- Field greens salad
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- This is one of those recipes that can meet you wherever your mood and the seasons take you. Use any vinaigrette you'd like, and feel free to substitute pea sprouts or other garnishes for the shaved carrot.
- Red pepper and heirloom tomato soup
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- "You really can't mess up this soup," Kellie Black said with a laugh. "It's a dish you can play with and make your own." For example, use more tomatoes and fewer peppers, or omit the tomatoes entirely and use only peppers.
- Roasted Brussels sprouts with apples, cherries and pecans
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- Kellie Black is a big fan of Brussels sprouts: "I love the flavor, and you can do so many different things with them." Roasting the sprouts for this recipe results in a sweet, caramelized vegetable, but she also likes to shred them and eat them raw in salads.
- Flower power salad
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- A salad that looks good and tastes even better!
- Greek salad in a leaf
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- Here's my quick and easy version of a Greek salad in a leaf!
- Roasted carrots with yogurt sauce
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- See why roasted carrots are the perfect side dish to any meal!
- Pear honey
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- Passed down from her great-grandmother, pear honey is a delicious topping that Kelseyville pear grower Diane Henderson said is a versatile use for Bartlett pears.
- Charred summer chiles and cucumbers with herbs and tahini
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- With its unusual combination of flavors and textures, this salad is picnic fare that could easily command the spotlight at a party.
- Tomato corn salad with feta and wheat berries
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- The earthiness of vine-ripened tomatoes and the sweet burst of corn kernels provide the foundation for all kinds of summer salads. Santa Cruz chef Kendra Baker's version takes it up a notch.
- Agave cornbread
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This is an ideal side dish for a cookout. Or, as chef Kevin Templeton laughingly suggests, "You can also be wild and ice the cornbread with a sweet cream cheese frosting for a unique dessert option."
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