Mixed heirloom tomato bruschetta

The great thing about bruschetta is, it can be a snack, an appetizer or even a main course if you want something light and refreshing. And the best part: It's super easy to make!

Black bean and avocado dip

Tracy Sellers shared this recipe with Sac & Co viewers during a live broadcast on May 3, 2013 and with Good Morning San Diego viewers on Aug. 30, 2013.

Tostada chiquita

Casa Vega's version of a house salad, the tostada chiquita incorporates beets, refried beans and chorizo.

Party pistachios

This unique, two-ingredient appetizer can be made a couple of days before serving.

Endive leaves stuffed with roasted beets, caramelized walnuts and blue cheese

This appetizer shows off a variety of California-grown items: beets, walnuts, olive oil, blue cheese, lemon and, last but not least, endive.

Lemon-thyme marinated grilled broccoli with smoked paprika aioli

Looking for a different way to serve broccoli at a party? Sacramento caterer Joan Leineke says to grill, brush with lemon-thyme vinaigrette and serve with smoked paprika aïoli.

Roasted cauliflower florets with preserved Meyer lemon chermoula

What happens when roasted cauliflower meets a North African sauce called chermoula? You get party food worthy of, well, a party!

Asian lettuce cups with caramelized chicken

Chef's tip: Have all your mise en place (prepped ingredients) together so you can cook the chicken and vegetables quickly over high heat.

Caramelized fennel tartlets with prosciutto and goat cheese

Sacramento caterer Joan Leineke creates an inspired filling for ready-to-use filo shells from the grocer's freezer case.

Grilled artichoke and spinach dip

Make it a party with this creamy dip from Russell Young, executive chef of the Hyatt Regency Monterey.