Try this intensely flavored, neon green pesto on a piece of toast with a sliced hardboiled egg or tossed with wide-cut fresh noodles.

Between the roasted garlic and the touch of horseradish, this golden mash is layered with sweetness and savoriness. It holds its own, even when paired with Sisters’ rich holiday meals of BBQ ribs or roasted turkey.

A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables.

Irresistible and refreshing, this cider sorbet will taste as good as the cider you use.

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.

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).

Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!

This bright, zippy puree makes everything it touches more rounded and delicious.

This tart is at once familiar, strange and incredibly delicious. The bottom crust is crunchy like a shortbread cookie, the oat crumble topping is fluffy and buttery, and the plums are deep and rich.

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

Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer!

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

The ingenious Salt & Straw ice cream crew has created a dandelion sorbet to make your hours of weeding extra rewarding!

A delicious, easy and nutritious dish that takes advantage of the tender purple sprouting broccoli that is a hallmark of Oregon spring. Use the same technique with broccoli raab (pictured), asparagus or snap peas.

Although it’s hard to deny that a bowl of melted butter with lemon juice squeezed on top is a wonderful artichoke dip, this very simple emulsion unites the two flavors into one creamy sauce.

This tangy, springy aioli makes a perfect dipping sauce for artichokes or a topping for homemade burgers.

This hearty open-faced sandwich can be served as an appetizer or for dinner, with a big salad on the side.

Frittatas are one of the quickest go-to dinners at the end of a busy day. The options are literally infinite as to what to include, which is especially handy for CSA members!

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

Four tried-and-true ways to cook up artichokes in a jiffy, for a simple and tasty take on this delicious spring offering.

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.

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

Want the best tasting tamales or tortillas imaginable? Make your own masa from dried corn!

A step-by-step guide to making banana leaf tamales filled with winter staples. These lovely parcels are beautiful and delicious!

This savory, spicy mushroom filling is a great vegan substitute for traditional meat tamale fillings.

Butternut squash adds warm flavor and creamy texture to traditional tamale batter.

Four easy and delicious ways to cook with parsley.

Serving these round turnips whole turns any dinner plate into a beautiful still life—until you bite in! Nuttiness from the butter and zip from the parsley make the pure vegetable flavor even stronger.

These flavorful beans make an an excellent accompaniment to tamales, tacos, and rice.

This classic French paste-like reduction of mushrooms, butter and shallots adds depth of flavor to, well, anything it touches.

These caramelized pears are perfect for serving with grilled meats or on a cheese plate.

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

An intensely flavored treat to go with your mid-morning cup of coffee, this shortbread packs a delicious punch with the combined flavors of vanilla, nuts and freshly-ground coffee beans.

Readers shared their recipes for veggie-bean burgers, including one in which beans are cooked on the grill in cast iron beside smoking wood chips.

This cookie is a hybrid of several of Ellen Jackson’s favorite recipes—one for Squashed Fly Cookies, one for Fig Sandwich Cookies and one for fresh fig spread—all rolled into one delicious package.

These fig preserves have a jam-like consistency and a lasting, complex sweetness. Their flavor complements sharp aged cheeses for a knockout grilled cheese sandwich.

Versatile and addictive, this herb butter adds wonderful flavor to everything from wild salmon to beer cornbread to mashed potatoes.

The flavor of the beer is quiet but pleasing in this moist quick bread. Eat squares hot out of the oven with fresh herb butter.

Four easy, quick and scrumptious ways to cook figs.

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.

A beautiful sorbet to highlight an often overlooked fruit that is very popular in Russia.

Tomatillo chutney with Indian flavors is a go-to condiment for everything from dahl, to a grilled rib eye, to a simple bowl of rice with a healthy dollop of Greek yogurt.

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

Quick, easy, scrumptious, and summery!

These patties are endlessly adaptable, the cost for each is minimal, unlike prefabricated commercial veggie burgers, and they freeze like a dream.

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.

Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich.

This cold noodle dish is both light and richly satisfying.

This barely sweet, deep purple concentrate is the flavor essence of the rare blackcap, or black raspberry.

This is a simple, gorgeous aperitif: blackcap raspberries gently reduced into a coulis and added to a classic dry brut.

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

Italians make nettle pesto, or pesto d’urtica, in springtime.

This green chutney sauce adds bright flavor to any dish or meal. You can make the sauce in bulk and freeze for weeks to come.

These small fried morsels, with a light-as-air breading, are as beautiful as they are delicious!

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

The unfurled frond of certain fern species can be harvested from the wet woods (or found at the farmers’ market) in early spring. Extend their short season with this brightly flavored pickle.

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

This quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.

This recipe is for pappardelle, flat ribbons of pasta that are often served with hearty sauces. The amount of egg yolk adds wonderful suppleness to the texture and richness to the flavor.

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.

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.

Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA.

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.

A classic preparation of wild mushrooms, full of rich flavor.

This Argentinean garlic parsley sauce adds zip to any dish.

This recipe for Farrotto–a risotto made with farro, an ancient strain of wheat–sings of springtime with fresh green peas, asparagus, mint, parsley, and fresh goat cheese. It a great and hearty dish for a potluck or family gathering.

Adapted from a recipe in Piper Davis and Ellen Jackson’s The Grand Central Baking Book, these crepes are a delightful way to begin your day.

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

These pumpkin-pie-spiced pancakes are incredibly moist—not cakey, but rich and eggy.

You can use any combination of root vegetables for this dish.

The perfect treat for the winter weekend bunches, this pear brandy-infused oat brulee comes from chef Matthew Cox of Bob’s Red Mill, 2009 World Porridge Making Champion.

Adapted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Elix Katz

This perfect stand-while-you-eat potluck fare combines perfumed pesto with thickly sliced tomatoes in an unconventional and heavenly sandwich.

So simple you don’t even have to cook it, this Spanish soup of raw, blended vegetables is full of summer flavor.

Try this recipe once you tire of fresh radishes; it’s simple yet savory.

Tons of flavorful veggies fill this beef (or vegetable!) broth borshcht.

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

Higgins Chef and Owner Greg Higgins shares his recipe for filling, flavorful soup.

Sublimely tender and sweet, this recipe is for lazy nights when nothing sounds nicer than having a piping hot oven warm your kitchen.

An old stand-by cavorts with an undervalued colleague in this soup.

A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf.

A warming fall meal. The Japanese rice takes on the fragrance of the mushrooms.

Our friends at Edible East End brought to light this simple, wonderful recipe from M.F.K. Fisher’s wartime classic, How to Cook a Wolf.

This is a popular northeastern Mexican street food—sloppy, rich, spicy, and deeply satisfying.

Fresh tarragon and gruyere cheese make this spring gratin a cut above.

This two-colored soup uses both parts of the turnip plant.

This tasty take on traditional miso is packed with spring vegetables.

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

This dish is like a “to go” version of soup — make it more dinner, and bring it for lunch the next day!

From Chef Ben Gonzales, Nuestra Cocina

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

From The Thanksgiving Table by Diane Morgan

From The Thanksgiving Table by Diane Morgan

From Monique Siu and Kevin Gibson of Castagna

Monique Siu and Kevin Gibson of Castagna share their simple and very quick vegetable stock.

Fresh tarragon brightens this creamy bake of mushrooms, potatoes, and shallots.

Ratatouille is a Provençal ragout of summer’s most abundant, brightly colored fruits.

This interesting and delicious recipe is adapted from Roger Vergé’s Vegetables in the French Style.

Recipes for old-fashioned and small batch jams from Preserve

Recipes from Viridian Farms

From Sheldon Marcuvitz and Carole Laity of Your Kitchen Garden in Canby, OR

From Lydia Bugatti, Chef, Bugatti’s Ristorante

From Chef Bill Sutherland

From Eamon Molloy, Hillsdale Farmers’ Market

From Lucy Vaserfirer, Chef, In Good Taste Cooking School

Chef Cathy Whims of Nostrana shares the recipe for her spring stew of peas, artichokes, fava beans, onions and potatoes

from Kjeld and Melissa Petersen of Wild Plum Catering

Good-quality, unused vegetable parts, such as trimmed asparagus stalks, make a terrific base for soup stock.