Combine the strawberries and lemon juice in a large stainless steel saucepan over medium-high heat.

Slowly bring the mixture to a full rolling boil, reduce heat to a low simmer, and cook until juices release from the berries; about 45 minutes to 1 hour, stirring occasionally. Add 2 cups of the sugar, stirring to dissolve.

Increase heat to medium-high and bring the strawberry preserves back up to a full rolling boil and boil for 1 minute, stirring constantly. Reduce the heat to medium-low and simmer for an additional 15 minutes, or until preserves have thickened and thickly coat the back of a spoon. Taste for sweetness and add additional sugar to taste.

Remove from heat and skim any foam floating on top. Ladle the hot preserves into clean and sanitized pint jars, leaving ½-inch of empty space between the preserves and the rim of the jar.

Using a clean damp towel, wipe the rims of the jars clean, add the lid, and tighten until fingertip tight; do not overtighten. Allow the jars to cool, on the countertop, for about an hour. Refrigerate until ready to eat.

Note: The Strawberry Preserves should be good for one month in the refrigerator.

Make the rice in a risotto style: Sauté onion in 2 tbsp. olive oil until transparent, add garlic, and cook for one minute. Add rice, stir to coat. Add salt, dried thyme, and wine, and cook a few minutes until wine is absorbed. Slowly pour in hot vegetable stock, stirring, and let simmer until rice is cooked.

Pour rice mixture onto a baking sheet to cool.

Combine ingredients from sun-dried tomatoes to basil leaves. Add to room-temperature rice in a large bowl. Stir in lemon zest, lemon juice, remaining 2 tbsp. olive oil, pepper, and salt. Serve at room temperature.

Note: This salad can be made with multiple variations: cooked asparagus, cooked shrimp, diced salami—use your imagination.

Preheat oven to 350 degrees.

Butter the inside of a 9 by 5-inch loaf pan, and lightly dust with flour. Knock out the excess and set aside.

Split the zucchini in half lengthwise, and scrape out the seeds with a spoon. Discard the seeds. Using a grater or a food processor, grate or pulse the zucchini flesh until it looks like slightly chunky applesauce. Measure 2 cups of the grated zucchini and place it into a large mixing bowl along with the vanilla extract, vegetable oil, eggs and sugar. Whisk the ingredients until smooth and homogenous.

In a separate bowl, add the sifted flour, baking soda, baking powder, salt, and cinnamon. Using a dry whisk, dry blend the ingredients to evenly disperse them.

With a whisk, gradually add and mix the flour mixture into the bowl containing the wet (zucchini) ingredients. Mix until homogeneous and completely blended. If using, fold in the nuts and dried fruit.

Transfer the batter to the prepared loaf pan. Bake on the center rack for approximately 20 minutes. Turn the pan and continue to bake until finished, 20-30 more minutes. Use a toothpick and check the center until it comes out clean. Or to remove any subjectivity, use a probe thermometer, and bake until the internal temperature reaches 200ºF. Remove the bread from the pan and allow to cool on a wire rack, as desired.

Notes: For a crisp crust, allow to cool uncovered. For a moist crust, immediately wrap the loaf in plastic wrap and let cool. For a denser bread, cool overnight in the fridge.

In a medium saucepan, cover the eggs completely with water and cover. Cook over high heat until the water comes to a complete boil and you can hear the eggs “dancing.” Turn off the heat and let the eggs sit for 20 minutes. At the end of that time, take off the lid and run cold water over the eggs until they are cool to the touch. Peel immediately.

Roughly chop the eggs. (They should still be chunky.)

Mix the remaining ingredients together in a large bowl. Add the chopped eggs and gently mix until incorporated evenly.

Store in an airtight container in the refrigerator for up to 6 days.

Serve as a spread, or on a sandwich with toasted white bread, bacon, and tomato.

Combine vinegar, salt, mustard, and shallots in a blender or food processor. Blend on high. Add honey. Blend. Add olive oil. Blend. Add poppy seeds. Blend.

Preheat oven to 400 degrees.

In a large bowl, combine eggs, sugar, salt, and vanilla. Whisk in scalded milk.

Brush the inside of the pie shell with the egg white to prevent the shell from getting soggy.

Pour filling into crust and sprinkle the ground nutmeg over the top.

Bake for 40­­–50 minutes until set. Allow to cool to room temperature before serving. Top as desired—with fresh berries or fruit.