Flounder with Baked Panko Crust and Poached Eggs

Panko crusted flounder with poached eggs

While studying for an exam, I stumbled upon my new favorite brain-food breakfast. Proteins help in alertness, fish oils are said to improve memory, and heck, a runny egg on anything usually makes it better. Consider the theory confirmed; not only is the runny yolk adding richness to the tender, flaky flounder baked inside a panko crust, the egg is packing in even more protein!

Panko crusted flounder with poached eggs


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Clams Steamed with Kale and White Beans

These clams steam open in a broth of beans, kale, wine, and garlic. I took to removing a bunch from their shells and smearing the whole mix over toasted bread.

clams steamed with kale and white beans

clams steamed with kale and white beans

I think I’m learning a lesson in excess, but not when it comes to dipping bread into the bottom of this bowl.

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Steamed Mussels with Spicy Portuguese Sausage

These mussels will open their mouths and take in all the flavors of the bourbon and cream broth as you steam them. I love picking open the shells and being forced to slow down to enjoy each bite, but getting to the broth with some good bread is always the prize!





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Edelman Sliders

Get ready for game-day with these sliders dedicated to Julian Edelman! Topped with a fried clam and special Old Bay sauce on a mini pretzel bun, these sliders are worthy of your favorite little wide receiver.





As if becoming the passing focal point for America’s team wasn’t enough of a reason to make these sliders in honor of Edelman, it turns out that Jules has an affinity for great burgers. It doesn’t hurt to do a quick Google search on some photos of him, either.

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New England Clam Chowder

Clam chowder is not something we take lightly out in New England. There’s no excuse for anything less than fresh clams, homemade stock, or the marriage of those savory but creamy flavors. Having said that, each clam shack’s variety is different, but everyone has their favorite. Mine is at my own table.





This chowder has a savory, delicate broth slow made with fresh clams and stock. Using both potatoes and sweet potatoes as a thickener sweetens the soup a little, but admittedly my chowder is not very thick. I like to be able to go overboard with bread and crackers to soak it all up.

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Stuffed Pattypan Squash

These little flying saucers are great vessels for some sweet, buttery sausage stuffing.





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Bruschetta

Tomatoes seem to fight to keep Summer here throughout the last few weeks of September. My garden is storming with them, and so is my weekly CSA.



One of my favorite ways to use super ripe tomatoes is to make bruschetta. It's one of those recipes that's so easy, that it's often overlooked. But when you use good ingredients, it's spectacular.



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Tuna Tartare with Avocado & Sweet Asian Sauce

Don’t be afraid to work with raw fish at home; making tartare is one of the easiest ways to get full flavors out of your seafood. It doesn’t get any fresher than this!





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Lobster Zucchini Salad

This medley of summer veggies and lobster is a refreshing way to enjoy the best of the season.





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Baked Brie with Fresh Blueberries

Slice into buttered layers of crispy phyllo dough to creamy melted brie and sweet blueberries.





I love baked brie. It melts nicely, pairs well with fruit, and tastes even creamier with buttered dough. It’s also a great dessert to make ahead of time, and stick in the oven during dinner. The best part is slicing into it, revealing the gooey cheese and fruit.

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