Roasted chicken naan pizzettas
Roasted chicken naan pizzettas
Naan is the perfect base for these mini-pizzas. Have picky eaters? Let them choose their own toppings.
Coconut chicken curry
Coconut chicken curry
This recipe is great for a crowd. It can be made completely ahead and reheats well. Serve with basmati rice and peas.
Mediterranean roasted vegetable and farro bowl
Mediterranean roasted vegetable and farro bowl

This can be served warm, cold or at room temperature, mixed together as a salad or layered in a bowl as shown. Or, layer in a Mason jar and take to work for a healthy lunch.

Lemony-shallot roasted chicken and vegetables
Lemony-shallot roasted chicken and vegetables

Get ready for the week ahead by roasting two chickens at once. Serve the fresh-from-the-oven chicken with roasted vegetables on the day you make this, and save the rest to enjoy in any of the recipes below. 

Whole egg and potato ravioloni with fried herb salsa verde
Whole egg and potato ravioloni with fried herb salsa verde
Ravioloni are distinct from ravioli. These should be large—like the palm of your hand. The soft-cooked egg in the center adds richness to the sauce.
Smoky salt-cured ribeye with fire-roasted tomatoes and arugula pesto
Smoky salt-cured ribeye with fire-roasted tomatoes and arugula pesto
Salt curing is simple, chef Teresa Urkofsky says. The salt sprinkled on the meat draws out moisture and then the moisture is re-absorbed into the meat, bringing the flavor of the salt with it. Smoked salt isn't necessary, but provides a nice nuance, she says.
Paella huertana
Paella huertana
Spain's most popular dish is taken to the next level by mixing in fresh California-grown ingredients.
Tinga tacos
Tinga tacos
There are many variations of tinga tacos and Chef Jonathan Rollo puts his healthy and delicious spin on the classic with this crowd-pleasing adaptation!
Eat slow bowl
Eat slow bowl
A dusting of bee pollen granules tops this robust combination of California-grown ingredients. The garnish provides an interesting texture and "a wonderful, natural sweetness," chef Jonathan Rollo said.
Grilled salmon with berry salsa
Grilled salmon with berry salsa
Chef Jonathan Rollo describes this colorful, filling dish as "summer in a bite." Bonus: It's easy to make for crowds because the components can be prepared ahead of time.