Did You Know?
An easy way to incorporate whole grains into your diet is through substitutions in your favorite recipes. Flour, cornmeal, and oatmeal are common ingredients available whole-grain at MaineSource.
Featured Recipe
Locally grown produce is now in season and on sale this week at MaineSource! Fresh green beans make this recipe a hit side dish with your summer recipes. Got a recipe of your own to share? Submit it here for consideration!
Green Bean Salad with Radishes
Serves 6
1 1/2 lbs green beans, trimmed
1 lb radishes, thinly sliced
1 bunch watercress, ends trimmed
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon-style mustard
Juice of 1/2 lemon
Cook beans in a large pot of boiling water until tender; drain. Rinse under cold water or drop in a bowl of ice water to cool quickly, then pat dry.
Combine beans, radishes and watercress in a large bowl.
Whisk vinegar, lemon juice and mustard in a small bowl to blend; whisk in oil.
Toss beans with dressing; season to taste. Serve immediately.
Cinnamon Grilled Peaches
4 large ripe peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving
Directions
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.
Freezer Blueberry Jam
Ingredients:
3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
1 package powdered pectin
3/4 cup water
Preparation:
Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes.
In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1
minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer
containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let
stand at room temperature for 24 hours. Store in the freezer.
Makes about 6 cups.
Green Bean Salad with Radishes
Serves 6
1 1/2 lbs green beans, trimmed
1 lb radishes, thinly sliced
1 bunch watercress, ends trimmed
2 tbsp olive oil
2 tbsp white wine vinegar
1 tsp Dijon-style mustard
Juice of 1/2 lemon
Cook beans in a large pot of boiling water until tender; drain. Rinse under cold water or drop in a bowl of ice water to cool quickly, then pat dry.
Combine beans, radishes and watercress in a large bowl.
Whisk vinegar, lemon juice and mustard in a small bowl to blend; whisk in oil.
Toss beans with dressing; season to taste. Serve immediately.
Cinnamon Grilled Peaches
4 large ripe peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving
Directions
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.
Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.
Freezer Blueberry Jam
Ingredients:
3 cups blueberries, rinsed well
5 1/4 cups granulated sugar
1 tablespoon lemon juice
1 package powdered pectin
3/4 cup water
Preparation:
Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes.
In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1
minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer
containers or small canning jars, leaving 1/2-inch headspace. Cover immediately and let
stand at room temperature for 24 hours. Store in the freezer.
Makes about 6 cups.