Miso-Braised Bok Choy with Jammy Eggs

Curry Katsu Pork Cutlet and Japanese Curry with Spring Vegetables

Loin Lamb Chops with Strawberry Rhubarb Sauce, Smashed Peter Wilcox Potatoes and Peas

Black Sea Bass with Roasted Green Garlic Radishes and Tarragon Vinaigrette

Grilled Scup With Charred Green Onion, Stone Fruit And Basil Vinaigrette

Squash Flower & Zucchini Aglio E Olio

Zucchini and Prosciutto Skewers with Fregola Salad and Lemony Vinaigrette

Linguine Con Vongole E Alghe (Linguine with Clams and Kelp)

Roasted Asparagus Risotto

Cheesy Squash and Mushroom Baked Pasta

Orzo and Sausage Stuffed Butterkin Squash

Menu Focus at Duck Press, Jonah Crab Spaghetti

Local Jonah Crab Spaghetti with Pecorino Fonduta, Chili and Lemon

Pork Tenderloin with Celery Root and Green Apple Salad

Seared Point Judith Squid and Buttered Fava Beans with Dill

10 Steps to Cooking a Fresh Farm-Raised Turkey

Creamy Pumpkin Fettuccine Alfredo

Cooking Fresh on a Budget

Turkey Burgers with Sweet Potato Biscuits: Cooking Fresh on a Budget

Crispy Duck Breast with Charred Kale Sprouts and Herbed Gnocchi

Pasta with Greens

Grilled Eggplant Rollatini with Fresh Tomato Sauce

Warm Corn and Tomato Salad

Grilled Point Judith Sea Scallops and Boston Bibb Salad with Corn and Bacon

Cauliflower and Leek Sformato

Farmers’ Mac ‘n’ Cheese

Roasted Leg of Lamb with Quince Cranberry Pan Sauce and Roasted Vegetables

Flank Steak with Carrot Top Pesto

Haddock and Clams with White Wine, Potatoes and Escarole

Acorn Squash & Pear Flatbread

Roasted Tomato and Eggplant Flatbread

Wood Grilled Pork Chops over Cannellini Soffritto with Radicchio

Moules Marinieres (Sailor-Style Mussels)

Summertime Tacos: Honey-Sriracha Chicken and Zucchini Tacos

Grilled Swordfish With Haricots Verts, Fingerling Potatoes, Heirloom Cherry Tomatoes and Arrabbiata Sauce

Point Judith Scallops With Spiced Carrot Purée & Asparagus