San Diego chef Jason Baker offers a creative alternative to traditional mashed or cubed potatoes. "For me, it brings an inventive and visually appealing aspect to a plate that I would say is approachable."

It takes a little time to properly caramelize onions—to bring out their natural sugars—but that's a key to this hearty salad.

Although this colorful dish is a perfect standalone meal, it also pairs well with all kinds of poultry.

Mendocino chef Steve Smith describes this as "a rich and satisfying dish with lots of mushroom flavor enhanced by tangy Cambozola cheese."

The flavors of coastal California pop in this bright, refreshing appetizer. Personalize it to your taste by replacing the whitefish with fresh crabmeat or peeled and deveined shrimp (cooked or raw).

This rich and savory mushroom bisque is a cool-weather favorite of clients and staff of Ceres Community Project. Mushrooms are a nutrient-dense source of vitamins B and D and contain antioxidants that support a healthy immune system. The Ceres kitchen uses a variety of mushrooms grown in Sonoma County.

In the spring, nasturtiums start to bloom as do other edible flowers such as violas, chrysanthemums and calendulas. Use any and all,” Haggstrom says. “Nasturtium leaves and flowers add a nice bit of tang to this salad and make it beautiful.

The beautiful layers of color on this dish will distract you and your guests from realizing that this is an elevated version of au gratin. Pro tip: Use a kitchen mandoline to get even slices. Even slices equals even cooking!

Chef Jammir Gray
Compline Restaurant and Wine Bar, Napa