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This is a wonderful easy way to enjoy a light dinner that is healthy, tasty and delicious. 

Strawberry season is finally here in Saratoga and there's no better stage for strawberries to shine than this scrumptious, all fresh strawberry shortcake.

Bourguignonne is a French-derived term, referring to meat braised in Burgundy (red wine) and garnished with mushroom and onion. This recipe variation is unique in its fresh local flavors that one can only get from the amazing products obtained from Saratoga Farmers' Market vendors. Start with Eilhu Lamb (which is back now with full product line on both Wednesdays and Saturdays), braise the lamb in Colebrook's Black Raspberry Merlot, compliment it with Minglewood's organic mushrooms, fresh market scallions and serve over Sheldon potatoes in a fresh Argyle Yogurt Sauce and, voile!, you have Lamb Bourguignonne like you never had before and will never forget. Enjoy every bite as this meal also meets all the requirements of healthy eating!

Last week at the Saratoga Farmers' Market goat cheese vendor Jeff Bowers (Sweetspring Farm) introduced a wonderfully flavored bleu cheese. In honor of this new tantalizing product I went looking for a recipe I remembered from a fabulous small restaurant in "The Village" in New York City. The restaurant is long gone, but the memory and the recipe chef Philippe shared with me remains. The best part is this dish is relatively simple to make and yet gives one a five-star taste. You can use a wide range of farm steak cuts (filet mignon to a good strip) and the taste still is there. I do recommend steaks that are not too thick (1¼2 to 3¼4 inches). Serve this to impress and enjoy.

Asparagus season is a favorite springtime event for me. As a teenager in Connecticut, it was my favorite vegetable. The harvesting of my father's homegrown asparagus marked the start of good things to come out of the garden and the many savory dishes cooked by my mom. Dad started our asparagus bed from tips brought to him by his father who in turn had started his asparagus beds from the tips off the old family farm of his father's (my great grandfather) down in Cook Springs, Alabama.  

It's early May and time for the tender leaves of the young dandelion to emerge and be at their tastiest. Dandelions may be the dreaded invader of spring to the lawn fanatic, but they are a nutritious delight to a green salad and food lover.  

Fiddleheads are unique, short lived and not well known. However, in both haute cusine and earth mother cooking circles Fiddleheads are THE spring vegetable. They are only around for a very short time and emerge in the first really warm days of spring. They are the beginning of what could grow into an Ostrich Fern if not snapped up and eaten by whoever has the sense to do it. Fiddleheads have no match for their beauty and delicious flavor. Kilpatrick Farm, vendors at the Saratoga Farmers' Market, is celebrating the opening of the outdoor market season and spring in upstate NY with a fine selection of cultivated Fiddleheads at their table.

Carbonara is a classic family standby in the Wolf household of Charlton, NY. Jen Wolf learned its versatility during her many years in Germany, her husband's native land. Since moving to the area and becoming acquainted with the fresh farm products at the Saratoga Farmers' Market, she uses the dish for a tasty dinner that satisfies her entire family. Best of all she can whip it together after a hard day at work. It's a great family pleaser.

I am away celebrating a daughter's birthday and have asked Skidmore senior and great friend to the Saratoga Farmers' Market, Andrew Plotsky, to do the recipe this week. I discovered Andrew's wit and love of simple fresh vegetarian delights by chance when he submitted a wonderful discourse on making Adirondack Dash mashed potatoes. Feedback from our readers was so positive I am giving Andrew another recipe in this column and you, our readers, another taste of his simple, farm-fresh food sprinkled with humor.