Moroccan carrot salad

Fragrant spices, bright colors, sweet and savory flavors, this Moroccan carrot salad is a feast for the senses!

Uptown oysters

Laurie Figone's spinoff of classic Oysters Rockefeller rocks with what she describes as "bacony, creamy deliciousness." Fresh oysters are the key.

Roasted grape and Brie crostini

A perfect pairing of sweet and salty highlights this simple appetizer. It's a unique way to enjoy California grapes, and one of the recipes California Bountiful TV host Tracy Sellers shares with Sac & Co viewers on June 16, 2016.

Sweet 'n' smoky BBQ sauce

A specialty of Bad to the Bone BBQ, this sauce has "just enough vinegar to give it a nice, pungent taste and enough smokiness to balance out the sweetness," creator Marty Wells said. "It complements any smoked meat."

Black kale salad with toasted pistachio vinaigrette and Manchego cheese

Massaging kale may sound like an odd thing to do, but Shaun Behrens and other chefs say it yields a better salad. Kale tends to be tough, and massaging helps break down the fibers.

Morro Bay rockfish ceviche with scallions, tomatoes, jalapeno and cilantro

A popular Latin American appetizer, ceviche consists of raw fish "cooked" in citrus juice. In chef Shaun Behrens' version, a marinade reminiscent of passion fruit juice and the crunch of fresh vegetables complement locally harvested rockfish.

Roasted beet salad with herbed chevre, honeycomb and orange-beet reduction

"As a chef, you like to create something with familiar flavors, but also put your own spin on it." That's the approach Shaun Behrens took here with the classic pairing of beets and goat cheese.

Mixed eggplant baba ganoush with pepper jam

When eggplants are plentiful, this Mediterranean-style dish makes frequent appearances on the Tierra Sur lunch menu and at the Herzog Wine Cellars tasting bar. Chef Gabe Garcia garnishes the appetizer with parsley and mint, and serves it with flatbread.

Stuffed Monterey calamari with celery and raisins

This simple and satisfying calamari dish can be used as an antipasti or a main course.

Marinated roasted pepper and burrata crostini

The aroma of marinated peppers roasting in the oven is practically irresistible. Serve atop crostini, use as an accompaniment to grilled chicken or tuck into sandwiches or omelets.