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  • Beet salad

    Sweet meets savory in this deliciously simple salad—roasted beets and mixed greens lightly dressed with vinaigrette and sprinkled with goat cheese. Toasted pumpkin seeds add a tasty crunch and a burst of flavor.

  • Chard and kale salad with oregano vinaigrette

    This is a protein-packed salad with fresh flavors.  Chef Karrie Hill says, "Quinoa combined with fresh ingredients and a warm vinaigrette make a healthy and filling salad! And besides, who doesn't like the tastes of bacon and eggs that this dish delivers on?"

  • Cucumber basil martini

    To make this refreshing spin on a martini, chef Jonathan Rollo muddles basil and cucumber the same way he'd mash the ingredients for a mojito. Then he pours in soju (a distilled, vodka-like rice liquor) and some fresh lemonade.

  • Mediterranean "Hum-adillas"

    California Bountiful's favorite dietitian tells us she invented this family favorite when she had only a few minutes to throw together a satisfying meal: "Everyone was a bit surprised by how delicious it was!"

  • Timaree's garlic mushrooms

    Timaree Hagenburger, aka The Nutrition Professor, makes these delicious mushrooms every week. "We enjoy them in and on many different dishes, including pizza, salads, wraps, pasta, grain dishes and more!"

  • Beet salad

    This beet salad highlights seasonal fare and gets depth from aged goat cheese. Citrus options include pixie tangerine, and cara cara and blood oranges. The hazelnuts lend an earthy undertone that balances nicely with the beet.

  • Sourdough pancakes with fried Brussels sprouts

    San Francisco chef Lucas Knox says these sourdough pancakes pair well with sweet items as well as savory ones, like Brussels sprouts.

  • Guacamole with homemade tortilla chips

    One of Southern California's hottest Mexican restaurants gives us their family recipe for everyone's favorite party dip featuring California avocados!

  • Warm baked Brie

    How can you possibly improve on the warm, soft, cheesy goodness of baked Brie? By slathering it in poached cranberries and pecans, adding radicchio and serving with perfectly toasted bread! Chef Gayle Pirie shows how.

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