Beet salad with farro and yogurt dill vinaigrette

A decadent and creamy yogurt vinaigrette pairs nicely with roasted beets and hearty farro to make up this delicious dish!

Market Watch with Timaree Hagenburger: Green Garlic

This soup is all about color--and when it comes to veggies, color is all about protecting our cells. "More color means less cancer, heart disease and hypertension," says Timaree Hagenburger.

Ukiah Brewing Co. & Restaurant spicy barbecue sauce

The J-Bar-S bison burger is a customer favorite at Ukiah Brewing Co. & Restaurant, and this sweet and smoky sauce is one of its secret ingredients. (But it's not a secret anymore!) The burger also features fresh jalapeños, bacon, crispy fried onions and cheddar cheese. Learn more!

Chico rice salad with dried fruits and nuts

Nutty brown rice with dried fruit, red bell peppers and scallions in a tangy soy vinaigrette—it's one of Bacio's signature dishes.

Put this walnut caper chimichurri on everything

"We think this is an entertaining workhorse," Paige Nies said.

Super kale slaw recipe

"This is another customer favorite that we don't dare take off the menu," Amanda Leveroni said, describing a confetti of vibrantly colored vegetables tossed in a sesame soy dressing.

Semolina and cocoa gnocchi with pecorino and pistachios

This is easier than the better-known potato gnocchi, chef Luca Crestanelli said, and results in the same texture if the recipe is followed correctly. The semolina flour and water must be a 1:1 ratio.

Risotto with porcini, black truffle and Taleggio cheese

No black truffles? No worries. "With risotto, if you have just rice and butter and Parmesan and black pepper, that will taste good," chef Luca Crestanelli said. Flavorful stock is the key to a great-tasting risotto.

Kabocha squash soup with rosemary and Dungeness crab

"This time of year, it's all root vegetables and pumpkin and squash," chef Luca Crestanelli said. "One thing about kabocha squash is, it's sweet and it doesn't need any fat because it has already a very smooth texture."

Oro blanco grapefruit salad with celery root, arugula, red endive and goat cheese

This salad features some of the season's brightest stars, plus a surprise ingredient: julienne strips of celery root. "I love it raw because it has that nutty flavor and a nice crunch," chef Luca Crestanelli said.