Roasted Brussels Sprouts with Orange Balsamic Butter Sauce
The trick to roasting Brussels sprouts is to first cut them in halves (if they’re on the small side) or quarters (if they’re a bit mature).
Read More

Vanilla and Cardamom Glazed Acorn Squash Rings
The buttery glaze that tops these delicious squash rings adds just the right amount of sweetness.
Read More

Roasted Turnips and Pears with Rosemary-Honey Drizzle
There’s a lovely balance in this dish between the sweet pears and not-so-sweet turnips.
Read More

Island Fresca
Chef Ben DeForest’s classic tomato and corn soup delivers huge summer flavor from a handful of ingredients.
Read More

Striped Bass Crudo with Heirloom Gazpacho Sauce
This beautiful dish from Chef Carlos Montoya tastes like the essence of late summer and is not difficult to make with a little advance planning.
Read More

Blueberry Lemon Corn Muffins
Juli Vanderhoop’s tender muffins use sour cream and only a small portion of corn meal so that they stay moist, not dry.
Read More

Grilled Summer Bean Salad
At The Sweet Life Café, Chef Hal Ryerson serves these beans with pan-seared striped bass.
Read More

Watermelon Jalapeno Mignonette for Oysters

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

Read More

Shiitake Tacos with Chipotle Sauce
Chef Molly Levine uses mushrooms from MV Mycological for these delicious tacos, which also feature her chipotle sauce.
Read More

Roasted Carrots with Orange, Thai Basil, and Yogurt-Harissa Sauce
This flavorful carrot recipe is inspired by the dish that appears on Chef Scott Cummings’ menu every night at Down Island restaurant.
Read More

Pages