Vegetarian

Why not put fruit in salads? In this tasty combo, goat cheese adds richness and texture. Recipe courtesy of Kim Cobb.

Salty, creamy cheese nicely balances cherries’ sweetness and arugula’s bite. You can dehydrate your own cherries for this recipe by using roughly 2½ pounds fresh cherries, stemmed, pitted, and cut in half. This may take anywhere from 13 hours to 1½ days depending on your dehydrator. Recipe courtesy of Kim Cobb of Gourmet Trio Catering in Selah, Washington.

When yellow Rainiers are at their peak, this gorgeous dessert is a must (you can also make it with red cherries, of course). Just a hint of sharp cheddar adds a unique, unexpected element. “I like a slice topped with salted caramel or vanilla ice cream,” says chef Frank Magaña.

Why we need to rethink our communal disdain for broccoli and other brassicas.

It’s time to give these captivating vegetables, including broccoli, cauliflower, collard greens, and more, an image makeover.

These ingredients mate well with most brassica family members.

The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.

Separate the leaves from the stalks and use them raw in a salad that wilts under the heat of the grilled stalks.

You get a double dose of brassicas in this North African–inspired salad.