- Mediterranean roasted vegetable and farro bowl
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This can be served warm, cold or at room temperature, mixed together as a salad or layered in a bowl as shown. Or, layer in a Mason jar and take to work for a healthy lunch.
- Lemony-shallot roasted chicken and vegetables
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Get ready for the week ahead by roasting two chickens at once. Serve the fresh-from-the-oven chicken with roasted vegetables on the day you make this, and save the rest to enjoy in any of the recipes below.
- Whole egg and potato ravioloni with fried herb salsa verde
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- Ravioloni are distinct from ravioli. These should be large—like the palm of your hand. The soft-cooked egg in the center adds richness to the sauce.
- Smoky salt-cured ribeye with fire-roasted tomatoes and arugula pesto
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- Salt curing is simple, chef Teresa Urkofsky says. The salt sprinkled on the meat draws out moisture and then the moisture is re-absorbed into the meat, bringing the flavor of the salt with it. Smoked salt isn't necessary, but provides a nice nuance, she says.
- Paella huertana
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- Spain's most popular dish is taken to the next level by mixing in fresh California-grown ingredients.
- Tinga tacos
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- There are many variations of tinga tacos and Chef Jonathan Rollo puts his healthy and delicious spin on the classic with this crowd-pleasing adaptation!
- Eat slow bowl
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- A dusting of bee pollen granules tops this robust combination of California-grown ingredients. The garnish provides an interesting texture and "a wonderful, natural sweetness," chef Jonathan Rollo said.
- Grilled salmon with berry salsa
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- Chef Jonathan Rollo describes this colorful, filling dish as "summer in a bite." Bonus: It's easy to make for crowds because the components can be prepared ahead of time.
- Chicken tinga tacos
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- Chicken tinga, a Mexican dish of shredded chicken and onions simmered in a spicy chipotle sauce, makes a tasty taco filling.
- Eat Slow Bowl
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- Easy, healthy and infinitely adaptable, grain and vegetable bowls like this one make for a delicious meal anytime of the day!
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