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  • California avocado frozen yogurt

    Reader and 2014 recipe contest winner Kim Kelly tried avocado ice cream about a year ago, and although initially hesitant, said "the first bite had me hooked." She describes her version, made lower in fat by using light coconut milk and nonfat Greek yogurt, as "a confection worthy of guests."

  • Chinese homestyle fried rice

    Nearly all sushi made in the U.S. uses California-grown rice (hello, California roll!). In addition to the traditional Japanese dish, here is another recipe you can make using California rice—from rice farmer Sandy Denn.

  • Crispy vegetable spring rolls with Thai peanut sauce

    Chef Ed Glebus uses a baseball analogy to describe how to make spring rolls. How cool is that?

  • Dried Fuyu persimmons with blond chocolate and sea salt

    Sonoma County chef Todd Knoll says the presentation alone makes these little delicacies perfect for dinner parties—or even an unexpected surprise in your holiday cookie exchange.

  • Grandma Vera's fideo soup

    Reader and 2014 recipe contest winner Karl Flores recommends serving Grandma Vera's fideo soup with rolled cheese tacos for dipping. The perfect side dishes are wedges of fresh watermelon, homemade spicy carrots and a cold beer.

  • Grandma Vera's rolled cheese tacos

    2014 recipe contest winner Karl Flores says – and we agree! – these tacos are the perfect accompaniment for Grandma Vera's fideo soup.

  • Lemon oregano baked chicken

    Every Thursday, lunches served to students in the Oakland Unified School District are made entirely with California ingredients. This Mediterranean-style entrée showcases chicken from Fresno County, lemons from Yolo County and rice grown in the Sacramento Valley.

  • Navratan korma

    This Indian dish gets its name from the Sanskrit word for "nine jewels," referring to the traditional number of vegetables, nuts and cheeses showcased. Chef Ed Glebus shares his version.

  • Pesto tossed spaghetti with lemon verbena grilled chicken

    Goat cheese, tomatoes and a toasted almond and arugula pesto share the plate with spaghetti and wine-marinated chicken breasts.

  • Rosemary pickled red onions

    Onions never looked (or tasted) so good! Try these atop a burger or in a salad. You can also use the brine as a vinaigrette.

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