Recipe

Cucumbers aren't as sweet as their surprising cousins but count as fruit nonetheless. There are also a lot of them coming out of gardens this time of year. What to do? We have ideas.

What do you call a cross between gremolata and chimichurri, but made of herbs usually found in Southeast Asian cuisines, like garlic chives, basil and lemongrass?

Did you know we grow tea in Oregon? Tea leaf salad is a fan favorite at Portland's Rangoon Bistro and perfect for a summer evening.

This simple summer pastina is a great way to use a surfeit of basil, and gets extra flavor from a "broth" of basil stems and a Parmesan cheese rind.

There's nothing better than fresh peaches, now in season

A hearty, high protein/high fiber salad that celebrates Oregon albacore season, no stove required.

Sour Montmorency cherries update this classic 19th-century dessert (and another great use for stale bread)

Made from just three Oregon ingredients, these berry frozen yogurt pops are an ideal way to eat seasonally and locally — you can even pick the berries yourself if you want.

Never snooze on the simple perfection of a seafood salad.

Have your plate and eat it too with this week's ode to summer cuisine.