Green garlic, greens and ricotta ravioli

The filling for this ravioli is lighter than traditional fillings. Green garlic, the immature bulb of garlic, enhances the filling's spring-like flavor profile.

Salmon with asparagus, potato, hard-cooked egg and salsa verde

"There are so many things you could put on this salad," chef Tom McNary said, listing beets, baby turnips and sugar snap peas as options. "It's a stepping-off point where you can go in a lot of different directions."

Steak sauce with California prunes

This sweet and savory sauce is both decadent and easy and can be enjoyed on your favorite steak!

Duck confit salad

Rich duck is paired with fresh, hearty greens to make a salad delicious enough to be the star of any meal!

Brown butter sunchoke sauce with mushrooms, bacon and local cheese

If you've never tried sunchokes, those knobby, odd-looking root vegetables, Evan Gotanda suggests you give this recipe a try: "Sunchokes are so naturally sweet. And once you caramelize them in the brown butter, it's one of my favorite flavors."

Fresh fettuccine

Evan Gotanda offers several reasons why fettuccine is a great choice for home cooks: It's easy to make, even without a pasta machine. Plus, "it'll carry a lot of sauces well and it's really easy to eat."

Pesto with peas and pea tendrils

Chef Evan Gotanda eagerly awaits the arrival of pea tendrils at the farmers market each spring: "It's nice to have a different varietal of a crisp green and it has such a nice flavor."

Pork sausage with dandelion greens and chili flakes

This dish, based on one Evan Gotanda prepared as executive chef of a high-end Italian restaurant in LA, features a classic flavor combination: sausage and bitter greens.

Dungeness crab with tomatoes and basil

"This is one of my favorite pastas to make," San Francisco chef Evan Gotanda said. "It's so simple, but there's a lot of flavor in it."

Asparagus with lemon cream sauce, burrata and mint

Evan Gotanda is a fan of burrata cheese, especially as a complement to pasta: "It's so creamy and incorporates well into the pasta. It kind of oozes into everything."