Asian lettuce cups with caramelized chicken

Chef's tip: Have all your mise en place (prepped ingredients) together so you can cook the chicken and vegetables quickly over high heat.

Caramelized fennel tartlets with prosciutto and goat cheese

Sacramento caterer Joan Leineke creates an inspired filling for ready-to-use filo shells from the grocer's freezer case.

Grilled artichoke and spinach dip

Make it a party with this creamy dip from Russell Young, executive chef of the Hyatt Regency Monterey.

Ultimate spinach dip

Made with fresh spinach leaves and béchamel sauce, it's the ultimate spinach dip to wow family and friends.

Roasted beet salad with coriander mascarpone and beet vinaigrette

Salmon en croute with shiitake mushrooms

Herbed goat cheese-stuffed squash blossoms

Salad with lime avocado oil vinaigrette

Grilled asparagus

Sea Rocket Bistro beet salad