Author Archive | Kimberly Mayone

Homemade Ricotta – Just do it!

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Those near and dear to me know my predisposition to classic, simple ingredients and dishes. Ricotta cheese is one of those ingredients. I have been in love with ricotta cheese since my first taste of it as an ingredient layered into lasagna. Then I saw it shine as the star of ricotta pie from Maria’s Pastry in Boston’s […]

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Grand Marnier Balsamic Berries

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Summer = fresh berries. YAY! It is finally strawberry season here in Maine which means it is time to pick, pick, pick and jam, jam, jam. It would be silly not to eat as many berries out of hand as possible during the fleeting  season. Strawberry Shortcake is the perennial favorite so this dessert might […]

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Cinnamon Streusel Coffee Cake

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Mother’s Day is tomorrow. Are you ready? This cake can be made ahead with much success and is way better than burnt toast on mom’s special day, especially if it is served with good coffee. This streusel coffee cake is often referred to as Honey Bun Cake because of the extra layer of icing spooned over […]

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Meatless Monday: Red Lentil Dal

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I have made many dals, they are a key part of the vegan detox that I do a few times a year. To my understanding, dal is a staple in most Indian households and just like curry blends, each cook has his/her own variation with endless possibilities. Dal is usually made from yellow or red lentils seasoned […]

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Sunday Brunch Monkey Bread

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I was 30 years old when I first saw and tasted Monkey Bread. My reaction was where have you been all my life and my instinct was to abscond with the recipe. Monkey Bread is a sticky cake that you pull apart with your fingers. it is best eaten warm. There are countless variations but […]

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Chocolate Hazelnut Tart

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Some recipes have humble beginnings and this is certainly one of them. Here’s the back story: Lollie and her friends are masters of make your own sundae bars. One of the best combinations of the many I have witnessed was crumbled Oreo cookies and Nutella mixed into vanilla ice cream. Seriously, Ben and Jerry’s has […]

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Ricotta Gnocchi for Beginners

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Marco keeps a list of recipes that he would like me to make on our fridge. Ricotta gnocchi, a recipe I learned to make in Sicily, is one of Marco’s absolute favorites. Homemade gnocchi is very easy to make once you get the hang of it. To get little gnocchi pillows, it requires a gentle, […]

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Pepper and Onion Sausage Subs

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My dear friend and neighbor, Rachelle, works at Farmer’s Market and I am often the lucky recipient of vegetables that didn’t sell or were in especially high quantities.  In additional to market, Ray also has her own large garden. These green lovelies arrived on my porch a few weeks back amidst a hectic deadline and […]

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Meatless Monday: Zucchini and Chickpea Couscous

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It is that time of year when zucchini is very abundant. One of the many nice things about zucchini is its versatility. It can be made into cakes and cookies and it can be used in countless savory recipes. Always trying to pump up the vegetable consumption in this house, I added some sauteed onion, […]

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Too Hot To Cook? Try Shrimp Taco Salad.

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When it is too hot to cook, meal salads make are ideal. This is a recipe featured in Hannaford fresh article that I wrote about simple, seafood recipes. This Mexican-inspired salad takes advantage of pre-cooked cocktail shrimp, avocados seasoned with lime juice and cilantro and fresh vegetables are tossed with a tangy, cumin-scented dressing and […]

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