FRUITS:
1. Early Apples
Pink Applesauce with Horseradish (from Epicurious, Gourmet Magazine)
Old-Fashioned Apple Pie (from a column by Corby Kummer in the Atlantic, taken from Susan G. Purdy's As Easy As Pie)
Crunchy Gala Apple Salsa with Grilled Chicken (from a Buffalo, NY telelvision station)
2. Early Grapes
Muscadine Habanero Jam (from the Chile Heads Recipe Collection)
Stained Glass Compote (from the Cat and the Fiddle Inn in Prescott, Arizona)
Roasted Garlic, Brie, and Grape Crostini (from Epicurious, Bon AppÈtit magazine)
3. Mid-Season Pears
Bosc Pear Dutch Baby (from the US Pear Bureau)
Seckel Salad Verde (from the US Pear Bureau)
Crispy Duck Breasts with Bosc Pear and Green Peppercorn Sauce (from Epicurious, Gourmet magazine)
Poached Pear on a Shortbread Biscuit with Butterscotch, Ginger, and Lime Sauce
VEGETABLES:
1. Chayote
Peanut Barbeque Shrimp with Chayote and Red Pepper Salad (from the Lifetime TV site)
Creole Grilled Mirliton Ratatouille (from the Gumbo Pages)
Puerto Rican Beef Stew (from the eGG)
MEAT/FISH:
1. Bluefish
Bluefish Baked in Grapeleaves (from the Virtual Kitchen on Pathfinder, recipe by Sarah Leah Chase)
Bluefish Chowder (taken from Southern Living Magazine)
Maple-Basted Broiled Bluefish (from the Internet Chef site)
2. Pacific Salmon
Szechwan Salmon (from personal page of Douglas Hetzel)
Maggy Lowell's Salmon Cakes with Lobster Sauce
Pacific Salmon with Roasted Garlic (from Epicurious, Bon Appétit magazine)
Alaskan Governor Tony Knowles' Sockeye Salmon Strudel (from the Virtual Cities site)
3. Yellowfin Tuna
Spicy Tuna Tartare on Crispy Nori Chips (from the Hawthorne Lane Restaurant in San Francisco)
Yellowfin Tuna with Corn, Pepper, and Tomato Salsa (from the Internet Chef site)
Grilled Tuna Steak with Three Mustards (from the eGG)
