This cookie strikes the perfect balance between crispy and chewy.

The lean and slender cut called eye round is mild in flavor, fairly tender, and has a uniform shape that slices easily into lovely rounds.

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

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.

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

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.

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!

An assortment of summery beverages made with delicious locally crafted spirits from New Deal Distillery.

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

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.

This banana leaf tamale filling is as easy as it gets – with only 2 ingredients!

Banana leaf tamales can be filled with just about anything that you think sounds delicious. Here is a deeply red hued and delicious chicken filling for you to use or draw inspiration from.

Four easy and delicious ways to cook with parsley.

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

Inspired by the Laurelhurst Brewery’s Espresso Stout, this recipe makes for a hearty entree. The flavors of the beer and coffee combine to create an earthy sauce, perfect for coating shredded pork shoulder.

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

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.

Wrapping and cooking fish in fresh fig leaves imparts a delicious delicate flavor and helps the fish maintain its tenderness.

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.

A classic tangy tomatillo salsa for fish, pork, and anything juicy you can stick in a tortilla!

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!

Refreshing and playful! This makes an impressive cold summer soup to serve friends.

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.

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

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.

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.

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.

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.

A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.

Watch baker Jen Rybarczyk demonstrate how to make these pretzels in a video here.

A beautiful addition to homemade cocktails such as The Oregon Anjou. Add to sparkling water when the urge strikes for a dry, complex soda.

A hidden layer of cream cheese offers a tangy, creamy addition to this pie’s berry filling.

Any kind of sweet plum—from Italian prune to Greengage—makes wonderful, vividly colored ice cream.

This pie is as simple and delicious as can be.

Making ketchup from scratch is surprisingly simple and the results are superb.

Heavenly on sandwiches.

These translucent pickles squish and squeak pleasingly when they meet teeth.

Enjoy this meal outside on a warm summer evening. Kids can help put together their own personal packets.

This Argentinean garlic parsley sauce adds zip to any dish.

This dish is wonderful served hot, but is also incredible eaten cold the following day.

This panna cotta is made with Nancy’s Yogurt in honor of the 50th anniversary of Springfield Creamery, the maker of Nancy’s.

A refreshing sorbet made with rhubarb simple syrup.

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.

Combine the buttery flavor of fresh roasted halibut with the sweet, tart crunch of rhubarb.

A simple recipe that offers the thrill of witnessing the miracle of fermentation, tart, fresh and delicious yogurt, and great cost savings.

Aromatic whole cumin seeds impart texture and spice to this dish, while a touch of coconut oil lends a sweet, tropical flavor.

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.

In the food processor, frozen cherries make a wonderful sorbet.

Hot summer days are ahead. Treat yourself to a glass of pure, minty refreshment, and enjoy it while it lasts.

This breakfast version of clafouti–an egg-rich pancake–is bright, thanks to lemon zest and fresh berries. It’s just right for Sunday mornings with a strong coffee at its side.

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.

Peaches are measures in lugs. One lug, about 22 pounds of fruit, will make about 18 pints or 9 quarts of peaches.

The Japanese adore black cod and have perfected its simple preparation. The butteriness of the fish will knock your socks off!

This recipe for a versatile and tasty fava bean puree lends a bit of spring to any dish.

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

This recipe, inspired by Anna Thomas, author of The Vegetarian Epicure, is meant to feature frozen blueberries during the out-of-season months.

Why bring home the bacon when you can make it yourself?

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

Fresh albacore comes into season in Oregon in the summer. This dish makes a great, quick dinner.

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

Raspberries are ripe! Overwhelmed with your short-lived backyard abundance? Pix Patisserie offers this delicious solution…

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

This ice cream is Philadelphia-style, which means that instead of a custard base, it’s made simply with blueberries and cream.

Basic instructions for making any type of galette – from tomato and basil to asparagus and goat cheese.

Make a double batch so that you have a stash in the freezer. There’s nothing better when you’re in the mood to bake a pie, tart, or galette.

Abigail Chipley got plenty of practice making burgers when she purchased a half cow from Carman Ranch in Eastern Oregon. Here is Abigail’s favorite preparation for grass-fed ground beef.

Freshly roasted poblano peppers bring heat to this traditional New Mexican dish.

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

Chef Cathy Whims, owner of Nostrana, shares this recipe for marinated chicken that you flatten and grill.

A warm, juicy peach with icy raspberry granita is a great way to celebrate summer.

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

Recipe by Jonathan Merritt, Chef, Toast restaurant

These grilled lamb skewers are perfect as decadent appetizers, or a winning main course.

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.

From David Machado, Chef/Owner, Lauro Kitchen

From Heidi Yorkshire’s Recipe File

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

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

From Monique Siu and Kevin Gibson of Castagna

A deliciously fruity and refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit.

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

with Pommes Frites and aoli.

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

From Chef Joseph Carey, In Good Taste Cooking School

Peach pie will always be the essence of a summer fête, gift-wrapped in flaky pastry.

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

Red wine vinegar, garlic, anchovy, sage and rosemary season this rabbit recipe from Chef Cathy Whims, Nostrana

The exotic flavor of cardamom binds the fruity strawberries and tangy rhubarb in this jam recipe.

Make your own homemade pectin for fruit jams.

From Vitaly Paley, Chef/Owner, Paley’s Place

A fast, easy take on dilled green beans.

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

From Jeff Schon, Executive Chef, The Pine Tavern

From Lucy Vaserfirer, Chef, In Good Taste Cooking School

From Jon Beaker, ACME Food + Drink

Recipe from Evelyn Franz, Papa Haydn

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

Mio Gelato chef Bob Lightman shares his recipe for refreshing, fruity gelato.

Southpark pastry chef Laura Widener shares her recipes for Southpark’s healthy, house-made, all-natural dog treats.

This berry compote can be made with any seasonal fruit.

Pair with berry compote for an easy, yet elegant, summer breakfast.

By Lucy Brennan, Owner, Mint/820

Pete Petersen shares his grandmother’s cobbler recipe.