This recipe was originally published with the article, Berries of the Heart.

Kate Thomas

The sorbet should be made in advance. The remaining components can be assembled just before serving.

Kate Thomas

This crowd-pleaser, bursting with Thai flavors and boasting a bit of heat, is one of my favorite destinations for baby bok choy.

Susie Middleton

I love this sophisticated take on a breakfast sandwich, because it’s possible to include so many local ingredients in it.

Susie Middleton

Fresh peas love shellfish. And we love lobster rolls.

Susie Middleton

Cool and hot, juicy and crisp — all the right contrasts and fun assembly, too.

Susie Middleton

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

Jan Buhrman

It’s important to keep the dry outer skins on the onions when you roast them. This will help contain the moisture and preserve the shape.

Jan Buhrman

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Plum, Cherry, and Nectarine Sangria

In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful.

Blackberry Mojito

A recipe from private bartender Jeff Raposa.

Eben Tide

The Eben Tide served at l’étoile is Richard Very’s fresher version of a gin and tonic, named for Vineyarder Eben Armer, a stone mason who comes into the restaurant each week to enjoy the surf-and-turf house specialty, along with his namesake cocktail.

Peachy Margarita

To make bartender Richard Very’s summer-in-a-glass cocktail, you will need a bartender’s shaker – the two-piece metal and glass pint-size cocktail shaker with a strainer at the top.

Norton Point Lemonade

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

Penne with Asparagus, Mushrooms, and a Creamy Parmigiano Sauce

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

Roasted Salmon and Asparagus with Honey Mustard Sauce

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.

Spring Asparagus Soup

When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.

Grilled Asparagus and Vegetable Platter

It’s easy to increase this pretty dish to serve a crowd – just add more vegetables.

The Simple Beauty of Canning

Whether it’s jam or tomatoes you want to can, you can easily learn the basics. Then perfect your skills with our recipes for hot peach chutney, green-chili salsa, and berry syrup.

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