California Bountiful

Brussels sprouts with Parmesan vinaigrette

The sweetness of the cranberries and the saltiness of the Parmesan cheese pair well with the raw, earthy Brussels sprouts. Move over bacon. Brussels sprouts have some new partners!

Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa

The easiest tomato sauce you will ever make: Sacramento chef Patrick Mulvaney can think of plenty of uses for this easy-to-make tomato sauce. A favorite is serving it over cheesy polenta, sometimes with sautéed mushrooms. Happen to have leftover sauce? "We freeze it in ice cube trays. Then we have perfect 2-ounce cubes of tomato sauce at our beck and call."

Roasted Brussels sprouts with date jalapeño cashew cream: Brussels sprouts are known for their nutritional value, but this treatment is more indulgent than healthful. The dish is especially decadent served alongside the Gun Smoke cocktail.

Braised market greens

Cooked with wine, croutons and lots of garlic, these richly flavored greens stand alone as a side dish. Or use them as a base for serving grilled salmon, chicken or pork.

Frijoles de la olla compuestos (Brothy beans with garnish): Beans, simmered for hours with a smoked ham hock, are a satisfying and delicious side dish. "With little effort, they can be a great main dish," chef David Gomez said.

Fig, pomegranate and goat cheese salad with honey balsamic vinaigrette: A few years ago, Kelly Gomez discovered her appreciation for figs. "This salad celebrates her newfound love for figs, along with some of her other favorites," her husband, David, said.

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!

Saffron Roasted Cauliflower Salad: This light and flavorful recipe is the perfect summer salad!

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.

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.