- Crab Louis lettuce cups
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- This makes a refreshing and festive option for lunch or dinner and is beautiful served on a large platter. Lobster and shrimp can be substituted for the crab—or try a mix of all three!
- Citrus-infused 50-50 salad
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- This refreshing salad is basically 50 percent fruit and 50 percent veggie, and will likely be the most refreshing dish served at your next barbecue or picnic!
- Radicchio salad with blood oranges
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A member of the chicory family, radicchio is especially plentiful this time of year. Its bold, bitter leaves pair well with the cinnamon flavor of blood oranges.
- White bean soup with Meyer lemon
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Dried beans all have distinctive flavors, but the big white ones are Ann Evans' favorites. Look for beans labeled Gigante or Corona, which she says are especially robust and meaty tasting.
- Wheat berry salad
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- This hearty, über-healthy salad makes a great light meal and is also a delicious side for roasted meats or poultry.
- Mushroom bruschetta salad
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- Joanne Weir says this simple, Italian-inspired bruschetta showcases the beautiful earthiness of the fungi.
- Lemon roasted artichokes with burrata cheese and walnut pesto
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- This recipe emphasizes the pure flavor of the artichoke: simple and delicious!
- Dutch baby with cherries and plums
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- A Dutch baby is a popover-like pancake cooked in the oven. Chef Mike Thiemann serves it at Sacramento's Mother restaurant for brunch, but it's versatile enough for dessert or even as a savory entrée (for example, omit the sugar and top with mushroom gravy).
- Mustard squash and pickled peaches
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Mustard and acidity, sweet and sour: This dish hits multiple flavor highlights. While it can be a meal in itself, Mike Thiemann said it's especially tasty served alongside a roast chicken.
- Grilled peach salad
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- This salad showcases ripe peaches in season. But really, feel free to use any fresh stone fruit. A balsamic reduction makes for a delicious addition to grilled fruit and salads.
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