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Recipes

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  • Sweet pea soup with watercress and mint

    Chef Sandy Sauter blends fresh sweet peas—at their peak in spring—with watercress and mint to make a silky, vibrantly green soup that's good hot or cold.

  • The Nutrition Professor's Southwestern loaded sweet potatoes

    This meal is easy to prepare and super satisfying, says dietitian and professor Timaree Hagenburger. "Once I explain to my students how to make it, they try it once, and then it becomes a go-to meal for busy nights."

  • Brown Derby cocktail

    The classic bourbon Brown Derby cocktail is named for a famous hat-shaped Los Angeles diner. It's both sweet and sour with a hefty dose of grapefruit juice and a touch of agave syrup.

  • Wheat berry salad

    This hearty, über-healthy salad makes a great light meal and is also a delicious side for roasted meats or poultry.

  • Lemon roasted artichokes with burrata cheese and walnut pesto

    This recipe emphasizes the pure flavor of the artichoke: simple and delicious!

  • Edwards Ranch Estates heirloom tomato salad

    With The Farm boasting more than 90 varieties of tomatoes and 600 tomato plants, Michael Rossi's kitchen at The Ranch enjoys a seasonal explosion of the fresh, flavorful orbs. He makes thousands of tomato salads each summer.

  • Buttermilk fried chicken sandwich with chipotle barbecue sauce

    Fried chicken sandwiches—once the purview of fast-food establishments—have become signature dishes at restaurants nationwide. Encontro's version includes bacon, cheddar cheese and chipotle barbecue sauce.

  • Churro milkshake

    Imagine a milkshake that not only tastes like a churro, but is also served with one. Say hello to Encontro's most popular shake.

  • Grilled asparagus and egg

    Encontro Executive Chef Jason Hotchkiss calls this Italian classic "one of those dishes that I just love to eat." The springtime favorite can be served any time of day, from breakfast to dinner.

  • Kale salad with agave lime dressing

    This salad is a study in contrasts: brightly flavored Cara Cara oranges, bitter kale, velvety avocado, sweet beets, crunchy candied walnuts and creamy goat cheese—deliciously united by a Baja-inspired dressing.

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