Savory vegetable beignets

Use your favorite combination of vegetables and herbs for these fritter-like bites, such as carrots, kale, asparagus, fennel, fennel fronds, parsley, thyme and chervil.

Fog City grilled broccolini

Looking for a new way to jazz up your vegetables? Chef Bruce Hill says grilling them adds a delicious caramelizing effect.  Stir in a little garum, or fish sauce, for a subtle kick, and your broccolini will be singing with flavor!

Oven-roasted baby carrots with mole sauce

In this unique take on a Mexican mole sauce, chocolate is substituted with black garlic, an ingredient that offers a creamy texture and a sweet, umami-rich taste.

Grilled Brussels sprouts on the stalk

Brussels sprouts, a signature fall and winter crop grown along the California coast, are a perfect addition to a backyard barbecue. Here's how to roast them to perfection.

Broccoli and cheese

Turn cheese spread into something spectacular by stirring in beer and serving over broccolini!

Creamy pear dressing

You can make this delicious oil-free, vinegar-free salad dressing in the blender in less than 2 minutes! "While I love vinegar, I have met people who do not use it in their cooking," says dietitian Timaree Hagenburger. "This could be the perfect dressing for them."

Crispy vegetable spring rolls with Thai peanut sauce

Chef Ed Glebus uses a baseball analogy to describe how to make spring rolls. How cool is that?

Steamed basmati rice

Serve this fragrant rice with navratan korma, a rich, delicious Indian dish loaded with fresh vegetables.

Rosemary pickled red onions

Onions never looked (or tasted) so good! Try these atop a burger or in a salad. You can also use the brine as a vinaigrette.

Chinese homestyle fried rice

Nearly all sushi made in the U.S. uses California-grown rice (hello, California roll!). In addition to the traditional Japanese dish, here is another recipe you can make using California rice—from rice farmer Sandy Denn.