If you're in the market to make over your go-to summer dinner recipe collection, Alaska food writers have lots of fresh, local ideas this week.
For an appetizer, Laurie Constantino suggests making a little wild-edible infused mezze platter that includes this tzatziki-esque dandelion green salad. Or you could pick up some local quail eggs at the Spenard Farmer's Market and take some inspiration from Chef Rob Kineen, who was hard-boiling them, slicing them and serving them with herring eggs and salt.
And, if you're looking for a fresh salmon recipe that's different than the usual filet on the grill, Maya Evoy of Alaska From Scratch is making a sweet salmon skewer that's easy on the eyes and uses local birch syrup. (You might want to pair it with her summer peach salad.)
Or you could do like Shannon Kuhn and dress up a homemade mac and cheese recipe by adding tanner crab and creole seasoning.
For a dessert? Allergy Free Alaska has a triple berry cobbler recipe that will please your gluten-free guests and those with nut allergies.