Angel hair beet salad

While you can use any variety of beet in this salad, golden beets provide a colorful counterpoint to the strawberries, greens and goat cheese.

Artichoke heart salad with roasted beets

Enjoy a different take on your usual salad with this pairing from San Francisco chef Trevor Ogden. Roasted beets and artichoke hearts make for a light but filling salad.

Arugula salad with dates, pecans and goat cheese toasts

Tangy arugula, sweet dates and crunchy pecans create a harmony of fresh flavors. The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.

Everything but the kitchen sink' salad

Here is a recipe for the person who likes salad with lots of "stuff" in it. Pick and choose among the long list of possibilities. It's easy to make and can be eaten as a side dish, or add chicken or fish and turn it into an entrée.

California caviar

This popular recipe is from the California Dry Bean Advisory Board

Slow cooker cheese beans

Dry beans are inexpensive, easy to use and packed with nutrition. Don't have pinto beans on hand? Try this recipe with pink beans.

Barbecued beans

These delicious beans get even tastier if baked a day ahead and reheated.

Spicy rapini and cremini mushrooms

Look for bright green leaves on vitamin-rich rapini (also known as broccoli rabe) and fresh brown cremini mushrooms (smaller versions of portabellas) in grocery stores and farmers markets.

Rice stuffing with dried fruit

Dried fruit sparkles like tiny jewels in this rice stuffing. Add even more eye appeal by serving the dish in a baked squash.

Pappa al pomodoro (Basic tomato sauce)

This tomato sauce recipe goes the distance! Make extra and freeze in small and large bags for different uses, such as in mussel soup, pizza, penne otero, or grilled eggplant.