Cheryl Dishes

Fortunately for us, the combination of heat and rain has created a prolific crop of sugar snap peas in the garden. The vines are covered with dozens of bright green pods, plump with sweet, round

The mackerel have started to run, and we have been enjoying a nice catch of these beautiful fish with iridescent blue-green bodies, silvery white underbelly and black bars across the top half of their body.

The bright green shades of spring are becoming summer, and we are enjoying a surplus culinary greens; bok choy, spinach, arugula, leafy red and green lettuce, scallions, lovage, chives, Swiss chard and kale. Whether in

Each time you sit down to eat a meal; you are making a life-and-death decision. Does that sound scary to you? This is how Steven Pratt and Kathy Mathews introduce their book “SuperFoods Rx, Fourteen

We have a bountiful crop of rhubarb this year; lush, ruby red stalks with huge, green leaves. An herbaceous perennial, rhubarb likes well-drained soil that is rich in organic material. Our soil here at Rabbit

The halibut season opened on May 1, and several fishing vessels, including that of our friend Captain Joe, have rigged their boats with lines to fish for this delicious flatfish from the family of right-eyed

My mother loves popovers; crisp, light and golden brown, with a delicate puffed center, hot from the oven, dripping with butter and jam.  A sublime combination of eggs, milk and flour that makes any dining

Satays with a peanut dipping sauce are one of our favorite snacking and party foods. Originally from Indonesia, this dish is seasoned, skewered and grilled meat like beef, chicken, goat, mutton or pork. We also