05.01.11

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

By Catherine Walthers

05.01.11

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

By Catherine Walthers

05.01.11

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.

By Catherine Walthers

05.01.11

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.

By Catherine Walthers

04.01.11

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.

By Catherine Walthers

03.01.11

This recipe comes from Saving the Seasons: How to Can, Freeze, or Dry Almost Anything by Mary Clemens Meyer and Susanna Meyer, published in 2010 by Herald Press. Makes about 4 pints

By Mary Clemens Meyer and Susanna Meyer

03.01.11

Native Islander Polly Bassett, who lives in West Tisbury, shares this recipe for a mild but flavorful salsa that you can use as a taco sauce, chip dip, or seasoning sauce.

By Polly Bassett

03.01.11

Serve on top of pancakes and waffles, or use for ice cream parfaits and other desserts such as panna cotta.

By Mary Clemens Meyer and Susanna Meyer

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