Kelp-Wrapped Sea Bass with Sunflower Chimichurri and Green Harissa Ranch
This recipe will keep fish tender while they cook. If you can’t find fresh kelp, substitute sheets of dried nori.
This tomato-slathered focaccia is the perfect vehicle for scooping up the last of a broth, and it’s great for sandwiches, too.
Pork Carnitas Tacos with Salsa Fresca
This simple stovetop variation of pork carnitas tacos uses pork shoulder and belly.
Littleneck Clams and Mussels in Spicy Tomato Broth
Use your favorite local shellfish in this simple and delicious recipe.
The Secret’s in the Sauce! 6 of Chef Jake Rojas’ Favorite Sauce Recipes
All of these fresh and tasty recipes can be made at least a day ahead.
Crispy Bluefish Collars with Mole Verde and Nuoc Cham Vinaigrette
Fish collars usually end up in the trash, but Chef Rojas calls them “the tenderloin of the fish, fatty with a mellow taste.”
Johnnycakes with Macerated Blueberries, Charred Peaches, and Brown Sugar Crumble
This humble dessert shows off some of Rhode Island’s finest summer ingredients: locally milled flint corn, highbush blueberries, and freestone peaches.
Spiked with fresh horseradish, this zesty side relies on celery root instead of cabbage.
Mediterranean Potato Salad with String Beans Recipe
Schanbacher’s mayo-free version incorporates two different kinds of potatoes as well as cured olives and ’Chinese Red Noodle’ beans, which retain their brilliant color when blanched.
