Califonia Bountiful
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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!

  • Anise hyssop ice cream

    Anise hyssop, a perennial in the mint family, adds a refreshing flavor to vanilla ice cream. Substitutions include mint, sweet marigold, lemon verbena and lemon balm.

  • Savory vegetable beignets

    Use your favorite combination of vegetables and herbs for these
    fritter-like bites, such as carrots, kale, asparagus, fennel, fennel fronds, parsley, thyme and chervil.

  • Scrambled egg salad

    Buttery scrambled eggs offer a delicious counterbalance to hearty, assertively flavored lettuces in this variation of a traditional Tuscan dish.

  • Spring harvest salad

    This salad is delightful in its simplicity: vegetables plucked from the earth, rinsed, trimmed and lightly dressed.

  • Springtime morel and fava bean crostini

    The stars of these bite-sized tastes of spring—morels and fava beans—are accented by crisp bacon bits, shaved Jack cheese and a touch of cream sherry.

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