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• Rizk,

Hay Day, the renowned group of country markets, features the finest fruits and vegetables, as well as breads, cheeses, comestibles, provisions, and a glorious selection of prepared food. Gathered here are 250 of their favorite dishes.

Reflecting Hay Day's dedication to quality and a flawless sense of flavors and combinations, this is a collection of creative, easy-to-make recipes for splendid entertaining and family cooking alike. And it even includes the recipe for *that* mustard.

Hay Day first opened its doors in 1978 as a country farm stand in Westport, Connecticut. Today there are more than a dozen Hay Day locations across the East Coast.

Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen.

A Sampler: Chunky Tomato and Bacon Soup, Raspberry-Ginger Scones, Orange and Jicama Slaw, Purple Potato and Snap Pea Salad, Wilted Radicchio with Gorgonzola and Walnuts, Sweet Corn and Lobster Chowder, Kona-Crusted Beef with Sweet Onion Jam, Grilled Pork and Apricots