Fry or bake these cheese-filled crepes, then eat with jam, sour cream, fresh fruit, and coffee. (By Marcie Cohen Ferris)

Thyme-Infused Cardoon Gratin

A cousin to the artichoke, the cardoon is lesser known but just as flavorful. (By Aida Mollenkamp)

Zucchini Blossom Frittata

Marjoram, zucchini, and Manchego cheese pack this frittata with flavor. (By Kate Ramos)

Asparagus with Sweet Onions, Garbanzo Beans, and Mint

A refreshing spring salad, in honor of asparagus season. (By Aida Mollenkamp)

Beet Greens and Feta Pasta

Finally, a way to use those beetroot tops. (By Aida Mollenkamp)

Sweet onions and a creamy cheese sauce. (By Rick Browne)

Open-Faced Toasted Tomato Sandwich

Quick to make and quicker to disappear. (By CHOW Food Team)

(By Arthur L. Meyer)

Baked Radicchio and Mozzarella Pasta

This is a dish that converts radicchio-haters, softening the green’s bitterness by baking it with a cream sauce. (By Aida Mollenkamp)

(By Terence Janericco)

Fresh Corn and Braised Pork-Layered Torte (By Arthur L. Meyer)

The original indigenous cheese of New Orleans. (By Poppy Tooker)

Stuffed Tortillas (By Arthur L. Meyer)

Long, slow baking caramelizes this hard, fuzzy-skinned, astringent pome fruit to russet tenderness. (By Amelia Saltsman)

Shrimp-Stuffed Eggplant – Hacked with notes (By thesladev )