Hagenburger family's famous made-to-order party pasta

Some advanced preparation will yield a delicious go-to dinner or quick party fare any night of the week. Guests choose their own vegetables for customized (and healthy!) fun.

Mediterranean spread with cannellini beans

This versatile spread inspires creativity. Or, as dietitian Timaree Hagenburger put it, "Imagine all the ways you can serve it!"

Sourdough pancakes with fried Brussels sprouts

San Francisco chef Lucas Knox says these sourdough pancakes pair well with sweet items as well as savory ones, like Brussels sprouts.

Fish tacos with avocado and mango slaw

Take this Mexican mainstay to the next level, thanks to Chef Ben Mattman! He adds fresh produce and a chipotle crema to the classic fish taco recipe to create a light, yet zesty meal.

Spinach salad with caramelized onions, roasted grapes and spiced almonds

This salad unites a few of the simplest, yet most sophisticated salad ingredients ever. Don't be intimated by the steps, as they can all be done in the same oven. Never roasted grapes before? Just wait until you taste them!

Mac and cheese with picada sauce

Sausalito chef Ryan Kacenjar offers a different take on everyone's favorite: mac and cheese. He suggests using ear-shaped orecchiette pasta for the recipe because "their shape allows them to capture a ton of cheese!"

Spring pea soup with North Coast Dungeness crab

Chef Knoll serves this chilled soup in the spring when sugar snap peas are at their peak and local Dungeness crab is abundant. If you don't have Dungeness crab, try Pacific rock cod, lobster or fresh oysters.

Jordan nigiri with wild mushrooms and grilled New York steak

Nigiri is a type of sushi—traditionally sticky rice that is pressed or molded into a ball or triangle, then covered with a vinegar-based sauce and wrapped with thin slices of fish or vegetable. Chef Knoll uses a similar technique, but serves it with thin slices of grilled steak.

Pork belly with almond bisque and fresh shaved raw green almond

Green almonds (immature nuts available only in late spring) have a distinct taste described as grassy and fruity, with a slight almond flavor. LA chef Sergio Perera grew up eating them in his home country of Spain and still enjoys using them.

Grilled king salmon with citrus fennel salad

Salmon and fennel make a fabulous marriage of taste, texture and color. Here the fennel is thinly sliced and partnered with sweet citrus and delicate salmon, then tossed with a light vinaigrette.