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.

The salmon and asparagus are roasted on the same sheet pan to make an easy weeknight meal or casual dinner with friends during asparagus season.

The eggs, imported Parmesan reggiano, and a bit of pasta water create a luscious, creamy sauce.

Fresh sorrel leaves have a tangy, slightly sour flavor that complements fish and cream sauces.

Island lamb is often available at farms such as Allen Farm and Mermaid Farm in Chilmark.

Glen Caldwell, kitchen manager for Offshore Ale Company in Oak Bluffs, puts together a simple but delicious pasta dish with chopped clams, lemon, and lots of fresh black pepper.

This famous New Orleans sandwich specialty translates perfectly to our Island locale, plentiful with oysters.

Fresh chunks of lobster with summer corn and tomato make a colorful and tasty risotto.

Susan adapted this recipe from Sheila Lukins All Around the World Cookbook (Workman Publishing Company, 1994).

Plentiful in Vineyard waters and versatile in the kitchen, bluefish certainly is a catch.