1/3 cup low-fat California yogurt

2 ounces finely grated aged California Asiago

2 tablespoons minced basil (6 large basil leaves)

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups diced, trimmed fennel (3 small fennel bulbs)

1 1/2 cups diced seeded peeled cucumber (1 large cucumber)

1 1/2 cups diced yellow squash (1 medium yellow squash)

1 cup halved small seedless red grapes

4 ounces diced California Monterey Jack (1 cup)

Prep time: 10 minutes

Cook time: 15 minutes

1 pound ground beef

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small onion, peeled and cut into 6 (1/2-inch) rounds

1 teaspoon olive oil

6 (1 1/2-ounce) slices California smoked gouda

6 (3-inch) round rolls, split and toasted

Prep time: 10 minutes

Cook time: 8-10 minutes

2 (8-ounce) skinless, boneless chicken breasts

1 teaspoon olive oil

1/2 teaspoon chipotle chile powder

1/2 teaspoon salt

6 (1 1/2-ounce) slices California cotija cheese

1/4 cup tomatillo salsa

6 (3-inch) round rolls, split and toasted

Prep time: 5 minutes

Cook time: 5minutes

6 (2-ounce) slices California Cheddar cheese

6 (3-inch) round rolls, split and toasted

6 tablespoons tomato jam (recipe below)

Place 1 slice cheese on bottom of each roll. Place under broiler briefly to melt cheese. Top with 1 tablespoon tomato jam; close roll.

Makes 6 sliders