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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.

This elegant yet easy entrée combines yellow and red cherries for a stunning presentation and taste. Recipe courtesy of chef Frank Magaña, formerly of Alexandria Nicole Cellars in Prosser, Washington.

Try this easy, healthy Easter dessert recipe from Natural Vitality Publishing.

Try this easy, healthy Easter dessert recipe from Natural Vitality Publishing.

Although vibrant, lime-green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used.

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.

Serve a mound of these collards topped with an over-easy egg for breakfast. This sauté works equally well with other greens, such as kale or kohlrabi greens.

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.