Fava bean ragout

Preparing favas, first shucking, then peeling the skins, is time-consuming, but chef Gayle Pirie points out that if you have company, doing this task becomes social and festive. And once you know how to prepare fava beans, the number of dishes you can prepare will be bountiful!

Fava bean puree

The vibrant green color and scrumptious flavor of the fava bean is a sure sign spring is here. San Francisco chef Gayle Pirie uses mid-season favas to create this versatile puree.

Curried lamb and lentil stew

California-raised lamb is available throughout the year—whether ground for burgers, ready to roast for a spring holiday or as the centerpiece of Middle Eastern-style meals such as this stew.

Pan roasted chicken breast with rice and sauvignon blanc-carrot reduction

Although the ingredient list is somewhat lengthy, this delicious entrée goes together fairly quickly.

Three-cheese mac and cheese

Laguna Beach chefs Moriah Robison and Rayne Frey take classic comfort food to a whole new level.

Filet mignon with potatoes, vegetables and maple mustard

Tender filet mignon is accompanied by spring vegetables and a flavorful maple mustard in this recipe from Laguna Beach chefs Moriah Robison and Rayne Frey.

Pork chop with succotash, polenta and caramelized fennel sauce

Fennel, a crunchy, slightly sweet bulb grown in California, lends its flavor to a luscious sauce that's perfect with grilled pork chops.

Pesto spaghetti squash

Mike Robbins, a firefighter paramedic with the Mountain View Fire Department, describes his colleagues as "good eaters" who are hungry after a hard day's work. This recipe includes ingredients grown in their garden as well as a boost of protein in the form of grilled chicken.

Sun-dried tomato and shrimp pasta with artichokes and mushrooms

Cuddled eggs and vegetables in parchment pouches