Shaved Raw Beet Salad

By Lori Powell

Since I just turned another year older, I am on a mission to eat healthier and to be more active. I’m writing this on the morning after my birthday, after a very rich dinner out.

My birthday dinner consisted of heritage Kurobuta pork short ribs on a very creamy buttery parsnip puree, with crispy fried Brussels sprouts and a lemon caper compound butter, all paired with a lovely red wine. I am a sucker for short ribs and especially pork ones. I figured with the pork shortage about to happen in 2013, I best have it while I can and I felt that this was on par with a celebratory dinner.

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On the Road

By Lori Powell

Road trips are the best – especially when you take the slow route in and out of town. There’s nothing more boring to me than hitting the highway/Interstate.

Yes, it can be quicker on the highway, but not always. There are those moments, especially at this time of the year, when the highway department realizes that they have tons of roads to repair before winter beckons.

So I say, take the slow road! You get so much more out of your trip by winding through the small towns and usually the route is prettier.

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A Return to Chase’s

By Lori Powell

As promised per my last post, I am blogging again about Chase’s Daily Restaurant in Belfast, Maine. Since corn, green beans (my own are almost done) and tomatoes are still so plentiful, I thought I would share my version of a salad I had at Chase’s that used those classic summer ingredients.

What’s nice about this recipe is that minimal cooking is required; the only thing that is cooked is the fresh green beans, which are just given a good blanching.

Blanching is the process of cooking something quickly in boiling salted water until crisp-tender, draining immediately and then refreshing in a bowl of cold water that includes a few ice cubes. This not only stops the vegetables from cooking but also helps to retain their vibrant color and crisp texture – the trick is to not undercook or overcook.

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A Trip to Chase’s

By Lori Powell

If you ever find yourself passing through Belfast, Maine, stop by Chase’s Daily (vegetarian farm fresh) restaurant on Main Street, a fixture in Belfast since 2000. You get a triple hit of gorgeous-looking, delicious food… cooked, baked and fresh.

The front part of the space is the restaurant with wood floors, exposed brick walls, wood tables and chairs. Halfway through the large space is a lunch counter in the middle of the room, overlooking the shelves loaded with baked goods and the open kitchen. The back part is a veritable green market with lots of baskets and galvanized steel tubs and bins holding fresh produce from Chase’s 35-year-old farm in Friendship, Maine.

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Harness the Sun – for Tea!

By Lori Powell

To celebrate the last of the long days of summer, sun tea is in order. It is nice to know that you can still make something at home with such minimal fuss as sun tea.

You simply need a large, clean glass container with a lid, some tea bags or leaves, some good clean water and lots of bright sun…oh and patience. For sweeteners add honey, maple syrup, or pure fruit juice just before serving. Ice is mandatory.

I like to refer to this as Slow Sips because this humble beverage is about as far away from instant sweetened iced teas or soda as possible.

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