grain-free, keto-friendly bread option.
Pork ribs are delicious, but they can also be very rich and fatty. This recipe makes incredibly tender, sweet ribs that are simple and easy on the stomach. They’re cooked on the stovetop but can easily be finished on the grill, giving them a smokier flavor.
This fruit tart is a variation of the traditional French patisserie and can be made either keto or classic. The vanilla cream is light and sweet, complementing the fresh fruit perfectly. We used the organic roasted salted mixed nuts for the keto crust, making a delicious base, the salty nuts balanced by the sweet cream. In honor of Pride Month, we arranged the fruit in a horizontal rainbow to represent the flag, but you can also set the fruit however you like and substitute any of the fruit with other varieties. Get creative!
Who said fancy pizza couldn’t be quick and easy? This recipe combines honey-like delicata squash with creamy ricotta cheese and sweet caramelized onions. You can customize this recipe with your favorite pre-made crust or dough. Some of the ingredient measurements may need to be adjusted based on the size of your crust.
Everyone loves a good grilled cheese sandwich. This recipe is a dressed-up version, using Le Fromager d’Affinois, a delicious double cream similar to brie, and a blueberry compote (giving it a Maine twist). The creamy cheese, sweet berries, and crispy bread all pair perfectly together.
This recipe is a quick and easy way to enjoy grilled, spiced chicken. It makes for a great side or party food.
Spaghetti squash is often heralded as the low-carb alternative to pasta. It’s great served with a generous amount of sauce on top, but you can also make a macaroni and cheese-like dish, using the “shells” to hold it. This recipe makes roughly four servings.
Matcha tea is a great baking ingredient, lending a bright grass color and a green tea flavor. These cookies have a soft, crumbly texture that melts in your mouth like butter. It’s perfect for afternoon tea. You can also use cocoa powder instead of the matcha for chocolate cookies or divide the batter into thirds making matcha, chocolate, and vanilla cookies, for a Neapolitan-like selection.
This recipe is basically the same formula as our Grain-Free Carrot Cupcakes, but is a little less sweet and lacks the frosting, making it suitable for breakfast. The carrot lends moisture to the muffins, making the texture truly exceptional for a grain-free baked good.
Earl Grey’s delicate, floral flavor is ideal for baking. This moist tea cake is the perfect accompaniment to afternoon tea or brunch.
This recipe takes a classic British dish, steak and ale pie, and makes it crustless. It’s quick, easy, and goes well served over mashed potatoes or mashed rutabagas. This is one of our favorite recipe to make with Thousand Hills stew beef.
A hearty, savory soup, perfect for the sharp, nutty flavor of Synergy Cheddar.
This bread is the perfect balance of spiced curry and lightly sweetened bread. It is delicious right out of the oven with butter or toasted. Just try holding yourself to one slice! The recipe can be made with honey for a slightly sweeter version or apple sauce if you want it sugar-free.
Real authentic ramen is nothing like instant ramen. It’s a flavorful, filling, comforting meal. And, happily, it can be made at home. There are many styles of ramen from all over Japan. This recipe is inspired by Hokkaido’s take on the dish and is flavored with red miso and spicy go-chu-jan (fermented bean paste). Corn and cabbage are big crops in Hokkaido and are traditional toppings. You can use fresh ramen noodles (we have Nona Lim fresh noodles in the freezer section) or use one of the alternatives listed below. The recipe can also be made vegetarian by skipping the ground pork and using vegetable broth instead. If you cut the hardboiled eggs too, it will be vegan. This recipe makes two large bowls of ramen.
Okonomiyaki are a Japanese savory pancake, sometimes called a Japanese pizza. They’re usually topped with okonomiyaki sauce, aonori (nori flakes), mayo, and bonito flakes. Authentic okonomiyaki are a little more complicated, but this recipe simplifies things, making a delicious, filling meal. If you replace the all-purpose flour with almond flour, you can have grain-free okonomiyaki, but we suggest you make the pancakes half-sized in that case, as they’re harder to flip. This recipe makes three servings.
The texture of these cupcakes is so good you would never know they are grain-free. They can easily be made keto-friendly by using Lakanto’s monk fruit sweetener and Swerve powdered sweetener. A perfect, healthy addition to any Easter or springtime celebration.
Strawberry rhubarb is a classic summer combination! You can make this recipe keto (grain-free, sugar-free) or gluten-free. When we made it, we did a sugar-free filling with a half keto and half gluten-free topping. We loved both!
This is definitely the perfect way to have sushi together as a family. Temaki is made right at the dinner table, with a platter of ingredients, a bowl of sushi rice, and your hands! In fact, “temaki” means “hand rolls.” You can select any fillings you’d like, 6-8 being a good number. This recipe makes enough sushi rice for four.
This recipe makes a creamy, flavorful soup. It’s scaled for three servings, so double if necessary.
St. Patrick’s day is coming up, and we have an easy recipe for a traditional boiled dinner. You can either use a corned beef brisket preserved by the farm or use our recipe to make your own corned beef brisket. If you’re corning your own beef, be sure to start 3-5 days ahead of when you want to eat it.
Corned beef is a classic dish for St. Patrick’s Day. Boiled dinner, hash, or corned beef sandwiches are all delicious and can be made with briskets preserved by the farmers (like those from A Wee Bit Farm). But, if you’re feeling adventurous, you might like to try making your own corned beef brisket. All it takes is a trip through the Bulk section for spices and salt, a beef brisket from Caldwell Family Farm, and 3-5 days for curing.
Tempura is a classic fried Japanese dish, with a flaky, lacy, crispy batter. The key to perfectly fried tempura is in the assembly of the batter and the heat of the oil. When done right, the results won’t disappoint!
A delicious spicy soup, with filling noodles, and lots of flavor!
Chinese-style pork buns are a delicious, filling food that’s easier to make than one might expect. The soft, sweet outer dough perfectly complements the juicy, savory meat filling. If you want to make a vegetarian version, we also have a recipe for Steamed Peanut and Carrot Buns. If you want to have both, make a half recipe of each filling and use a single batch of the dough.
Chinese-style steamed buns are a delicious, filling food that’s easier to make than one might expect. The soft, sweet outer dough perfectly compliments the savory filling. This vegetarian or vegan filling is an excellent alternative to the more traditional pork.
Bean thread noodles (also known as cellophane or glass noodles) are thin, translucent noodle made from mung bean starch. They’re naturally gluten-free, grain-free, vegan, and quite low in calories. The flavor is neutral and the texture is slightly firm, similar to Thai rice noodles. They work very well for chilled salads. This recipe combines them with shaved cucumber, carrots, and daikon radish for a fresh, crisp salad.
It’s currently citrus season, and we’ve been looking for ways to explore all the delicious flavors of the variety of fruits in that family. When it comes to desserts, Grapefruits may not be a flashy as lemons or oranges, but its subtle flavor can be fantastic, when done right. This recipe makes a rich, mildly sweet, dessert that goes great by itself or with our Flourless Angel Food Cake. In fact, it’s a great way to use up some egg yolks after making the cake.
This delicious snack is sticky and sweet with a kick of heat! It’s a great a way to enjoy mochi.
This recipe is intended to be paired with our Orange Poundcake, which uses twelve egg yolks. This cake can be made the same day, or the next, with the twelve egg whites. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
This recipe is intended to be paired with our Flourless Angel Food Cake, which uses twelve egg whites. This cake can be made the same day, or the next, with the twelve egg yolks. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
A delicious soup that utilizes local mushrooms and Maine’s own Queen of Smyrna squash.
Also known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log.
Are you looking for a vegetarian showstopper for your holiday feast? Look no further than the Butternut Wellington, a vegetarian play on the traditional Beef Wellington. This one is Roasted butternut squash covered in a mushroom paste and wrapped in puff pastry! It’s as delicious as it is elegant!
Also known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log. There’s also a recipe for a keto chocolate Bûche de Noël (pictured) on the Co-op Blog.
These German Christmas cookies are gluten-free and have a wonderfully airy, crunchy texture. They’re easy to throw together and pair well with hot chocolate, tea, or coffee. If you’d like a keto-friendly version, simply replace the sugar with monkfruit or Swerve.
This delicious braided bread is a traditional Jewish sweet from Eastern Europe. Originally, babka was made with cinnamon, sugar, and fruit jam rather than chocolate. But when the bread came to America, this newer version gained popularity. Babka is great for Hanukkah but also eaten during Christmas and Easter by some Eastern European Christians.
Tourtière is a type of meat pie popular during Christmas and New Year in Quebec and New Brunswick. It combines pork, potatoes, spices, and tart apples.
These Mexican cinnamon cookies are often made during the Christmas season. They’re a delicious, crumbly dough coated with powdered sugar and cinnamon. Perfect for Christmas morning or during Las Posadas, December 16-24, a festival celebrating the journey of Mary and Joseph to Bethlehem.
Jambalaya is a cajun dish that has West African, French, and Spanish influences. It’s usually made with a combination of vegetables, sausage, chicken, and seafood. This recipe comes to us from one of our employees. It’s a family recipe passed down from Louisianan oil workers who joined the clean up efforts in Alaska, after 1989 the Exxon Valdez oil spill.
This kind of hot chocolate is a popular part of Peruvian Christmas festivities. In fact, the name for gatherings in which families get together and exchange gifts, drink hot chocolate, and eat sweet bread is called Chocolatadas. Usually, this drink would be made with sweetened condensed and sometimes even butter. Some people make it so thick that a spoon could almost stand upright in the cup. This version is a vegan alternative and is perfect for Christmas morning, or maybe Christmas Eve night, while snuggled up by the fire.
Delicious jelly doughnuts are easy to make at home! A traditional Hanukkah recipe, sufganiyot are great for breakfast or dessert.
Fried food is a popular offering for Hanukkah, a holiday observing, in part, “the miracle of the oil” that lasted for eight days. Latkes are said to have originated in the Middle Ages and were probably originally made with a cheese, like ricotta or curds. Later in the 19th century, potatoes were introduced to Europe, and potato latkes took over. These potato pancakes have a crispy outside and a soft, tender inside. They’re a delicious accompaniment to brisket or a lamb rack and are usually served with applesauce or sour cream.
Lussekatt are an essential part of St. Lucia Day (Dec 13). Traditionally in Scandinavia, Lussekatt is baked by children and given as gifts to the elderly residents in their community. The buns are mildly sweet, with a light saffron flavor and beautiful golden color.
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70 South Street
Blue Hill, ME
04614
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