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  • Summer burrata salad with shaved squash, apricots and rosemary vinaigrette

    Pair up summertime fruits and vegetables to make this mouthwatering salad!

  • Watermelon refresher

    Mint, cucumber, lime and watermelon pair nicely for a fun, healthful way to help keep you hydrated. Tip: The nutritional value of watermelon is highest right after it has been cut, before refrigeration. The white part of the rind is good for you, too!

  • Fire-roasted peppers

    It's fun to roast your own peppers, says dietitian Timaree Hagenburger, especially when your garden or farmers market has a bumper crop. "Once roasted, they can be enjoyed in all sorts of dishes, including sandwiches, grain salads, pasta dishes, dips, sauces and salsa!"

  • Summer garden salad

    Sometimes the simplest of salads have the most to offer. Here, nectarines are the star of the show on a bed of baby greens, with cheese and pistachios to liven things up.

  • Apricot pistachio chardonnay sandies

    Dense, buttery sandies are similar to shortbread cookies. This version, from the kitchen of Napa bakery owner Alexis Handelman, incorporates the unique taste and texture of grapeseed flour.

  • Grandma's apple strudel

    This recipe, from Laurie Figone's grandmother, is one of her most requested. It's delicious served warm with vanilla ice cream.

  • Lamb sliders on Kalamata biscuit buns

    Warning: Napkins or shirt sleeves required. This is one juicy burger!

  • Lemon-rosemary bars

    Rosemary in lemon bars? Absolutely! The flavors complement each other nicely, Laurie Figone says.

  • Pete's grilled corn potato salad

    Laurie Figone named this dish after country music artist Pete Stringfellow, a Santa Rosa native who appeared on her "Cooking with Laurie" TV show.

  • Tasso ham with creamy polenta and local eggs

    Chef Mark Estee says, "This is a great dish for brunch or a late-night snack. Actually, we like to eat this any time of day, because the tasso ham really fires us up!"

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