Use fresh pumpkin, or fresh from the can, to make this cool and refreshing homemade pumpkin ginger ice cream.

This warm wild rice salad with sweet delicata squash and crunchy kale is a delicious vegan side that will work well into the season.

A classic chicken pot pie filled with seasonal fall vegetables like winter squash and kale and topped with a homemade golden crust.

A savory spin on the french desert with heirloom tomatoes and salty parmesan, topped with fresh basil.

Chutney made with tart ground cherries and sweet plums is on smokey gouda and crunchy arugula in this grilled cheese for all ages.

Traditional Russian dumplings are turned sweet when made with Door County, Wisconsin’s famous sour cherries.

An Indian recipe to add to your repertoire with smoky eggplant, rich spices, and cool white rice to cool the palate.

Grilled romaine, corn, and fennel with fresh, cool tomatoes, and creamy fresh parmesan.

Grilled summer squash with fresh peaches, salty blue cheese, and delicious reduced balsamic in a perfect seasonal salad.

Seasonal garlic scapes and mint make for a quick and easy dip.

Straightforward roasted potatoes and rosemary paired with fresh figs to add a little sweetness to this savory dish.

Summery patty pan squash is stuffed with a light and protein packed filling of seasonal produce and salty feta.

An all green smoothie that makes for the perfect refreshing detox summer smoothie.

Creamy, fresh frittata ready for a great main dish anytime of the day.

A rainbow of summer vegetables roasted for a simple and beautiful summer soup.

Delicious seasonal garlic scapes with Italian sausage and potatoes make for a simple, summery, and hearty meal.

A light Arabic pancake filled with creamy cinnamon ricotta dipped in pistachios that finishes this beautiful dish with a crunch.

A scone with apricot, walnut, and blue cheese that creates the perfect blend of sweet and savory for an anytime perfect eat.

A quick and new way to serve up asparagus with fresh shrimp and zesty vinaigrette to top it off.

Rhubarb curd is perfect for spreading on croissants, scones, biscuits, or on top of vanilla ice cream!