Oysters love a quick turn on the grill; finish by basting with an herb butter.
Chris Fischer
Serve this as a dip, but use any leftovers on tomato sandwiches.
Jan Buhrman
This simple purée with preserved lemons is a great dip for fresh vegetables.
Serves 10
Jan Buhrman
There is nothing like a refreshing cucumber salad, such as this “fresh pickle,” at the height of cucumber season. I like to finely shred the basil (if using) by stacking the leaves on top of each other, rolling them up like a cigar, and slicing them paper-thin.
Serves 10
Jan Buhrman
Macaroons are easy with this recipe, modified for home bakers, since they take only ten to fifteen minutes to prepare for baking.
Gates and Kate Rickard
The Rickards like to serve this dip with pretzel rolls.
Gates RIckard
When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.
Catherine Walthers
This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions.
Serves 4
Chris Fischer
