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.

Grilled salmon with chipotle-honey glaze

This is one dish sure to impress guests. The zesty-sweet glaze pairs equally well with grilled chicken or pork.

Carnitas

Marinated overnight and then slow-cooked, these tender carnitas are perfect for your next fiesta. From the menu of Cha Cha's Latin Kitchen in Brea.

Brandied cling peach pork chops

Golden peaches provide a sweet counterpoint to pork chops in this recipe from Sutter County chef Angelo Micheli.

Spicy pork-beef meatballs

San Francisco chef Adam Keough makes meatballs with a kick. Serve with crusty bread or over your favorite type of pasta.