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.

Make a different corn-off-the-cob sauté every night of the week.

For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking.

A tian is a Provencal gratin with a lovely base of sauteed onions and bell peppers hiding beneath rows of tomatoes and summer squash.