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We’ve partnered with California Grown<\/a> to celebrate all the ways you can cook with fresh, high-quality produce and ingredients (we’re talking fruits, vegetables, nuts, and more) from The Golden State.<\/em><\/p>\n Seasonal produce doesn’t get much better than in the perpetually sunny, Mediterranean climate that is California. Culinary greats like Alice Waters<\/a>, Thomas Keller<\/a>, and Dominique Crenn have long championed the local farmers responsible for said produce at their respective restaurants (Chez Panisse<\/a>, The French Laundry<\/a>, and Atelier Crenn<\/a>), highlighting the natural beauty of each food through simple yet impactful cooking techniques. Despite growing up in Atlanta, Georgia, hundreds of miles from any of these establishments, I was lucky enough to have a mom who also valued sustainable, locally sourced food\u2014and who loved hauling me and my sister across the country in search of incredible meals. This is how I found myself in the Chez Panisse dining room at the tender age of 13 with a plate of strikingly green veggies and beautifully coral Pacific king salmon in front of me.<\/p>\n If, like me, you don’t live in The Golden State, it’s still very possible to lean into the season’s finest fruits, veggies, legumes, dairy, extra-virgin olive oil, and my personal favorite, wine\u2014all grown in California. And, because I love to wow my dinner guests with exciting menus, I’m all about dreaming up unique pairings to get the most out of my Cali-grown goodies. Below, you’ll find 20 of my favorite recipes that shine a spotlight on seasonal California produce in occasionally unconventional ways, from summery salads to ice-cold desserts.<\/p>\n I’m never not<\/em> in the mood for a chicken salad, but this one takes things to the next level with plump, slightly sour pickled raisins that pack just the right punch. (Psst: Make extra pickled raisins and you’ll have sour-sweet flavor bombs to add a surprise bite to any dish.)<\/p>\n \u201cThis is a really great dish to make when people come round, as it\u2019s a crowd-pleaser and easy to cook,” says recipe developer and cookbook author Meera Sodha<\/a>. Her vegetarian-friendly main is topped with raisins and almonds that are stir-fried until blackened, which adds a caramelized, nutty flavor that’s sure to impress fellow diners.<\/p>\n Two incredibly refreshing foods unite in this summer-ready salad: crunchy cucumber and juicy cantaloupe. Kendra Vaculin<\/a> balances out these ultra-fresh flavors with creamy feta, wisps of basil, and a simple vinaigrette.<\/p>\n Sometimes seasonal produce tastes its absolute best when prepared with minimalism in mind, which is exactly why this grilled cantaloupe recipe works so well. Grab a ripe cantaloupe, slice it, scoop it, grill it (yes, grill it!), and sprinkle it with caraway seeds.<\/p>\n The genius of this recipe is simple: Warming the dates through in a hot pan with a bit of oil activates all the deep caramel notes, while the addition of flakey sea salt to finish adds balance. Use them to top salad, yogurt, toast, and pizza, or just eat ’em on their own.<\/p>\n Recipe developer EmilyC says it best: “Because you\u2019re layering all of the ingredients in a skillet, you\u2019re left with distinct flavors and textures: on the bottom, meltingly tender sweet-and-sour onions and saucy chickpeas, and on the top, caramelized dates, tangy lemon slices, and bronzed chicken.”<\/p>\n If you’re new to warm salads, you’ve come to the right place. Bitter escarole (or lettuce, in a pinch) is charred then finished with tangy feta, a drizzle of honey, and crunchy walnuts for a well-rounded dish.<\/p>\n Brunch takes a nutty turn in this fluffy, walnut-studded frittata. Lightly adapted from Martha Rose Shulman’s The Simple Art of Vegetarian Cooking<\/em>, this dish is best enjoyed with a cup of coffee and a heaping spoonful of fresh, seasonal fruit.<\/p>\n Recipe developer Rebecca Firkser<\/a> really worked her magic with this budget-friendly, incredibly flavorful salad that’s ideal for hot summer nights (read: no stove required). Use any stone fruit you’d like\u2014plums and nectarines from California are especially lovely here as they add a unique juiciness to the crunchy pita chips.<\/p>\n Galettes are the unfussy answer to pie (which you’ll never find me baking). This particular version features a whopping two pounds of plums that are enhanced with a touch of sugar and freshly squeezed lemon juice.<\/p>\n It’s always good to have a solid homemade granola recipe in your back pocket, and this one from our Absolute Best Tests<\/a> columnist Ella Quittner<\/a> does not<\/em> disappoint. The key to this golden goodness? Extra-virgin olive oil.<\/p>\n Content creator and recipe developer Carolina Gelen<\/a> marries warming cardamom with silky extra-virgin olive oil and vibrant candied orange in this showstopping cake.<\/p>\n Sure, you’ve heard of red pepper hummus, but what about Senegalese red pepper paste<\/em> (aka nokoss)? “Nokoss is the base to nearly every traditional Senegalese main dish served over rice,” writes recipe developer Monifa Dayo, so go ahead and slather it on meat, fish, and more.<\/p>\n Excerpted from her cookbook Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook<\/em>, this recipe from Carla Lalli Music calls for cooking the season’s best peppers low and slow for a tender, juicy, and flavorful end result.<\/p>\n With honey as flavorful as those made in California, it’s always a good idea to make it the star of the dish. Here, a classic mousse gets its rich taste and pale yellow color from the stuff\u2014then it gets popped in the freezer for an icy twist. Bonus points if you drizzle it with even more<\/em> honey and serve with fresh blueberries.<\/p>\n “No oven, no bain-marie, no cracks\u2014this is the simplest of cheesecakes!” says chef Yotam Ottolenghi<\/a>. This easy confection can be made up to two days ahead\u2014simply top with more honey and a bit of thyme before serving.<\/p>\n This salad from former Food52 Food Editor Emma Laperruque<\/a> combines all the things I love about avocado toast (avocados, extra-virgin olive oil, bread) with all the things I love about salad (cucumbers, sunflower seeds, red onion, radishes, and tons of fresh herbs). It’s a best of both worlds situation.<\/p>\n Break out those grilling tongs\u2014this summery dish comes together like that<\/em>. The quinoa-black bean filling can be made ahead of time, so basically all that’s left to do is fire up your grill, halve your avocados, grill ’em, and fill ’em.<\/p>\n As it’s part of our Big Little Recipes<\/a> column, you can bet that this dish features minimal ingredients that yield maximum reward. Sweet potato and Greek yogurt are all you’ll need to make this vegetable-boosted yogurt that’s perfect for both savory and sweet applications. Morning granola bowls, anyone?<\/p>\n If you’re a fan of the unexpected, then this is the dessert for you. “This brownie recipe smartly uses a simple, basic ingredient\u2014sweet potato!\u2014to achieve that fantastic, stick-to-your-fingers fudgy texture without being too heavy,” says recipe developer Posie Brien<\/a>.<\/p>\n There’s no limit to the delicious dishes you can create when you’ve got California-grown produce and ingredients\u2014from juicy figs to golden extra-virgin olive oil\u2014stocked in your kitchen. Explore all the essential fruits, veggies, and beyond from our friends at California Grown<\/a> here.<\/em><\/p>\n<\/p><\/div>\n
\n1. Chicken & Radicchio Salad with Pickled Raisins and Walnuts<\/a>
\n<\/h3>\n2. Cauliflower Korma With Blackened Raisins (Gobhi Korma)<\/a>
\n<\/h3>\n3. Cantaloupe & Cucumber Salad with Basil & Feta<\/a>
\n<\/h3>\n4. Seared Cantaloupe & Caraway<\/a>
\n<\/h3>\n5. Renee Erickson’s Saut\u00e9ed Dates<\/a>
\n<\/h3>\n6. Tahini-Rubbed Chicken With Chickpeas & Dates<\/a>
\n<\/h3>\n7. Wilted Escarole with Feta, Walnuts & Honey<\/a>
\n<\/h3>\n8. Baked Onion-Walnut Frittata<\/a>
\n<\/h3>\n9. Pita Chip Dinner Salad With Stone Fruit & Chickpeas<\/a>
\n<\/h3>\n10. Plum Galette With Whole-Wheat Crust<\/a>
\n<\/h3>\n11. Olive Oil & Brown Sugar Granola, Minus the Grains<\/a>
\n<\/h3>\n12. Orange-Cardamom Olive Oil Cake<\/a>
\n<\/h3>\n13. Nokoss (Senegalese Pepper Paste)<\/a>
\n<\/h3>\n14. Carla Lalli Music’s Slow-Roasted Mixed Peppers<\/a>
\n<\/h3>\n15. Frozen Honey Mousse<\/a>
\n<\/h3>\n16. Ottolenghi’s Honey & Yogurt Set Cheesecake<\/a>
\n<\/h3>\n17. Avocado Toast Salad<\/a>
\n<\/h3>\n18. Grilled Avocado Halves with Cumin-Spiced Quinoa & Black Bean Salad<\/a>
\n<\/h3>\n19. Sweet Potato Yogurt<\/a>
\n<\/h3>\n20. Fudgy Sweet Potato Brownies<\/a>
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\nWhat’s your favorite way to cook with produce from California? Tell us in the comments!<\/em>
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