These mini-pizzas are a great way to use up an overabundance of zucchini.

Roasted garlic adds flavor depth to this tamale filling that also features the creaminess and clean flavor of ricotta. This is a wonderful filling for spring, with green garlic.

Savory and satisfying, this wild rice salad soaks up the richness of tomatoes and olive oil beautifully. If you haven’t explored wild rice yet, don’t wait another moment.

This tart is incredibly decadent and for that very reason, breathtakingly delicious.

Both the pasta dough and filling include greens. You can stick with spinach and chard or venture into the wild for nettles.

Italian food authority Marcella Hazan provides the inspiration for this pasta dish, in which sheets of fresh pasta are filled and sliced into broad, flat noodles.

This popular German biergarten accompaniment was probably devised as a way to use up scraps of cheese. Admittedly not for the faint of heart, this rich spread is sublime with pretzels.

Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.

This fully illustrated recipe will inspire you to whip those eggs into a dinner-worthy souffle.

Chef Stephanie Pearl Kimmel of Marché Restaurant in Eugene shared this recipe as part of June’s National Dairy Month.

Make your own mozzarella! Read the Edible DIY story, Making Cheese: Kitchen Magic with Curds and Whey by Tami Parr.

One of the simplest cheeses you can make at home is paneer, an Indian cheese that uses the acidity of lemon juice to curdle the milk.

Recipes from Viridian Farms