- Calabacitas (Pork-zucchini stew)
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- There are many variations to this dish; however, squash is the one ingredient always present. "This is how I remember my mom's calabacitas, along with beans and fresh, homemade flour tortillas," chef David Gomez said. "I easily return to that moment of my life."
- Mt. Lassen trout ceviche with melon and mint
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- A surprising combination of savory, sweet and tart come together in this fresh summer dish. Featuring fish from Mt. Lassen Trout, it's the recipe that helped chef Reilly Meehan win "The U.S.A.'s Chef of the Year" title in 2019.
- Chipotle chicken tacos
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- "One of my favorite dishes that my mom makes" is how Hank Guerrero categorizes this versatile chicken recipe, which can be served in tacos or over rice or nachos. "It's not overly spicy. It's a little smoky."
- Carne asada tacos
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- Skirt steak is Hank Guerrero's preferred cut for these tacos: "It's very tender and a little more forgiving if you overcook it. Remember to cut it against the grain."
- Brown butter scallops and roasted walnuts
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This dish is amazingly simple to create, yet the nuances of sour, salty and crunchy balance the umami of the scallops beautifully!
- Harris Ranch blue cheeseburger
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Take your burger game to the next level with a few key additions!
- Roasted chicken with fingerling potatoes
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- At Mora Italiano, Executive Chef Mindy Oh squeezes fresh meyer lemon juice on fingerling potatoes prior to roasting. The sugars from the juice caramelize on top of the potatoes, infusing a sweet but savory flavor. Because meyer lemons can be difficult to find, Oh suggests substituting navel oranges, which "work just as well and add more sweetness."
- Pan-roasted branzino with celery root puree
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Prized for its sweet and flaky meat, branzino is ideal for cooking whole because of its small size and even smaller bones. England prepares the fish with simple ingredients, including a celery root puree that complements its delicate flavor.
- Maple bourbon braised lamb shankswith white cheddar grits and pecan horseradish gremolata
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England pulls out all the stops with this decadent, Southern-inspired entrée. We're talking white cheddar grits, but fancy! A bite of brightness from the gremolata keeps your senses alert and enjoying every last bite.
- Salinas Valley mushroom and artichoke paella
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Paella is a Spanish dish of saffron-flavored rice combined with vegetables and a variety of meats and shellfish. This vegetarian version was created by Monterey County chef Ken "Cookie" Goebel.
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