This flexible and pretty main-dish salad takes advantage of the Vineyard’s late summer and early fall harvest. I like to include a mix of both grilled and raw vegetables for the most interesting flavors and textures. And adding a grain to the salad ups the filling-factor, so plan ahead and soak and/or cook your wheatberries (or farro) a day in advance to make assembling the salad easier.

Susie Middleton

If you think you don't like gazpacho, you're in for a smooth, delicious treat.

Susie Middleton

A homemade cookie layer + chocolate + store-bought ice cream = a fun-to-make and super delicious treat.

Abigail Johnson Dodge

Summer's secret condiment.

Susie Middleton

Here's a way to get the best BLT flavors in a fresh, crunchy tomato-y salad.

Martha Holmberg

A moist muffin is the perfect destination for that last zucchini.

Susie Middleton

A bit of butter and minimal cooking are the secrets to a light, summery sauce to use on pasta (especially pappardelle) or beans or toast.

Katie Leaird

Crank up the heat for big flavor from fresh snap and snow peas.

Susie Middleton

Pages