There’s something magical about a New England summer. The sun lingers a little longer, the salt air makes every sandwich taste better, and your neighbors suddenly start gifting you bags of zucchini. And as executive publisher of Green Prince , I consider it my seasonal duty—no, privilege—to turn all that garden bounty into something edible and extraordinary.

So, naturally, I did what any self-respecting gardening foodie would do: I compiled an entire Summer New England Recipe Collection, straight from my own backyard kitchen and salty seafaring adventures.

Let’s just say the inspiration struck somewhere between a grilled lobster tail and a cranberry epiphany.

The Great American Lobster Roll Quest

A Californian Learns to Speak Fluent Lobster

Having grown up in the land of Granny Goose potato chips and year-round avocado worship, I knew I had some serious crustacean catching up to do when I arrived in New England. And catch up I did—with grilled lobster tails, avocado dressing that puts mayo to shame, and enough fresh garden herbs to make an herbalist weep with joy.

Crafting Your Own Cape Cod Potato Chips

This Is Not a Drill. There Will Be Salt.

Fueled by nostalgia and a slightly concerning amount of vegetable oil, I channeled my inner potato chip artisan. (Shout-out to 8-year-old me who toured the Granny Goose factory like it was the Louvre.) Turns out, the secret to chip perfection is soaking, slicing, frying, and resisting the urge to eat them straight out of the oil. I failed at that last part. Repeatedly.

New England Native Corn Salad

Lettuce Introduce You to History in a Bowl

It’s not every day you stumble upon a dish that predates your entire culinary worldview. But that’s exactly what happened on Nantucket. Who knew corn could be so enlightening? This salad is like a handshake between cultures—with a vinaigrette that says, “Let’s be friends forever.”

Cranberry Waltz: A Summer Slaw Discovery

Coleslaw, but Make It a Dance

Our post-marina seafood hauls usually lead to lobster gluttony and nap-inducing chowder. But one fateful day, a roadside lobster hut introduced us to cranberry walnut slaw, and I’ve been coleslaw-curious ever since. Gail says I find a way to sneak cranberries into everything. I say… she’s absolutely right.

Symphony of Summer Sweetness

Strawberry Fields Forever (At Least Until Dessert)

My dad, the original kitchen wizard, whipped this one up from strawberries so fresh they still had garden gossip to share. Pair them with honey cream, cinnamon, and a little mint, and you’ve got a dessert that sings like the Boston Pops on the Fourth of July. Fireworks not included—but strongly encouraged.

So, dear reader, if your idea of summer involves grilled seafood, heritage vegetables, and desserts that deserve their own parade, you’re in for a treat.

Click here to browse the full table of contents of my Summer New England Recipe Collection and join me on this seasonal celebration of sunshine, slaw, and seafood with soul.