Watermelon is the surprise ingredient, adding a sweet, refreshing twist to a traditional gazpacho. “It’s almost like a margarita,” chef Andie Hubka says. “It’s so, so good. Everybody loves that soup.”

This summer squash preparation can be served warm or cold, on its own or with a side of toast. “We love it warm with our stone fruit mole,” Megan Strom says. On a dinner plate, add about a half cup of the mole, place the confit squash over the mole and garnish with thinly sliced onion and fresh lime juice to taste. Serve with warm tortillas.

This salad is an easy way to celebrate some of California’s best summer produce without having to turn on your oven or stove. It is a perfect first course, guaranteed to delight with all the fresh flavors of summer.

“The idea of pickled strawberries may have many people scratching their heads a little bit,” chef Dane Blom says with a laugh. “But I love pickled fruit and I think it’s a great way to showcase strawberries.”

After winter’s muted tones, chef Dane Blom says he enjoys the burst of color spring brings to his menus. Here’s a delicious example.

The delicata is named for its delicate, edible skin, which provides a nutritional bonus to this gorgeous salad. Feeling adventurous? Add a little cinnamon, cayenne pepper and chili powder.

Chiles and bay leaves add a savory note to the tangy-sweet glaze used here to coat tender Brussels sprouts. The versatile side dish fits well at occasions from casual dinners to holiday feasts.

“I love a caprese in any season,” cookbook author Erin Gleeson says, adding that this version is one of her most popular recipes. To make it even more visually interesting, try using purple basil and yellow and red tomatoes.