- Red pepper and heirloom tomato soup
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- "You really can't mess up this soup," Kellie Black said with a laugh. "It's a dish you can play with and make your own." For example, use more tomatoes and fewer peppers, or omit the tomatoes entirely and use only peppers.
- Roasted Brussels sprouts with apples, cherries and pecans
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- Kellie Black is a big fan of Brussels sprouts: "I love the flavor, and you can do so many different things with them." Roasting the sprouts for this recipe results in a sweet, caramelized vegetable, but she also likes to shred them and eat them raw in salads.
- Flower power salad
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- A salad that looks good and tastes even better!
- Greek salad in a leaf
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- Here's my quick and easy version of a Greek salad in a leaf!
- Roasted carrots with yogurt sauce
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- See why roasted carrots are the perfect side dish to any meal!
- Pear honey
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- Passed down from her great-grandmother, pear honey is a delicious topping that Kelseyville pear grower Diane Henderson said is a versatile use for Bartlett pears.
- Charred summer chiles and cucumbers with herbs and tahini
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- With its unusual combination of flavors and textures, this salad is picnic fare that could easily command the spotlight at a party.
- Tomato corn salad with feta and wheat berries
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- The earthiness of vine-ripened tomatoes and the sweet burst of corn kernels provide the foundation for all kinds of summer salads. Santa Cruz chef Kendra Baker's version takes it up a notch.
- Agave cornbread
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This is an ideal side dish for a cookout. Or, as chef Kevin Templeton laughingly suggests, "You can also be wild and ice the cornbread with a sweet cream cheese frosting for a unique dessert option."
- Grilled baby romaine
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- Who grills lettuce? You do! "The open flame gives the romaine lettuce a surprisingly nutty, meaty flavor," chef Kevin Templeton said. "It's healthy and different."
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