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Recently, I found myself with the prospect of being in Boulder, CO, for a long weekend. It was an opportunity that I seized faster than a dog would take leftovers. Aside from being home to the University of Colorado's flagship college campus, Boulder's also known for its food-centric, health-focused, and highly educated population — last year, it was even named America's Foodiest Town by Bon Appétit. I traveled with a mixture of anticipation and uncertainty, curious to find out if this town at the foot of the mountains lived up to all its hype. Read on to see where my stomach led me in Boulder.

• May must make: ramp carbonara — Food52
• On last night's premiere of Around the World in 80 Plates — Grub Street New York
• Watch Giada and Jimmy Fallon drink beertinis — Eater
• Cool drink recipes from this year's hot Summer — Yahoo! Shine
• Would you eat fast food every day if someone paid you to do it? — HuffPost Food
• Easy Mother's Day recipes the kids can help make — Delish
• When to thicken sauces with cornstarch over flour — MyRecipes
• Why Chris Cosentino's no longer doing food television — Food Republic

Historically, walnuts haven't been an ingredient that comes to mind often when I'm cooking — I typically eat them out of my hand and in banana bread, but that's about it. But recently, I attended a seminar with cooking host Joanne Weir and the California Walnut Board and Commission, where we enjoyed a walnut-centered lunch. From that broadening meal, I learned so many new ways to incorporate the healthy and delicious nut into more recipes. A few of my favorite takeaways:

• Add chopped toasted walnuts to homemade aioli: I enjoyed a dish of roasted asparagus, boiled eggs, and homemade toasted walnut allioli (Spanish aioli) that was transformative. The chopped walnuts added great texture and crunch to the dish, and complemented the garlicky sauce perfectly.
• Top pizzas with walnuts: The Spanish pizza we enjoyed was topped with walnuts, bringing a delicious crunch and nuttiness to each bite.
• Make walnut butter: Walnut butter is straightforward and simple, and would be great atop crostini as an appetizer.
• Add them to salsa verde: Toasted walnuts bring an earthy flavor to a bright, zesty sauce such as Italian salsa verde. We enjoyed it topped on crispy roasted salmon.

Find more ideas for walnuts when you keep reading.

We love CheesePlease's creative use of seasonal fruit with this mahi-mahi recipe. This dish looks and sounds like it was designed to be eaten outside on a warm night, doesn't it?

Strawberries are in season!! Fresh local strawberries and kiwi are combined with a little bit of shallot, cilantro and lime juice. A jalapeno pepper is added to up the heat factor. This salsa fresca is served over blackened mahi-mahi.

Find the simple recipe on her blog. Then share your own fresh, flavorful meals in our Savory Sights community group.