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  • Sweet and salty Kalettes

    Chef Adam Tortosa adds his spin on Kalettes, the newest vegetable to hit the produce aisle.

  • California avocado salad with Dungeness crab

    The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination, but chef Paul Murphy makes it seem new by tossing the salad with a vibrant, rich aïoli.

  • Ridiculously delicious red cabbage salad with "li-miso" dressing

    Just when you thought you couldn't pack more nutrition in one salad bowl, our favorite dietitian comes up with this ridiculously delicious (and healthy) recipe!

  • Speedy cabbage, apple and onion sauté

    This dish goes together in a flash, but it's a good idea to let the diced onion sit a few minutes before cooking it. This helps maximize the nutrients available to your body.

  • Good Eats' root vegetable gratin

    Pick up a trick from the pros and use a mandoline—with a finger guard for safety—to slice the root vegetables for this rich, creamy gratin. It's quick and also the easiest way to produce consistent-sized slices that will cook at the same rate.

  • Orange and olive oil cake

    Paulette Bruce's Italian heritage shines in this traditional dessert, which she describes as "a perfect cake because it's not too sweet or gooey." It stores and travels well wrapped tightly in plastic, making it ideal for tailgates, potlucks or welcoming new neighbors.

  • Pancetta and fennel tart

    "I like layers of flavor," says cooking school instructor Paulette Bruce, explaining her use of wine in this pastry dough. "Also, an acid makes pastry flakier. Some people add lemon zest."

  • Roasted carrots with thyme and garlic

    Roasting turns garlic into something pleasantly mellow and slightly sweet, Paulette Bruce says, adding that there's no need to peel the cloves: "The skins are easy to slip off after roasting." She also reminds cooks to leave the carrots undisturbed during their first cook time.

  • Roasted pork loin with a garlic, rosemary and walnut crust

    The tempting aromas of this pork loin won't disappoint. The dish—a longtime favorite of Paulette Bruce's family—tastes just as good as it smells.

  • Savory potato mushroom buttermilk cupcakes

    Chih-Chung Fang, chef and co-owner of Republic of Cake, shares one of his hundreds of savory cupcake recipes. The bakeshop offers a seasonal menu that changes each month and includes savory and sweet cupcakes, plus other bakery items.

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