Carrots’ feathery green tops don’t need to head for the compost bin. Serve this as a dip with crudités, add a dollop on top of bruschetta that has been smeared with fresh goat cheese, or simply toss it with pasta.

This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable.

A vegetarian tamale filling that is simple, surprising, and deeply green in flavor and color.

Fresh, crispy and zesty, this light salad is a great compliment to heavier winter fare.

Locally roasted nuts are the star in this gluten-free cookie made from pantry staples.

Crunchy, sweet, creamy. This salad satisfies on many levels. If you haven’t cooked broccoli raab before, don’t hesitate for one more second.

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

This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries.

The rich flavor and high oil content of the hazelnut make it perfect for creating delicious hazelnut butter.

These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts.

This new take on summer tart uses almond meal, ripe apricots, and a healthy dollop of crème fresh.

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

From Chef Bill Sutherland

From Heather Staten, Chef Instructor, In Good Taste Cooking School

From Gene Sato, Chef, Deschutes Brewery and Public House, Portland, Oregon

From Pear Bureau Northwest

Recipe from Ambrosia Restaurant & Bar, Eugene, Oregon

From Jeff Schon, Executive Chef, The Pine Tavern