Make your dinner even simpler by adding some vegetables to the chicken roasting pan.

Catherine Walthers

A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.

This ceviche recipe from Cooking the Catch: A Spirited Collection of Recipes Based on the Catch of the Day, written and illustrated by Dave “Pops” Masch (On The Water), is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity. Being naturally sweet, the scallops benefit from the contrast provided by the scallions and fresh cilantro, with the soy sauce balancing everything out.

Nothing says New England like some fresh striped bass for dinner, and adding lobster to the mix makes it even better.

Beach Plum Inn Cookbook

Blending cilantro with honey to make a dessert sauce sounds a bit strange, but Chris’s combination is wonderfully refreshing served over chilled yogurt from Mermaid Farm, located on Middle Road in Chilmark.

Serves 10

Chris Fischer

With the abundance of Vineyard oysters to sample, it’s nice to have Chris Fischer’s alternative to raw oysters on the half shell. A quick turn on the grill, basted with an herb-flavored butter, and your guests will salute you.

Serves 4 to 6

Chris Fischer

Serve this as a dip, but use any leftovers on tomato sandwiches.

Jan Buhrman

This simple purée with preserved lemons is a great dip for fresh vegetables.

Serves 10

Jan Buhrman

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