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  • Fish tacos with avocado and mango slaw

    Take this Mexican mainstay to the next level, thanks to Chef Ben Mattman! He adds fresh produce and a chipotle crema to the classic fish taco recipe to create a light, yet zesty meal.

  • Fog City grilled broccolini

    Looking for a new way to jazz up your vegetables? Chef Bruce Hill says grilling them adds a delicious caramelizing effect.  Stir in a little garum, or fish sauce, for a subtle kick, and your broccolini will be singing with flavor!

  • Pickled grapes

    Pickled grapes is one of San Francisco chef Carlo Espinas' favorite condiments—perfect on a platter of cured meats, as a garnish to a roasted meat dish or in a chicken or fruit salad.

  • Sun-dried tomato pizza

    "This pizza incorporates the flavor profile of my favorite ingredients: sun-dried tomatoes and pesto," says Sacramento chef Fabrizio Cercatore. "It is one of my favorite pizzas to make—and eat!"

  • Grilled king salmon with citrus fennel salad

    Salmon and fennel make a fabulous marriage of taste, texture and color. Here the fennel is thinly sliced and partnered with sweet citrus and delicate salmon, then tossed with a light vinaigrette.

  • Shrimp, avocado and mint ceviche

    This ceviche, created by Napa Valley chef Chris Mortenson, is spicy, but the avocado balances the flavor and provides a creamy texture. Eat with tortilla chips for a refreshing snack or serve as a light, healthy appetizer.

  • Timaree's sweet vanilla dip

    Think vanilla, think caramel, think creamy and sweet…. Now, make this recipe! That's the advice of dietitian Timaree Hagenburger, who created this dip from 100 percent whole food. It's great with sliced apples or on nut butter sandwiches in place of jelly.

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