Who doesn’t savor the flavor of fresh, seasonal and local cuisine? Have fun with these recipes from the new Farmstead Chef cookbook for a delicious summertime supper.

Warm Zucchini Dip Appetizer

Zucchini is the ultimate mystery ingredient; different people claim to taste different flavors—from noodles to soy sauce—but it’s really the zucchini.

Yields 8 appetizer servings

2    cups fresh zucchini, shredded (or any summer squash) 1    tsp salt ½ cup mayonnaise ½ cup plain yogurt ¼ cup hard granular cheese, grated (Parmesan) ¼    cup bell peppers, finely chopped 4    green onions, thinly sliced 1    garlic clove, minced 1    tsp Worcestershire sauce 1    tsp canola oil Pita chips for dipping

In a bowl, toss the zucchini and salt. Let stand 1 hour. Drain and press out excess liquid. Mix in mayonnaise, yogurt, cheese, peppers, green onions, garlic and Worcestershire sauce. Stir until combined. Pour mixture into a lightly oiled 8-inch baking pan and bake at 375 degrees for 15 to 20 minutes or until bubbly. Serve hot with chips for dipping.

Garden Fresh Salad

With a little balsamic honey dressing, this salad is like eating sunshine. Enjoy the fruits of the land.

Yields 4 servings

½ cup sweet pea tendrils (young, green tops of sugar snap sweet peas) ½ cup sugar snap sweet peas, strings removed 1 cup tender mesclun salad mix (comprising small, young leafy lettuces, chervil, arugula or endive) ¼ cup young Swiss chard leaves ¼ cup young dandelion greens ¼ cup nasturtium flowers (edible) ¼ cup bee balm flowers (edible) ¼ cup croutons

Wash the delicate salad greens and give the edible flowers a quick shake, checking for insects. Pat dry the mesclun greens. Arrange the delightful colors and textures on the plate, topping with a few croutons and a drizzle of salad dressing.

Balsamic Honey Dressing

With just the right amount of kick, this dressing can be stored in a canning jar in the refrigerator for a week or so. Give the jar a shake before serving.

Yields 1 cup

½ cup balsamic vinegar ¼ cup onion, chopped (1 small onion) 1 Tbsp soy sauce 3    Tbsp honey 1    Tbsp sugar 2    cloves garlic, minced ¼ tsp crushed red pepper flakes ½ cup extra-virgin olive oil

Purée the vinegar, onion, soy sauce, honey, sugar, garlic and red pepper flakes in a blender on high. Gradually add the olive oil. Continue puréeing until thick, about 2 minutes.

Tip: Prepare the dressings at least a few hours before serving to let the flavors marinate. Shake well before using and store in the refrigerator. The fresh flavor and absence of preservatives make it best to whip up only the amount that’s needed.

Maple Syrup-Marinated Wild Salmon

Preparing fish is often as much about the marinade as the quality of the catch. Look for certification by the Marine Stewardship Council (msc.org) and use the regional sustainable seafood pocket guides from the Monterey Bay Aquarium (MontereyBayAquarium.org; search Seafood Watch) and Environmental Defense Fund (edf.org/seafood).

Yields 4 servings

2    lbs boneless wild Alaskan salmon fillet 2    Tbsp maple syrup ½ cup fresh-squeezed orange juice ½ cup bourbon ½ cup soy sauce 2    cloves garlic, minced 2    tsp fresh ginger, grated 1    Tbsp brown sugar 3    Tbsp canola oil 3    Tbsp green onions, finely chopped ¼ tsp salt ¼ tsp pepper ½ fresh lemon, thinly sliced (optional) ½ medium yellow onion, ¼-inch sliced (optional)

Combine maple syrup, orange juice, bourbon, soy sauce, minced garlic, grated ginger root, brown sugar and oil in a bowl. Sprinkle salt and mash and blend the mixture with a fork to release flavors.

Place salmon fillets skin-side up in a glass cake pan. Pour marinade mixture over salmon fillets and let sit covered in the refrigerator for 8 hours. To broil in the oven, pour ½ cup marinade on a foil-lined jellyroll pan. Place the fish skin-side down on the foil and pour about 1 cup marinade over it. Add sliced lemon and onions on top. Broil fish at medium heat (450 degrees) for about 15 minutes, watching carefully to avoid overcooking. Baste occasionally with remaining marinade.

For outdoor grilling, heat the grill to medium before grilling individual salmon fillets, skin-side down. Depending on their thickness, cook the fillets 15 to 20 minutes, checking frequently to avoid overcooking. When the bottom sides are done, turn fillets over and grill the topsides for five additional minutes.

Oven-Roasted Potatoes

This healthier alternative to hash browns, made with olive oil, makes a nice side for breakfast or a comfort starch for dinner (just not on the same day).

Yields 8 servings

½ cup olive oil ¼ cup butter (½ stick), melted 2    tsp beef bouillon paste (not stock) 1    tsp thyme 1    tsp marjoram 3    Tbsp dried onion flakes ¼ tsp celery seed 1/8     tsp celery salt 2    lbs potatoes, peeled & quartered (about 8 cups)

In a 9-by-13-inch baking pan, mix oil, melted butter, bouillon and herbs. Add potatoes and coat with mixture. Bake for about 30 minutes at 450 degrees, until tender and golden brown. Turn potatoes occasionally while baking.

Cheese Roasted Asparagus

Eat all the asparagus you can this summer, and hope there’s some left to save and freeze for continued mealtime oomph during the winter months.

Yields 4 servings

1    tsp canola oil 1    lb fresh asparagus, trimmed 2    Tbsp green onion, chopped 2    Tbsp celery, chopped 2    Tbsp hard granular cheese, grated (Parmesan) ¼ cup breadcrumbs ¼ cup butter (½ stick), melted ¼ tsp salt

Place asparagus in a lightly oiled, 9-by-13-inch pan, in one heavy layer. Mix remaining ingredients and spoon over asparagus. Bake at 375 degrees for 45 minutes or until tender. Serve on a white platter to bring out its vibrant green color.

Source: Farmstead Chef cookbook, co-authored by Lisa Kivirist and John D. Ivanko (FarmsteadChef.com).