Recipes

• 
  Fish tacos with avocado and mango slaw

  Take this Mexican mainstay to the next level, thanks to Chef Ben Mattman! He adds fresh produce and a chipotle crema to the classic fish taco recipe to create a light, yet zesty meal.

  Watch video
• 
  Fog City grilled broccolini

  Looking for a new way to jazz up your vegetables? Chef Bruce Hill says grilling them adds a delicious caramelizing effect.  Stir in a little garum, or fish sauce, for a subtle kick, and your broccolini will be singing with flavor!

  Watch video
• 
  Anise hyssop ice cream

  Anise hyssop, a perennial in the mint family, adds a refreshing flavor to vanilla ice cream. Substitutions include mint, sweet marigold, lemon verbena and lemon balm.
• 
  Savory vegetable beignets

  Use your favorite combination of vegetables and herbs for these
  fritter-like bites, such as carrots, kale, asparagus, fennel, fennel fronds, parsley, thyme and chervil.
• 
  Scrambled egg salad

  Buttery scrambled eggs offer a delicious counterbalance to hearty, assertively flavored lettuces in this variation of a traditional Tuscan dish.
• 
  Spring harvest salad

  This salad is delightful in its simplicity: vegetables plucked from the earth, rinsed, trimmed and lightly dressed.
• 
  Springtime morel and fava bean crostini

  The stars of these bite-sized tastes of spring—morels and fava beans—are accented by crisp bacon bits, shaved Jack cheese and a touch of cream sherry.
• 
  Spinach and strawberry salad
• 
  Spinach crescent rolls
• 
  Stovetop spinach dip