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.

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.

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

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.

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.

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

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.

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.

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.

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.

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.

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

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.

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

This classic passover dish, with the addition of slow-cooked green garlic, is a knockout.

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.

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.

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.

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

A beautiful, show-stopping dish you can throw together for dinner in moments, with a little advance effort.

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

Adapted from Well-Preserved by Eugenia Bone.

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.

Dr. Hou, wheat scientist, shares the recipe he makes for his own family.

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

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.

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

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

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

Recipe by Jonathan Merritt, Chef, Toast restaurant

Make your own mozzarella! Read the Edible DIY story, Making Cheese: Kitchen Magic with Curds and Whey by Tami Parr.

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

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.

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

From David Machado, Chef/Owner, Lauro Kitchen

From Heidi Yorkshire’s Recipe File

From Heidi Yorkshire’s Recipe File

Recipes for old-fashioned and small batch jams from Preserve

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

Recipes from Viridian Farms

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

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

These mostly fruit muffins come together in a flash if you do some of the steps in advance.

Fava beans and lemon oil brighten traditional grilled salmon.

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

A fast, easy take on dilled green beans.

From Chef Bill Sutherland

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

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

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

from Maya H. Klein, Instructor, In Good Taste Cooking School and food consultant

from Kjeld and Melissa Petersen of Wild Plum Catering

Pete Petersen shares his grandmother’s cobbler recipe.

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