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Food is best when shared with friends. Charlene Moran of Amherst made these snack plates to share at her “Friday Night Friends Gathering.”

Robert Fuqua of Sunderland made this stunning “gluten-free strawberry matcha shortbread with fresh local strawberries.”

Daniel Czitrom of South Hadley made this homemade pastrami by brining brisket for 12 days, then smoking it for four hours and baking it in the oven for two hours.

Claire Frierson of Northampton made this Dark Chocolate Peanut Butter Cake for her daughter Julia’s birthday.

In honor of this weekend’s Asparagus Festival, this week’s winner is Sabine Merz of Northampton, who made “cannelloni with some excellent asparagus” from Plainville Farm in Hadley, with “her trusted assistant, Yoshi.”

The Northampton Jazz Festival will screen “Brownie Speaks,” a documentary about the life of jazz trumpeter Clifford Brown, at 33 Hawley on Thursday, June 12, at 8 p.m.

Behold “Eatsizza,” Northampton resident Blanche Cybele Derby’s take on pizza: “I start with a base of lightly toasted bread, spread with a pesto made from goutweed and lemon balm greens. I top this with ramps, lightly cooked morels, asparagus, ostrich ferns, a little cheese and then bake until everything is heated through.”

Portrait of the artist as a caprese salad, submitted by Lesléa Newman of Holyoke.

Jane Szelewicki of Hadley went asparagus picking for the first time and this was the bounty she collected.

Doug Gnepp of South Hadley said this is the first bread that his grandson, Max Gnepp, has made from scratch. “He loves to cook.”

Joan Schaffer of Florence said “This Moroccan spiced fish is a treasured Sephardic appetizer served during Passover.” She added that “All credit goes to my dear friend, Veronica Darmen, for the recipe and her guidance.”

This cake was baked by Rebecca Phelps of Hatfield and her grandson, Alessandro Phelps, of Amherst. Not only do they enjoy baking together, “We also both like Taylor Swift a lot,” Rebecca Phelps said. “We made this cake to honor her [song] ‘Blank Space’ and used pomegranate seeds for the blood.”