This stir-fry has two tricks — an easy sauce and a crispy garnish.

Use the technique for oven-roasted ratatouille but give it a bright flavor spin with ginger and lime.

A comforting bowl of noodles, broth, and veggies is yours for the making.

Use this sauce with grilled or roasted fish or shellfish, on roasted potatoes, on crostini, with eggs, or stirred into a soup.

When you see tomatillos at the farmers' market in late summer, pick up a poblano pepper, too, and go straight home to make this versatile sauce from Chef Spring Sheldon.

A delicious and easy sauce of coconut milk, soy sauce, lime juice and maple syrup makes a veggie and noodle dish sing.

A dish on Chef Richard Doucette’s menu at The Covington restaurant in Edgartown inspired this delicious pairing.

An eggplant filling makes a deeply savory veggie taco; just be sure to add pine nuts for crunch and guacamole and salsa for cool contrast.

Here’s your go-to homemade salsa for chips, tacos, or grilled fish.

A combination of roasted and fresh tomatoes gives great flavor to this pureed summer soup.