Nettles—often known as “stinging nettles”—grow rampant in Ireland and much of the United States. The stalks of the plant are covered with tiny, potent spines that impart a nasty burn on contact with the skin. The fresh young leaves, on the other hand, are delectable when cooked as you would baby spinach or other tender greens. Look for nettles at produce markets during the spring.

Toss this rich, nutty mixture with your favorite ravioli, gnocchi or tortellini, or try drizzling it on simple sautéed greens.

Take advantage of sweet autumn pears in this crisp, hearty salad. Most varieties of pears will work well here, but beautiful red Bartletts make an especially colorful presentation.