The Rosemont Summer Bounty Sandwich Serves 1 — scale up as needed Peak heirloom tomatoes, Rosemont’s cheddar scallion dip, and a good seedy loaf. Three ingredients, zero cooking, and a straight shot to heaven. Ingredients 2 thick slices seedy bread (our 6-grain sourdough is perfect) A generous schmear…
Charred Corn & Blistered Tomato Burrata with Chili-Honey Serves 4 Charred corn and blistered tomatoes folded into warm, melty burrata with chili-honey and lime. Messy, decadent, and gone in five minutes flat. Ingredients 3 ears sweet corn, shucked 1½ cups cherry tomatoes 2 balls burrata 2 tbsp olive…
Serves: 6 as a side Ingredients 6 ears of fresh corn, husked 4 oz Winter Hill feta cheese, crumbled 1 jalapeño pepper, small dice (remove seeds for less heat, keep for more kick) 1/4 cup + 1 tbsp extra virgin olive oil (EVOO) 2 tbsp apple cider vinegar…
Eggplant parm is the ideal cozy winter meal: gooey, saucy, and filling. But when the air in Maine starts to warm up, it’s hard to resist firing up the grill. This recipe is the best of both.
Roasted Maine carrots and parsnips get a spring makeover with a honey-miso glaze, fresh herbs, and a dollop of whipped ricotta.
Spring asparagus at its finest — roasted until tender and charred at the tips, finished with a bright lemony brown butter and crispy sourdough breadcrumbs.
A stunning centerpiece salad that layers roasted beets, creamy chèvre, candied walnuts, and pickled spring onions over a bed of Maine greens — bold enough to hold its own alongside any main.
This isn’t your grandmother’s boiled cabbage. We’re browning it in a hot skillet, then braising it in a vibrant sauce made with Olivia’s Garden cherry tomatoes, turmeric, and mustard seed. The result? Tender cabbage with a golden, slightly charred exterior that soaks up every bit of that spicy, tangy broth. It’s the kind of dish that turns cabbage skeptics into believers.
A fresh take on tabbouleh featuring pearl couscous, sun-dried tomatoes, and kale with bright lemon and cumin flavors. This salad is great for the winter months when fresh traditional tabbouleh ingredients like tomato & cucumber are harder to find.
It’s cold. It’s snowing. Unless you’re hurling yourself down a mountain somewhere, the days can feel long.
Here’s what we don’t get in the summer: Roasting Season.