Emily Fedner puts together a nostalgic spread of smoked fish, cucumber-tomato salad, seasoned potatoes and caviar on black bread for this hearty breakfast platter.
Franco Noriega makes a protein-packed salad with quinoa, peppery arugula, earthy baby kale and fried sweet plantains. Then, the salad is dressed in a homemade charred jalapeño vinaigrette and topped with crunchy sunflower seeds.
Kardea Brown dresses asparagus, cherry tomatoes and feta in a simple vinaigrette and tops them with crispy, lemony panko breadcrumbs for the perfect texture contrast.
Brooke Williamson tops her cedar plank salmon with a mustard, currant and pine nut relish that's bursting with sweet and sour flavors. A bright, lemony celery salad adds freshness to the dish.
Trisha Yearwood stuffs ready-made pizza dough with pesto and Parmesan to make croutons for her pizza salad piled high with provolone, salami, pepperoncini and more.