Here are some ways to use the abundant fruits and vegetables you’ll find in the Pacific Northwest in the fall.

Halloween pumpkins aren't just for kids. These gorgeous gourds are nutritious and delicious as well.

Halloween pumpkins aren't just for kids. These nutritious gourds are good for everyone.

So many herbs! It's time to save some of their savory flavor for later in the year by cutting and freezing them now.

There are so many things you can do with zucchini. The options are limitless.

The Pacific Northwest is overflowing with places to find fresh, local berries. Just take a drive up near Bellingham, and see miles of raspberries; south of there near Marysville are hundreds of acres of strawberry fields.

Summer means berries. And June means strawberries. Now's the time to find them fresh in farmers markets or home gardens.

Cut off the bottom half-inch of the parsley stems, remove the wire holding the bunch together and put the bouquet in a cup of water on your kitchen counter. Every time you cook, add parsley to whatever you are making, and use a lot of it.

This recipe is a family favorite for spring - and is worth showcasing on a brunch table.

Try these zesty low-sodium sauces from around the world to spice up your meals - without added salt.

Use dried beans in your meals because canned beans and lentils contain a ton of sodium, as much as 900 milligrams per cup. That sodium makes your heart and kidneys work harder than necessary.

Bran recipes offer a nutty deliciousness and are super healthy too.

It's easy to over eat at a holiday party, especially when standing near the appetizer table. Avoid the unhealthy snacks by making and bringing your own healthy ones.

Asian pears have the mellow, almost smooth, taste of a pear, but with the crunchiness of an apple. They add an extra layer of variety to a traditional salad.

Impressive homemade cakes don't need to be difficult - or high in salt. Guests will love this one.