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June 30, 2012

Watermelon Salad

This recipe features everyone’s summer favorite, watermelon. Instead of plating up slices of watermelon this 4th of July, why not offer this sweet and savory salad instead? Click on the image below for a link to the complete recipe from cookinglight.com0806p186-watermelon-salad-l
image by Douglas Mirriam

June 29, 2012

Grilled Hot Dogs with Mango Chutney and Red Onion Relish

What a great recipe for the upcoming 4th of July holiday! A great spin on the traditional dog with mustard and relish.

image by Victoria Pearson

Grilled Hot Dogs with Mango Chutney and Red Onion Relish

1 (9-ounce) jar mango chutney (such as Major Grey’s), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 Tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Mix chutney, onion, cilantro, and 1 Tablespoon mustard in bowl.

Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

Serves 8.

June 28, 2012

Asparagus Orange Salad

Packed with vitamins, antioxidants and flavor, asparagus is the vegetable of the season. So easy to prepare (blanch, steam, boil, grill, roast, or stir fry it!) and pairs well with TONS of your favorite summer meals as a nutritious and delicious side!


Chef Anthony’s Tip: Be creative! Feel free to forge new fusions. Do you prefer balsamic over red wine vinegar? Go for it! Did you just pick up gorgeous strawberries from the market? Use them instead of oranges for this salad. Remember Pritikin Chef Anthony’s mantra: “If you like foods individually, chances are you will love them when they’re combined.” It’s all about discovering new taste treats!

Asparagus Orange Salad
Chef Anthony Stewart, Executive Chef, Pritikin Longevity Center

2 bunches asparagus
2 firm, ripe tomatoes, cored, quartered, and cut into bite-sized pieces
Three blood oranges, peeled and sectioned
1 large bunch romaine, shredded

½ cup red wine vinegar
½ cup orange juice
1 Tablespoon fresh garlic, minced
1 teaspoon paprika
1 teaspoon freshly ground black pepper

For dressing, combine all dressing ingredients and whisk.

Remove tough asparagus ends, cut on the diagonal into 1-inch pieces, and blanch. Put asparagus, tomatoes, oranges, and romaine in large bowl. Toss gently with dressing, and serve.

Serves 4.

June 27, 2012

A Place Apart

Dear old Gus is gone, and along with him, our beloved noontime haunt. Known variously as “the alley,” “the Pavilion,” “Gus’s,” “the CozyCove Café” (Cook & Tell’s code name for it), it was the place for a good no-fuss sandwich, some fries, and a piece of Em’s homemade pie for lunch. It was open every summer from the Fourth of July to Columbus Day since Gus started working for his father at the age of eighteen around 1920. The place was the definition of low-key. This, the first article in a continuing series that kept the story going through the years, introduced readers of C&T around the world to a precious piece of Americana.


This is going to be an odd restaurant review. Not that the restaurant is odd, although it isn’t exactly ordinary, either. The odd thing about this review is that I’m not supposed to tell where the place is. It’s all right to come upon the place by accident, and a little word of mouth is tolerated. Gus never advertises. Even the reporter for the local weekly is under strict orders to avoid any mention of the place in her neighborhood news column. This a distinct hardship on the reporter, because a lot of neighborhood news is hashed over at Gus’s place.

The point is, artistry in sandwiches is his specialty, and he does not wish to sacrifice good service for the sake of a full house. Watch the furrow form over his eyebrows when nine people come in all at once. He can handle them, all right. It’s just that some of the artistry goes out of it when you become a pair of hands cranking out sandwiches. The menu is not extensive: hamburgers, hot dogs, BLTs, grilled cheese, the usual others. Sometimes we recognize the lettuce in a crabmeat roll, because we would bring it from our garden as often as possible. You’ll probably pay a different price each time you order a pickle to go with your sandwich, because the canny sandwich man sells them by the pound, not the piece.

For dessert, Gus’s wife Em makes apple, blueberry, and rhubarb pies that he cuts in sevenths. With a yardstick flailing the air he circumnavigates the pie, his thumb positioned somewhere between the three-and four-inch mark. Sixths or eighths would never do. Where’s the entertainment value in three or four swift whacks?

Gus’s place doesn’t even look like a restaurant. No sign identifies the old white clapboarded building set on pilings at the edge of one of the prettiest little harbors on the Maine Coast. It takes a minute to figure out where you are, once you get inside for the first time, too. There are two bowling lanes (with hand-set candlepins), a gleaming wooden counter with eight revolving stools, some wooden booths, and a few ice cream parlor chairs and tables, all original with the place.

The nostalgia down at Gus’s is not coy. The place is just so fetchingly out of step that it may actually be marching backwards. A platoon of regulars has been bringing up the rear every summer for well over fifty years, keeping their drums silent. So if Gus is suddenly swamped with new business and it gets out that I had anything to do with it, I will of course deny everything.

Watch for more stories from Gus’s, with his menu and favorite recipes….

June 26, 2012

Za’atar Crusted Chicken Kebabs

My love affair with za’atar began in the 1970s in my Lebanese friend Janet’s grandmother’s kitchen. Sitoo’s (the Lebanese word for grandmother) home was in Waterville, Maine, where there is still a Lebanese community today. Her kitchen was a stronghold of tradition.

I watched her large, extended family in the kitchen making a yummy type of flatbread loaded with olive oil, sesame seeds, herbs like savory, thyme, and oregano and something else…a flavor…I absolutely loved but could not pin. That flavor turned out to be sumac, the zingy acid component.

Decades later and feeling in the know, I tried to find “za’atar” in the spice markets of Cairo. Shopkeepers kept giving me a wild herb that grows in the desert, which although interesting, was not the za’atar of my friend’s kitchen. Upon further research, I’ve learned that za’atar blends are regional, even tribal, and such closely held secrets that a mother-in-law might choose not to hand the recipe over to a new bride. Za’atar is, I’ve read, “a symbol of national identity and a personal watermark.” Now that’s personal.

There are red blends and green blends, Jordanian za’atar, often considered superior, is red. The red blend features that special tang of sumac that I learned to crave early on. Lebanese blends sometimes include a bit of orange zest and wild hyssop or mint. The wild hyssop was so over harvested in the Arabian desserts that it had to be protected lest it became extinct.

Herbal, floral, supremely savory and versatile, nutty and woodsy, I recommend getting to know this wonderful spice mixture. Za’atar can often be found in specialty markets, natural foods stores, and big city Arabian markets. Most all of its components do grow in Maine and you could, conceivably, blend your own!

Bring it to your next barbeque with this simple recipe.


Za’atar Crusted Chicken Kebabs
Laura Cabot, Laura Cabot Catering, Waldoboro

Marinate your chicken and vegetables as you normally would, overnight, in a ziploc baggie.

Skewer them on a water soaked kebab stick (or try using rosemary wood; it’s great!)

Roll them in za’atar and let sit, covered in the fridge, for a couple of hours before grilling as usual.

You will be delighted by this savory spin on chicken!

June 25, 2012

Edamame and Steak Stir-Fry

Edamame is one of those star foods that is so good for us, it is recommended we eat it every day! Rich in vitamins, protein, antioxidants, and fiber, and low in fat, edamame is one great bean!

Here is a delicious recipe to help incorporate edamame into your diet from Click on the image below for their recipe for Edamame and Steak Stir-Fry.

image and recipe from

June 24, 2012

Chicken Legs with Glazed Eggplant, Zucchini and Apricot Skewers

The flavors of this chicken recipe definitely say summer!


Chicken Legs with Glazed Eggplant, Zucchini and Apricot Skewers

4 whole chicken leg quarters
1½ teaspoons salt
½ teaspoon freshly ground pepper
1 Tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 Tablespoons olive oil
¾ cup balsamic vinegar
2 Tablespoons honey
½ teaspoon salt
½ teaspoon freshly ground pepper
1 Tablespoon lemon juice
1 small eggplant, sliced into ½ to 3/4 –inch slices
2 small zucchini, sliced into ½ to ¾-inch slices
8 dried apricots
8 wooden or metal skewers

In a small bowl, combine salt, pepper, rosemary, garlic, and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon. Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin.  Allow chicken to marinate for 30 minutes.

While chicken is marinating, combine balsamic vinegar, honey, ½ teaspoon salt, ½ teaspoon pepper, and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15-20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.

Place vegetables and figs in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and figs onto skewers, alternating between eggplant, zucchini, and figs. Reserve any remaining glaze in bowl.

Pre-heat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium-high after preheating. Over medium-high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170º, about another 20 to 25 minutes.

When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15-20 minutes.

To serve, place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.

Serves 4.

June 23, 2012

Barbecued Salmon

Gather around, boys and grills! Light ‘em up and let’s get cookin’! Pam Pingree from Alaska sent in this winner. Cook & Tell spent a lot of time trying to figure out what made her barbecue sauce special. Hint: nutmeg.


Barbecued Salmon
Karyl Bannister, Cook & Tell

1½ pounds salmon fillets, skin on
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder
½ cup mayonnaise
2 teaspoons prepared mustard (any kind)
1 small onion, thinly sliced and separated into rings
Barbecue sauce (see recipe below)

Preheat the grill.

Sprinkle the fleshy side of the fillet with the salt, pepper, and garlic powder. Mix the mayonnaise and mustard in a small bowl and spread on the same side of the fillet.

Cook the fillet, flesh side down, on a covered grill for 7 minutes. Keep a squirt bottle of water at the ready for flame dousing, in case of drippy mayonnaise. Turn the fillet flesh side up. Scatter the onion rings over the fish and cover it lightly with foil. Grill, covered, for 15 minutes more, or until the flesh flakes with a fork. Serve with warm Barbecue Sauce.

Serves 4.

Barbecue Sauce
2 cups ketchup
1 Tablespoon Dijon mustard
3 Tablespoons light brown sugar
1 teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg, or more to taste
½ teaspoon seasoned salt (Lawry’s, lemon-dill, or your favorite)

Combine the ingredients in a medium bowl, cover, and heat in the microwave until warm. Stir and serve on the side.

Makes a little over 2 cups.

June 22, 2012

Soft Amaretti Cookies

“Amaretti are my favorite cookies, period. To say I’ve struggled with making them is an understatement. After years of trying, I resorted to extreme measures—I kidnapped my mother and wouldn’t allow her to leave until I perfected the technique. The trick for making the perfect tray of soft amaretti? Do not—and I repeat do not—overbeat the egg whites. Beat the egg whites to just shy of a soft peak and allow the cookie dough to rest in the fridge overnight before baking. For decorating, you’ll find silver dragées available in kitchen supply stores with the cake decorating supplies, or online.

For these Amaretti cookies I’ve used store-bought almond meal, which is often labeled “almond flour.” The almonds are blanched and the texture is quite fine but my mom always makes the cookies with homemade almond meal. It’s not necessary to blanch the almonds if you are making homemade, but if you like the look of these cookies, blanched almonds are necessary.”—Grace Massa Langlois, Grace’s Sweet Life

For more wonderful recipes, check out Grace’s website:

photo by Liana Massa Langlois

Amaretti Morbidi (Soft Amaretti Cookies)
from Grace’s Sweet Life, Grace Massa Langlois

3 large eggs
1⅓ cups superfine sugar
4½ cups less ½ Tablespoon almond meal (made from blanched almonds), very finely ground
Confectioners’ sugar, sifted, for rolling
Silver dragées, for decorating

Separate the eggs. Place the egg yolks in a large bowl and the egg whites in a second large bowl. Cover both bowls with plastic wrap, and allow to come to room temperature, about 30 minutes.

Using a large balloon whisk, beat the egg yolks, then gradually add the sugar while whisking until well combined.

Add the almond meal and whisk to just combine; do not overmix.

Using a clean, dry large balloon whisk, beat the egg whites to barely a soft peak. This is very, very important—do not overbeat.

Using a large flexible spatula, fold one-third of the egg whites into the almond mixture (this will loosen the almond mixture). Fold in the remaining egg whites just to combine; do not overmix.

Cover and refrigerate the cookie dough for at least 1 hour, or overnight for best results.

Preheat the oven to 325°. Line 3 rimmed baking sheets with parchment paper or silicone baking mats.

Roll the cookie dough into ½-ounce balls. Roll the balls in confectioners’ sugar and place a silver dragée in the center of each one. Do not flatten the cookies. Bake one sheet of cookies at a time, 20 cookies per sheet. Chill the remaining dough between batches.

Bake until barely light golden, 25 to 30 minutes, rotating the baking sheet halfway through.

Allow the cookies to cool on the baking sheet on a wire rack for two minutes. Using an offset spatula, transfer the cookies directly to the wire rack to cool completely.

Yields 6 dozen cookies.

June 21, 2012

Limeade Shiver

Here’s a recipe to have in your arsenal for the next stretch of hot weather!

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Limeade Shiver

4 Tablespoons lime juice
4 Tablespoons sugar
1/2 cup fat-free lime sherbet
1 1/2 cups chilled club soda

In a blender, combine the lime juice and sugar. Add the sherbet. Blend until smooth. Add the soda. Blend briefly just to combine.

Serves 2.

June 20, 2012

White Bean Salad with Radish, Walnuts, and Wild Leeks

Great salad for hot weather dining, and works well to pack for a picnic lunch. We recommend you make it the day you are serving it.

Photo Credit: Emma Alter

White Beans with Radish, Walnuts and Wild Leeks

Olive oil
Wild leeks, chopped
1 can of white beans (garbanzo, navy or cannelini)
Assorted radishes
Handful of walnuts
Fresh oregano or any herb
1 teaspoon red wine vinegar
Sea salt and pepper

In a small skillet, heat a bit of olive oil until it shimmers. Add the wild leeks and saute until tender, about 5 minutes, perhaps less.

Rinse white beans and place into a bowl. Add thinly sliced radishes. Chop a handful of walnuts and add. Throw in some capers and fresh oregano leaves.

Add about a teaspoon of vinegar and a drizzle of olive oil. Season with salt and pepper to taste. Serve room temperature.

On the Rush of Wings “Happy Feet” Benefit

A wonderful new resource in our area is On the Rush of Wings Wildlife Rehabilitation Center. Located in Friendship, Maine, the center offers rehabilitation to marine and pelagic (spending most of their lives on the open seas or oceans) birds that have become injured, orphaned, or abandoned and gives them a chance to heal and be rereleased back into the wild.

Licensed rehabilitators, along with veterinarians, offer their time, knowledge, skills, and facilities to address medical needs of wildlife in distress. Because of their ideal location, On the Rush of Wings is able to utilize ocean water for both its clinic and aviary pools. The staff includes Manager and President Cindy Mackie, Wildlife Rehabilitator Beth Settlemyer, Veterinarian Dr. Christine Welch, and consultant Bill Goodwill of Mid-Coast Audubon.

Relying entirely on public support, On the Rush of Wings invites you to learn more about their facility, philosophy, and how you can help the wildlife in your area. Click the link to their website here: On The Rush of Wings Wildlife Rehabilitation Center

They are excited to be holding their 1st Annual Happy Feet Benefit on July 22 at the Thomaston Cafe! This event, sponsored by the Thomaston Cafe and Peter Ott’s in Camden, will include great food, music, and a silent auction. See the poster below for more details on how you can help make a difference!


June 19, 2012

Cold Maine Lobster Salad On Basil Linguine

A delicious hot weather recipe, featuring Maine lobster!

Lobsters_663811Maine Lobsters image © 2010 by Jim Bazin

Cold Maine Lobster Salad On Basil Linguine
from Andrea Hardy, Chef, The Seasons Restaurant, Sugarloaf Inn

Lobster Salad:
1 pound cooked Maine lobster meat, chopped
1/3 cup mayonnaise
2 teaspoons lemon juice
2 Tablespoons dill weed
1 pinch salt and pepper, to taste

1 pound linguine
As needed olive oil
2 teaspoons leaf basil
Lettuce (plate garnish)

Combine all 5 lobster salad ingredients in a bowl. Mix well. Chill.

Cook linguine to al dente; rinse and cool with water. Toss pasta in just enough olive oil to coat it and toss with the basil.

Place one cup of the cooked linguine on a plate lined with your choice of lettuce. Top the linguine with 1/4 of the Maine lobster salad and garnish with fresh lemon.

Serves 4.

June 18, 2012

Orange Wild Rice Chicken Salad

Tender and chewy wild rice combines with juicy moist chicken in an orange dressing for a wonderful taste. This super simple recipe has the most fabulous combination of flavors and textures, and it is ideal for those hot weather days ahead.

wild rice chicken salad1image:

Orange Wild Rice Chicken Salad

3 cups cooked wild rice
2 cups cubed cooked chicken
1 cup sugar snap peas
11 ounce can mandarin oranges, drained
1/2 cup honey Dijon salad dressing

Combine all ingredients and mix well. Chill until serving.

Serves 4.

June 17, 2012

Classic Lobster Rolls and Lobster PLT

James Beard Award winning chefs Mark Gaier and Clark Frasier of the acclaimed Arrows restaurant in Ogunquit, ME, offer the ultimate lobster roll at the nearby MC Perkins Cove, their sleek, more casual restaurant dedicated to classic New England fare with stunning ocean views. The chefs have certain criteria for their Classic Lobster Roll, it must be a “top-loader,” buttered and grilled, with plenty of house-made lemon mayo. The roll is sprinkled with fresh herbs from the Arrows garden, accompanied by a pickle and French fries.

Alternatively, the chefs offer the Lobster PLT. The chefs use pancetta to contrast with creamy, sweet lobster and add sliced garden tomatoes, arugula, and house-made tarragon mayonnaise atop toasted sourdough bread. (

image © Patrick McNamara

Classic Lobster Rolls
Mark Gaier and Clark Frasier, Arrows restaurant and MC Perkins Cove, Ogunquit

½ gallon water
¼ cup kosher salt
4 live lobsters (about 1¼ pounds each)
1½ cup mayonnaise
3 Tablespoons lemon juice
6 top-loading hot dog buns
3 Tablespoons unsalted butter
¼ cup finely chopped fresh tarragon
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chervil
¼ cup finely chopped fresh chives

To prepare the lobsters, fill a large heavy pot or standard clam steamer pot with the water and the kosher salt. Set over high heat and bring to a boil. Place the lobsters in the pot and cover tightly. Boil for 14 minutes. Remove the pot from the heat and carefully pour the lobsters and the water into a deep sink or colander. Cover with ice for about 10 minutes. Take the meat out of the shell.

Cut the lobster meat and place into a bowl. Toss with mayonnaise and lemon juice. Slather the outside of the rolls with butter and quickly grill on both sides either in a skillet or on an outdoor grill. Fill the grilled rolls with the lobster salad. Combine the herbs, mix well, and sprinkle over the salad. Serve immediately.

Serves 6.

Lobster PLT
Mark Gaier and Clark Frasier, Arrows restaurant and MC Perkins Cove, Ogunquit

12 slices pancetta
12 ounces lobster meat
½ cup tarragon mayonnaise
12 slices sourdough bread, toasted
12 arugula leaves
2 tomatoes, sliced

Preheat the oven to 350°. Place the pancetta on a baking sheet and bake until crisp, about 10 minutes depending on the thickness. Remove the pancetta and blot on paper towels. Toss the lobster meat with the tarragon mayonnaise until it’s the consistency you like. Assemble the sandwiches with 6 slices toasted bread topped with lettuce, tomato, pancetta, and finally the lobster. Top with the other slices of bread.

Serves 6.

June 16, 2012

10 Father’s Day Recipes for Breakfast, Lunch, or Dinner

Kevin of the Closet Cooking blog has compiled a list of 10 Father’s Day recipes on his blog for us to share. Whether you are interested in a special recipe for breakfast, lunch, dinner, dessert, or all of the above, Kevin’s got something special that a father-son-mother-daughter-sister-brother-aunts ‘n’ uncles-grandparents, and friends will love.

How about a Father’s Day breakfast of Poached Eggs on Toast with Chipotle Mayonnaise, Bacon and Avocado or a big plate of Blueberry Cheesecake Pancakes? For lunchtime, how about a Buffalo Chicken Club Sandwich, a Corned Beef Grilled Cheese Sandwich with Guinness Caramelized Onions or grilling up either a Salsa Verde Turkey Burger or a Bacon Wrapped Jalapeno Popper Burger? Make your lunch choice, and start the meal with this easy to make Taco Dip. At dinner time, try this recipe for Steak Tenderloin in a Mushroom and Blue Cheese Sauce with some Buffalo Chicken Potato Skins on the side, followed by a big slice of Guinness Chocolate Cheesecake.

Click on the individual links above for a particular recipe, or click on the image below for access to ALL of Kevin’s Father’s Day recipe links as listed above.

Steak Tenderloin in a Mushroom and Blue Cheese Sauce 500
Steak Tenderloin in a Mushroom and Blue Cheese Sauce. Image and recipe by Kevin of the Closet Cooking blog.

June 15, 2012

Black Locust Blossoms

Eating flowers may not be on the top of everyone’s list. But yesterday I received a bag of crunchy and nectar-filled blossoms from the Black Locust tree. This gift from my foraging and enthusiastic friend, Laurie Herron of Round Pond, took me by surprise. Today I am a believer.

In full bloom now and abundant in Maine, the flowers of the Black Locust tree look almost like Wisteria from a distance. Either purest white or light purple, they hang in clusters and resemble pea blossoms. When stripped from their stems and popped into the mouth, they are sweet, crunchy, and delectable. A perfect late spring salad topper or snack.

These flowers, Robinia pseudoacacia, are used widely in Europe to make a simple syrup, jelly, or to flavor sugars much in the way one might use Elderberry flowers. I am now envisioning an invigorating summer spritzer made with club soda and a bit of Black Locust simple syrup. Bring on the summer heat and sunshine. I have a new tool in my arsenal!

photo by
Laura Cabot

Black Locust Simple Syrup
Laura Cabot, Laura Cabot Catering, Waldoboro

Prepare a simple syrup by mixing a ratio of two cups of white sugar to one cup of water.

Bring this to a boil and let it simmer until all the sugar is dissolved.

Add one quart of super fresh blossoms which have been stripped from the stems and pour them into the hot syrup. Give it a stir.

Let this infuse all day. Pour off the infused simple syrup after several hours and refrigerate in a clean, tightly capped jar. There you have it! The basis for a refreshing summer drink!

This also works for other flowers such as elder flowers or most any herb. (Basil lemonade or a rosemary martini anyone?)

June 14, 2012

Ricotta Cheesecake with Ginger and Kiwi

Treat your guests to a creamy cheesecake that is both delicious and low in fat. The gingersnap crust and lemon-flavored filling round out any meal with smiles. Plus, like all cheesecakes, this dessert can be made up to two days ahead and chilled in the fridge. Click image below for link to this recipe.— courtesy of


June 13, 2012

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

The following recipe from features whole wheat fusilli with lemony chicken, zucchini, and pine nuts. A meal you can prepare and cook in 20 minutes!

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts
recipe and image from


3 teaspoons salt
8 ounces whole wheat fusilli
2 Tablespoons olive oil
2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
Small pinch red pepper flakes
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup grated Parmesan (optional)

Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.

Warm 1 Tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.

Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.

Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.

Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Serves 4.

June 12, 2012

Key Lime Waffle Pie

The quintessential summer flavor of key lime is made even more delectable using a sweet and tangy key lime mousse served on top of delicious graham cracker waffles. Use it to celebrate the season or serve it up all year round! Delicious served warm, cool, and even as a frozen treat!


Key Lime Waffle Pie
recipe and image from

Key Lime Mousse
3/4 cup key lime juice
1 packet gelatin
7 ounces sweetened condensed milk
10 ounces white chocolate
2 cups heavy whipping cream
1/4 teaspoon vanilla
Turbinado or dark brown sugar for garnish
Key lime for garnish

Graham Cracker Waffles
3 cups pre-mixed baking product such as Bisquick
1 cup whole milk
1 cup brown sugar
1/2 cup honey
5 Tablespoons buttermilk
2 eggs
2 teaspoons cinnamon
1/2 stick butter (4 Tablespoons)
1 pack of graham crackers (10-11 sheets)

Key Lime Mousse: Put lime juice in bowl and sprinkle in gelatin, stirring lightly. Let sit for 2 minutes. Heat lime juice mixture over low heat, until hot but not boiling.

Take lime juice mixture off heat and set aside. Heat sweetened condensed milk over medium heat and add white chocolate. Stir until chocolate is melted.

Whip heavy cream on high speed only until stiff, about two minutes. Add the lime juice mixture to whip cream and beat (with electric mixer) until ingredients are blended together.

Add white chocolate mixture to the whip cream and beat until blended. Refrigerate mixture for four hours or overnight to stiffen.

Graham Cracker Waffles: Mix together baking product, milk, brown sugar, honey, buttermilk, eggs, and cinnamon in bowl. Melt butter and add to mixture.

Crush graham crackers until crumb size and add to mix. Mix all ingredients with electric mixture. Place 1/4 cup of batter on your waffle maker (Chef’sChoice Model 852 pictured here). Bake for 2:30 minutes on setting 4.

Serve immediately with a dollop of key lime mousse. Garnish with sugar, lime, and graham cracker pieces.

For a luscious frozen dessert, spread mousse over the top of a waffle, cover in wax paper, and freeze overnight before serving.

Makes 18-20 waffles.