Collard greens risotto with scallops

Collard greens, long a staple of Southern-style cooking, go upscale in this dish from Sacramento chef Russell Michel.

Swiss chard hash and fried eggs

This easy dish, created for California Bountiful by Chef Russell Michel, is delicious served for breakfast, lunch or a light dinner.

Pulled pork sandwiches with kale slaw

Chef's tip: Because the center stalk of kale is tough, be sure to remove it before making this colorful and nutritious slaw.

Baked mac 'n' cheese with Swiss chard and chanterelle mushrooms

San Francisco chef Adam Keough adds healthy greens to a favorite comfort food.

Cherry, almond and arugula salad with white balsamic vinaigrette and Pecorino Lucano

Liven up your next salad with this tasty combination of California-grown ingredients. Sweet cherries and crunchy sliced almonds are a classic pair and make a delicious salad when combined with tart and peppery arugula.

Baby artichoke flatbread with anchovies and prosciutto

Russell Young, executive chef of the Hyatt Regency Monterey, offers this tasty alternative to pizza.

Noriko's catfish nuggets

Noriko Faria learned to make this dish in her hometown of Tokyo. She now gets the main ingredient from Imperial Catfish, where husband Dennis is general manager.

Chicken flautas with mango habanero salsa

Delicious as appetizers or a main meal paired with side dishes, these chicken flautas are sure to be people pleasers.

Oyster mushroom tacos with sweet mango salsa

Here's what Chloe Coscarelli, winner of Food Network's Cupcake Wars, says: "These vegetarian tacos are fresh and healthy, but oh-so-delicioso!" She grows the mushrooms in her Back to the Roots mushroom kit.

Oyster mushroom pasta in pink sauce

Chloe Coscarelli, winner of Food Network's Cupcake Wars, says this traditional Italian favorite is magical with the addition of oyster mushrooms grown in her Back to the Roots mushroom kit.