This weekend I checked out the new Catboat Coffee in Tisbury Marketplace and had an excellent cup of coffee and some delicious buttery baklawa (Lebanese baklava). I brought home one of MV Cheesery’s adorable personal grazing boxes, and I’m looking forward to returning for more of Chef Naji Boustany’s Levantine specialties. Catboat Coffee is a collaboration between three siblings and two of their spouses; read more about this new business in the Gazette.

There’s a buzz in the air – businesses all over the Island are starting to announce their reopening dates: The Red Cat Kitchen (in its new space at 6 Circuit Avenue where Oyster Bar 02557 used to be) is opening this Saturday night, April 1. Tigerhawk Sandwich in Oak Bluffs is reopening on Thursday, April 6. State Road is reopening after their winter break for dinner this Thursday, Friday, and Saturday. This week Morning Glory closed for their spring cleaning and will reopen on Friday (March 31).

Meanwhile farmers report they still have plenty of local meat. I’ve been picking up one-pound packages of ground pork at Morning Glory and Grey Barn – and also at Cronig’s, which now has Applegate Naturals. I love that I can pop these cryovaced packages into the freezer or keep them in the fridge for several days longer than ground meat that’s not cryovaced.

And I keep coming up with new ways to use ground pork. My latest is this super-easy recipe for Ginger-Scallion Pork Patties with Sriracha Mayo. Just a few ingredients give these patties a ton of flavor, and the three-ingredient Sriracha Mayo does double duty – some goes in the patty mixture, the rest is used as a sauce. The patties can be a main dish (top with sauce, Island-grown pea shoots, and cilantro) or an hors d'oeuvres (try atop a mini savory pancake.)

I first got the idea for pork patties (or mini-burgers) from Setzu Zeender’s Siu Mai (Chinese Dumpling) recipe. Setzu suggests that the filling for the dumplings can also be shaped into patties and fried.

But I’ve also used those Asian flavors (so good with pork) to make Summer Meatballs with Cilantro, Lime & Ginger and Two Dipping Sauces. (I think of meatballs as the big brothers to patties. They’re slightly more fussy, but since they can be roasted instead of sautéed, cleanup is easier.)

If those flavors aren’t your thing, put your ground pork into these delicious Simple Parmigiano Meatballs.

Or make Glazed Market Meatloaf with Feta and Farm Veggies.

Other ideas for dinner this week? How about Beef and Broccoli Lo Mein?

Or Thai Peanut, Lemongrass and Coconut Roasted Chicken Thighs?

Maybe something that feels like this winter-into-spring moment, like Cathy Walthers' Mussel Salad with Baby Greens and Garlic Croutons.

For work lunch, I’m making Lentil Salad with Roasted Cherry Tomatoes, Roasted Butternut Squash, and Simple Citrus Dressing.

If you need an easy dessert, try Jenny Devivo’s Three Ingredient Banana Ice Cream – and don’t miss this month’s installment of Ask Jenny.

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