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.

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

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

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.

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.

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.

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

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

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.

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 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.

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

Serve this spicy, delicious compote on cake with whipped cream, or over ice cream, yogurt, or your morning oatmeal.

This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law.

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

This simple recipe from the Vincent Family doubles the flavor by boiling the berries in cranberry juice rather than water.

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

An easy way to sneak fresh fruit into an entree, or give soups and salads an unexpected kick.

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

This Argentinean garlic parsley sauce adds zip to any dish.

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

Try using this vividly pink and brightly flavored syrup over ice cream or pound cake, in all sorts of mixed drinks, or to make your own sorbet.

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

This crispy and custardy stuffing is as simple as can be.

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

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

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

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

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

Don’t be intimidated by this French classic…You’ll be serving up Eggs Benedict in no time.

From Chef Ben Gonzales, Nuestra Cocina

From The Thanksgiving Table by Diane Morgan

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

Recipes for old-fashioned and small batch jams from Preserve

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

Make your own homemade pectin for fruit jams.

Use Northwest grown apples and pears in this simple cranberry sauce, courtesy of Flax Pond Farms in Massachusetts.

Barb Foulke of Freddie Guys Hazelnuts shares her mom’s Thanksgiving recipe.

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

From Jon Beaker, ACME Food + Drink

This berry compote can be made with any seasonal fruit.