This salad is a great way to showcase fresh mushrooms. We used large oyster mushrooms in our version, but you can use shiitake, portobello, or even crimini or button mushrooms in a pinch. There are a few components to this dish, but the lentils and dressing can be made several days ahead.Read More
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The recipe, courtesy of Julia at Mycoterra, produces a sweet-salty glaze that is perfumed with the fragrance of shiitake mushrooms. This recipe can made several days ahead. Slather it on chicken, fish or tempeh before roasting or broiling. For a quick supper, toss it with rice noodles and shredded greens and top with a fried egg.Read More
Chef David of The Alvah Stone says, “This recipe takes the best Chinese condiment and the best Thai condiment. I am also including our bacon recipe as good bacon is part of it. XO traditionally uses dried scallops and Chinese sausage instead of bacon. But, the bacon just tastes better and we always have it.”Read More
This version uses meat and a roux. If you’d like to make a vegetarian option, omit the meat and brown the onions and celery well to add a greater depth of flavor. If you wish to omit gluten, skip the roux step, but again, make sure the onions and celery are browned well.Read More
Taproot Commons Farm grows and raises the ingredients used in this recipe. This is a favorite recipe on the farm during those cold winter months. If you cook the beef mixture in an oven-safe skillet, you can use it to bake the assembled dish.Read More
Don’t fear if you don’t have a pizza stone and peel in your kitchen. Shape and bake the pizza on a cornmeal-dusted baking sheet instead. You’ll make enough sauce for two pizzas; any extra can be refrigerated for a week or frozen for up to three months.Read More
Diane Szawlowski Mullins, marketing and public relations manager for Szawlowski Potato Farm, is part of the third generation to work for the family farm. Her grandmother’s recipe for potato pierogis was handed down from her Aunt Marion to her sister, Shelley.Read More
This is a traditional Burundian recipe for a classic stew of vegetables and beans with greens. Similar recipes are prepared in the Congo, Kenya, and Chad, sometimes with curry seasoning and turmeric.Read More
At Bistro Les Gras in Northampton, Owner and Executive Chef Daniel Martinez offers whole roasted fish. This technique for roasting whole fish is simple and delicious. When buying whole fish, you should purchase about 12 to 16 ounces of whole fish per person. Ask your fishmonger to scale and gut the fish for you.Read More
Chef David Schrier at The Alvah Stone gets fresh fish from BerkShore several times a week. This recipe has multiple components, but the braised fennel and romesco can be made ahead of time. Chef Schrier suggests striped bass or sea bass for this dish, but it will also work well with any firm-fleshed fish fillets. Try swordfish, hake, or skin-on cod if you can’t find bass.Read More
Executive Chef Dino Giordano runs the kitchen at 30Boltwood in Amherst, MA. He gets his fish from Wes and Berkshore Native Seafood and says, "Wes will always suggest new items such as Skate Cheeks that we might not have tried before. He is super helpful in bringing us the best product, he will often call from the Market with alternative suggestions based on what looks good that particular day. Our customers respond very well to new species such as Mackerel and Redfish because we are so excited about it. Because Wes is so excited about it. Our staff is also very excited to introduce such fresh product from Bershore to our guests, in turn our guests get very excited. It’s a trickle down effect of love for superior product."
In this dish he used fresh Boston mackerel. If mackerel is not available, fresh sardines would be excellent. This recipe would also be great with wild Alaskan salmon.Read More