Wonderful food, worthy to be shared with family, begins with only the finest, most wholesome ingredients. Bring the farm fresh flavor to any meal, any time of day. From delightful snacks to appetizing bites and satisfying entrees, these recipes capture the flavors only nature can create.

Perfect for gatherings or just a delicious weeknight nosh, this crostini recipe features potatoes, a nutritional powerhouse for any meal. For recipes and more, visit www.eatwisconsinpotatoes.com

Makes eight servings

Nonstick cooking spray

1/3 pound (4 medium) Wisconsin Red or Yukon Gold potatoes, cut into 1/2-inch-thick slices

1/2 teaspoon garlic salt

3/4 cup (6 ounces) soft cream cheese

1/4 cup prepared pesto

1/4-1/2 teaspoon red pepper sauce (optional)

1/4 cup finely chopped prepared roasted red peppers

Snipped fresh chives or minced green onion (optional)

Heat oven to 400 degrees. Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in single layer; spray lightly with additional cooking spray.

Sprinkle evenly with 1/4 teaspoon of garlic salt. Roast for 20-25 minutes or until potatoes are tender and browned, turning potatoes over halfway and sprinkling with remaining garlic salt.

Meanwhile, in small bowl, mix together cream cheese, pesto and red pepper sauce, if desired. Pipe or spoon about 2 teaspoons pesto mixture onto each potato; top with red pepper. Sprinkle with chives, if desired.

Popcorn is a true farm-to-table snack because it’s a seed taken from the husk, dried, then popped. Delicious hot from the popper, popcorn is also easy to flavor with just about any seasoning you have on hand. Whether you want a pinch of sugar and cinnamon, garlic powder and oregano, or parmesan cheese and rosemary, the options are limitless. For recipes and more, visit www.popcorn.org

4 quarts unbuttered and unsalted popcorn (air popped)

1 egg white

1/4 cup sugar

1/4 teaspoon salt

1/4 teaspoon lemon extract

2 teaspoons lemon zest

1 teaspoon poppy seeds

Heat oven to 300 degrees. Line large, rimmed baking sheet with parchment paper (or foil sprayed with cooking spray). Spread popcorn onto prepared baking sheet.

In small bowl, whisk together egg white, sugar, salt and lemon extract until foamy. Mix in lemon zest and poppy seeds. Pour over popcorn and toss to coat evenly.

Bake for 20 minutes, stirring once midway through baking time. Cool completely before storing in airtight container.

(Note: The use of egg white helps flavors adhere to popcorn, without adding fat through more traditional use of oils.)

Whether you catch it, grow it or buy it at the store, there are more ways than ever to eat Alaska. For more recipes, visit www.wildalaskaseafood.com/eatalaska

Recipe provided by Chef Natalie Janicka, Bear Tooth Grill, Anchorage, Alaska; makes four servings

4 ounces hefeweizen beer

12 ounces Colorado sauce (store-bought red chile sauce or red enchilada sauce)

4 wild Alaska cod fillets (4 ounces each)

8 flour or corn tortillas (6-inch)

1-1/2 to 2 cups cooked mixed beans (pinto and black), seasoned to taste

Chopped romaine lettuce

Sliced radishes

Sour cream

Guacamole

Salsa

Tortilla chips, for serving

Combine beer and sauce in large pan. Add cod and coat fish all over with marinade. Marinate for 10-15 minutes.

Heat boiler to high. Remove fish from marinade, drain thoroughly and place fish on foil-lined baking sheet or broiler pan. Broil on high about 4 inches from heat for 5 minutes, or until just cooked through.

To serve, spoon beans onto tortillas, top with cod and garnish as desired. Serve with tortilla chips.

All materials courtesy of Family Features.