Yankee Magazine Logo

This is a page from YankeeMagazine.com, the website of Yankee Magazine.

©2009, Yankee Publishing Inc. All Rights Reserved.

Visit this page on the web at:
http://www.yankeemagazine.com/issues/2009-03/food/spring-cooking-ingredients/melissa-kelly.

Issues → March/April 2009 → Food → Spring Recipes from New England Chefs →

Melissa Kelly -- Rockland, ME

by Annie B. Copps

Email EMAIL
Print PRINT
Melissa Kelly
Credit: Matt Kalinowski
Melissa Kelly

Primo
Rockland, Me

"Anything. Anything. Anything green," says Melissa Kelly. "It's such a relief and a release when things start to come up. We have a good-sized garden and try to grow as much as we can for the restaurant. Sorrel is among the first plants we can use. You feel rebirth. Rejuvenation. It's hokey, but you just know that the sun will shine again, and it's part of what makes living here so different from places that don't experience the same extremes. It feels so good." Sorrel's citrusy, astringent flavors brighten up the richer foods on her menu, such as salmon, crab, and pasta.

RECIPE

Sorrel Linguine with Spring Peas, Green Garlic, and Fresh Ricotta

Related Content: chefs, rockland,me

Reader CommentsRSS

Registered users can add comments.

Registration is free, and just takes a moment.

Login or Register.

YankeeMagazine.com information comes from the editors of Yankee Publishing, with the exception of directory information, which comes from advertisers. No advertising considerations are made when selecting and recommending any establishment, except where noted. Rates and event dates are subject to change. We strongly advise that you call first to confirm before setting out on your trip.

Advertise | Privacy Policy | Contact Us | Subscribe | Customer Service | Press Contact | Site Search | Employment | RSS Feeds

Interactive services developed and maintained by Reinvented Inc.

©2009, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., P.O. Box 520, Dublin, NH 03444, (603) 563-8111