For crispy "oven-fried" chicken, try an enameled cast-iron pan.

Tender and flaky, these savory scones go from breakfast to dinner.

Just a couple minutes in a hot pan plus a quick citrus butter sauce = delicious Vineyard dinner. Oh, and pick something — polenta, mashed potatoes, sauteed spinach — for the scallops to nestle in.

Roast beets with aromatics in a foil pouch, then dress with citrus juice and zest to serve warm or cold.

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

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

This simple, flavorful dish takes only 30 minutes to prepare and uses ingredients found in most pantries. I like to serve it with bright green veggies, such as sautéed spinach, Swiss chard, or asparagus.

Preserved lemons are a key element in Moroccan cooking, used in lamb and vegetable tagines and in salads.

This simple purée with preserved lemons is a great dip for fresh vegetables.

Serves 10

Richard Very picks lavender from Island musician Mike Benjamin’s yard to give his lemonade some local flavor.