Don't show up at your next graduation party, picnic or barbecue with the same-old, same-old. Check out one of these recipes to jazz up your potluck game. 

Tis the season of backyard barbecues, picnics and outdoor potlucks. We gather with friends, or simply migrate to the backyard picnic table for family dinner, and that has me craving the classics: grilled meats, veggies and some creamy starchy sides like macaroni salad. Today, I have the perfect solution for scratching the creamy-side-salad itch while actually getting in some seriously healthy raw veg. Win-win.

Creamy Broccoli and Blue Cheese Salad stretches just a smidgen of silky-and-satisfying mayonnaise with some low-fat Greek yogurt, and the resulting salad is creamy, but not cloying. Blue cheese brings a nice sophisticated hit of flavor, and there is just enough to add complexity without being so overboard that kids won't eat. Well, most anyway: one of my four kiddos deemed this salad "too bluecheesy" for her palate, but I claim 75 percent as a victory here. Because a little blue cheese goes a long way, you get a lot of flavor for your cheese calorie, but feel free to swap for a milder cheese like crumbled feta or even shredded sharp cheddar.

The bulk of the salad, though, is brilliantly healthy raw vegetables: broccoli, thinly sliced cabbage and shredded carrots. Halved grapes add the perfect touch of sweetness that takes the salad almost to a slaw, and pairs perfectly with the tangy blue cheese, and red onion. You can spend ten minutes breaking down your own florets, chopping cabbage and grating carrots, or spend an extra dollar to buy them prepped in the produce aisle. Either way, the salad takes minutes to make, and it holds up well for a couple of days in the fridge. Which means leftovers can be brownbagged for lunch the next day no problem. And, you can feel great about having a plethora of one of the most touted health foods out there: simple raw broccoli.

Creamy broccoli and blue cheese salad

4 cups small broccoli florets (raw)

1/2 small red onion, sliced thinly

1 cup red grapes, sliced in half

1/4 cup lowfat plain Greek yogurt

1 small garlic clove, finely minced or pressed, or 1 teaspoon granulated garlic

1/4 teaspoon (or less or more) hot sauce

1/4 teaspoon freshly ground black pepper

Place all the salad ingredients into a large bowl. In a small bowl, whisk together the dressing ingredients and taste for seasoning. Pour the dressing onto the salad and toss. Best if chilled for an hour before serving to allow flavors to marry.

Nutrition information per serving: 93 calories; 32 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 335 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; 5 g protein.

In the almost 10 years I worked at cheese counters in the Berkshires, the most fun I had was when Yo-Yo Ma came into the shop with some friends from Paris, who had flown in for Yo-Yo's daughter's wedding. It was early fall and I was still able to carry a broad range of cheeses before I had to be much more careful about such perishable inventory, as business would dramatically slow very soon.

It was not uncommon for Yo-Yo to be a customer, on one occasion even bringing in his cello, so as not to leave it in the car. We had built up a sort of familiarity and were on a first-name basis at least. But, even as truly thoughtful, generous, humble and as approachable as he is, he is still a formidable presence. He is, after all, Yo-Yo Ma, recognized as one of the greatest musicians to have ever lived.

After some brief introductory conversation, I began to bring out the best of our local cheeses, knowing full well virtually no one from France would ever turn down cheese when offered. I wanted to show them we had come a long way in our domestic cheese quality in a relatively short amount of time. We spent the next 15 minutes or so tasting and talking about cheese. At that point, Yo-Yo decided we needed wine with the cheese, so he bought a bottle of Caymus Cabernet Sauvignon and had me open it. As I'm sure you can imagine, everyone became more relaxed and animated as the wine flowed. I was having such a good time sipping wine and tasting cheese, I had to keep refocusing, do my job and cut and package their order properly.

Yo-Yo's Parisian friends were as amiable and engaging as Yo-Yo, business was otherwise quiet, the front door next to the cheese counter was open to the outside and it was a lovely early fall day in the middle of the afternoon in a classic New England town. Where else would I rather be?

At one point, while this was going on, the owner came in and looked, with a mixture of surprise and annoyance, at the open bottle of Caymus sitting on the cash register counter. It would be highly unusual to have a wine of that caliber randomly sitting out mostly empty. His expression changed when he saw with whom I was talking. Yo-Yo and his guests ended up buying more cheese than I ever sold to walk-in customers at once.

Although I have been fortunate enough to meet some lifelong friends during my time working the cheese counters, my everyday experiences were not always so exciting. It involved a great deal of cutting, wrapping and displaying cheese and keeping the area clean. Hauling around quantities of cheese, such as 80-pound Parmigiana Reggiano wheels, and constantly cutting cheese is hard physical labor. There were times that production demands and individual customer service demands were difficult to maintain simultaneously. I had to be able to answer questions and provide advice under many different circumstances.

If my time was somewhat flexible and could be devoted to possibly spending as much as a half-hour with an individual customer, I would often begin finding out about my customer with, "What sort of cheeses do you like?" With that simple question, there was a good chance a conversation would ensue. I would offer tastings as we journeyed through the joys of cheese.

I really enjoyed it when people were genuinely interested, and I had the time to devote to them. If I had less time, I might have shown them a selection of what was particularly good at that moment and in the style they might have been looking for, providing tastings when asked. If I was really pressed for time, I might have pointed them in the direction of a cheese that was out for tasting and said, "I really like that cheese." and hope they did, too.

My favorite season in the Berkshires is Tanglewood picnic season. I come darn close to serving more cheese on the lawn at Tanglewood than I do the rest of the year at home. I find it almost impossible to settle into my lawn chair with my lovely partner, Lois, by my side and not have cheese with my meal while waiting for the BSO to begin its concert. I am, as always, anticipating another season at Tanglewood of thoroughly enjoyable wine, great cheese, excellent company and brilliant music, some of which provided by Yo-Yo Ma.

This recipe is in part an homage to the delightful, ground-breaking powerhouse, Susan Sellew. She is the owner and virtual one-person show at Rawson Brook Farm since 1984. She has lovingly provided the best fresh chevre I've ever had to thousands of cheese lovers from all over the world. She has changed gears this year and cut her production more than half. Her Monterey Chevre is only available at her farm, the Great Barrington farmers market and a limited amount at The Big Y in Great Barrington. I used to talk with her every week while giving her my order or, at some times of year, she'd tell me what I was allocated. Our conversations would often spin off into other areas than cheese. I miss our conversations. Although I've never found a fresh chevre as good as hers, an excellent quality fresh chevre log may be substituted in this recipe.

The other thing about this recipe is that it's so good in its simplicity and so right for a picnic. It's all I need to make me very happy on the lawn at Tanglewood or any other spot I can relax on a summer's evening with a simple green salad, some olives, maybe some p t or salami with additional bread and a nice medium white wine, such as a Vernaccia di San Gimignano. I hope you feel the same way, too. If you do, don't forget to raise a glass to Susan!

8 slices ciabatta or baguette sliced on the diagonal about 1/2-inch thick. (Berkshire Mountain Bakery bread is recommended)

2 plum tomatoes, cut in half lengthwise, cores and seeds removed

Salt (preferably Maldon salt) and freshly ground black pepper to taste

1/4 cup good quality Balsamic vinegar

7 ounces Monterey Chevre, plain, room temperature

1/2 cup chiffonade of basil leaves

Additional basil sprigs for garnish

Preheat oven to 450 F. Mix the olive oil and garlic. Place the bread and tomato slices on a parchment paper lined sheet pan. Lightly brush both sides of the bread and the top of the tomato slices with the olive oil and garlic mixture. Place the pan on the middle rack of the preheated oven. After 5 minutes, remove the pan and turn the bread slices. After 5 more minutes remove the toasted bread from the pan. Cover toasted bread with plastic wrap after cooling to avoid becoming too dry, if preparing in advance. Place the pan back in the oven for 20 to 25 more minutes or until the tomato slices begin to caramelize. Season the tomatoes with salt and pepper. Approximately 20 minutes before assembling, reduce Balsamic vinegar by half and allow to cool 5 minutes. Working with room temperature cheese that has been mixed to soften, spread the cheese on the toasted bread slices. Combine the diced strawberries and reduced Balsamic vinegar. Place the roasted tomato slices on half the toasted bread and the diced strawberry and Balsamic vinegar mixture on the other half. Place the bruschetta on a serving platter and cover until ready to serve. When ready to serve, remove the wrap and sprinkle all the bruschetta with the chiffonade of basil and garnish with reserved basil sprigs.

If you’ve been looking at the supermarket circulars, you might come away with the notion that a traditional July Fourth celebration includes hamburgers and hot dogs; coleslaw and potato salad; and perhaps a red, white and blue dessert to match an array of star-spangled paper plates and napkins.

I love a good cookout! And there are more and more wonderful options for vegetarians and vegans in the form of plant-based “meat” or smoked carrot “hot dogs” with all the fixings, so a cookout is a great option for all the summer holidays and get-togethers. Yet there’s a much older New England tradition for the Fourth of July — salmon and peas.

Legend has it that Abigail Adams served salmon and peas at the first Fourth of July, though that tale has largely been debunked as the couple were in different cities on that day. Nonetheless, perhaps Abigail still ate this fare on or around that date, taking advantage of seasonal bounty. So many traditions begin, of course, with what’s in season: spring lamb at Easter and Passover; winter squash at Thanksgiving. It’s mostly been forgotten that salmon and peas, often along with freshly-dug new potatoes, were coming into season right around Independence Day.

Before the rivers were dammed up and fouled with the effects of industrialization, salmon were plentiful in New England, and this was the time of year that they were running the rivers. (Sadly, finding eastern salmon is pretty rare these days.) In the climate of the region, particularly before it began to warm up more recently, peas were among the first fresh produce of the year, right around the Fourth of July. These days you can find fresh shelling peas at farm stands and farmers markets, and though it’s an extra step to shuck them, you will be rewarded with the sweetness of fresh-from-the-field produce.

Most of the old recipes are for poached salmon, boiled peas and steamed new potatoes with some sort of white sauce, often seasoned with fresh dill. But if you’re wedded to the idea of a cookout on July Fourth, here’s a good technique for grilling salmon. The marinade here has Italian flavors to go with my suggestion of a pea and lemon risotto, but this technique for grilling salmon will work with any flavor marinade you choose, so don’t hesitate to experiment. (We often make the salmon using a bottled Asian-flavored marinade, and bring it, at room temperature, for a Tanglewood picnic with a side dish of peanut noodles.)

The risotto technique is pretty standard, but with the addition of fresh peas and a good dose of lemon. Personally, I find many risotto recipes need a bit of acid to complement the creaminess of the rice. This recipe works equally well with frozen peas when fresh are not in season, and can easily be vegetarian by subbing vegetable broth for chicken, and even vegan by omitting the butter and Parmesan. (You will have leftovers, but not to worry — risotto reheats well in the microwave.)

Whether for the Fourth of July, or just a summer supper on an average weekday, salmon and peas is sure to please!

1 tablespoon extra virgin olive oil

2 pounds salmon fillet, in one piece or 2 smaller pieces

1 tablespoon capers, drained, for garnish, optional

2 thin lemon slices for garnish, optional

Combine both vinegars, oregano, salt, pepper, and mustard in a small bowl or glass measuring cup and whisk to mix. Add the olive oil and mix again. Place the salmon fillet in a shallow baking dish just to fit and pour the vinaigrette marinade over. Cover with plastic wrap and place in the fridge for 1 to 3 hours. Remove from the refrigerator 30 to 45 minutes before cooking to take the chill off.

Preheat the grill to high. (We use a gas grill. If you have a charcoal grill adjust the instructions to work best for you.) Prepare a double layer of heavy-duty foil big enough to fit the salmon, and fold up about 1/2-inch on the edges all the way around.

Turn the heat down to medium. Place the salmon directly on the grill flesh-side down and close the top. Save any remaining marinade. Allow to cook for 5 minutes, by which point the flesh should be firm enough to release easily from the grill.

Place the prepared foil on the grill and gently turn salmon skin-side down onto foil. Pour remaining marinade on top and turn heat back to high. Close top and cook for 5 to 8 minutes more. The salmon is done when flesh at thickest part of the fillet is firm to the touch. (The exact timing will depend on thickness of the fillet, usually total of 10 to 13 minutes total time.)

It is easiest to remove the foil with the salmon on top to a half sheet pan or baking dish. Salmon can be served immediately while hot, warm, or at room temperature.

Serves 6-8 at least, and leftovers reheat well in the microwave

2 to 3 cups chicken or vegetable stock, preferably low sodium if store-bought, or homemade

2 tablespoons unsalted butter, or use all olive oil for vegan

1 tablespoon extra virgin olive oil

1 small shallot, minced, about 2 tablespoons

1 quart or 1 1/2 pounds shelling peas, shucked, yielding about 2 cups peas, or 1 cup frozen sweet peas

Zest and juice of 1 lemon, preferably organic

Place the broth in a medium saucepan, add enough water to make 5 cups liquid total, and bring to a boil on the burner behind where you will make the risotto. Lower the heat to keep just barely at a simmer.

In a medium, heavy-bottomed saucepan or Dutch oven, heat the butter and the oil over medium heat until the butter is melted. Add the shallot with a pinch of salt, and sauté until soft and translucent. Add the rice and stir for about a minute until coated with oil. Add the wine and stir until almost completely absorbed.

Set a timer for 13 minutes, and begin adding broth from the saucepan to the rice, 1 to 2 ladlesful at a time, stirring continually to keep the rice from sticking to the bottom. Allow the broth to absorb almost completely before adding the next 1 to 2 ladlesful of broth. Every time you add broth, it should just barely cover the rice. Adjust the heat as necessary to keep the rice and broth mixture hot but not boiling. If you seem to be running low on broth, add water.

When the timer buzzes, add the peas, set the timer for another 5 minutes, and continue adding broth and cooking as before. When the timer buzzes again, taste a piece or two of rice. (You may not have used all the broth.) It should be tender but still firm in the middle, al dente, similar to the desired doneness for pasta. If it is still too hard, continue cooking in the same way for a few more minutes. Add lemon zest and juice, along with the Parmesan, and stir until absorbed into the risotto. Serve immediately so the peas stay nice and bright.

For any leftover risotto, I find it helpful to stir another ladleful of cool broth, if available, into the cooled risotto before putting into the refrigerator.

Friends often ask me how I come up with new recipe ideas. Sometimes it happens simply because there’s something in the fridge that needs to get used! I will say it helps that I own a lot of cookbooks, and I always have at least a few cookbooks borrowed from the library, so I read a lot of recipes. This way, I learn about good flavor combinations and different ways I can use ingredients.

I devised this recipe when we were headed to Tanglewood for opening night. We joined many of our close friends, and I was one of those tasked with bringing a main course. I needed something to go along with grilled salmon (a picnic favorite of ours because it’s perfectly good at room temperature and can be eaten easily with just a fork).

In the refrigerator, I found a bag of multi-colored organic baby carrots that I had bought a couple weeks earlier, but hadn’t used, and about 1/4 cup of Greek yogurt left from another recipe I had made. I wanted my side dish to be easy to eat with a fork, so I decided to roast the carrots and let them cool before tossing with a yogurt-based dressing. This also would be good warm, or, as one of my friends suggested, with different herbs, such as chopped mint, especially if served with lamb.

Even though I used baby carrots, you could certainly use regular carrots, peeled and cut to size. You could also make this vegan with a non-dairy yogurt. I’ve also given some ideas of variations I might try the next time, to give some other ideas, depending on what you might have in your house!

12 ounces carrots, either baby carrots or whole carrots peeled and cut into 2-inch-by-1/2-inch sticks

1/4 teaspoon Aleppo pepper, or use fresh ground pepper or maybe try smoked paprika

2 tablespoons extra virgin olive oil

1/4 cup plain Greek yogurt, or non-dairy yogurt for a vegan version

1 tablespoon chopped fresh dill, or try mint, tarragon, thyme, or basil

1 1/2 teaspoons sherry vinegar, or try cider vinegar or lemon juice

Place the carrots in a baking dish in a single layer as much as possible. If there are some on top, that’s fine. They should fit rather snugly so that the juices from the carrots don’t burn on the bottom of the pan too much. Sprinkle with salt and Aleppo pepper and drizzle with olive oil.

Roast for 30 minutes, or until they can be pierced easily with a fork but are not too soft.

Remove from the oven and allow to cool to room temperature. (You could also try dressing the carrots while warm. Because I was taking this to Tanglewood, I needed it not to be a hot side dish)

Combine the remaining ingredients in a small bowl and whisk to combine. Place the carrots into a medium bowl, along with any accumulated juices and the oil from cooking. Pour the yogurt dressing over the carrots and toss to combine. Serve cold or at room temperature.

For variations, try other herbs, or cider vinegar or lemon juice instead of the sherry vinegar.

We're headed into the dog days of summer ... temperatures this weekend are predicted to be near 90 degrees. In that type of heat, no one wants to heat up their house by using the oven and even getting a meal together can seem like too much of an effort.

When it comes to a quick, easy-to-make pasta salad, usually, the only cooking required is boiling water for the pasta. And, if something else needed to be cooked, like bacon, many times it can be bought already cooked so all you have to do is chop it up for the salad. Heck, there are even pre-cooked pouches of pasta you microwave for only a couple of minutes.

Plus, when building a pasta salad, you can use any pasta shape or variety, fresh and frozen vegetables, mayonnaise or a vinaigrette dressing, and any type of meat and cheese. Throw any combination of ingredients together and the odds are your pasta salad will come out great.

Beat the heat this summer with these tried-and-true pasta recipes from members of The Berkshire Eagle staff.

This zippy pasta salad can be made with most things you probably already have in your pantry. I often skip the ground beef mixture all together, to further cut down on cooking time. Sometimes, I'll add a few springs of cilantro from my herb garden to freshen the salad up. This is best eaten the same day right after mixing at room temperature, since the tomatoes will continue to break down. But leftovers the next day (after chilling in the refrigerator) are also good. You may need to whip up a little more sauce to keep the zesty zing fresh, however.

— Lindsey Hollenbaugh, managing editor of features

1 pound dried mini pasta shells

1 pound hickory smoked bacon, diced

1 can (15 ounce) whole kernel sweet corn, drained

1 1/2 cups shredded sharp cheddar cheese

Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.

In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel-lined plate to drain off grease. Wipeout skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.

In an extra-large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.

Enjoy right away or refrigerate until ready to serve.

I love making this BLT macaroni salad recipe because it is so easy. I don't use the spinach in it but use green onions instead. You can buy the already-cooked bacon if you are in a rush. I usually put a tablespoon of bacon grease in the ingredients to add flavor. You can line the bowl with some leaf lettuce to make a nice presentation. I also add chopped chives on the top for color.

— Nancy McLean, public notices coordinator

1 cup seeded and diced tomato

1 cup roughly chopped baby spinach

Cook macaroni according to package instructions. Drain.

Mix together remaining ingredients, and toss with macaroni until combined.

Cover and refrigerate until ready to serve.

This is another favorite macaroni salad. You can use any kind of pickles. Get the ones in the deli section, they have a better crunch.

1/2 pound dry shell pasta (about 3 cups)

3 tablespoons finely diced white onion

Salt and pepper to taste

Boil pasta al dente according to package directions. Run under cold water to stop cooking. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

This is one of my favorite go-to pasta salads. I always have several types of pasta in my pantry, and I've used medium shells, spirals and bowties in place of the spaghetti. I've also sometimes added shredded mozzarella and fresh basil. It's perfect as a main course on those really hot summer nights when you don't want a hot meal. Especially when served with a nice crusty loaf of bread or homemade garlic bread — heated up on the grill instead of the oven!

— Margaret Button, associate features editor

1 package (16 ounces) thin spaghetti, halved

1 cup (5 ounces) thin salami slices, cut into small pieces (or pepperoni)

1/2 cup black olives thinly sliced

1 bottle (8 ounces) Italian salad dressing

Salt and pepper to taste

Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Place spaghetti in a large bowl and add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. To the cooled spaghetti add tomatoes, cucumber, salami, pepper, red onion, and olives. Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve.

It's time for another easy, healthy summer recipe — and another way to get some veggies in your body in the season of cheeseburgers, skewered meats and hot dogs inside voluminous bread and buns. I relish this time of year (pun intended), but I find myself feeling a bit like a sinking stone after eating only (or mostly) grilled meats.

In the past month, I've brought this dish to two barbecues and eaten it on its own as lunch leftovers at least three times. Black beans offer some protein, while corn and cherry tomatoes carry sweetness and a nice crunch. Red onion, lime, and cilantro balance everything out with some bite and acidity. The result is a very healthy salad that is also very "moreish"— a foodie word that describes the feeling you get when eating something that creates an immediate desire for seconds. Go ahead; it's good for you.

For extra credit, this is also vegetarian, vegan and gluten-free, so even the meatless/breadless members of your family can partake. It's great as a side, but it's also fine on its own. Try leftovers with some grilled chicken on top, or some short-grain brown rice mixed in. Or riff on the original ingredient list with different beans, different herbs (my second iteration also included some chopped chives), or maybe some chopped watermelon or pineapple to up the sweetness factor.

3-5 ears of corn (five if small ears, three if medium/large)

Two cans of black beans, drained

1 package cherry tomatoes, cut into 4-6 pieces each

1 cup of chopped cilantro (stems are OK here)

The juice of one lime

tsp salt (use Kosher sea salt if you can, regular will work fine)

Preheat oven to 450. Peel back all except the last 3-4 layers of corn husk (you want to leave some on so the corn stays nice and juicy). Bake on center rack of oven (no pan) for 15 minutes, then let cool before handling.

Microwave black beans for five minutes, then toss them into a large salad bowl with tomatoes, onion, cumin, lime, salt and pepper.

Remove remaining corn husks from cooked corn. Stand ears of corn straight up in the bowl or on a cutting board, and slice off the kernels. Once you're done, discard corn cobs and thoroughly mix your salad together. Go to a barbecue, grab a drink and collect compliments on your awesome corn salad.

American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we've cooked (and eaten) piles of it over the years, and these days we yearn for something lighter and fresher to serve with grilled fish, chicken, and even meat.

In our mind, French potato salad is just the ticket. Having little in common with its American counterpart, French potato salad is served warm or at room temperature and is composed of sliced potatoes glistening with olive oil, white wine vinegar, and plenty of fresh herbs.

We expected quick success with this seemingly simple recipe — how hard could it be to boil a few potatoes and toss them in vinaigrette? We sliced the hot potatoes, dressed them while they were still warm (warm potatoes are more absorbent than cool ones), and then served them up to our tasters.

The salad looked mangled, as the warm potatoes consistently broke apart upon slicing. We had chosen not to peel the potatoes for the sake of convenience and beauty, but the potato skins inevitably tore, leaving unsightly streaks.

And the salad didn't taste much better than it looked. Despite an assertively seasoned vinaigrette, the potatoes themselves were uniformly bland. Another irksome point was that it was hard to tell when the potatoes were done. Unevenly sized potatoes made it difficult to avoid some over- or undercooked potatoes in the finished dish. This wasn't going to be as easy as we thought.

French potato salad with Dijon

2 pounds small red potatoes, unpeeled, sliced 1/4 inch thick (Use small red potatoes measuring 1 to 2 inches in diameter)

1 garlic clove, peeled and threaded on skewer

1 1/2 tablespoons white wine vinegar or Champagne vinegar

1 tablespoon minced fresh chervil (If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)

Place potatoes in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Add salt, reduce heat to simmer, and cook until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 6 minutes.

While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.

Reserve 1/4 cup cooking water, then drain potatoes and arrange in tight single layer in rimmed baking sheet. Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved potato cooking water together in bowl, then drizzle over potatoes. Let potatoes sit until flavors meld, about 10 minutes. (Potatoes can be refrigerated for up to 8 hours; return to room temperature before serving.)

Transfer potatoes to large bowl. Combine shallot and herbs in small bowl, then sprinkle over potatoes and gently toss to coat using rubber spatula. Serve.

Nutrition information per serving: 363 calories; 130 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 674 mg sodium; 52 g carbohydrate; 6 g fiber; 6 g sugar; 6 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like French Potato Salad in "Revolutionary Recipes ."

As a music lover and someone who has made his living producing food, I've always been interested in the parallels in producing music and food for a living. I've had discussions with some of my professional musician friends on this subject, and we tend to agree there are a number of similarities.

First of all, musicians and chefs tend to travel in the same social circles, as we're generally working when the rest of the world is at leisure. I was a chef on Cape Cod for over 15 years. I really couldn't tell you a whole lot about what others would describe as the Cape Cod experience in the summer, as I spent most of my summers inside of a kitchen. I did, however, hear some great jazz and had some memorable after-hour conversations with musicians in our restaurant's lounge after service was over. Not many of us can immediately put the brakes on after putting our hearts and souls into our craft in an evening.

Producing music and food for a living are performing arts. As we refine our chops, so to speak, we start moving the needle from craft to art. Performing arts are all ephemeral, never to be repeated exactly the same. It's what differentiates a painter or sculptor from a musician or a chef. As Joni Mitchell once noted when discussing the difference between being a painter and the performing arts, "Nobody ever said to Van Gogh, 'Paint a Starry Night' again, man!"

Whether it's aurally or gastronomically, a musician or chef is producing a consumable product providing pleasure. We're in the pleasure business. It's the almost instant feedback from the audience and the energy it produces that can provide satisfaction for both the audience and the chef or musician.

I'm not sure why I felt the need to go down the road of discussing the similarities of chef and musician, but while considering picnicking at Tanglewood, it worked itself into my consciousness. It's a subject I've considered for a long time, and I guess it was time to organize those thoughts. As a former chef, I hope you enjoyed it!

I've described picnicking at Tanglewood as my go-to in the summer, so I'd like to provide you a recipe for tabouli, my go-to salad for Tanglewood.

You say tabbouleh, I say tabouli; let's make it the way you like! I want to emphasize that, yes, I measured all the ingredients when putting together this version, so I can assure you it works for me, however, I Googled "tabouli salad recipes" and stopped counting after 100. I'm more jazz musician while making food, so I rarely actually measure anything. I look to recipes for ideas I may not have considered. I've been doing this for a long time, though, and for someone less sure of the interactions of ingredients, try making it as written and take it from there. There are, after all, over 25,000 recordings of the song, "Summertime."

This version is more reflective of a traditional Lebanese tabouli in which parsley dominates; cucumber, however, is not traditional. I really like parsley dominating the salad, but cucumber adds a refreshing crunch and a bit of a break from all that parsley. The best bulgur to use is the very fine No. 1-size bulgur, which requires no cooking, as after about a half-hour it softens by soaking up the oil and liquids in the salad. This salad holds well for hours and can still be good the next day.

3 cups (about 2 bunches) flat leaf parsley, washed thoroughly, stemmed and finely chopped

4 scallions, cut on the bias

1 cup grape tomatoes (1 pint), cut in eighths or 1 cup small diced seeded tomatoes

1 European cucumber with skin, small diced to approximately the same size as the tomatoes

1/2 cup mint, stemmed and finely chopped

1/4 cup good quality extra virgin olive oil

1/2 cup No. 1 very fine bulgur

Salt and pepper to taste

Whisk together olive oil, lemon juice, some salt and pepper and the allspice. Add bulgur to the oil and lemon mixture and pour over the rest of the ingredients in a large bowl. Blend ingredients thoroughly and refrigerate. After about a half-hour to allow the bulgur to soften, adjust salt and pepper and enjoy!

Nothing goes with a summer get-together quite like brownies and dessert bars. Not only are they easy to pack, they can be eaten by hand, with little or no mess. And they can be made in a relatively short time.

To make your summer food prep a little easier, the newsroom held a brownie and dessert bar bake-off Monday. Eight of our finest bakers created their favorite brownies or bars to be judged by their peers. The offerings included Carrot Cake Bars, Zucchini Brownies, Lime Brownies, Great Balls of Fire, Gooey Butter Bars, Chocolate Shortbread Caramel Bars, Marshmallow Krispie Bars and super-rich basic brownies. In the end, hungry newsroom staff voted for Managing Editor of Content Engagement Lindsey Hollenbaugh's Gooey Butter Bars, which were indeed gooey, but oh so good, with a rich, soft layer under an appealing marbled chocolate crusty top. Retired Associate Features Editor Margaret Button came in a close second, with her refreshing Lime Brownies that served as an excellent palate-cleanser for all the chocolate we were consuming. And then, for fun, we've included the most surprising entry — a chocolate brownie with a kick, a Habanero pepper kick. Spicy-food lovers will want to include this one in your upcoming Fourth of July picnic for some real dessert fireworks.

These gooey bars are, in fact, quite gooey, but so rich and delicious. The butter in this super-easy recipe gives the bars an almost toffee or caramel flavor without the hassle. Because they are so rich, cut them into small squares and be prepared to feed a crowd. This is a perfect potluck dessert.

— Lindsey Hollenbaugh, managing editor of content engagement

1 box of yellow cake mix

Preheat oven to 350 F. Grease a 9-by-13-inch baking dish.

In a mixing bowl, mix together cake mix, egg and melted butter. Beat until well combined. The batter will be thick. Spread batter evenly on the bottom of a well-greased baking dish. Set aside while you make the filling.

For the filling, beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.

Remove 1 cup of cream cheese mixture. Set aside. Spread remainder of cream cheese mixture over cake batter base.

In the microwave, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.

Spoon dollops of chocolate cream mixture on top of plain cream cheese batter. Swirl carefully with a butter knife, creating a marble effect.

Bake for 45 minutes. Don't over bake this — it should be soft! Let the bars cool completely before cutting.

I watched Paula Deen make these one day on The Food Network and knew I had to try them. Her original recipe calls for orange, not lime. I've made them countless times, and I've swapped out the orange extract, zest and juice for lemon, or lime, or my son's favorite, lemon-lime (using half lemon, half lime extract, juice and zest). Easy to make and transport to whatever gathering you're heading to!

Preheat oven to 350 degrees F.

Grease a 13-by-9-by-2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, lime extract, and lime zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Although they weren't among our top contenders, these brownies, made by Joe Wotkowicz, mail room night shift supervisor, and his wife, Sherrie, are definitely worth trying! Rich, moist brownies — with a slightly delayed kick. People who tried them were saying, "Wait, wait ... here comes the kick!"

1 1/2 sticks butter, cut into 1-inch chunks

1 Habanero pepper, seeds and ribs removed, minced

Preheat the oven to 350 F. Butter a 13-by-9-inch baking pan and line the pan with parchment paper.

In a small bowl, add the flour, salt, baking powder and cinnamon. Whisk to combine the ingredients and set aside

Place the chocolate chips and the butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30-second increments (stirring between) until all the chocolate is melted. Stir the sugar, Habanero pepper and vanilla into the chocolate mixture. Add the eggs, two at a time and stir until combined. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan.

Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 25 to 30 minutes). Cool in the pan to room temperature. Spread a ganache or glaze evenly over the brownies, if desired. Refrigerate until the glaze is set and the brownies are firm.

Use the parchment paper to lift the brownies out of the pan onto a cutting board. Cut into 32 or 24 squares.

Here comes summer! And not a moment too soon.

Memorial Day weekend is the official launch of the picnic and barbecue season in the region. Because it's the first cookout of the summer, hamburgers and hot dogs will be high on the menu, as will be potato and macaroni salads. But by mid-July, we'll have had our fill of burgers and hots dogs, and the usual side dishes, and will be hoping for something different on the menu to change things up.

A shout-out to the Berkshire Eagle staff to share the recipes for their go-to, often-requested, dishes for potluck summer gatherings yielded salads and desserts guaranteed to raise the bar.

(My mom has made this rhubarb "dump cake" every Memorial Day (for at least 35 years) using one of her first spring rhubarb harvests from their garden. She serves it at a barbecue lunch at their home in Lenox after the Lenox Memorial Day parade that we all attend. — Becky Drees)

No mixing required to make this dessert that tastes like a cobbler.

1 pound rhubarb, washed and cut into 1/4-1/2 inch pieces (about 4-5 cups)

1 package yellow or white cake mix

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle sugar over the rhubarb, followed by the powdered jello mix, and finally the dry cake mix. Pour water and melted butter evenly over the top. DO NOT STIR! Bake for 45 minutes or until light golden brown. (Also good with 1 cup of strawberries replaced with one of the cups of rhubarb). Great served with vanilla ice cream.

(A bonus of this recipe is it won't spoil if left outside on a picnic table for a few hours. — Kristin Palpini)

1/2 cup uncooked couscous — (Throw it in a microwave with a cup of water and a pat of butter for about a minute or until the couscous is cooked; fluff with a fork.)

Once the couscous has cooled throw everything into a bowl and mix it up.

Now add to the mix:

Stir and let sit in the fridge for an hour or so to let the flavors marinate.

Note: Make the recipe vegan by using oil instead of butter with the couscous.

(This is super easy and tastes just like a BLT in a bowl ... yum! — Melodie Sinopoli)

12 ounces sliced cooked bacon, crumbled (or more — you can never have enough bacon)

1 pound (3 cups) tomatoes (I use red and orange cherry tomatoes)

1 large head of lettuce, chopped

1/4 cup finely chopped fresh chives

1/4 teaspoon sea salt, or to taste

1 to 2 tablespoons milk, or add to desired consistency

In a small bowl, combine mayonnaise, sour cream, pressed garlic clove, chives, black pepper and salt. Stir together with a fork, then add 1 to 2 tablespoons milk, or add milk to desired consistency. Cover and refrigerate until ready to serve.

In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons.

(This is a family favorite. This can be served warm or cold and it's delicious either way. — Melodie Sinopoli)

2 pounds red or Yukon gold potatoes

1 pound bacon, cooked and crumbled

2 stalks of celery finely chopped

Bring a large pot of water to a boil. Cook potatoes with skins on until tender. Drain and remove skins, and slice and place in large mixing bowl.

In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 to 3 tablespoons of drippings; cook onion and celery until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.

Stir in sugar until dissolved. Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.

(A favorite of the Boy Scout Troop 8 of Pittsfield — Bill Macfarlane)

1 20-ounce bottle of Dr. Pepper

1 package of semi-sweet chocolate chips

First get your charcoal lit and wait till the charcoal is ready.

Dump the 2 cans of cherry pie filling into the bottom of the Dutch oven.

Sprinkle the dry cake mix over the cherry pie filling

Pour the bottle of Dr. Pepper over the cake filling

Slice the butter into slices and place on top of the mixture

DO NOT MIX the ingredients

Place 12 to 14 hot coals under the Dutch oven.

Put the top on the Dutch oven and place 16 to 18 hot coals on top

In about 30 to 40 minutes, the cake should be hot and bubbling, (CAUTION: The top of the Dutch oven will be hot.)

Sprinkle the semi-sweet chocolate chips on top of the cake and put the lid back on top of the Dutch oven until the chocolate chips have melted.

Serve into bowls with whipped cream or vanilla ice cream.

All summer days should be like this: A slow start with coffee, maybe a bacon-and-egg English muffin; a couple of hours working in the garden before it becomes unbearably hot; a quick bout of errands; a few hours seated on a rock face over a Berkshire lake, eating berries warmed from the sunshine, dipping in and out of cold water; then home to make an easy meal that can be eaten at room temperature.

My life is too busy to always look like what I just described, but I'm committed to quality over quantity. I'm also committed to not turning on my oven on 90-degree days, but I will use the stovetop if it's really worth it.

My recipe for you today is really, really worth it. This is a potato salad for people who hate mayonnaise (me), and subsequently, one that can be left out at room temperature, or eaten cold, or warmed back up if you want. All you need to do with your stovetop is boil water to cook the potatoes and sauté some nuts with olive oil and anchovy paste. The rest is counter work. The stunning umami from the anchovy colliding with the cool, clean taste of dill is so summery — but also a little bit of a surprise, especially during your typical potluck picnic situation.

Serves 2-3 (or more as a barbecue side)

(The dressing in this recipe is inspired by Bon Appetit, though their version is a lot more involved and has quite a few different ingredients.)

1 bag of new potatoes (tri-color or one color, your choice, but I love eating tiny purple potatoes)

1 tablespoon anchovy paste (or 1 to 2 tinned anchovies, diced up, plus a little oil from the can)

1 handful of fresh dill, chopped

1 clove of garlic, minced fine

Salt and pepper to taste (Adding in layers — use a lot!)

Use a large pot to boil water. Add 1 teaspoon salt, stir, then add potatoes and boil for 25 minutes, or until a fork can glide in smoothly. Drain and set aside.

Using the burner that's already heated (turn down to medium), sautee oil, anchovy paste and pecans with a little salt and pepper, maybe 10 minutes. Meanwhile, grate lemon zest into a bowl and add salt, pepper and lemon juice. Then pour your hot anchovy-nut oil on top of this and mix well.

Cut new potatoes in half and toss in a larger bowl with chopped dill, then add dressing and mix well. Finish with a little extra salt and pepper. Serve, or chill and eat cold.

Tis the season of backyard barbecues, picnics and outdoor potlucks. We gather with friends, or simply migrate to the backyard picnic table for family dinner, and that has me craving the classics: grilled meats, veggies and some creamy starchy sides like macaroni salad. Today, I have the perfect solution for scratching the creamy-side-salad itch while actually getting in some seriously healthy raw veg. Win-win.

Creamy Broccoli and Blue Cheese Salad stretches just a smidgen of silky-and-satisfying mayonnaise with some low-fat Greek yogurt, and the resulting salad is creamy, but not cloying. Blue cheese brings a nice sophisticated hit of flavor, and there is just enough to add complexity without being so overboard that kids won't eat. Well, most anyway: one of my four kiddos deemed this salad "too bluecheesy" for her palate, but I claim 75 percent as a victory here. Because a little blue cheese goes a long way, you get a lot of flavor for your cheese calorie, but feel free to swap for a milder cheese like crumbled feta or even shredded sharp cheddar.

The bulk of the salad, though, is brilliantly healthy raw vegetables: broccoli, thinly sliced cabbage and shredded carrots. Halved grapes add the perfect touch of sweetness that takes the salad almost to a slaw, and pairs perfectly with the tangy blue cheese, and red onion. You can spend ten minutes breaking down your own florets, chopping cabbage and grating carrots, or spend an extra dollar to buy them prepped in the produce aisle. Either way, the salad takes minutes to make, and it holds up well for a couple of days in the fridge. Which means leftovers can be brownbagged for lunch the next day no problem. And, you can feel great about having a plethora of one of the most touted health foods out there: simple raw broccoli.

Creamy broccoli and blue cheese salad

4 cups small broccoli florets (raw)

1/2 small red onion, sliced thinly

1 cup red grapes, sliced in half

1/4 cup lowfat plain Greek yogurt

1 small garlic clove, finely minced or pressed, or 1 teaspoon granulated garlic

1/4 teaspoon (or less or more) hot sauce

1/4 teaspoon freshly ground black pepper

Place all the salad ingredients into a large bowl. In a small bowl, whisk together the dressing ingredients and taste for seasoning. Pour the dressing onto the salad and toss. Best if chilled for an hour before serving to allow flavors to marry.

Nutrition information per serving: 93 calories; 32 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 335 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; 5 g protein.

In the almost 10 years I worked at cheese counters in the Berkshires, the most fun I had was when Yo-Yo Ma came into the shop with some friends from Paris, who had flown in for Yo-Yo's daughter's wedding. It was early fall and I was still able to carry a broad range of cheeses before I had to be much more careful about such perishable inventory, as business would dramatically slow very soon.

It was not uncommon for Yo-Yo to be a customer, on one occasion even bringing in his cello, so as not to leave it in the car. We had built up a sort of familiarity and were on a first-name basis at least. But, even as truly thoughtful, generous, humble and as approachable as he is, he is still a formidable presence. He is, after all, Yo-Yo Ma, recognized as one of the greatest musicians to have ever lived.

After some brief introductory conversation, I began to bring out the best of our local cheeses, knowing full well virtually no one from France would ever turn down cheese when offered. I wanted to show them we had come a long way in our domestic cheese quality in a relatively short amount of time. We spent the next 15 minutes or so tasting and talking about cheese. At that point, Yo-Yo decided we needed wine with the cheese, so he bought a bottle of Caymus Cabernet Sauvignon and had me open it. As I'm sure you can imagine, everyone became more relaxed and animated as the wine flowed. I was having such a good time sipping wine and tasting cheese, I had to keep refocusing, do my job and cut and package their order properly.

Yo-Yo's Parisian friends were as amiable and engaging as Yo-Yo, business was otherwise quiet, the front door next to the cheese counter was open to the outside and it was a lovely early fall day in the middle of the afternoon in a classic New England town. Where else would I rather be?

At one point, while this was going on, the owner came in and looked, with a mixture of surprise and annoyance, at the open bottle of Caymus sitting on the cash register counter. It would be highly unusual to have a wine of that caliber randomly sitting out mostly empty. His expression changed when he saw with whom I was talking. Yo-Yo and his guests ended up buying more cheese than I ever sold to walk-in customers at once.

Although I have been fortunate enough to meet some lifelong friends during my time working the cheese counters, my everyday experiences were not always so exciting. It involved a great deal of cutting, wrapping and displaying cheese and keeping the area clean. Hauling around quantities of cheese, such as 80-pound Parmigiana Reggiano wheels, and constantly cutting cheese is hard physical labor. There were times that production demands and individual customer service demands were difficult to maintain simultaneously. I had to be able to answer questions and provide advice under many different circumstances.

If my time was somewhat flexible and could be devoted to possibly spending as much as a half-hour with an individual customer, I would often begin finding out about my customer with, "What sort of cheeses do you like?" With that simple question, there was a good chance a conversation would ensue. I would offer tastings as we journeyed through the joys of cheese.

I really enjoyed it when people were genuinely interested, and I had the time to devote to them. If I had less time, I might have shown them a selection of what was particularly good at that moment and in the style they might have been looking for, providing tastings when asked. If I was really pressed for time, I might have pointed them in the direction of a cheese that was out for tasting and said, "I really like that cheese." and hope they did, too.

My favorite season in the Berkshires is Tanglewood picnic season. I come darn close to serving more cheese on the lawn at Tanglewood than I do the rest of the year at home. I find it almost impossible to settle into my lawn chair with my lovely partner, Lois, by my side and not have cheese with my meal while waiting for the BSO to begin its concert. I am, as always, anticipating another season at Tanglewood of thoroughly enjoyable wine, great cheese, excellent company and brilliant music, some of which provided by Yo-Yo Ma.

This recipe is in part an homage to the delightful, ground-breaking powerhouse, Susan Sellew. She is the owner and virtual one-person show at Rawson Brook Farm since 1984. She has lovingly provided the best fresh chevre I've ever had to thousands of cheese lovers from all over the world. She has changed gears this year and cut her production more than half. Her Monterey Chevre is only available at her farm, the Great Barrington farmers market and a limited amount at The Big Y in Great Barrington. I used to talk with her every week while giving her my order or, at some times of year, she'd tell me what I was allocated. Our conversations would often spin off into other areas than cheese. I miss our conversations. Although I've never found a fresh chevre as good as hers, an excellent quality fresh chevre log may be substituted in this recipe.

The other thing about this recipe is that it's so good in its simplicity and so right for a picnic. It's all I need to make me very happy on the lawn at Tanglewood or any other spot I can relax on a summer's evening with a simple green salad, some olives, maybe some p t or salami with additional bread and a nice medium white wine, such as a Vernaccia di San Gimignano. I hope you feel the same way, too. If you do, don't forget to raise a glass to Susan!

8 slices ciabatta or baguette sliced on the diagonal about 1/2-inch thick. (Berkshire Mountain Bakery bread is recommended)

2 plum tomatoes, cut in half lengthwise, cores and seeds removed

Salt (preferably Maldon salt) and freshly ground black pepper to taste

1/4 cup good quality Balsamic vinegar

7 ounces Monterey Chevre, plain, room temperature

1/2 cup chiffonade of basil leaves

Additional basil sprigs for garnish

Preheat oven to 450 F. Mix the olive oil and garlic. Place the bread and tomato slices on a parchment paper lined sheet pan. Lightly brush both sides of the bread and the top of the tomato slices with the olive oil and garlic mixture. Place the pan on the middle rack of the preheated oven. After 5 minutes, remove the pan and turn the bread slices. After 5 more minutes remove the toasted bread from the pan. Cover toasted bread with plastic wrap after cooling to avoid becoming too dry, if preparing in advance. Place the pan back in the oven for 20 to 25 more minutes or until the tomato slices begin to caramelize. Season the tomatoes with salt and pepper. Approximately 20 minutes before assembling, reduce Balsamic vinegar by half and allow to cool 5 minutes. Working with room temperature cheese that has been mixed to soften, spread the cheese on the toasted bread slices. Combine the diced strawberries and reduced Balsamic vinegar. Place the roasted tomato slices on half the toasted bread and the diced strawberry and Balsamic vinegar mixture on the other half. Place the bruschetta on a serving platter and cover until ready to serve. When ready to serve, remove the wrap and sprinkle all the bruschetta with the chiffonade of basil and garnish with reserved basil sprigs.

If you’ve been looking at the supermarket circulars, you might come away with the notion that a traditional July Fourth celebration includes hamburgers and hot dogs; coleslaw and potato salad; and perhaps a red, white and blue dessert to match an array of star-spangled paper plates and napkins.

I love a good cookout! And there are more and more wonderful options for vegetarians and vegans in the form of plant-based “meat” or smoked carrot “hot dogs” with all the fixings, so a cookout is a great option for all the summer holidays and get-togethers. Yet there’s a much older New England tradition for the Fourth of July — salmon and peas.

Legend has it that Abigail Adams served salmon and peas at the first Fourth of July, though that tale has largely been debunked as the couple were in different cities on that day. Nonetheless, perhaps Abigail still ate this fare on or around that date, taking advantage of seasonal bounty. So many traditions begin, of course, with what’s in season: spring lamb at Easter and Passover; winter squash at Thanksgiving. It’s mostly been forgotten that salmon and peas, often along with freshly-dug new potatoes, were coming into season right around Independence Day.

Before the rivers were dammed up and fouled with the effects of industrialization, salmon were plentiful in New England, and this was the time of year that they were running the rivers. (Sadly, finding eastern salmon is pretty rare these days.) In the climate of the region, particularly before it began to warm up more recently, peas were among the first fresh produce of the year, right around the Fourth of July. These days you can find fresh shelling peas at farm stands and farmers markets, and though it’s an extra step to shuck them, you will be rewarded with the sweetness of fresh-from-the-field produce.

Most of the old recipes are for poached salmon, boiled peas and steamed new potatoes with some sort of white sauce, often seasoned with fresh dill. But if you’re wedded to the idea of a cookout on July Fourth, here’s a good technique for grilling salmon. The marinade here has Italian flavors to go with my suggestion of a pea and lemon risotto, but this technique for grilling salmon will work with any flavor marinade you choose, so don’t hesitate to experiment. (We often make the salmon using a bottled Asian-flavored marinade, and bring it, at room temperature, for a Tanglewood picnic with a side dish of peanut noodles.)

The risotto technique is pretty standard, but with the addition of fresh peas and a good dose of lemon. Personally, I find many risotto recipes need a bit of acid to complement the creaminess of the rice. This recipe works equally well with frozen peas when fresh are not in season, and can easily be vegetarian by subbing vegetable broth for chicken, and even vegan by omitting the butter and Parmesan. (You will have leftovers, but not to worry — risotto reheats well in the microwave.)

Whether for the Fourth of July, or just a summer supper on an average weekday, salmon and peas is sure to please!

1 tablespoon extra virgin olive oil

2 pounds salmon fillet, in one piece or 2 smaller pieces

1 tablespoon capers, drained, for garnish, optional

2 thin lemon slices for garnish, optional

Combine both vinegars, oregano, salt, pepper, and mustard in a small bowl or glass measuring cup and whisk to mix. Add the olive oil and mix again. Place the salmon fillet in a shallow baking dish just to fit and pour the vinaigrette marinade over. Cover with plastic wrap and place in the fridge for 1 to 3 hours. Remove from the refrigerator 30 to 45 minutes before cooking to take the chill off.

Preheat the grill to high. (We use a gas grill. If you have a charcoal grill adjust the instructions to work best for you.) Prepare a double layer of heavy-duty foil big enough to fit the salmon, and fold up about 1/2-inch on the edges all the way around.

Turn the heat down to medium. Place the salmon directly on the grill flesh-side down and close the top. Save any remaining marinade. Allow to cook for 5 minutes, by which point the flesh should be firm enough to release easily from the grill.

Place the prepared foil on the grill and gently turn salmon skin-side down onto foil. Pour remaining marinade on top and turn heat back to high. Close top and cook for 5 to 8 minutes more. The salmon is done when flesh at thickest part of the fillet is firm to the touch. (The exact timing will depend on thickness of the fillet, usually total of 10 to 13 minutes total time.)

It is easiest to remove the foil with the salmon on top to a half sheet pan or baking dish. Salmon can be served immediately while hot, warm, or at room temperature.

Serves 6-8 at least, and leftovers reheat well in the microwave

2 to 3 cups chicken or vegetable stock, preferably low sodium if store-bought, or homemade

2 tablespoons unsalted butter, or use all olive oil for vegan

1 tablespoon extra virgin olive oil

1 small shallot, minced, about 2 tablespoons

1 quart or 1 1/2 pounds shelling peas, shucked, yielding about 2 cups peas, or 1 cup frozen sweet peas

Zest and juice of 1 lemon, preferably organic

Place the broth in a medium saucepan, add enough water to make 5 cups liquid total, and bring to a boil on the burner behind where you will make the risotto. Lower the heat to keep just barely at a simmer.

In a medium, heavy-bottomed saucepan or Dutch oven, heat the butter and the oil over medium heat until the butter is melted. Add the shallot with a pinch of salt, and sauté until soft and translucent. Add the rice and stir for about a minute until coated with oil. Add the wine and stir until almost completely absorbed.

Set a timer for 13 minutes, and begin adding broth from the saucepan to the rice, 1 to 2 ladlesful at a time, stirring continually to keep the rice from sticking to the bottom. Allow the broth to absorb almost completely before adding the next 1 to 2 ladlesful of broth. Every time you add broth, it should just barely cover the rice. Adjust the heat as necessary to keep the rice and broth mixture hot but not boiling. If you seem to be running low on broth, add water.

When the timer buzzes, add the peas, set the timer for another 5 minutes, and continue adding broth and cooking as before. When the timer buzzes again, taste a piece or two of rice. (You may not have used all the broth.) It should be tender but still firm in the middle, al dente, similar to the desired doneness for pasta. If it is still too hard, continue cooking in the same way for a few more minutes. Add lemon zest and juice, along with the Parmesan, and stir until absorbed into the risotto. Serve immediately so the peas stay nice and bright.

For any leftover risotto, I find it helpful to stir another ladleful of cool broth, if available, into the cooled risotto before putting into the refrigerator.

Friends often ask me how I come up with new recipe ideas. Sometimes it happens simply because there’s something in the fridge that needs to get used! I will say it helps that I own a lot of cookbooks, and I always have at least a few cookbooks borrowed from the library, so I read a lot of recipes. This way, I learn about good flavor combinations and different ways I can use ingredients.

I devised this recipe when we were headed to Tanglewood for opening night. We joined many of our close friends, and I was one of those tasked with bringing a main course. I needed something to go along with grilled salmon (a picnic favorite of ours because it’s perfectly good at room temperature and can be eaten easily with just a fork).

In the refrigerator, I found a bag of multi-colored organic baby carrots that I had bought a couple weeks earlier, but hadn’t used, and about 1/4 cup of Greek yogurt left from another recipe I had made. I wanted my side dish to be easy to eat with a fork, so I decided to roast the carrots and let them cool before tossing with a yogurt-based dressing. This also would be good warm, or, as one of my friends suggested, with different herbs, such as chopped mint, especially if served with lamb.

Even though I used baby carrots, you could certainly use regular carrots, peeled and cut to size. You could also make this vegan with a non-dairy yogurt. I’ve also given some ideas of variations I might try the next time, to give some other ideas, depending on what you might have in your house!

12 ounces carrots, either baby carrots or whole carrots peeled and cut into 2-inch-by-1/2-inch sticks

1/4 teaspoon Aleppo pepper, or use fresh ground pepper or maybe try smoked paprika

2 tablespoons extra virgin olive oil

1/4 cup plain Greek yogurt, or non-dairy yogurt for a vegan version

1 tablespoon chopped fresh dill, or try mint, tarragon, thyme, or basil

1 1/2 teaspoons sherry vinegar, or try cider vinegar or lemon juice

Place the carrots in a baking dish in a single layer as much as possible. If there are some on top, that’s fine. They should fit rather snugly so that the juices from the carrots don’t burn on the bottom of the pan too much. Sprinkle with salt and Aleppo pepper and drizzle with olive oil.

Roast for 30 minutes, or until they can be pierced easily with a fork but are not too soft.

Remove from the oven and allow to cool to room temperature. (You could also try dressing the carrots while warm. Because I was taking this to Tanglewood, I needed it not to be a hot side dish)

Combine the remaining ingredients in a small bowl and whisk to combine. Place the carrots into a medium bowl, along with any accumulated juices and the oil from cooking. Pour the yogurt dressing over the carrots and toss to combine. Serve cold or at room temperature.

For variations, try other herbs, or cider vinegar or lemon juice instead of the sherry vinegar.

We're headed into the dog days of summer ... temperatures this weekend are predicted to be near 90 degrees. In that type of heat, no one wants to heat up their house by using the oven and even getting a meal together can seem like too much of an effort.

When it comes to a quick, easy-to-make pasta salad, usually, the only cooking required is boiling water for the pasta. And, if something else needed to be cooked, like bacon, many times it can be bought already cooked so all you have to do is chop it up for the salad. Heck, there are even pre-cooked pouches of pasta you microwave for only a couple of minutes.

Plus, when building a pasta salad, you can use any pasta shape or variety, fresh and frozen vegetables, mayonnaise or a vinaigrette dressing, and any type of meat and cheese. Throw any combination of ingredients together and the odds are your pasta salad will come out great.

Beat the heat this summer with these tried-and-true pasta recipes from members of The Berkshire Eagle staff.

This zippy pasta salad can be made with most things you probably already have in your pantry. I often skip the ground beef mixture all together, to further cut down on cooking time. Sometimes, I'll add a few springs of cilantro from my herb garden to freshen the salad up. This is best eaten the same day right after mixing at room temperature, since the tomatoes will continue to break down. But leftovers the next day (after chilling in the refrigerator) are also good. You may need to whip up a little more sauce to keep the zesty zing fresh, however.

— Lindsey Hollenbaugh, managing editor of features

1 pound dried mini pasta shells

1 pound hickory smoked bacon, diced

1 can (15 ounce) whole kernel sweet corn, drained

1 1/2 cups shredded sharp cheddar cheese

Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.

In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel-lined plate to drain off grease. Wipeout skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.

In an extra-large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.

Enjoy right away or refrigerate until ready to serve.

I love making this BLT macaroni salad recipe because it is so easy. I don't use the spinach in it but use green onions instead. You can buy the already-cooked bacon if you are in a rush. I usually put a tablespoon of bacon grease in the ingredients to add flavor. You can line the bowl with some leaf lettuce to make a nice presentation. I also add chopped chives on the top for color.

— Nancy McLean, public notices coordinator

1 cup seeded and diced tomato

1 cup roughly chopped baby spinach

Cook macaroni according to package instructions. Drain.

Mix together remaining ingredients, and toss with macaroni until combined.

Cover and refrigerate until ready to serve.

This is another favorite macaroni salad. You can use any kind of pickles. Get the ones in the deli section, they have a better crunch.

1/2 pound dry shell pasta (about 3 cups)

3 tablespoons finely diced white onion

Salt and pepper to taste

Boil pasta al dente according to package directions. Run under cold water to stop cooking. Toss cold pasta with about 1/2 cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

This is one of my favorite go-to pasta salads. I always have several types of pasta in my pantry, and I've used medium shells, spirals and bowties in place of the spaghetti. I've also sometimes added shredded mozzarella and fresh basil. It's perfect as a main course on those really hot summer nights when you don't want a hot meal. Especially when served with a nice crusty loaf of bread or homemade garlic bread — heated up on the grill instead of the oven!

— Margaret Button, associate features editor

1 package (16 ounces) thin spaghetti, halved

1 cup (5 ounces) thin salami slices, cut into small pieces (or pepperoni)

1/2 cup black olives thinly sliced

1 bottle (8 ounces) Italian salad dressing

Salt and pepper to taste

Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain and rinse. Place spaghetti in a large bowl and add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool. To the cooled spaghetti add tomatoes, cucumber, salami, pepper, red onion, and olives. Combine remaining ingredients; pour over salad and toss to coat. Add the Parmesan cheese; gently stir together. Cover and refrigerate for at least 2 hours; serve.

It's time for another easy, healthy summer recipe — and another way to get some veggies in your body in the season of cheeseburgers, skewered meats and hot dogs inside voluminous bread and buns. I relish this time of year (pun intended), but I find myself feeling a bit like a sinking stone after eating only (or mostly) grilled meats.

In the past month, I've brought this dish to two barbecues and eaten it on its own as lunch leftovers at least three times. Black beans offer some protein, while corn and cherry tomatoes carry sweetness and a nice crunch. Red onion, lime, and cilantro balance everything out with some bite and acidity. The result is a very healthy salad that is also very "moreish"— a foodie word that describes the feeling you get when eating something that creates an immediate desire for seconds. Go ahead; it's good for you.

For extra credit, this is also vegetarian, vegan and gluten-free, so even the meatless/breadless members of your family can partake. It's great as a side, but it's also fine on its own. Try leftovers with some grilled chicken on top, or some short-grain brown rice mixed in. Or riff on the original ingredient list with different beans, different herbs (my second iteration also included some chopped chives), or maybe some chopped watermelon or pineapple to up the sweetness factor.

3-5 ears of corn (five if small ears, three if medium/large)

Two cans of black beans, drained

1 package cherry tomatoes, cut into 4-6 pieces each

1 cup of chopped cilantro (stems are OK here)

The juice of one lime

tsp salt (use Kosher sea salt if you can, regular will work fine)

Preheat oven to 450. Peel back all except the last 3-4 layers of corn husk (you want to leave some on so the corn stays nice and juicy). Bake on center rack of oven (no pan) for 15 minutes, then let cool before handling.

Microwave black beans for five minutes, then toss them into a large salad bowl with tomatoes, onion, cumin, lime, salt and pepper.

Remove remaining corn husks from cooked corn. Stand ears of corn straight up in the bowl or on a cutting board, and slice off the kernels. Once you're done, discard corn cobs and thoroughly mix your salad together. Go to a barbecue, grab a drink and collect compliments on your awesome corn salad.

American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we've cooked (and eaten) piles of it over the years, and these days we yearn for something lighter and fresher to serve with grilled fish, chicken, and even meat.

In our mind, French potato salad is just the ticket. Having little in common with its American counterpart, French potato salad is served warm or at room temperature and is composed of sliced potatoes glistening with olive oil, white wine vinegar, and plenty of fresh herbs.

We expected quick success with this seemingly simple recipe — how hard could it be to boil a few potatoes and toss them in vinaigrette? We sliced the hot potatoes, dressed them while they were still warm (warm potatoes are more absorbent than cool ones), and then served them up to our tasters.

The salad looked mangled, as the warm potatoes consistently broke apart upon slicing. We had chosen not to peel the potatoes for the sake of convenience and beauty, but the potato skins inevitably tore, leaving unsightly streaks.

And the salad didn't taste much better than it looked. Despite an assertively seasoned vinaigrette, the potatoes themselves were uniformly bland. Another irksome point was that it was hard to tell when the potatoes were done. Unevenly sized potatoes made it difficult to avoid some over- or undercooked potatoes in the finished dish. This wasn't going to be as easy as we thought.

French potato salad with Dijon

2 pounds small red potatoes, unpeeled, sliced 1/4 inch thick (Use small red potatoes measuring 1 to 2 inches in diameter)

1 garlic clove, peeled and threaded on skewer

1 1/2 tablespoons white wine vinegar or Champagne vinegar

1 tablespoon minced fresh chervil (If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)

Place potatoes in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Add salt, reduce heat to simmer, and cook until potatoes are tender and paring knife can be slipped in and out of potatoes with little resistance, about 6 minutes.

While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Run garlic under cold running water, then remove from skewer and mince.

Reserve 1/4 cup cooking water, then drain potatoes and arrange in tight single layer in rimmed baking sheet. Whisk oil, minced garlic, vinegar, mustard, pepper, and reserved potato cooking water together in bowl, then drizzle over potatoes. Let potatoes sit until flavors meld, about 10 minutes. (Potatoes can be refrigerated for up to 8 hours; return to room temperature before serving.)

Transfer potatoes to large bowl. Combine shallot and herbs in small bowl, then sprinkle over potatoes and gently toss to coat using rubber spatula. Serve.

Nutrition information per serving: 363 calories; 130 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 674 mg sodium; 52 g carbohydrate; 6 g fiber; 6 g sugar; 6 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like French Potato Salad in "Revolutionary Recipes ."

As a music lover and someone who has made his living producing food, I've always been interested in the parallels in producing music and food for a living. I've had discussions with some of my professional musician friends on this subject, and we tend to agree there are a number of similarities.

First of all, musicians and chefs tend to travel in the same social circles, as we're generally working when the rest of the world is at leisure. I was a chef on Cape Cod for over 15 years. I really couldn't tell you a whole lot about what others would describe as the Cape Cod experience in the summer, as I spent most of my summers inside of a kitchen. I did, however, hear some great jazz and had some memorable after-hour conversations with musicians in our restaurant's lounge after service was over. Not many of us can immediately put the brakes on after putting our hearts and souls into our craft in an evening.

Producing music and food for a living are performing arts. As we refine our chops, so to speak, we start moving the needle from craft to art. Performing arts are all ephemeral, never to be repeated exactly the same. It's what differentiates a painter or sculptor from a musician or a chef. As Joni Mitchell once noted when discussing the difference between being a painter and the performing arts, "Nobody ever said to Van Gogh, 'Paint a Starry Night' again, man!"

Whether it's aurally or gastronomically, a musician or chef is producing a consumable product providing pleasure. We're in the pleasure business. It's the almost instant feedback from the audience and the energy it produces that can provide satisfaction for both the audience and the chef or musician.

I'm not sure why I felt the need to go down the road of discussing the similarities of chef and musician, but while considering picnicking at Tanglewood, it worked itself into my consciousness. It's a subject I've considered for a long time, and I guess it was time to organize those thoughts. As a former chef, I hope you enjoyed it!

I've described picnicking at Tanglewood as my go-to in the summer, so I'd like to provide you a recipe for tabouli, my go-to salad for Tanglewood.

You say tabbouleh, I say tabouli; let's make it the way you like! I want to emphasize that, yes, I measured all the ingredients when putting together this version, so I can assure you it works for me, however, I Googled "tabouli salad recipes" and stopped counting after 100. I'm more jazz musician while making food, so I rarely actually measure anything. I look to recipes for ideas I may not have considered. I've been doing this for a long time, though, and for someone less sure of the interactions of ingredients, try making it as written and take it from there. There are, after all, over 25,000 recordings of the song, "Summertime."

This version is more reflective of a traditional Lebanese tabouli in which parsley dominates; cucumber, however, is not traditional. I really like parsley dominating the salad, but cucumber adds a refreshing crunch and a bit of a break from all that parsley. The best bulgur to use is the very fine No. 1-size bulgur, which requires no cooking, as after about a half-hour it softens by soaking up the oil and liquids in the salad. This salad holds well for hours and can still be good the next day.

3 cups (about 2 bunches) flat leaf parsley, washed thoroughly, stemmed and finely chopped

4 scallions, cut on the bias

1 cup grape tomatoes (1 pint), cut in eighths or 1 cup small diced seeded tomatoes

1 European cucumber with skin, small diced to approximately the same size as the tomatoes

1/2 cup mint, stemmed and finely chopped

1/4 cup good quality extra virgin olive oil

1/2 cup No. 1 very fine bulgur

Salt and pepper to taste

Whisk together olive oil, lemon juice, some salt and pepper and the allspice. Add bulgur to the oil and lemon mixture and pour over the rest of the ingredients in a large bowl. Blend ingredients thoroughly and refrigerate. After about a half-hour to allow the bulgur to soften, adjust salt and pepper and enjoy!

Nothing goes with a summer get-together quite like brownies and dessert bars. Not only are they easy to pack, they can be eaten by hand, with little or no mess. And they can be made in a relatively short time.

To make your summer food prep a little easier, the newsroom held a brownie and dessert bar bake-off Monday. Eight of our finest bakers created their favorite brownies or bars to be judged by their peers. The offerings included Carrot Cake Bars, Zucchini Brownies, Lime Brownies, Great Balls of Fire, Gooey Butter Bars, Chocolate Shortbread Caramel Bars, Marshmallow Krispie Bars and super-rich basic brownies. In the end, hungry newsroom staff voted for Managing Editor of Content Engagement Lindsey Hollenbaugh's Gooey Butter Bars, which were indeed gooey, but oh so good, with a rich, soft layer under an appealing marbled chocolate crusty top. Retired Associate Features Editor Margaret Button came in a close second, with her refreshing Lime Brownies that served as an excellent palate-cleanser for all the chocolate we were consuming. And then, for fun, we've included the most surprising entry — a chocolate brownie with a kick, a Habanero pepper kick. Spicy-food lovers will want to include this one in your upcoming Fourth of July picnic for some real dessert fireworks.

These gooey bars are, in fact, quite gooey, but so rich and delicious. The butter in this super-easy recipe gives the bars an almost toffee or caramel flavor without the hassle. Because they are so rich, cut them into small squares and be prepared to feed a crowd. This is a perfect potluck dessert.

— Lindsey Hollenbaugh, managing editor of content engagement

1 box of yellow cake mix

Preheat oven to 350 F. Grease a 9-by-13-inch baking dish.

In a mixing bowl, mix together cake mix, egg and melted butter. Beat until well combined. The batter will be thick. Spread batter evenly on the bottom of a well-greased baking dish. Set aside while you make the filling.

For the filling, beat cream cheese, eggs, melted butter and vanilla until smooth. Gradually add powdered sugar. Beat until fully combined.

Remove 1 cup of cream cheese mixture. Set aside. Spread remainder of cream cheese mixture over cake batter base.

In the microwave, melt chocolate chips until smooth. Mix melted chocolate chips with reserved 1 cup of cream cheese mixture. Mix until fully combined.

Spoon dollops of chocolate cream mixture on top of plain cream cheese batter. Swirl carefully with a butter knife, creating a marble effect.

Bake for 45 minutes. Don't over bake this — it should be soft! Let the bars cool completely before cutting.

I watched Paula Deen make these one day on The Food Network and knew I had to try them. Her original recipe calls for orange, not lime. I've made them countless times, and I've swapped out the orange extract, zest and juice for lemon, or lime, or my son's favorite, lemon-lime (using half lemon, half lime extract, juice and zest). Easy to make and transport to whatever gathering you're heading to!

Preheat oven to 350 degrees F.

Grease a 13-by-9-by-2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, lime extract, and lime zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze: Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

Although they weren't among our top contenders, these brownies, made by Joe Wotkowicz, mail room night shift supervisor, and his wife, Sherrie, are definitely worth trying! Rich, moist brownies — with a slightly delayed kick. People who tried them were saying, "Wait, wait ... here comes the kick!"

1 1/2 sticks butter, cut into 1-inch chunks

1 Habanero pepper, seeds and ribs removed, minced

Preheat the oven to 350 F. Butter a 13-by-9-inch baking pan and line the pan with parchment paper.

In a small bowl, add the flour, salt, baking powder and cinnamon. Whisk to combine the ingredients and set aside

Place the chocolate chips and the butter in a microwave safe bowl. Microwave for 1 minute, stir to combine. Microwave in 30-second increments (stirring between) until all the chocolate is melted. Stir the sugar, Habanero pepper and vanilla into the chocolate mixture. Add the eggs, two at a time and stir until combined. Add the flour mixture and stir just until combined. Spread the batter evenly into the prepared pan.

Bake until the brownies puff up a bit and a toothpick inserted in the center comes out with a few moist crumbs (about 25 to 30 minutes). Cool in the pan to room temperature. Spread a ganache or glaze evenly over the brownies, if desired. Refrigerate until the glaze is set and the brownies are firm.

Use the parchment paper to lift the brownies out of the pan onto a cutting board. Cut into 32 or 24 squares.

Here comes summer! And not a moment too soon.

Memorial Day weekend is the official launch of the picnic and barbecue season in the region. Because it's the first cookout of the summer, hamburgers and hot dogs will be high on the menu, as will be potato and macaroni salads. But by mid-July, we'll have had our fill of burgers and hots dogs, and the usual side dishes, and will be hoping for something different on the menu to change things up.

A shout-out to the Berkshire Eagle staff to share the recipes for their go-to, often-requested, dishes for potluck summer gatherings yielded salads and desserts guaranteed to raise the bar.

(My mom has made this rhubarb "dump cake" every Memorial Day (for at least 35 years) using one of her first spring rhubarb harvests from their garden. She serves it at a barbecue lunch at their home in Lenox after the Lenox Memorial Day parade that we all attend. — Becky Drees)

No mixing required to make this dessert that tastes like a cobbler.

1 pound rhubarb, washed and cut into 1/4-1/2 inch pieces (about 4-5 cups)

1 package yellow or white cake mix

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle sugar over the rhubarb, followed by the powdered jello mix, and finally the dry cake mix. Pour water and melted butter evenly over the top. DO NOT STIR! Bake for 45 minutes or until light golden brown. (Also good with 1 cup of strawberries replaced with one of the cups of rhubarb). Great served with vanilla ice cream.

(A bonus of this recipe is it won't spoil if left outside on a picnic table for a few hours. — Kristin Palpini)

1/2 cup uncooked couscous — (Throw it in a microwave with a cup of water and a pat of butter for about a minute or until the couscous is cooked; fluff with a fork.)

Once the couscous has cooled throw everything into a bowl and mix it up.

Now add to the mix:

Stir and let sit in the fridge for an hour or so to let the flavors marinate.

Note: Make the recipe vegan by using oil instead of butter with the couscous.

(This is super easy and tastes just like a BLT in a bowl ... yum! — Melodie Sinopoli)

12 ounces sliced cooked bacon, crumbled (or more — you can never have enough bacon)

1 pound (3 cups) tomatoes (I use red and orange cherry tomatoes)

1 large head of lettuce, chopped

1/4 cup finely chopped fresh chives

1/4 teaspoon sea salt, or to taste

1 to 2 tablespoons milk, or add to desired consistency

In a small bowl, combine mayonnaise, sour cream, pressed garlic clove, chives, black pepper and salt. Stir together with a fork, then add 1 to 2 tablespoons milk, or add milk to desired consistency. Cover and refrigerate until ready to serve.

In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons.

(This is a family favorite. This can be served warm or cold and it's delicious either way. — Melodie Sinopoli)

2 pounds red or Yukon gold potatoes

1 pound bacon, cooked and crumbled

2 stalks of celery finely chopped

Bring a large pot of water to a boil. Cook potatoes with skins on until tender. Drain and remove skins, and slice and place in large mixing bowl.

In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2 to 3 tablespoons of drippings; cook onion and celery until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened.

Stir in sugar until dissolved. Pour sauce over cooked potatoes. Toss with bacon and parsley. Serve hot, or chill to serve cold.

(A favorite of the Boy Scout Troop 8 of Pittsfield — Bill Macfarlane)

1 20-ounce bottle of Dr. Pepper

1 package of semi-sweet chocolate chips

First get your charcoal lit and wait till the charcoal is ready.

Dump the 2 cans of cherry pie filling into the bottom of the Dutch oven.

Sprinkle the dry cake mix over the cherry pie filling

Pour the bottle of Dr. Pepper over the cake filling

Slice the butter into slices and place on top of the mixture

DO NOT MIX the ingredients

Place 12 to 14 hot coals under the Dutch oven.

Put the top on the Dutch oven and place 16 to 18 hot coals on top

In about 30 to 40 minutes, the cake should be hot and bubbling, (CAUTION: The top of the Dutch oven will be hot.)

Sprinkle the semi-sweet chocolate chips on top of the cake and put the lid back on top of the Dutch oven until the chocolate chips have melted.

Serve into bowls with whipped cream or vanilla ice cream.

All summer days should be like this: A slow start with coffee, maybe a bacon-and-egg English muffin; a couple of hours working in the garden before it becomes unbearably hot; a quick bout of errands; a few hours seated on a rock face over a Berkshire lake, eating berries warmed from the sunshine, dipping in and out of cold water; then home to make an easy meal that can be eaten at room temperature.

My life is too busy to always look like what I just described, but I'm committed to quality over quantity. I'm also committed to not turning on my oven on 90-degree days, but I will use the stovetop if it's really worth it.

My recipe for you today is really, really worth it. This is a potato salad for people who hate mayonnaise (me), and subsequently, one that can be left out at room temperature, or eaten cold, or warmed back up if you want. All you need to do with your stovetop is boil water to cook the potatoes and sauté some nuts with olive oil and anchovy paste. The rest is counter work. The stunning umami from the anchovy colliding with the cool, clean taste of dill is so summery — but also a little bit of a surprise, especially during your typical potluck picnic situation.

Serves 2-3 (or more as a barbecue side)

(The dressing in this recipe is inspired by Bon Appetit, though their version is a lot more involved and has quite a few different ingredients.)

1 bag of new potatoes (tri-color or one color, your choice, but I love eating tiny purple potatoes)

1 tablespoon anchovy paste (or 1 to 2 tinned anchovies, diced up, plus a little oil from the can)

1 handful of fresh dill, chopped

1 clove of garlic, minced fine

Salt and pepper to taste (Adding in layers — use a lot!)

Use a large pot to boil water. Add 1 teaspoon salt, stir, then add potatoes and boil for 25 minutes, or until a fork can glide in smoothly. Drain and set aside.

Using the burner that's already heated (turn down to medium), sautee oil, anchovy paste and pecans with a little salt and pepper, maybe 10 minutes. Meanwhile, grate lemon zest into a bowl and add salt, pepper and lemon juice. Then pour your hot anchovy-nut oil on top of this and mix well.

Cut new potatoes in half and toss in a larger bowl with chopped dill, then add dressing and mix well. Finish with a little extra salt and pepper. Serve, or chill and eat cold.

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