OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. Every week, Heather Arndt Anderson, a Portland-based culinary ...

With inexpensive fresh vegetables plentiful throughout the summer, grilling season is by no means limited to meat. Markets offer a bounty of tomatoes, eggplant, bell peppers, summer squash, and so ...

Indulge in a delightful culinary adventure with Chef Bryan Woolley’s Butternut Squash Mac and Cheese with Grilled Chicken. This hearty dish combines the rich creaminess of butternut squash with the ...

Brush the zucchini and yellow squash with 1 tablespoon of the oil and season with ¼ teaspoon salt and ¼ teaspoon pepper. Grill, cut side down, until light golden brown, 3 to 4 minutes. Turn the ...

The secret to a power pie is loading it with produce. “Veggies help balance your blood sugar and keep you fuller for longer,” says says Marissa Meshulam, RD. Incorporating at least one leafy green ...

Zucchini, which is also called summer squash, is typically in season from May to August. While you may be able to find it year–round depending on where you live, the green veggie is especially tasty ...

Nothing says summertime quite like firing up the barbecue. While many people equate summertime with burgers, hotdogs, and brews, you can still enjoy grilling season while following a diet that’s type ...