Issue 11 – Winter 2020

edible MAINE - Choucroute Garnie

Choucroute Garnie

In a trip to Strasbourg, France, I fell in love with the region’s sauerkraut, sausage, and potato specialty. Back in Maine, I use Morse’s Sauerkraut,

edible MAINE - Rainbow Chard Saag Paneer

Rainbow Chard Saag Paneer

Paneer is a pressed, fresh cheese used in Indian cooking. Kennebec Cheesery in Sidney makes paneer and sells it at the Saturday farmers market in

edible MAINE - Slow-Roasted Cherry Tomatoes

Slow-Roasted Cherry Tomatoes

While good slicing tomatoes are nearly impossible to come by in winter in Maine, roasting the cherry tomatoes grown in hothouses here gives cooks an

edible MAINE - Winter Greens with a Herbed Goat Cheese Roulade, Roasted Vegetables and Concord Grapes with Honey Roasted Pecans

Winter Greens Salad Bar

Pair your favorite salad greens with the following additions and create a beautiful salad bar!