BLT Salad
Submitted by Gayle Edson of Wakefield, MA. She gets her ingredients from her own garden, from the Dewey Square Farmers Market, and the Saturday market in Wakefield. She used to get her copy of Edible...
View ArticleKale Salad with Fresh Cherries and Pecorino Romano
Submitted by Gina Nisson, owner of Farfalle Italian Market in Concord. She gets her ingredients at Hutchins Farm and Verrill Farm and picks up her copy of Edible Boston at Verrill Farm. “We make this...
View ArticleIsraeli Couscous Salad with Za’atar Roasted Radishes and Greens
Submitted by Kara Voskian of Jamiaca Plain. She gets ingredients for her salad at Allandale Farm in Brookline, which is also where she picks up her copy of Edible Boston. “This recipe is an original of...
View ArticleAllandale Farm Salad
Submitted by Jody Adams of Brookline, chef/owner of Rialto and Trade, blogger, avid cyclist, mom, and local food enthusiast. “I wrote this recipe for an early post on my blog, The Garum Factory, after...
View ArticleCorn Oysters
By Elizabeth Gawthrop Riely Corn oysters, a kind of fritter, were very popular in early New England cookery. The texture of these, with a mixture of kernel and milky interior, is light and puffy....
View ArticleSummer Corn and Vegetable Chowder
By Elizabeth Gawthrop Riely This recipe for corn chowder is deliberately loose, using more or less of summer vegetables you find at the farmers market or in your own garden. You can make a rich chowder...
View ArticleBlueberry Corn Bread
By Elizabeth Gawthrop Riely This moist, quick, delicious bread is loosely adapted from Bill Neal’s Biscuits, Spoonbread, and Sweet Potato Pie. He bakes his “cake” in a 9-inch cast-iron skillet,...
View ArticleCorn Pudding
By Elizabeth Gawthrop Riely This version is a simple, straightforward recipe with silky custard texture. If you are using frozen corn, partially chop the kernels in a food processor. You can mix the...
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Burgers: Beyond the Beef
By Sarah Blackburn / Photos by Michael Piazza / Styled by Catrine Kelty New Englanders love a good cookout. From May to October, we grill outside at every opportunity: in the back yard, on a hard-won...
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Summer Berries
By Our Readers & Sarah Blackburn / Photos by Michael Piazza / Styled by Catrine Kelty Each season, I reach out to our readers in search of 5-6 great recipes highlighting one seasonal ingredient or...
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SUN AND FUN
¾ ounce Privateer Rum ¾ ounce lime juice ¾ ounce Shiso Syrup (recipe here) 2 ounces cava or prosecco Combine rum, lime, and syrup, and shake with ice. Top with cava or prosecco and serve in a coupe...
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BITTER BLUEBERRY COLLINS
1½ ounces Berkshire Mountain Ethereal Gin ½ ounce Aperol ¾ ounce lemon juice ½ ounce Blueberry Puree (recipe here) Soda water, ice cold Mount first 4 ingredients in a highball, add ice and shake. Top...
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STUFFED EGGPLANT PARM
SUBMITTED BY CHEF SUZI MAITLAND, TRINA’S STARLIGHT LOUNGE, SOMERVILLE SERVES 4 I first created stuffed eggplant parm after hearing a friend talk about stuffing an eggplant for dinner. I love eggplant...
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EGGPLANT & LAMB DUMPLINGS
CHEF TRU LANG OF JOURNEYMAN RESTAURANT AND HEAT, SOMERVILLE MA MAKES 24 DUMPLINGS I particularly love this dish because it reminds me of something I would do with my family—it is perfect for a dinner...
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RED MISO EGGPLANT WITH WATERCRESS RISOTTO, SWEET ONION & SHIITAKE
SUBMITTED BY MARY DUMONT, CULTIVAR SERVES 4 Red Curry is my new obsession. It has heat, depth of flavor, and can surprise you when cooked with different foods and bright herbs. All the local farmers...
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GRILLED JAPANESE EGGPLANT SALAD
SUBMITTED BY CHEF DANIEL GURSHA OF BAMBARA KITCHEN + BAR, CAMBRIDGE MA SERVES 4 During the summer season we buy eggplant from Verrill Farm in Concord; we have a long-standing relationship with them,...
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GRILLED EGGPLANT CAPONATA SANDWICH WITH A POACHED EGG, FRESH RICOTTA AND...
SUBMITTED BY CHEF KEVIN WILLIAMS OF ROOTS NATURAL FOODS KITCHEN + ORGANIC JUICE BAR, LEOMINSTER MA SERVES 4 The inspiration for this sandwich comes from the bounty of local organic produce we receive...
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GRILLED MEXICAN LAMB ON A STICK, SWEET CORN + SUGAR SNAP PEA SALAD WITH CILANTRO
SERVES 4 These smoky, fragrant lamb bites, served alongside a coarsely chopped, rustic vegetable salad with charred tortillas for wrapping into tacos, are the best kind of outdoor food. A complete...
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DEVILED CHICKEN THIGHS WITH SUMMER SQUASH–ZUCCHINI SALAD WITH FRIED ALMONDS,...
SERVES 6–8, OR 4 WITH LEFTOVERS The perfect mid-summer grilled supper, this menu does double-duty if you’re the type who loves leftovers. We typically grill more chicken and vegetables than we can eat...
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SPANISH ROMESCO SAUCE WITH GRILLED ACCOMPANIMENTS
MAKES ABOUT 2–3 CUPS SAUCE The beauty of this meal is that it’s a sauce made in advance, ready to go when everything else comes off the grill. And the accompaniments can be just about anything you...
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