Lunch

Why the plank? A smoldering cedar board imparts a warm, smoky flavor and retains the salmon's juiciness.

Fire up the grill for the mid-summer salad of champions, starring juicy peaches.

For a tangier twist, swap in oranges or grapefruit for the cantaloupe.

Tomatillos are naturally sticky underneath their papery husks. To remove the residue, just run 'em under cold water.

There's no dish more quintessentially Californian than a pile of fresh produce drizzled with this tangy, herbaceous classic: green goddess salad dressing. All chickened out? Replace the poultry with grilled salmon or shrimp.

"I love a meaty, cheesy, tangy Cuban sandwich. In this riff on the classic, I skipped the bread and stuffed the filling inside an omelet instead." —Rach