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  • Beet salad

    This beet salad highlights seasonal fare and gets depth from aged goat cheese. Citrus options include pixie tangerine, and cara cara and blood oranges. The hazelnuts lend an earthy undertone that balances nicely with the beet.

  • Sourdough pancakes with fried Brussels sprouts

    San Francisco chef Lucas Knox says these sourdough pancakes pair well with sweet items as well as savory ones, like Brussels sprouts.

  • Cherry gratinata with limoncello zabaglione

    Chef Rocky Maselli describes this brightly flavored dessert as "the ultimate expression of summer fruit." Use whatever is in season, such as cherries, apricots or blueberries.

  • Fig, corn and pecorino crostini

    The fig and corn mixture can also be served as a relish for pork chops or other grilled meats. Opt for fresh figs when in season—summer through fall.

  • Heirloom tomato and melon salad

    This refreshing salad has it all: sweet flavors, savory notes and just a splash of acidity—plus glorious color!

  • Marinated roasted pepper and burrata crostini

    The aroma of marinated peppers roasting in the oven is practically irresistible. Serve atop crostini, use as an accompaniment to grilled chicken or tuck into sandwiches or omelets.

  • Paccheri with cherry tomatoes and fiorelli

    Fans of rigatoni will appreciate these oversized pasta tubes, tossed in a light sauce created when cherry tomatoes are sautéed with garlic, red pepper flakes and olive oil.

  • Pipeline poke

    Poke (pronounced poh-KAY) is a Hawaiian delicacy traditionally made with cubed ahi tuna. This recipe, created by North Shore Poke Co. of Huntington Beach, won the chefs' competition at the 2014 Orange County I Love Poke festival.

  • Shallot Dijon vinaigrette

    Pureed, cooked shallots is the secret ingredient to this recipe, yielding smooth, creamy results.

  • Stuffed Monterey calamari with celery and raisins

    This simple and satisfying calamari dish can be used as an antipasti or a main course.

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