Take a trip to the coast for fresh albacore tuna, then preserve your bounty in all of its deliciousness!

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!

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

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

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

The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.

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

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

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.

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.

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

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

Want to indulge in something too good for words in your own kitchen? Try these crispy fritters from the adorable Huckleberry Cookbook.

Recipe by Dale Rasmussen, Chef, The Resort at the Mountain

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

Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”

This berry compote can be made with any seasonal fruit.

a perfect, light, accompaniment to a roasted wild salmon medallion or a grilled piece of pasture-raised beef and an earthy Oregon Pinot Noir.

from Kjeld and Melissa Petersen of Wild Plum Catering