Roasted Pumpkin Soup

This smooth, creamy soup has a hint of sweetness from coconut milk and an earthy tang from fresh ginger root. Add a level of decadence to the dish by serving in a hollowed pumpkin; your guests will enjoy the bold and delightful aroma that escapes as they remove the stemmed tops.

Pumpkin Soup

Pumpkin Soup

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Little Oyster Pond: Moving Oysters with the Town of Falmouth Department of Marine and Environment

All you have to do to fish for oysters is walk along the beach at low tide and pick them up. No joke. After moving to New England, I’ve learned that most shellfishing is basically scraping the shore for rocks that are actually food.

For about a year, I assumed all of these treasures I was scooping into my basket were completely wild and self-sustaining. But it turns out there’s usually a huge undertaking to get these rocks to where I can pick them up and eat them.

Falmouth Oyster Beds

Falmouth Oyster Beds

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Salmon, Tomato, and Lemon Skewers with Rosemary and Dijon

Sweet, sour, savory tomatoes with caramelized, grilled lemons brighten your salmon skewers



Bringing these skewers into the house after being grilled meant savory yet caramelized, lemony smelling goodness. Do you remember those cartoons where you can see the scent cloud coming from the kitchen and our protagonist would follow it via their nose? That’s what basically happened with my boyfriend. While staging the table for my photos, Steve crept closer and closer to the food, sometimes looking at my camera review screen with me.



Full Recipe Here


Soupe De Poissons: French Fish Soup

This delicately flavored soup is served with croutons, Gruyere or Emmenthal Cheese, crunchy herbed croutons, and rouille (which is a garlicky, mayonnaise). All these little extras make this a the perfect comfort food. Add cheese or bread to anything, and I’m always more comforted!





This mildly spicy, pureed soup has such a finesse that you would never know it was made in one simple pot either.



Full Recipe Here


Homemade Croutons with Garlic and Herbs

Don’t let old bread go to waste, turn it into garlicky, buttery croutons! Croutons aren’t just for salads, they’re the perfect addition to a soup, adding both texture and flavor.



I prefer using chives, but you can really add any herbs you have on hand. The preparation is so easy, and your house will smell so good in the process, that once you make your own croutons you’ll be hard pressed to buy ones off the shelves again.



Full Recipe Here


Oysters with Gin and Lime Mignonette

Land meets sea with the earthy tones of gin and the brine of oysters. Add some lime citrus and everything blends together swimmingly.





Full Recipe Here


White Sauce Pizza with Clams and Linguica

Yum

Garlic oil and herbs round out the mild spice of the Portuguese sausage on this white pie. Add clams and parmesan and you’ve got yourself a sated slice!



We had a lot of fun perfecting this recipe. It wasn’t hard to find taste testers throughout our trials. Using store-bought dough makes the whole process a little easier when you’re already working with fresh clams.





Full Recipe Here


Gravlax with Swedish Mustard Sauce

This salmon is cured in salt, dill, fennel, and orange zest. Scandinavians have been doing this for centuries, but instead of burying the fish in the shore at the high tide line, you can just put it in your fridge for a couple days.





Gravlax is usually served with rye or pumpernickel bread and mustard sauce, and you can eat it for any meal! I prefer it for breakfast; it’s not too sweet and the protein fills you up. For lunchtime, it’s great as a wrap with lettuce and mustard sauce.

Full Recipe Here


Classic New England Lobster Rolls

As a washashore, I had my first lobster roll 3 years ago. It was wonderful. However, I had no idea how many rules surrounded this simple recipe. You need the right buns, the right mayo, the right texture, and nothing can overpower the lobster itself. As soon as you catch yourself saying something like “well I bet a little (insert any ingredient here) might be nice” some local is going to call you an idiot, undeserving of the delicate taste of lobster.

Here’s a recipe that meets all the requirements and tastes great to boot! Sautéing celery and green onion sweetens the flavor. Then pureeing this before adding it to the lobster disguises you from any locals knowing you've added some impurity to your recipe. The texture will be the same but the flavor will pop.

Classic New England Lobster Rolls

Classic New England Lobster Rolls

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Scallop Ceviche

This recipe is as fresh as it gets. Lime, ginger, and crisp bell peppers are tossed with scallops over a bed of avocado in a refreshing, no-bake dish.

Scallop Ceviche

Scallop Ceviche

Full Recipe Here


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