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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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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!
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 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.
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.
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 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!
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!
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.
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.
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!
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.
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.
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.
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!
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.
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!
A simple and delicious potato salad with crisp cucumbers and fresh herbs. The perfect side for a barbecue or picnic
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!
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!
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!
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
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.
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.
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.
This recipe is a quick and easy way to enjoy grilled, spiced chicken. It makes for a great side or party food.
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.
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70 South Street
Blue Hill, ME
04614
STORE HOURS
Monday – Saturday
8am – 7pm
Sunday
8am – 6pm
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