Over the past decade, Rich and Katy Harjes have hosted dozens of festive meals at Willow Spring Ranch, their organic lamb operation in Belgrade, Montana.

This humble dessert shows off some of Rhode Island’s finest summer ingredients: locally milled flint corn, highbush blueberries, and freestone peaches.

Fish collars usually end up in the trash, but Chef Rojas calls them “the tenderloin of the fish, fatty with a mellow taste.”

All of these fresh and tasty recipes can be made at least a day ahead.

Use your favorite local shellfish in this simple and delicious recipe.

This simple stovetop variation of pork carnitas tacos uses pork shoulder and belly.