- Oro blanco grapefruit salad with celery root, arugula, red endive and goat cheese
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- This salad features some of the season's brightest stars, plus a surprise ingredient: julienne strips of celery root. "I love it raw because it has that nutty flavor and a nice crunch," chef Luca Crestanelli said.
- Quick snap pickles
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"This recipe can be used to pickle a variety of vegetables," Levi's Stadium Executive Chef Jon T. Severson said. "Give it a try!"
- Faithful basil pesto
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- A go-to staple that's easy to make, pesto adds a burst of flavor to pasta, pizza, sandwiches and more. You can freeze this classic recipe to use as needed.
- Chestnut soup
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- With their sweet, earthy flavor, chestnuts are a welcome ingredient across the menu. This soup is a favorite of the Avila family.
- The California wedge
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- Miniature romaine hearts add a pop of nutrition and a definite California flair to the classic wedge salad.
- Caprese orzo
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- "Flavor bomb" is Kristen De Groot-Vaz's two-word description for this versatile salad, which can go from side to main with the addition of a protein such as chopped, cooked chicken.
- Warm overnight oats
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Waking up to a warm breakfast, even in summer, is the ultimate in comfort food. Stir in your favorite toppings and you're good to go.
- Market Watch with Timaree Hagenburger: Broccoli
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- This is an easy and tasty way to enjoy broccoli, one of the incredible healthy cruciferous veggies you should want on your plate every single day!
- Watermelon salad with arugula and feta
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- For a color and flavor boost, use half red watermelon and half yellow watermelon.
- Roasted red potato salad with bacon
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- Everything's better with bacon, even potato salad!
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