
Lobster rolls with butter, lemon & chives
Homemade seafood rolls, served with chips.


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Bring a little of Our Birch Island to your table with twelve approachable recipes, original food photography, and the useful notes we wish every recipe included.
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Inside volume one
Make a summer birthday treat, start with a crowd-pleasing appetizer, simmer a cozy soup, mix a versatile Lebanese spice blend, grill kafta for dinner, toast an easy Caprese lunch, and bake a molten Mont d’Or for the table.

Homemade seafood rolls, served with chips.

Creamy chicken and vegetables beneath a golden double crust.

A suggested version of our salmon platter with dill, potatoes and bright toppings.

A cozy bowl with shrimp, sweet corn and potatoes.

Slow-braised beef shanks with red wine and rosemary.

A low-and-slow backyard cooking project.

An imported freezer find with garlic-parsley butter.

A summer birthday treat with French vanilla ice cream and warm honey-butter sauce.

Creamy, cheesy filling beneath a golden panko topping.

A comforting vegetable soup with chickpeas and delicate noodles.

Our warm, fragrant pantry blend for meat, rice, and vegetables.

Grilled twelve-spice kafta with pita and cucumber-herb yogurt sauce.

A golden fresh-mozzarella sandwich with a bright cannellini-bean salad.

Garlic-studded seasonal cheese baked until molten and ready for sharing.
Made in our kitchen
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