While honeydew is categorized as a Winter melon, it's actually at its tasty peak during the Summer months. The sweet, refreshing flesh of honeydew pairs perfectly with the warmer weather, and because of its cooling effect on the palate, it's one of the favorites at the farmers market that I look forward to all week long.

When choosing, make sure to select honeydews that are nearly spherical and feel heavy, with a waxy skin. After you cut your melon, make sure you remove all the skin and scoop all the seeds out of the pumpkin-like center. Whether you cut it into cubes, slices, or take a melon baller to get a little fancy, this sweet tasty fruit is one of the best early-Summer treats straight from the Earth. Looking for a little recipe inspiration? Keep reading for honeydew melon recipes.

If you've never tasted mustard greens, then it's time to get acquainted with this tasty, peppery vegetable. First discovered in the Himalayas in India, mustard greens have become an integral part of cuisine in Asian countries like Nepal, India, Japan, and China, but they're also a staple in some parts of the US! They're typically associated with the tasty, old-school favorites of the Deep South, but they're a delicious and healthy option for kitchens all over the country, since they're easy to grow and even easier to prepare.

Whether you're going to enjoy them raw or cooked, when choosing mustard greens, the rule of thumb is to make sure to look for pretty green leaves without yellow spots or browned edges. Once you bring them home, put them in a fresh plastic bag, and remove as much of the air from the bag as possible. Keep them stored in the refrigerator, but be sure to enjoy the greens within three to four days for optimal texture and flavor.

Want to go beyond the basics and get some inspiration for how to use mustard greens now? Keep reading for a few fun mustard green recipes.

Source: Flickr User jlastras

While mustard's always delicious slathered onto your favorite sandwich, there are so many ways to go beyond the basics and get creative with this common yet versatile condiment. From marinades to mix-ins, there are plenty of ways to make the most of mustard for your next meal.

Give your casseroles a bit of bite.
From shepherd's pie to mac and cheese, a spoonful of mustard can go a long way when developing the flavor profile of a classic dish.

Make a tangy dressing.
Whether you're making classic honey mustard or you're mixing things up with a standard vinaigrette recipe, a little mustard can go a long way.

Read on for countless more uses for mustard.

Growing up, I never went through a picky stage, and today there is nothing that I wouldn't taste — except for one fishy thing. As a small child, my mother claims I gorged on tuna fish with no hesitation, but for some inexplicable reason, things took a very different turn. It's been a family mystery ever since.

I recently moved in with a new roommate and felt confident that, when it came to all things kitchen, I had covered all the bases with her: sharing food is a necessity for me (labeling containers just seems so sad and weird), if there are dishes in the sink, just do them (it all evens out eventually), and depending on the week, I call for Indian takeout an embarrassing amount of times.

Then it happened. I walked into the apartment postwork one rainy night and saw my roommate cooking up tuna and tomato soup in the kitchen. That was when I realized I'd left an important detail out of the equation.

Keep reading to see how I faced up to my fear of tuna.

There is little that compares to the beauty and simplicity of a creamy, ripe avocado. And lucky for us, they're currently in season! Early Spanish explorers discovered the Aztecs enjoying all the benefits of avocados — both as a food and an aphrodisiac. Except for the few states where they commonly grow, most states of the country shied away from this racy fruit until the 1950s. There are tons of varieties of this tasty fruit, and ever since they've entered the market, they're a fruit that people are passionate about — especially Californians.

When choosing avocados, remember that avocado color does not always tell the whole story of ripeness. To judge ripeness, give the fruit a gentle squeeze; ripe and ready avocados will be firm but yield to gentle pressure (be sure not to use your fingertips, otherwise you could bruise the fruit). Look for skin to darken and the "blossom" end to soften as an avocado becomes ripe. If an avocado is ready, it will only be good for a day or two; refrigeration will help the fruit keep for another day or so. If you plan to serve or use avocados in a few days, stock up on hard, unripened fruit, and store it at room temperature.

Want to go beyond the basics of guacamole and get some inspiration for how to use avocados now? Keep reading for a few fun avocado recipes.

If you're not familiar with the Portlandia skit "Put a Bird on It!", it's time to get watching — and I'll say "you're welcome!" in advance. While you may not be branding bird silhouettes onto pieces of toast, I've found my own foodie spin on how to put a bird on it this Spring. In honor of National Egg Month, here are five everyday dishes that are taken to the next level with the addition of a tasty egg.

1. Pasta. Pasta and eggs may seem like a strange combination, but it shouldn't. While lots of pasta carbonara dishes bring an egg to the table, fried or poached eggs paired with a plate of simple pasta makes for a great go-to dish when you're in a bind for time or you'd like to keep things a little more budget-conscious.
2. Oatmeal. If you're always reaching for an oatmeal recipe that's sweet, put a twist on your morning routine and opt for an oatmeal recipe that's on the savory side: Asian-inspired savory oatmeal topped off with an over-easy egg.
3. Salads. Simple mixed greens get a welcome makeover when topped off with a poached egg or two. Just make sure to keep things light in the dressing department; you don't want too many flavors competing on your plate!

Keep reading for two more easy ways to put a bird on it.

I'm a big believer in the power of a plate of perfectly scrambled eggs. The methodical process of re-creating your go-to scramble moves can be both soothing and delicious, but if you want to spice things up this Spring, the kitchen can be a great place to start. If your scramble is feeling a little (or very) tired, here are seven fresh and simple ideas to help wake your eggs up.

1. Make a sandwich. An easy and delicious way to switch up your standard scrambled egg routine is to construct a perfect sandwich. We're partial to our version of the hangover remedy: the Stanwich from the folks behind Blue Ribbon restaurants.
2. Stuff a pepper. I love this idea for bringing extra color to your plate! After putting together your favorite scramble, tuck it into one half of a sliced pepper, top with your favorite cheese, and bake it all together. If you're just too hungry, leave out the baking step and enjoy an extra crunch of a fresh, crisp pepper.
3. Wrap it up. You may think that breakfast burritos and wraps are only for restaurant dining, but they're easy to enjoy in the comfort of your home. Fold up some tasty scrambled eggs into a beautiful tortilla wrap, and you'll be prepared for true breakfast bliss. This breakfast burrito recipe is a great place to start, but feel free to experiment and toss in whatever you're working with in your fridge.

Keep reading for four more ways to wake up tired scrambled egg recipes.