Pine & Crane, Vivian Ku (LA)

Beef or beancurd, sautéed greens, pickled mustard greens, and peanuts, packed with four clamshell bao buns. Simply steam the buns, fill with ingredients, and enjoy!

Rossoblu, Dina Samson (LA)

Classic meatballs made with Duroc heritage pork, Parmigiano-Reggiano and Italian seasonings, then braised in tomato sauce. Enjoy with bread or your favorite pasta.

Hotville Chicken, Kim Prince

Five hand rolled taquitos filled with a blend of Nashville hot chicken, cheese and Hotville's secret spice blend. Served over a bed of spiced rice and beans.

Highly Likely, Kat Turner (LA)

Tender short rib braised with pomegranate, vegetables, and a blend of Moroccan spices. Pieces of roasted harissa sweet potatoes are tucked alongside to finish off the dish.

Nolita Hall, Moira Hill (San Diego)

Dry rubbed and slow-cooked pork ribs with a chili honey glaze. This sweet and spicy combo packs a serious punch! Ready to heat and serve.

Gold Finch, Tracy Borkum (San Diego)

A traditional Asheknazi Jewish soup with handmade dumplings, roasted chicken, carrots, celery and scratch- made chicken stock.

Guelaguetza, Bricia Lopez (LA)

Tender chicken in mole rojo, one of Oaxaca's seven classic moles. Smoky, sweet, with just the right amount of spice! Dish includes two quarter chicken thighs.

Citizen Cake, Elizabeth Falkner (LA)

A rich and decadent dark chocolate cake, perfect for a sweet treat at the end of any meal. The batter comes ready to spoon into individual ramekins, bake and serve!

Starseed Kitchen, Whitney Aronoff (OC)

Ayurvedic kitchari, a traditional healing and nourishing recipe with lentils, rice, vegetables and anti-inflammatory spices. Topped with Starseed Magic Spice roasted salmon or carrots.

Azúcar, Vivian Hernandez (San Diego)

Traditional Cuban pastry made with flaky pastry dough and filled with sweet guava paste and cream cheese. These are perfect for breakfast or a sweet treat any time of the day!