Thai-inspired sweet and savory kale chips

Kale chips are starting to show up in grocery stores, but they tend to be pricey. You can make your own in minutes, and the flavor combination will have you grabbing one crispy bite after another.

Basil-lovers spread

Company coming? Try this delicious make-ahead appetizer.

Cafe Rouge anchoiade

Anchoiade is an anchovy-based condiment that originated in France. Café Rouge Executive Chef Rick DeBeaord's version is a delicious complement to grilled pork chops.

Mixed heirloom tomato bruschetta

The great thing about bruschetta is, it can be a snack, an appetizer or even a main course if you want something light and refreshing. And the best part: It's super easy to make!

Black bean and avocado dip

Tracy Sellers shared this recipe with Sac & Co viewers during a live broadcast on May 3, 2013 and with Good Morning San Diego viewers on Aug. 30, 2013.

Tostada chiquita

Casa Vega's version of a house salad, the tostada chiquita incorporates beets, refried beans and chorizo.

Party pistachios

This unique, two-ingredient appetizer can be made a couple of days before serving.

Endive leaves stuffed with roasted beets, caramelized walnuts and blue cheese

This appetizer shows off a variety of California-grown items: beets, walnuts, olive oil, blue cheese, lemon and, last but not least, endive.

Lemon-thyme marinated grilled broccoli with smoked paprika aioli

Looking for a different way to serve broccoli at a party? Sacramento caterer Joan Leineke says to grill, brush with lemon-thyme vinaigrette and serve with smoked paprika aïoli.

Roasted cauliflower florets with preserved Meyer lemon chermoula

What happens when roasted cauliflower meets a North African sauce called chermoula? You get party food worthy of, well, a party!