Oysters with Gazpacho Vinaigrette 2 oz. green beans (1 inch lengths) 1 red bell pepper, minced 1 celery stalk, minced 1/2 medium red onion, minced 1/2 large cucumber, peeled, halved, seeded, minced juice of 2 limes 2 strips lime zest (1 inch wide) 1 cup V-8 juice 2 tbsp. extra-virgin olive oil 1 tbsp. chopped fresh cilantro 1 tsp. red wine vinegar or sherry vinegar 1 tsp. minced peeled fresh ginger 6 dashes Tabasco sauce salt and pepper 36 oysters crushed ice or fresh greens for serving lemon wedges 1.Fill a bowl with ice water. To blanch the beans, bring a large pot of water to a boil over medium-high heat, add the green beans, and cook until crisp and bright green, 2 to 3 minutes. Drain the beans, then immediately plunge them into ice water to cool. Drain and finely mince. 2.In a bowl, mix together the bell pepper, celery, onion, cucumber, blanched beans, and lime juice and zest and let sit for 2 or 3 minutes. 3.Stir in the V-8, oil, cilantro, vinegar, ginger, Tabasco, salt, and pepper and let sit for at least 30 minutes (or up to 2 days refrigerated). 4.Clean and open the oysters. Arrange them on crushed ice or fresh greens. Sprinkle with freshly ground black pepper and add lemon wedges for garnish. Just before serving pour 1 teaspoon of the vinaigrette over each oyster. Mixed Nantucket Field Greens with Arugula Oil and Preserved Lemon Vinaigrette 2 cups extra-virgin olive oil julienned zest of 1 lemon 1 bunch of arugula 1 tbsp. minced shallots 1 tbsp. rice wine vinegar 1 tsp. Dijon mustard 1 tsp. fresh rosemary 1/2 tsp. grated lemon zest 1/4 tsp. chopped garlic 1/4 tsp. anchovy paste salt to taste 2 quarts field greens 1.In a small saucepan over medium-high heat, bring 1 cup of the olive oil to 200 F (it will be too hot to touch but not yet smoking) and add the julienned lemon zest. Cover the pan, turn off the heat, and let sit for 2 hours. Transfer the oil and zest to a bottle and let sit at room temperature, covered, for at least 2 days. You can then store the lemon oil in the refrigerator for up to 1 week. 2.To make the arugula oil, in a food processor, puree the arugula with the remaining cup of olive oil. Transfer the mixture to a bowl, cover, and let sit overnight in the refrigerator before straining through a fine sieve. Arugula oil will keep for 5 days in the refrigerator. 3.In a bowl, combine the shallots, vinegar, mustard, rosemary, grated lemon zest, garlic, anchovy paste, and salt and whisk to combine. Slowly drizzle in 1/4 to 1/3 cup of the lemon oil, whisking constantly to combine the ingredients smoothly. 4.Toss the field greens with the dressing to taste and mound on each plate. Drizzle with arugula oil and serve. Maryland Crab Cake 8 oz. shrimp, peeled and deveined 1 lb. jumbo lump crabmeat, well drained 2 1/2 tbsp. chopped scallions 1 tbsp. strained fresh lemon juice 1 1/4 tsp. dijon mustard 1/2 tsp. salt generous dash of Tabasco sauce generous dash of Worcestershire sauce 1 large egg 3/4 cup heavy cream 2 to 4 tbsp. clarified butter or flavorless oil 1.To prepare the crab cake mixture, lay the shrimp out on a baking sheet and freeze for 1 hour so the shrimp are semifrozen and firm but not frozen solid 2.In a medium bowl, gently mix together the crab, scallions, parsley, lemon juice, mustard, white pepper, salt, Tabasco, and Worcestershire sauce. Set aside. 3.Place the semifrozen shrimp in a food processor and pulse a few times to finely chop. Do not overprocess into a paste. Add the egg and pulse to combine. With the motor running, gradually add the heavy cream, scraping the bowl down with a rubber spatula. Scrape the mousse into a large metal bowl halfway with ice water. Place the bowl with the crab mixture inside the ice bath, cover with plastic wrap, and refrigeratClark, Melissa is the author of 'Nantucket Restaurants Cookbook Menus and Recipes from the Faraway Isle', published 2001 under ISBN 9780375504242 and ISBN 0375504249.