Grilled asparagus with pancetta vinaigrette and toasted pine nuts

This simple, light dish is perfect for a weekend brunch. "I love the flavor of pancetta with the asparagus spears," says chef Ben Mattman.

Casa Vega tortilla soup

"Tortilla soup encompasses all the things I love best in Mexican cooking and this recipe is both easy and delicious!" -Christy

Honey-glazed salmon

The sweet and tangy elements of this recipe work together beautifully. Delicious, healthy and so easy!

Casa Vega albondigas soup

This signature soup calls for meatballs made from ground beef and long-grain rice, just like Aunt Frances used to make.

Spinach enchiladas

A healthy spin on a classic, these enchiladas can easily be made vegan by omitting the cream and cheese.

Sun-dried tomato pizza

"This pizza incorporates the flavor profile of my favorite ingredients: sun-dried tomatoes and pesto," says Sacramento chef Fabrizio Cercatore. "It is one of my favorite pizzas to make—and eat!"

Apple and endive salad

Aquilani salad

This salad represents where Italian chef Fabrizio Cercatore is from. And, he says, "it's light enough to accompany your favorite pizza to make a well-rounded and delicious meal."

Fava bean ragout

Preparing favas, first shucking, then peeling the skins, is time-consuming, but chef Gayle Pirie points out that if you have company, doing this task becomes social and festive. And once you know how to prepare fava beans, the number of dishes you can prepare will be bountiful!

Fava bean puree

The vibrant green color and scrumptious flavor of the fava bean is a sure sign spring is here. San Francisco chef Gayle Pirie uses mid-season favas to create this versatile puree.