A guacamole for cilantro and lime lovers, this one doesn't bother with tomatoes or onions.

This recipe was given to Ethel, who sold the jelly at the West Tisbury Farmer’s Market, by her friend Nancy Cabot.

This sauce is inspired by the Bulgogi flavors that Nyesha Arrington’s Korean grandmother used to serve her.

Use this versatile spread on toast, with pasta, added to eggs or in salads.

Here's a cool, refreshing salad to serve with grilled steak or just with naan bread.

To honor your lovely lettuces, dress them lightly and don’t weigh them down with heavy extras.

Pair this dressing with Bibb, Pea and Bacon Salad, or use it in a fresh cucumber salad.

Yields 1 cup

Salsa verde is a robust herb sauce that pairs equally well with grilled steak or seared fish. 

Lovely green spinach leaves are the inspiration for a greener basil pesto.

Aromatic scapes are available at farmers' markets in spring. They make great additions to pestos and sauces.