- Roasted chicken salad sandwich with avocado, lettuces and pickled onions
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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.
- Mushroom sandwich with spring mix
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- Earthy mushrooms complement spring mix in this recipe.
- Grilled wild king salmon with jalapeno yogurt
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"King salmon, simply grilled over a wood fire and served with a spicy yet cooling jalapeño yogurt, makes for a wonderful evening," chef Brian Collins said. Side-dish pairings are wide-ranging and include summer corn succotash, wilted spinach with fingerling potatoes or garlicky green beans with wild rice.
- Roasted chicken naan pizzettas
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- Naan is the perfect base for these mini-pizzas. Have picky eaters? Let them choose their own toppings.
- Coconut chicken curry
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- This recipe is great for a crowd. It can be made completely ahead and reheats well. Serve with basmati rice and peas.
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