Pork T-bones with cranberry chutney and celery root mash

Chef Porfirio Gomez describes this dish as a total sensory experience: "You've got to let your eyes eat it first."

Scallops with beet greens

A simple butter sauce along with seasonal veggies highlight the delicate flavor of scallops.

Herb-roasted chicken

Ghee is a type of clarified butter with a nutty, caramel-like flavor and aroma, but Kellie Black said any butter will do.

Simple summer pizza

This is a pizza with a light, but rich flavor!

Roasted chicken salad sandwich with avocado, lettuces and pickled onions

The chicken salad sandwich is a top seller at The Picnic Basket in Santa Cruz, where house-made pickled onions add a bright, acidic crunch.

Frittata with zucchini, kale and potatoes

Although frittata is typically considered a breakfast or brunch item, chef Kendra Baker said she enjoys this dish anytime and practically anywhere. "It holds really well and it's made for picnicking," she added.

Fava bean pizza

This spring pizza offers a slice of Italy mixed with the freshness of California produce!

California endive with seared scallops and caper-raisin brown butter

Roast sweet scallops in butter and pair with endive and a savory raisin and caper sauce, and you've got a delicious combination!

Brown sugar ribs

The bacon fat in this recipe helps make the ribs fall-off-the-bone tender. "I like to use hardwood smoked bacon fat," chef Kevin Templeton said. "This adds a smoky element to the ribs on top of the fantastic grilled flavor."

Ahi spring mix salad

Seared tuna is the star of this dish. Present the steaks on a bed of spring mix that's been tossed with a tangy ginger vinaigrette and sweet mandarin orange segments.