Cali-style Mediterranean salad
An example of what school lunch looks like at Marin Country Day School: Chicken shawarma, satsuma, brown rice and a local orange. Lucky kids!
The Marin Country Day School salad bar changes so frequently, kids get used to trying new veggies in their raw form.
This quintessential NorCal soup sprang forth from the ocean into the hands of Italian fishermen. At Stanford University, Stanford Dining Chef Christina Betondo and team unveiled a new concept recently, Saffron, where cioppino is a star menu item.
Chicken noodle bowl, curry bowl and power grain bowl
Stanford Dining puts many Menus of Change principles from The Culinary Institute of America into play, including the Protein Flip, a strategy developed to minimize animal protein and increase plant-based protein on menu items.
Seared halibut with romesco sauce
Another gorgeous plate from Stanford Dining, this healthy fish dish is served with quinoa-cabbage slaw.
Cali avo-tomoato sandwich
This recipe from the California Avocado Commission makes the most of a fascinating reason avocados taste so good with sourdough bread, a molecule called hexanal that scientists have isolated in both avocados and sourdough. When they match up, the California flavors kick into high gear.
Thai veggie curry
A nod to the gigantic Asian culinary influence found in Northern California, this curry from Stanford Dining is edible art with amazing colors.
Ricotta-stuffed squash blossoms
These beauties by the California Milk Advisory Board are stuffed with ricotta, roasted pistachios, tarragon and chives and garnished with arugula and espelette pepper oil.
Cornbread with lavender butter
Another from the California Milk Advisory Board, this cornbread has brunch potential written all over it. And using lavender as a flavor? So evocative!
Crab and grape salsa toasts
Sun-soaked California grape vines are the inspiration for these toasts, created for the California Table Grape Commission by Chef Adam Moore.