Just a couple minutes in a hot pan plus a quick citrus butter sauce = delicious Vineyard dinner. Oh, and pick something — polenta, mashed potatoes, sauteed spinach — for the scallops to nestle in.

Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.

This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.

This light, colorful, and cool salad with slices of seared fresh tuna has a citrus dressing – very easy for a summer night. Slice the radishes and celery almost razor thin for an elegant look.