The contrast of char on the marigold-colored carrots is as dramatic and delicious as the combination of flavors: sweet (carrots), peppery (arugula), nutty (crispy garlic slices) and tangy (goat cheese).

These salad rolls are fun to make and incredibly satisfying to eat, thanks to an ample amount of pungent herbs tucked inside.

This is a filling and crunchy version of Salade Niçoise that features early summer veggies and tuna. Make with home-canned albacore for a local take on this classic recipe!

One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter.

This baby artichoke dish makes a wonderful side or a pasta dish by tossing the dressed artichokes with freshly boiled linguine, an extra one-third cup of hot pasta water, and a pat of butter.

Four easy and delicious ways to cook with parsley.

The lemony vinaigrette is the final touch in making this savory salad a perfect treat for your taste buds.

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

Tahini is pure sesame paste, and its flavor reigns supreme. Try this dressing on all kinds of vegetables, from roasted beets to sliced cucumbers to raw or blanched greens.

Quick, easy, scrumptious, and summery!

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 cold noodle dish is both light and richly satisfying.

A tasty, tangy side dish for almost any barbecue menu that takes mere minutes to prepare.

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

A collection of spring’s wild greens packs a flavorful—and healthful—wallop! The lemony flavor of sorrel in this recipe will enhance any fish dish. You could also toss these steamed greens with pasta as a warm alternative to pesto. Here a little pancetta makes a delicious addition.

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

This versatile dressing from Vincent Family Cranberries also makes a delicious marinade.

A complex fall salad that can act as a full meal.

Inspired by Julia Child, this simple salad has enough bright flavors to snap you awake.

From Ellen Jackson.

This bean salad from Matthew Busetto of Firehouse is lovely scooped on grilled bread, tossed with homemade croutons, or heaped under fried fish.

This spring salad of little gem lettuce, radishes, boiled eggs, and homemade croutons is a meal in itself.

Farro is an ancient grain, highly nutritious and tasty. Recipe from the Food Front Co-op Deli

Sweet grapes, sharp cheddar, and toasted hazelnuts paired with spicy greens.

Recipes from Viridian Farms

From Lydia Bugatti, Chef, Bugatti’s Ristorante

From Chef Bill Sutherland

From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon