Archive for the ‘Lunch’ Category

Tasteful Tuesday: Baked Haddock (with Atlantic Maine Marinade)

Tuesday, May 28th, 2019

Atlantic Maine Marinade | Made in Maine | Sturbridge Yankee WorkshopThe star of today’s baked haddock recipe is the Atlantic Maine Marinade (pictured at right). This all-natural, gluten-free marinade is perfect for keeping on hand during the summer when you are grilling outdoors, but we also recommend making it a pantry staple no matter the season because, well, it’s delicious!

What You’ll Need

  • 1 pound fresh haddock, rinsed and patted dry
  • 1/2 cup Atlantic Maine Marinade
  • 1/4 cup bread crumbs
  • 1 large lemon, halved


  1. Preheat oven to 350°F.
  2. Lightly grease a baking dish and place the haddock inside, skin side down. Coat with the Atlantic Maine Marinade and sprinkle the bread crumbs over the top. Squeeze half of the lemon over the entire fish.
  3. Bake for about 20-25 minutes, or until the fish is opaque and a fork inserted into the thickest part at a 45-degree angle pulls up some of the fish.
  4. Garnish with fresh wedges from the other half of the lemon and serve.

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Tasteful Tuesday: Green Bean Potato Salad

Tuesday, May 21st, 2019

That’s right – this potato salad recipe includes green beans, and if you’re a fan of this vegetable, after one bite you’re going to wonder why you’ve never included it in your potato salad!

Enamel Potato Container | Kitchen Accessories | Sturbridge Yankee Workshop

What You’ll Need:

  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 5 cups iced water, or as needed
  • 6 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • 4 green onions, thinly sliced
  • salt and ground black pepper to taste


  1. Place potatoes into a large pot and fill with water, covering the potatoes with at least 1 inch of water. Bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for 1-3 minutes (depending how soft or crunchy you prefer them). Drain potatoes and green beans and transfer to bowl of iced water for about 5 minutes. Remove from iced water with a slotted spoon and place on a towel-lined baking sheet to dry.
  3. Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes or until evenly browned. Drain and cool bacon slices on paper towels; crumble.
  4. In a large bowl, whisk together vinegar, olive oil, mayonnaise and mustard. Add potatoes and green beans; stir to coat. Top with bacon and green onions and season with salt and black pepper if desired (stir once to incorporate). Serve and enjoy!

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Tasteful Tuesday: Veggie Stir-Fry

Tuesday, April 23rd, 2019

This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

Metal Recipe Card HolderWhat You’ll Need:

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root
  • 1/4 cup vegetable oil, divided
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 3/4 cup carrots, rondelle
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup onion, chopped
  • 1/2 tablespoon salt


  1. In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
  3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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