Cheesy Summer Harvest Cornbread

Joanne Lennon engages her staff in serving fresh, local food in many creative ways. One is to hold recipe contests. In the original winning recipe, blue cheese dressing stands in for buttermilk, and Parmesan joins cheddar. This version is reduced in volume for the home kitchen and replaces some cheese with fresh summer corn. It’s easy enough to make with children, just mind the handling of the hot pan. If you don’t have an oven-safe skillet, melt the butter in a small saucepan and use it to grease an 8-inch-square baking dish.

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Roasted Redfish with Fennel Confit and Tomato Nage

At Bistro Les Gras in Northampton, Owner and Executive Chef Daniel Martinez offers whole roasted fish. This technique for roasting whole fish is simple and delicious. When buying whole fish, you should purchase about 12 to 16 ounces of whole fish per person. Ask your fishmonger to scale and gut the fish for you. 

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Pan-Seared Sea Bass with Romesco, Braised Fennel, Charred Cherry Tomatoes, and Oil-Cured Olives

Chef David Schrier at The Alvah Stone gets fresh fish from BerkShore several times a week. This recipe has multiple components, but the braised fennel and romesco can be made ahead of time. Chef Schrier suggests striped bass or sea bass for this dish, but it will also work well with any firm-fleshed fish fillets. Try swordfish, hake, or skin-on cod if you can’t find bass.

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Hot Pepper and Sri-Gotcha Sauces

I use white sea salt, which has bigger crystals and better flavor than table salt. It is not iodized and has no anti-caking additives in it, both of which can affect the color and taste of the sauce. I use white vinegar rather than cider or red wine vinegars for much the same reason. I recommend wearing plastic gloves since you’ll be handling a lot of chilies. Remember not to rub your eyes or get the pepper juice on sensitive parts of your skin. If it does get on your skin, I recommend suntan lotion to help cool the burn.

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Grilled Boston Mackerel with Spicy Napa Cabbage Slaw

Executive Chef Dino Giordano runs the kitchen at 30Boltwood in Amherst, MA. He gets his fish from Wes and Berkshore Native Seafood and says, "Wes will always suggest new items such as Skate Cheeks that we might not have tried before. He is super helpful in bringing us the best product, he will often call from the Market with alternative suggestions based on what looks good that particular day.  Our customers respond very well to new species such as Mackerel and Redfish because we are so excited about it. Because Wes is so excited about it. Our staff is also very excited to introduce such fresh product from Bershore to our guests, in turn our guests get very excited. It’s a trickle down effect of love for superior product."

In this dish he used fresh Boston mackerel. If mackerel is not available, fresh sardines would be excellent. This recipe would also be great with wild Alaskan salmon.

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Ssamjang

Ssamjang is a great dipping sauce to have in your meal-time arsenal. It comes together quickly and you can store it for a week in the refrigerator to have on hand. It’s most traditionally used as a dipping sauce for Korean lettuce wraps, but I like it with rice and stir-fried vegetables, as a glaze on grilled or pan-fried tofu, and spread on a roast chicken sandwich.

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Khoresh Gheymeh (Lamb Stew with Dried Limes)

This dish showcases dried limes beautifully. Their fragrance comes through and really transports your diners to a different place and time.  You can make this a vegetarian dish by substituting thick slices of winter squash for the meat. Add them to the pot after the split peas have been cooking for about 45 minutes. Recipe adapted from Turmeric and Saffron

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