Recipes

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  Quinoa with burrata salad recipe

  A fresh and light quinoa salad gets a rich and creamy addition of burrata and pesto for a satisfying meal!
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  Carne asada tacos

  Skirt steak is Guerrero's preferred cut for these tacos: "It's very tender and a little more forgiving if you overcook it. Remember to cut it against the grain."
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  Chipotle chicken tacos

  "One of my favorite dishes that my mom makes" is how Guerrero categorizes this versatile chicken recipe, which can be served in tacos or over rice or nachos. "It's not overly spicy. It's a little smoky."
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  Corn tortillas

  Just four ingredients, and you're well on your way to freshly made corn tortillas. Sure, you can buy a tortilla press to flatten the dough, but a pair of flat-bottomed plates works just as well.
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  Mt. Lassen trout ceviche with melon and mint

  A surprising combination of savory, sweet and tart come together in this fresh summer dish. Featuring fish from Mt. Lassen Trout, it's the recipe that helped chef Reilly Meehan win "The U.S.A.'s Chef of the Year" title in 2019.
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  Sangria

  Sangria is a "do-your-own-thing" beverage, Guerrero said. This version takes advantage of the juicy stone fruit that's plentiful this time of year, but it can be made with any fruit you have on hand.
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  Summer fruit dessert tacos

  "It's really easy to switch it up" when making fruit tacos, Guerrero said. For example, choose different fruit or drizzle the tortilla with jam or caramel sauce rather than chocolate sauce.
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  Purple potato salad with peas, dill and tarragon recipe

  Spring is the time to bring color back to your plate and this recipe accomplishes that! Pair with a crisp pinot gris for the perfect meal.
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  Broccoli and beans

  Here's a recipe fresh from the Clif Family Bruschetteria Food Truck: stewed heirloom beans with crunchy broccoli and cauliflower, radish and Meyer lemon vinaigrette. Mmm! Thanks to chef John McConnell for sharing!
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  Butternut squash and kale salad

  This salad is proof that healthy eating is easy when the ingredients work together to bring out the best ineach other. Kale and butternut squash are two such partners, here tossed with a light balsamic vinaigrette.