Beth Dooley

Roasting helps mellow out the assertiveness of the root vegetable, which makes a delicious salad base.

The famous Sicilian dish was named after the opera "Norma," and both are masterpieces.

Extend the best of summer's produce with this simple process.

The sweet-spicy combination is as old as Rome's honey-black pepper wine, German ginger snaps and Thai sweet chile sauce.

Experiment with the fruits and flavors when making this fun summer recipe.

This simple recipe for pan-roasted salmon adds lemon, tomatoes and a sprinkle of herbs — it doesn't need much more than that.

Use the creamy results for pasta filling, gnocchi, sauces and as a whipped topping for the summer's best berries.

The north Minneapolis group combined its tips, stories and recipes for cooking and community in one colorful book.

This recipe with local cucumbers, cherry tomatoes and corn goes from good to great with the addition of griddled bread cheese.

The flavors of the recipes might differ, but the technique is the same. And it's simple if you follow these tips.

Whether you're a purist or love to pile on the toppings, a hot dog can hit the spot.

Save some Minnesota blueberries for this refreshing drink — with or without alcohol.

Whether feeding a crowd or just each other, these simple sandwiches hit the spot.

Cool, refreshing and healthy, fruit-filled smoothies are the answer to summertime snacks and breakfasts.

This recipe for the traditional Greek sandwiches tastes even better when served on Minnesota-made pita or lavash.

Seasonings like togarashi, chile-lime and za'atar add a light but flavorful touch to whatever's in season.

Avoid the temptation to overdo it — simple is best when cooking early season spears.

Try this recipe for savory bread pudding for brunch. It makes the most of leftover bread and can be tailored to your tastes and the season.

A cast-iron skillet is ideal for browning chicken thighs and whisking up a variety of sauces.

Climate-friendly Kernza is making its way into home kitchens and school lunch programs.

The key to good bruschetta: good bread and good olive oil. The rest is up to you.

Oven-roasted until crispy, it's even better when fresh Minnesota-made tofu is used.

Once you master the basic technique and recipe, the flavor combinations are endless.

This recipe for mushroom stew highlights meaty, umami-filled wild mushrooms cultivated by local farmers. And they're in stores near you.

If you're celebrating like they do in Ireland, you'll be cooking salmon, colcannon, cabbage and soda bread.

With an assist from quality olive oil, garlic and herbs, the recipe for this simple Italian staple will be in your regular dinner rotation.

This classic recipe gets much of its sweetness from root vegetables — and the cream cheese frosting.

The ancient cereal grain is a nutritional (and delicious) powerhouse that adds texture and flavor to meals and baked goods.

This recipe involves a kitchen shears, a blend of seasonings and a really hot roasting pan.

From football to film, it's the season of watch parties. Go spicy with roasted mini-bell peppers, and smooth with fresh guacamole.

Or combine several varieties of spring's cheeriest vegetable in a standout slaw.

Add vegetables for a one-pan meal that is comfort food at its finest.

A simple make-ahead morning meal using leftover nog and bread is the post-holiday win you need.

Butter, seasonings and some time in the oven turn the shelf-stable staple into a snack or quick midweek meal.

Perfect as hostess gifts or party favors, be sure to prepare enough to keep some for yourself.

With just a few tips and flavor combinations, you'll be a gourmet popper.

After the obligatory turkey sandwiches, create a quick turkey pho and croquettes made from stuffing.

Rich in vitamins and fiber, red cabbage is a nutritious and economical food that's now at its chilly best.

If you're not a fan, roasting and serving them with a curry-yogurt dressing will win you over.

Pick your favorite varieties of each for a quick one-pan dinner.

The technique brings out the best of potatoes — and it's better for you, too.

Take advantage of fresh-picked local apples at markets and orchards while you can.

The spotlight is on parsnips in this recipe, but any root vegetable will be delicious.

Members of the brassica family thrive in the cooler weather and are the ideal seasonal cooking companions.

No need to turn on the oven or fuss with a crust in this seasonal dessert. Just add ice cream.

It's two meals in one: A pot of vegetable-filled minestrone becomes ribollita the next night.

Roasted vegetables and a vinaigrette help make a standout salad, ideal for harvest dinners.

The neutral taste of this versatile fruit means it can take on nearly any flavor you throw its way.

Peaches, plums, nectarines, pluots — they're always interchangeable in dishes, and always delicious.

Green, purple or pale yellow, a simple dressing is all that's needed to make the most of this seasonal delight.

Be sure to snap up the summer vegetables before they get too big.

With an abundance of varieties, there's a spice level and recipe for all palates.

Roasting cherry tomatoes deepens their tart-sweet nature.

Filled with fruit and herbs, the drinks are refreshing options with or without liquor.

There are several varieties of cucumbers in markets ready to meet all your summery needs.

Start with this salad recipes and pile the leftovers — if there are any — into a sandwich the next day.

Explore new varieties of local lettuce, now in its prime at markets.

The seafood staple is now more affordable, but selecting for sustainability is key.

Be sure to make plenty and freeze it to savor a taste of summer during the cold months.

Lemon juice and olive oil help keep pan-roasted chicken breasts juicy.

Don't worry if you miss it — frozen peas can work in a pinch.

Simple is best when preparing the vegetable, a true harbinger of summer.

No fancy tools are required for this elegant one-bowl cake.

Change up the filling with what's available and top it with phyllo for a quick, cozy meal any time of year.

Try shakshuka — it's quick, easy and filled with spices, but easily adaptable to suit your tastes.

A Minnesota cook offers two recipes easy enough to be made with one hand.

Topped with a springy rhubarb sauce, you'll want to keep this make-ahead breakfast dish in your rotation.

The shelf-stable dumplings hit the cook's trifecta: They're easy, quick and delicious.

No need to hurry — some of the best things in the kitchen take time.

Kernza flour gives the loaf a taste that's close to traditional Irish wholemeal flour.

Explore the different varieties in markets now, no peeling required.

Think beyond St. Patrick's Day when cooking up this nutritious, versatile vegetable.

Often used as a flavor enhancer, they do just as well on their own as a hearty side or meatless entree.

It adds crunch to soups, rice bowls or salads, but also tastes good right off the pan.

Garlicky tahini sauce dresses up a dish likely to please vegans and omnivores alike.