Sweet strawberries, earthy beets, cool goat cheese, and a few great techniques.
Susie Middleton
Lovely green spinach leaves are the inspiration for a greener basil pesto.
Susie Middleton
Every cook should have a great recipe for deviled eggs in his or her repertoire. This one goes green with a bit of spinach-basil pesto.
Susie Middleton
Aromatic scapes are available at farmers' markets in spring. They make great additions to pestos and sauces.
Susie Middleton
Fresh spinach sneaks into a fresh spin on The Brown Derby's Cobb Salad.
Susie Middleton
This smooth peanut sauce is versatile, easy to make, and keeps for five days in the fridge.
Susie Middleton
Atlantic sea scallops are here for us year-round, which any Islander in the depths of winter will tell you is a quality not to be taken for granted.
Tina Miller
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.
Tina Miller
