How to preserve lemons

Rose petal sauce

This sauce is feminine and fragrant—perfect for bold, meaty flavors such as grilled or roasted lamb, sausage, squab or quail. You can even drizzle over poached eggs.

Easy braised greens

Serve this vitamin-packed recipe as a side dish or as a base topped with a grilled chicken breast, fish or slices of pork tenderloin.

Guacamole with homemade tortilla chips

One of Southern California's hottest Mexican restaurants gives us their family recipe for everyone's favorite party dip featuring California avocados!

Roasted potato salad

We put a patriotic spin on the classic potato salad with a combination of red, white and blue potatoes. A spicy dressing gives it a healthier profile.

Baby artichoke salad with green olives and apricots

Yeah, baby! This unique salad features California-grown baby artichokes.  The recipe is fresh from the kitchen of Monterey chef Russell Young.

Grilled artichokes with caper aioli

Grilling adds a delicious smoked flavor to cooked artichokes. And when served with a dollop of aïoli? Amazing!

Braised collard greens

This recipe is easy and delicious. You can substitute Swiss chard or rainbow chard for the collard greens, depending on the season and your preference.

Sweet potato and chipotle gratin

Sweet potatoes aren't just for holiday meals. This is a great way to eat the delicious sweet potato all year long.

Chipotle puree

Quick and easy to make, chipotle puree adds a bit of smokiness and heat to dishes.