Use this to stuff your turkey or do as I do: Bake it in a casserole alongside the turkey as it roasts.

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I love to make this for dinner parties, and have served it to our gourmet group several times. It’s so elegant, and everyone really appreciates the effort that goes into it. By now, some of us have been in the gourmet group for almost forty years, so I hope they won’t say I’ve overdone this one!

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Here’s a great, simple lobster salad that travels particularly well in summer because it contains no mayonnaise. We often pack up enough for lunch and go on an island picnic to Shark Point beach or to the swimming hole at Long Pond, which is a mile long.

Point Lookout Lobster Salad
Martha Greenlaw, Recipes From a Very Small Island
4 1½ pound lobsters
1 cup fresh or frozen green peas
1 cup sliced celery
2 Tablespoons minced fresh basil leaves
1 Tablespoon grated lemon zest
6 Tablespoons fresh lemon juice
½ teaspoon salt, plus more to taste
⅔ cup olive oil
White pepper
Lemon slices, for garnish
Put the lobsters headfirst into a kettle of boiling salted water. Cover and let water return to a boil. Cook for about 12 minutes, or until the lobster shells are bright red.
Transfer the lobsters to a cutting board. When cool enough to handle, remove the meat from the claws and tail and cut into ¾-inch pieces. Transfer to a large bowl. (Or use 3 cups cold leftover lobster meat.)
Cook fresh peas in lightly salted water for 3-7 minutes (depending on size), or just until tender. Cook frozen peas for about 2 minutes, or until crisp-tender. Drain, rinse with cold water to cool, and pat dry on paper towels. Add to the lobster meat. Stir in the celery, basil, and lemon zest.
In a small bowl, whisk together the lemon juice and salt. Slowly add the oil in a steady stream, whisking the dressing until it is emulsified.
Pour enough dressing over the lobster mixture to coat the salad and toss gently. Season to taste with additional salt and white pepper.
Divide the salad among salad plates and garnish with lemon slices.
Serves 4.
When I invited my gourmet group to the island one weekend, my friend Petey brought along this salad for lunch the next day. Everyone loved the combination of chicken, sprouts, water chestnuts, and the mild curry dressing. It’s best made the night before.

image: notmartha.org
Beautiful summer mornings on the island should not be spent in the kitchen, but when the cove is socked in with fog there’s nothing nicer than baking up a batch of blueberry muffins and enjoying them over a leisurely breakfast at the kitchen table, watching and waiting for the fog to lift.
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Nowadays I tend to use brown rice for every rice dish because it’s “heart smart,” but I still prefer the way white rice looks. I make this to accompany baked haddock or similar white fish. The lemon flavor nicely complements the fish.
image: yummy4tummy.wordpress.com
This is a great-tasting mussel dish. I make it often, either with the wild mussels that live on our rocks and ledges or with Dave Hiltz’s rope-grown mussels from his float in the harbor. It’s also a nice recipe to know about if you happen to have cooked mussels left over from a mussel feast.

The very name of this warming toddy makes me think of old whaling ships coming into port in the dead of a cold night. Maybe people on the dock are waiting to catch their lines and the crew disembarks and heads to the nearest tavern for a hot toddy. In today’s world it would certainly be a welcome libation after a long afternoon on the ski slopes.
image: 365foods.files.wordpress.com
When we want something to warm us up, I make this long-cooking chili and keep it hot on the back of the stove. It has a kick to it, but you could adjust the heat by only using one or two cherry peppers. Great with cornbread!

Continue reading “Martha Greenlaw’s Three-Alarm Maine Chili” »
My friend Mary served this shrimp and pasta salad to our bridge group for lunch not too long ago. I especially loved the lemony dressing, and she agreed to give me the recipe. When someone else asked Mary for the recipe she said, “Sorry. Now you need to wait for Martha’s cookbook!”
Continue reading “Martha Greenlaw’s Lemon Shrimp Pasta Salad” »
This pie is all my own creation. My mother baked magnificent pies and was well known for them. When I was growing up, we each got to pick the kind of pie she would make that week for Sunday dinner and I usually chose apple. My brother Freeman chose lemon meringue, Chuckie chose blueberry, Gracie chose pecan, Avis asked for graham cracker pie, I made the filling with lots of citrus for its fresh, clean taste. The crust uses only vegetable shortening because that’s how my mother made it. If I see a pie crust recipe that calls for butter, I’ll try it. Continue reading “Island Apple Pie” »
Pork and apples just go together and when fall arrives on the island, I braise tenderloins with some good apples. I like Granny Smiths, but you could use any firm, crisp apples. Those from a local orchard will taste best, and of course all through New England we have wonderful orchards where you can pick your own or buy them from the side of the road. Continue reading “Pork Tenderloin Medallions with Caramelized Apples” »