Couscous and garbanzo bean stuffed peppers with goat cheese

San Diego food journalist Maria Desiderata Montana combines easy-to-prepare couscous and garbanzo beans for a satisfying, low-fat variation of stuffed peppers.

Whole wheat pasta puttanesca

Dark purple kalamata olives and bright red tomatoes make this delicious pasta a feast for the eyes. From the kitchen of San Diego food journalist Maria Desiderata Montana.

Sweet corn tamales

Repeated requests have made the sweet corn tamale—once a holiday-only treat—a year-round favorite at Casa Vega.

Grilled eggplant over fusilli

Smoky eggplant flavors meld nicely with a basic Italian tomato sauce and grated Parmigiano-Reggiano cheese. The grooves in the fusilli help hold the sauce.

Penne otero (Sal Maniaci's signature pasta dish)

A splash of brandy enhances the rich, savory flavor of classic tomato sauce. Dig in!

Crostata (Pizza)

Pizza can take on whatever personality you want! Here is one of chef Sal Maniaci's favorite flavor combinations.

Zuppa di cozze (Mussel soup)

Mussels are easier to cook than you might think. Here's an easy, yet delicious way to serve them.

Mustard greens, artichoke and crab dip

How can they resist? This velvety dip is perfect for a party. Just add crackers. Or pita chips. Or veggie sticks. Or….

Collard greens risotto with scallops

Collard greens, long a staple of Southern-style cooking, go upscale in this dish from Sacramento chef Russell Michel.

Swiss chard hash and fried eggs

This easy dish, created for California Bountiful by Chef Russell Michel, is delicious served for breakfast, lunch or a light dinner.