California Recipes: From San Francisco to Los Angeles Taste the Golden State with Delicious California Meals [2 ed.] 9798372351004

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California Recipes From San Francisco to Los Angeles Taste the Golden State with Delicious California Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

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Table of Contents 7 . . . . . . . . . . 9 . . . . . . . . . . 13 . . . . . . . . . 14 . . . . . . . . . 15 . . . . . . . . . 17 . . . . . . . . . 21 . . . . . . . . . 22 . . . . . . . . . 23 . . . . . . . . . 24 . . . . . . . . . 25 . . . . . . . . . 26 . . . . . . . . . 27 . . . . . . . . . 28 . . . . . . . . . 31 . . . . . . . . . 32 . . . . . . . . . 33 . . . . . . . . . 34 . . . . . . . . . 35 . . . . . . . . . 36 . . . . . . . . . 37 . . . . . . . . . 38 . . . . . . . . . 39 . . . . . . . . . 40 . . . . . . . . . 41 . . . . . . . . . 42 . . . . . . . . . 45 . . . . . . . . . 46 . . . . . . . . . 47 . . . . . . . . . 48 . . . . . . . . . 49 . . . . . . . . . 50 . . . . . . . . . 51 . . . . . . . . . 52 . . . . . . . . . 55 . . . . . . . . . 56 . . . . . . . . . 57 . . . . . . . . . 58 . . . . . . . . . 59 . . . . . . . . . 60 . . . . . . . . . 61 . . . . . . . . . 62 . . . . . . . . . 63 . . . . . . . . . 64 . . . . . . . . . 67 . . . . . . . . . 68 . . . . . . . . . 69 . . . . . . . . . 70 . . . . . . . . . 71 . . . . . . . . . 72 . . . . . . . . . 73 . . . . . . . . . 74 . . . . . . . . .

Asian Chicken Pizza Kung Pao Noodles Long Beach Crab Salad BBQ Pizza Pan Chicken Salad Fresno California Sushi Salad Napa Garlic Bread Caritas Carrots Honey Raisin Bread 20-Minute California Rotini Pan Turkey Burgers I Artichoke Pesto Pizza Spicy California Turkey Sandwich Baja Chicken Casserole Lake Country Scaloppini Sonoma Vegetable Sampler Vegan Meat-Loaf California Quinoa Bowls Buttery Garlicky Shrimps Chicken Burritos Del Barrio Salmon Tenders California Wraps Peppery Mushroom Tart Napa Valley Biscuits Spaghetti Carbonara Toasted Parmesan Onion French Loaf Easy Apple Crisp Baja Coleslaw California Hamburger Helper Avocado Rice Bowls California Caprese Toppers California Sushi Bowls Easy Japanese Tuna Rolls Santa Barbara Dip Peanut Butter California Hermosa Rancho Veggie Salad California Vegetable Slow Cooker Basil Balsamic Salad California Sushi Salad II Santa Monica Romaine Salad Easy California Rolls California Focaccia Sandwich Cake California Fried Flounder Muffins Del Laguna Seca Handmade Guacamole Carne Asada East LA Street Burritos North Cali Dinner: (Pasta with Chicken) Loaded Spinach California Chimichurri Rib-Eye Baja Taco Bowls

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Golden State Pizza Kitchen Authentic California Chili Honey Raisin Granola 2-Ingredients Dip Country Chicken with Mushrooms Chinese Cold Noodle Salad Los Angeles Texas Dip Napa Consommé with Avocado Slices Curry Honey Shrimp Salad California Shrimp Frittata West Coast Torte Salma’s Potato Soup California Artichoke Hot Pot Nicoise Salad Cynthia’s Caesar Salad California Shrimp Skillet California Mixed Veggies Morelos Meringues with Topping California Roasted Pineapple Apple Salad with Apple Vinegar Vinaigrette California Potato Praline Baja Brine Marinade Rosarita’s Croissants Alameda Fruit Cake Rodeo Mixed Green Salad Pedro’s Plum Crisp Sonoma Breakfast Spread for Toast How to Make a Pot Roast in Oakland Baja Fruit Salad Gravy in California Turkey Burgers II Maiz Casserole California Shepherd’s Pie Simply Roasted Potatoes California Style California Lunch Box Wrap UCLA Vegetable Casserole

Asian

Chicken Pizza

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 pizza Calories 1353.2 Fat 90.8g Cholesterol 181.1mg Sodium 2948.7mg Carbohydrates 63.4g Protein 8.8g

Ingredients

Peanut Sauce 1/2 C. peanut butter 1/2 C. hoisin sauce 1 tbsp honey 2 tsp red wine vinegar 2 tsp minced ginger 2 minced garlic cloves 2 tbsp toasted sesame oil 2 tsp soy sauce 1 tsp Vietnamese chili sauce 1 tbsp oyster sauce 2 tbsp water

Chicken 1 tbsp olive oil 10 oz. boneless skinless chicken breasts, cubed Pizza 2 pizza dough cornmeal 2 C. shredded mozzarella cheese 4 scallions, slivered diagonally 1/2 C. white bean sprouts 1/4 C. shredded carrot 2 tbsp chopped roasted peanuts 2 tbsp chopped cilantro

Directions 1. For the sauce: 2. In a pan, add all the ingredients over medium heat and cook until boiling. 3. Cook for about 1 minute. 4. Remove from the heat and divide the sauce into 2 equal sized portions. 5. For the chicken: 6. In a skillet, add the oil over medium-high heat and cook until heated through. 7. Add the chicken and sear for about 4-6 minutes. 8. Remove from the heat and place the chicken cubes in the fridge to chill. 9. After chilling, coat the chicken pieces with 1/4 C. of the sauce. 10. Place the chicken cubes in the fridge. 11. For the pizza: 12. Place 1/4 C. of the sauce over the pizza dough evenly, followed by 3/4 C. of the cheese, Asian Chicken Pizza

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half of the chicken pieces, half of the green onions, bean sprouts, carrots, extra 1/4 C. of the cheese and 1 tbsp of the chopped peanuts. 13. Cook in the oven for about 9-10 minutes. 14. Remove the pizza from the oven and garnish with 1 tbsp of the cilantro. 15. Repeat with the remaining dough and ingredients. 16. Cut into desired sized slices and enjoy.

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Kung Pao Noodles

Prep Time: 20 mins Total Time: 1 h 5 mins Servings per Recipe: 6 Calories 874.3 Fat 42.3g Cholesterol 49.0mg Sodium 2358.8mg Carbohydrates 85.2g Protein 36.8g

Ingredients

Kung Pao 1/2-1 1/2 C. chicken stock 2 tbsp cornstarch 3/4 C. soy sauce 1/2 C. dry sherry 3 tbsp red chili paste with garlic 1/4 C. sugar 2 tbsp red wine vinegar 2 tbsp toasted sesame oil Cornstarch Mix 2 egg whites 2 tbsp cornstarch

1/2 tsp salt Noodles 1 lb. spaghetti 1/2 C. olive oil 2 tbsp olive oil 1 lb. boneless skinless chicken breast, cubed 10 -15 whole Chinese dried red chili peppers 1 C. unsalted dry roasted peanuts 1/4 C. minced garlic 3 C. coarsely-chopped scallions, greens and whites

Directions 1. For the Kung Pao sauce: 2. In a pan, dissolve the cornstarch in broth. 3. Add the remaining ingredients over medium-high heat and cook until boiling. 4. Set the heat to low and cook for about 18-20 minutes, mixing often. 5. Remove from the heat and keep aside. 6. For the cornstarch mixture: 7. In a bowl, add the cornstarch egg whites and salt and beat until well combined. 8. Add the chicken cubes and coat with the cornstarch mixture evenly. 9. For the pasta: 10. In a large pan of salted boiling water, cook the pasta for about 9-10 minutes, stirring occasionally. 11. Meanwhile, in a non-stick skillet, add the oil over high heat and cook until heated through. Kung Pao Noodles

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12. Add the chicken mixture evenly and cook until the egg mixture is cooked slightly. 13. Change the side of chicken pieces and with a wooden spoon, gently separate the pieces from each other. 14. Add the peanuts and Chinese peppers and cook for about 1-2 minute. 15. Stir in the garlic and scallions and cook for about 35-40 seconds. 16. Meanwhile, drain the pasta well and transfer into a bowl. 17. Stir in the sauce and remove from the heat. 18. Add the chicken mixture into the bowl of the pasta and toss to coat well. 19. Enjoy hot.

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Long Beach

Crab Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 391.7 Fat 25.7g Cholesterol 41.7mg Sodium 980.4mg Carbohydrates 24.0g Protein 19.3g

Ingredients

16 oz. surimi, or imitation crab 1 avocado, peeled, pitted and cut into pieces 1 (10 oz.) cans black olives 1 tbsp red onion, chopped 2 tbsp celery, chopped 2 tsp lemon juice 1 tsp apple cider vinegar

1 tsp soy sauce 1 1/2 tsp dill 1 dash Worcestershire sauce 1/2 C. mayonnaise salt and pepper

Directions 1. In a bowl, add the crab meat and 1 tsp of the lemon juice and with a fork, mix well. 2. Add the celery, onion, mayonnaise, soy sauce, Worcestershire sauce, vinegar, 1 tsp of the dill, salt and pepper and mix until well combined. 3. In a bowl, add the avocado pieces, remaining dill and lemon juice and toss to coat well 4. Add the olives and avocado pieces into the bowl of the crab mixture and gently, mix until blended nicely. 5. Enjoy.

Long Beach Crab Salad

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BBQ

Pizza Pan

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 6 Calories 197.0 Fat 11.3g Cholesterol 41.2mg Sodium 421.2mg Carbohydrates 10.1g Protein 13.6g

Ingredients

1 -2 boneless skinless chicken breast 2 garlic cloves, minced 1 tbsp olive oil 1 red onion, sliced into strips 1/2-1 C. barbecue sauce 1/2 C. cilantro, chopped

1 (6 oz.) cans crushed pineapple, drained 8 oz. shredded mozzarella cheese 1 recipe pizza dough

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 500 degrees F before doing anything else. In a wok, add the oil and cook until heated through. Add the chicken, garlic and onion and stir fry for about 3-4 minutes. Stir in 1/2 C. of the BBQ sauce and cook until chicken is cooked through. Remove from the heat and keep aside to cool slightly. Spread the remaining BBQ sauce over the dough evenly. Place 4 oz. of the cheese, followed by the chicken, pineapple, cilantro and remaining cheese. Cook in the oven for about 10 minutes. Enjoy hot.

BBQ Pizza Pan

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Chicken Salad Fresno

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 1035.4 Fat 45.7g Cholesterol 152.1mg Sodium 2870.0mg Carbohydrates 106.1g Protein 56.0g

Ingredients

Fried Strips vegetable oil 12 corn tortillas, cut into strips Dressing 1/2 tsp dry mustard 1/4 tsp cold water 3/4 C. mayonnaise 1 C. buttermilk 8 tbsp sour cream 1/2 tbsp apple cider vinegar 1/2 tbsp sliced scallion top, and whites 2 tsp minced garlic 2 tsp minced Italian parsley 1/2 tsp Worcestershire sauce 1 tsp minced dill 1/4 tsp minced dried oregano 1/2 tsp ground black pepper 1/4 tsp minced basil Chicken 1/2 tbsp olive oil

1/2 tbsp minced garlic 2 tsp soy sauce 2 tsp salt 4 boneless skinless chicken breasts 1/4 C. sweet & spicy barbecue sauce Salad 1/2 head iceberg lettuce, cored, rinsed, and cut into strips 1/2 head romaine lettuce leaf, separated, trimmed, rinsed, and cut into strips 12 large basil leaves, cut into strips 1 lb. jicama, cut into strips 2 C. shredded Monterey Jack cheese 1 C. canned black beans, rinsed drained 1 C. canned sweet white corn kernels, drained 3 tbsp chopped cilantro 2 lb. ripe tomatoes, diced 1/2 C. good-quality sweet-&-spicy barbecue sauce

Directions 1. For the tortilla strips: 2. In a heavy-bottomed skillet, add enough oil for the frying and cook until its temperature reaches to 375 degrees F. 3. Add the tortilla strips in batches and fry for about 1-2 minutes. 4. With a slotted spoon, transfer the strips onto a paper towel-lined plate to drain. 5. Then, keep he strips aside to cool. 6. For the dressing: 7. In a bowl, add the cold water and mustard and beat until smooth. 8. Keep the dressing aside for about 9-10 minutes. Chicken Salad Fresno

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9. Now, add the remaining ingredients and with an electric mixer, beat on low speed until just smooth. 10. With a plastic sheet, cover the bowl and place in the fridge until using. 11. For the chicken: 12. Set the broiler of your oven. 13. In a bowl, add the garlic, oil, soy sauce and salt and mix until well combined. 14. Add the chicken breasts and coat with the marinade generously. 15. Keep aside for about 13-15 minutes. 16. Cook the chicken under the broiler for about 10-12 minutes, flipping once half way through. 17. Remove from the grill and place the chicken into the fridge to chill completely. 18. Now, cut each chicken breast into 3/4-inch cubes and place into a bowl. 19. Add 1/4 C. of the barbecue sauce and toss to coat well. 20. With a plastic sheet, cover the bowl and place in the fridge. 21. For the salad: 22. In a bowl, add half of the fried tortilla strips, corn, beans, lettuces, jicama, cilantro, basil, Monterey Jack cheese and dressing and toss to coat well. 23. Place the salad onto chilled plates evenly. 24. Arrange the remaining fried tortilla strips and tomatoes in a decorative pattern. 25. Top each plate with the chicken pieces, followed by the remaining barbecue sauce. 26. Enjoy with a garnishing of the scallion.

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California

Sushi Salad

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 513.1 Fat 19.3g Cholesterol 0.0mg Sodium 1397.4mg Carbohydrates 78.6g Protein 8.2g

Ingredients

1 1/2 C. long-grain rice 7 tbsp rice vinegar 1/4 C. sugar 1 1/2 tsp salt 1 tbsp sesame seeds 3 tbsp vegetable oil 2 tbsp chopped pickled ginger 4 scallions, cut lengthwise into strips 1/2 C. shredded carrot 1 large seedless cucumber, quartered, cored,

and chopped 2 sheets nori 1 avocado, peeled, pitted and sliced crosswise 1/4 lb. surimi, sliced Asian Dressing 2 tsp wasabi powder 1 tbsp hot water 2 tbsp cold water 2 tbsp soy sauce 2 tsp ginger juice

Directions 1. In a pot, add the water and salt and cook until boiling. 2. Add the rice and cook for about 10 minutes. 3. Through a colander, drain the rice and rinse under cold running water. 4. Immediately, arrange the colander over a kettle of boiling water. 5. Cover the colander, with a kitchen towel and then with a lid for about 13-15 minutes. 6. Meanwhile, in a pot, add the sugar, 1/4 C. of the vinegar and salt and cook until boiling, mixing until sugar dissolves completely. 7. Remove from the heat and keep aside. 8. Place a skillet over medium heat until heated through. 9. Add the sesame seeds and stir fry until golden. 10. Remove from the heat and place the sesame seeds into a bowl. 11. In a bowl, add the rice and vinegar mixture and stir to combine. 12. Keep aside to cool. 13. After cooling, add the carrot, cucumber, scallions, ginger, sesame seeds, oil and remaining vinegar and mix well. California Sushi Salad

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14. Place 1 nori sheet directly over medium heat and toast for about 40-60 seconds. 15. Transfer the toasted nori sheet onto a plate. 16. Repeat with the remaining nori sheets. 17. With scissors, cut each nori sheet into 2-inch-long and thin strips. 18. In the bowl, of the rice mixture, add 2/3 of nori strips, avocado and surimi and toss to coat well. 19. For the dressing: in a bowl, add the hot water and wasabi powder and mix well. 20. Add the ginger juice, soy sauce and cold water and mix well. 21. Pour the dressing over the salad and enjoy with a topping of the remaining nori strips.

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Napa

Garlic Bread

Prep Time: 10 mins Total Time: 41 mins Servings per Recipe: 6 Calories 273.0 Fat 5.2g Cholesterol 36.9mg Sodium 247.0mg Carbohydrates 44.5g Protein 11.2g

Ingredients

1 (2 1/2 tsp) packages active dry yeast 1/4 C. warm water 1 C. cottage cheese, warmed 6 garlic cloves, chopped 1 large egg 1 tbsp olive oil

1 tbsp dried oregano 2 tsp sugar 1 tsp garlic salt 1/2 tsp baking soda 2 1/2 C. all-purpose flour

Directions 1. In a bowl, dissolve the yeast in the water and keep aside for about 4-5 minutes. 2. Add the garlic, egg, cottage cheese, oil, oregano, sugar, baking soda and salt and mix until blended nicely. 3. Add the flour and mix until blended nicely. 4. With a plastic wrap, cover the bowl loosely and keep in a warm area until doubled in bulk. 5. With your hands, punch down the dough well. 6. In a well-greased casserole dish, place the dough evenly and keep aside for about 25-30 minutes. 7. Set your oven to 350 degrees F. 8. Cook the bread in the oven for about 40 minutes. 9. Remove from the oven and keep onto a wire rack for about 10 minutes. 10. Remove from the oven and keep onto a wire rack for about 10 minutes. 11. Cut into desired sized slices and enjoy warm.

Napa Garlic Bread

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CARITAS

Carrots

Prep Time: 2 mins Total Time: 12 mins Servings per Recipe: 4 Calories 56.0 Fat 0.1g Cholesterol 0.0mg Sodium 88.7mg Carbohydrates 13.4g Protein 1.0g

Ingredients

1 lb. baby carrots 1 tsp grated orange rind 1 orange, sectioned, chopped 1 tbsp chopped green onion

Directions 1. 2. 3. 4.

In a steamer, place the carrots and steam until desired doneness. Remove from the steamer and place the carrots into a bowl. Add the remaining ingredients and mix well. Enjoy warm.

Caritas Carrots

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Honey

Raisin Bread

Prep Time: 10 mins Total Time: 1 h 10 mins Servings per Recipe: 16 Calories 158.7 Fat 2.0g Cholesterol 1.2mg Sodium 352.9mg Carbohydrates 32.4g Protein 4.6g

Ingredients

2 C. low-fat buttermilk 1/2 C. honey 1/4 C. molasses 2 tsp baking soda 1 tsp salt 1 1/2 C. whole wheat flour

1/2 C. wheat germ 1 C. all-purpose flour 1/4 C. raisins 1/4 C. chopped nuts

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a non-stick loaf pan. 2. In a bowl, add all the ingredients and mix until blended nicely. 3. Place the mixture into the prepared pan evenly. 4. Place the loaf pan into oven and immediately, set it to 350 degrees F. 5. Cook for about 1 hour. 6. Remove from the oven and keep onto the wire rack to cool in the pan for about 10 minutes. 7. Carefully, invert the bread onto the wire rack to cool completely before slicing. 8. Cut into desired sized slices and enjoy.

Honey Raisin Bread

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20-MINUTE

California Rotini Pan

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 600.0 Fat 31.5g Cholesterol 107.9mg Sodium 582.7mg Carbohydrates 61.7g Protein 17.0g

Ingredients

16 oz. rotini pasta 8 oz. Velveeta cheese, cubed 1 1/4 C. heavy cream 2 tbsp unsalted butter

Directions 1. In a pan, add the water and cook until boiling. 2. Add the pasta and cook for about 11-12 minutes. 3. Meanwhile, in a pot, add the butter, cream and Velveeta cheese over low heat and cook until smooth, mixing occasionally. 4. Drain the pasta well. 5. Add the pasta into the cream mixture and gently, stir to combine. 6. Enjoy hot.

20-Minute California Rotini Pan

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Turkey

Burgers I

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 407.1 Fat 21.6g Cholesterol 134.4mg Sodium 944.2mg Carbohydrates 22.9g Protein 32.2g

Ingredients

Burger 1 lb. ground turkey 4 garlic cloves, minced 1/4 C. red onion, minced 1/4 C. red bell pepper, minced 1/2 tsp salt 1/2 C. cheese, grated 1 egg, beaten 1/2 C. breadcrumbs

Dressing 1 avocado, ripe and smashed 1/2 C. nonfat yogurt 1 tbsp lemon juice 1/4 tsp hot pepper sauce 1/4 C. artichoke heart, minced 1 tomatoes, seeded and chopped 1/2 tsp salt 1/4 tsp pepper, ground

Directions 1. For the dressing: in a food processor, add all the ingredients and pulse until pureed. 2. For the burgers: in a bowl, add all the ingredients and mix until well combined. 3. Make 4-8 equal sized patties from the mixture. 4. Heat a greased grill pan and cook the patties until cooked through. 5. Enjoy hot with a topping of the dressing.

Turkey Burgers I

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ARTICHOKE

Pesto Pizza

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 112.3 Fat 2.9g Cholesterol 36.1mg Sodium 81.5mg Carbohydrates 7.2g Protein 14.8g

Ingredients

1 prepared pizza crust 1/4 C. pesto sauce 6 oz. grilled chicken breasts, sliced 1 (6 oz.) jars quartered marinated artichoke hearts, drained 1/3 C. sun-dried tomato packed in oil, drained and chopped

2 oz. garlic and herb goat cheese 1 1/2 C. shredded pizza cheese, blend roasted garlic-flavored olive oil, for brushing the crust

Directions 1. Set your oven to 400 degrees F before doing anything else 2. Coat the crust with the garlic oil evenly and top with the pesto, followed by the chicken, artichokes, tomatoes, goat cheese and cheese. 3. Cook in the oven for about 10 minutes. 4. Remove from the oven and enjoy hot.

Artichoke Pesto Pizza

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Spicy California

Turkey Sandwich

Prep Time: 10 mins Total Time: 18 mins Servings per Recipe: 4 Calories 633.9 Fat 45.0g Cholesterol 341.4mg Sodium 781.2mg Carbohydrates 36.8g Protein 22.5g

Ingredients

6 eggs, beaten 1/3 C. milk 1/4 tsp salt 1/4 C. mayonnaise 2 garlic cloves, chopped 8 slices firm white bread 2 California avocados, sliced

8 oz. sliced cooked chicken 4 oz. sliced jalapeño jack cheese 1/4 C. unsalted butter 1 C. fruit salsa 4 sprigs cilantro

Directions 1. In a bowl, add the milk, eggs and salt and beat until well combined. Keep aside. 2. In another bowl, add the garlic and mayonnaise and mix well. 3. Place about 1/2 tbsp of the mayonnaise mixture on one side of each bread slice evenly. 4. Place avocado slices on 4 bread slices, followed by 2 chicken slices and 1 cheese slice 5. Cover each slice with remaining bread slices, mayonnaise mixture side down. 6. Cut each sandwich in half diagonally and coat each with the egg mixture evenly. 7. In a frying pan, add 2 tbsp of the butter and cook until melted. 8. Add the sandwiches, one at a time and cook for about 4 minutes, flipping once half way through. 9. Enjoy with a garnishing of the cilantro alongside the salsa.

Spicy California Turkey Sandwich

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BAJA

Chicken Casserole

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 542.0 Fat 37.2g Cholesterol 129.1mg Sodium 508.7mg Carbohydrates 11.6g Protein 42.3g

Ingredients

4 boneless skinless chicken breasts 1 tsp olive oil 1/2 tsp onion powder 1 pinch salt 1 pinch ground black pepper 2 avocados, peeled, pitted and sliced

2 tomatoes, sliced 1 (8 oz.) packages Monterey jack cheese, cut into 10 slices

Directions 1. 2. 3. 4.

In a wok, add the oil and cook until heated. Add the chicken and onion and cook for about 13-15 minutes. Stir in the salt and pepper and remove from the heat. On a baking sheet, arrange the chicken mixture and top each breast with 1-2 tomato slices, followed by 2-3 cheese slices. 5. Cook in the oven for about 10-15 minutes. 6. Remove from the oven and enjoy hot with the topping of avocado slices.

Baja Chicken Casserole

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30

Lake Country Scaloppini

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 642.6 Fat 42.7g Cholesterol 179.0mg Sodium 1120.9mg Carbohydrates 18.5g Protein 43.8g

Ingredients

1 lb. turkey breast, sliced 4 tbsp broth 1 egg 1 tbsp water 1/2 C. dry breadcrumbs 1 tbsp all-purpose flour 1 tsp salt

1/2 tsp paprika 2 tbsp parsley, chopped 2 tbsp olive oil 8 slices tomatoes, Ripe 1 avocado, sliced 8 slices cheddar cheese 4 sprigs parsley

Directions 1. Arrange turkey slices between 2 waxed paper sheets and with a meat mallet, pound until thin. 2. In a bowl, add the broth and turkey slices and mix well. 3. Place in the fridge for about 40-60 minutes. 4. In a shallow dish, add the water and egg and beat well. 5. In another shallow dish, add the parsley, flour, breadcrumbs, paprika and salt and mix well. 6. Dip the turkey slices in egg mixture and then coat with the flour mixture evenly. Place in the fridge for about 1 hour. 7. Set the broiler of your oven. 8. In a wok, add the oil and cook until heated. 9. Add the turkey slices and cook for about 6 minutes, flipping once half way through. 10. Remove from the heat and place the turkey slices into a baking dish. 11. Top the turkey slices with the tomato slices, followed by avocado and cheese. Cook under the broiler until cheese is melted. 12. Enjoy hot with a garnishing of the parsley. Lake Country Scaloppini

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SONOMA

Vegetable Sampler

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 367.7 Fat 28.3g Cholesterol 52.9mg Sodium 488.3mg Carbohydrates 23.8g Protein 7.1g

Ingredients

10 oz. frozen vegetables 1/2 C. celery, chopped 1/2 C. yellow onion, chopped 1/4 C. water 1/2 C. mayonnaise

1/2 C. cheddar cheese, shredded 1/4 C. butter, melted 1/2 C. butter flavored cracker, crushed

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a casserole dish. 2. In a pan of the water, cook the onion, celery and frozen vegetables for about 6-10 minutes. 3. Drain the vegetables completely and transfer into a bowl. 4. Add the cheddar cheese and mayonnaise and gently, stir to combine. 5. In the bottom of the prepared casserole dish, add the vegetable mixture and top with the melted butter evenly, followed by the crackers. 6. Cook in the oven for about 20-30 minutes. 7. Enjoy hot.

Sonoma Vegetable Sampler

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Vegan

Meat-Loaf

Prep Time: 30 mins Total Time: 2 h Servings per Recipe: 6 Calories 279.9 Fat 10.7g Cholesterol 0.0mg Sodium 101.8mg Carbohydrates 38.9g Protein 9.7g

Ingredients

1 C. lentils 1/2 C. brown rice 1/2 C. wild rice 3 C. vegetable broth 2 tbsp olive oil 1 red onion 3 garlic cloves, crushed

1 large carrot, shredded 1/2 bunch broccoli, chopped small and steamed 1/2 C. cashews, roasted basil salt and pepper

Directions 1. In a pan, add the broth, lentils, brown and wild rice over high heat and cook until boiling. 2. Set the heat to low and cook, covered for about 1 hour. 3. Meanwhile, in another pan, add the oil and cook until heated. 4. Add the carrot, onions and garlic and stir fry for about 4-5 minutes. 5. Add the broccoli and cook for about 1-2 minutes. 6. Add the basil, salt and pepper and stir to combine. 7. Set your oven to 350 degrees F and grease a loaf pan. 8. In the pan of vegetables, add the lentil mixture and cashews and stir to combine well. 9. Remove from the heat and transfer the mixture into the prepared loaf pan evenly. 10. Cover the loaf pan and cook in the oven for about 30 minutes. 11. Remove the cover and cook in the oven for about 15 minutes. 12. Enjoy warm.

Vegan Meat-Loaf

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CALIFORNIA

Quinoa Bowls

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 210.2 Fat 11.8g Cholesterol 0.0mg Sodium 58.1mg Carbohydrates 22.6g Protein 5.1g

Ingredients

Vinaigrette 2 tbsp extra virgin olive oil 2 tbsp lemon juice 2 tbsp seasoned rice vinegar 1 garlic clove, minced sea salt & ground black pepper Salad 1 C. quinoa, rinsed and drained

2 C. water 2 C. chopped spinach 1 C. roasted chicken, shredded 1 medium avocado, peeled and chopped 1/4 C. sliced green onion 1/4 C. basil, chopped 8 kalamata olives, pitted and quartered

Directions 1. 2. 3. 4.

For the vinaigrette: in a bowl, add all the ingredients and beat until well combined. In a pan of the boiling water, cook the quinoa for about 15 minutes. Remove from the heat and stir in vinaigrette and remaining ingredients. Enjoy.

California Quinoa Bowls

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Buttery

Garlicky Shrimps

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 152.7 Fat 12.9g Cholesterol 79.6mg Sodium 117.9mg Carbohydrates 2.2g Protein 7.3g

Ingredients

24 large shrimp, peeled and deveined 2 tbsp olive oil 6 garlic cloves, crushed, minced 2 tbsp butter

1/4 C. parsley sprig, chopped 1/2 lemon, juice salt and pepper

Directions 1. Sprinkle the shrimp with the salt and black pepper evenly. 2. In a wok, add the oil over high heat and cook until heated. 3. Add the shrimp and stir fry for about 2 minutes. 4. Add the garlic and stir fry for about 1 minute. 5. Add the cold butter and stir to combine. 6. Set the heat to medium and cook for about 1 minute. 7. Remove from the heat and stir in the lemon juice and parsley. 8. Enjoy.

Buttery Garlicky Shrimps

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CHICKEN

Burritos Del Barrio

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 996.5 Fat 48.2g Cholesterol 135.1mg Sodium 1405.8mg Carbohydrates 88.2g Protein 51.8g

Ingredients

2 tbsp vegetable oil 1 (15 1/2 oz.) cans black beans, drained 1/2 C. water 1 C. chunky salsa, drained and juices reserved 1 small chipotle chile, minced 1 tsp adobo sauce 3 garlic cloves, minced

table salt & ground pepper 2 C. cooked white rice 1 1/2 C. shredded rotisserie-cooked chicken 3 C. shredded cheddar cheese 4 (10 inch) flour tortillas

Directions

1. Set your oven to 450 degrees F before doing anything else and arrange a rack in the center of the oven. 2. In a nonstick skillet, add the oil over medium-high heat and cook until heated. 3. Add the black beans, chile, reserved salsa juice, adobo sauce and water and cook for about 4-5 minutes. 4. Stir in the garlic and cook for about 40 seconds. 5. With a potato masher, mash the beans slightly. 6. Stir in the salt and pepper and remove from the heat. 7. In a microwave-safe bowl, add the rice and cover the bowl with a plastic wrap. 8. With a fork, poke the holes in plastic wrap and microwave on High for about 90 seconds. 9. Remove from the microwave and stir in the chicken, 1 1/2 C. of the cheddar and salsa. 10. Arrange the tortillas onto a smooth surface. 11. Place the black beans mixture in the center of each tortilla, leaving 2-inch border. 12. Top each tortilla with the rice mixture. 13. Fold each tortilla to form burritos. 14. In the bottom of a baking sheet, arrange the burritos and sprinkle with the remaining cheddar cheese. 15. Cook in the oven for about 10 minutes. 16. Enjoy hot. Chicken Burritos Del Barrio

36

Salmon

Tenders

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 436.3 Fat 26.9g Cholesterol 96.8mg Sodium 787.0mg Carbohydrates 14.2g Protein 33.8g

Ingredients

1 lb. salmon fillet, cut into pieces 1/4 C. chopped onion 1 -2 clove garlic 3/4 C. mayonnaise

1/2 tsp lemon pepper 1/2 C. milk 1 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In a blender, add the mayo, onion, garlic and lemon pepper and pulse until well combined. 3. In 3 different shallow bowls, place, milk, mayo mixture and cheese respectively. 4. Dip each salmon piece in the milk, then in the mayo mixture and finally coat with the cheese. 5. In the prepared baking dish, arrange the salmon pieces, skin side down and top with the remaining cheese. 6. Cook in the oven for about 30 minutes. 7. Enjoy hot.

Salmon Tenders

37

CALIFORNIA

Wraps

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 347.1 Fat 12.5g Cholesterol 67.1mg Sodium 690.5mg Carbohydrates 29.3g Protein 28.5g

Ingredients

1/3 C. prepared hummus 4 whole wheat tortillas 2 C. cubed cooked chicken breasts 1/4 C. chopped roasted sweet red pepper

1/4 C. crumbled feta cheese 1/4 C. sliced basil leaves 1/4 C. kalamata olive, diced

Directions

1. Arrange the tortillas onto a smooth surface. 2. Place the hummus onto each tortilla evenly and top with chicken cubes, followed by the peppers, cheese, basil and olives. 3. Carefully, roll each tortilla and enjoy.

California Wraps

38

Peppery

Mushroom Tart

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 125.7 Fat 8.8g Cholesterol 13.5mg Sodium 265.1mg Carbohydrates 6.9g Protein 6.1g

Ingredients

Pillsbury ready-made pie dough, ready to bake 2 C. mushrooms, sliced 1/2 red bell pepper, seeded and sliced 1/2 onion, sliced 1 C. lightly packed fresh Baby Spinach, shredded

3/4 C. cheese, shredded 2 tbsp sliced basil 3 tbsp sun-dried tomatoes, packed in oil, diced 1 tbsp extra virgin olive oil salt and pepper

Directions 1. Arrange the pie dough into a 9-inch tart pan and press to fit properly, trimming the excess edges. 2. With a piece of foil, cover the tart shell and fill with dried beans. 3. Cook the pie shell in the oven as suggested on the package. 4. Remove from the oven and keep aside to cool for about 5 minutes. 5. Remove the beans from the shell. 6. Now, set your oven to 350 degrees F. 7. With paper towels, pat dry all the vegetables completely. 8. Place the cheese onto the bottom of tart, followed by the spinach and basil. Arrange some vegetables around the edge of tart shell, overlapping each other slightly. 9. Place a second circle inside the first one. 10. Now, arrange some onion slices in the center and top with some mushrooms. 11. Place the sun-dried tomatoes on top evenly and drizzle with the oil. 12. Sprinkle with the salt and pepper evenly. 13. Cook in the oven for about 30 minutes. 14. Enjoy warm. Peppery Mushroom Tart

39

NAPA VALLEY

Biscuits

Prep Time: 5 mins Total Time: 16 mins Servings per Recipe: 4 Calories 479.2 Fat 22.8g Cholesterol 57.3mg Sodium 892.4mg Carbohydrates 57.4g Protein 10.9g

Ingredients

2 C. cake flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp baking soda 1/3 C. cold unsalted butter 1/2 C. sliced California ripe black olives 1/2 C. shredded cheddar cheese 1 tbsp thyme, chopped

3/4 C. buttermilk butter 1 tbsp honey mustard 3 oz. sliced turkey

Directions

1. Set your oven to 475 degrees F before doing anything else. 2. In a bowl, add the flour, baking soda, baking powder and salt and mix well. 3. With a pastry blender, cut in the butter until a crumbly mixture forms. 4. Add the cheddar, olives and thyme and mix until well combined. 5. Add the buttermilk and with your hands, knead until a dough forms. 6. Place the dough onto a lightly floured surface and roll into 1-inch thickness. 7. With a 3-inch biscuit cutter, cut the biscuits from the dough. 8. In the bottom of a baking sheet, arrange the biscuits in a single layer. 9. Cook in the oven for about 9-11 minutes. 10. Remove from the oven and enjoy warm alongside the turkey slices, butter and mustard.

Napa Valley Biscuits

40

Spaghetti

Carbonara

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 771.1 Fat 46.9g Cholesterol 161.8mg Sodium 535.4mg Carbohydrates 63.8g Protein 23.4g

Ingredients

1 lb. spaghetti 3/4 C. crumbled cooked turkey bacon 1 C. frozen baby peas 2 1/2 C. heavy cream

1 C. grated Parmesan cheese 1 tbsp chopped Italian parsley ground black pepper

Directions 1. In a pot, add the water and salt and cook until boiling. 2. Add the spaghetti and cook for about 8-9 minutes. 3. Meanwhile, place a skillet over medium-high heat until heated through. 4. Add the bacon pieces and cook for about 2-3 minutes. 5. Stir in the cream and peas and cook until boiling. 6. Set the heat to medium and cook for about 7-8 minutes. 7. Add the Parmesan and cook until mixture becomes thick, mixing constantly. 8. Drain the spaghetti well. 9. Immediately add the spaghetti in the pan of the sauce with black pepper and toss to coat well. 10. Enjoy with a garnishing of the fresh parsley.

Spaghetti Carbonara

41

TOASTED PARMESAN

Onion French Loaf

Prep Time: 4 mins Total Time: 14 mins Servings per Recipe: 8 Calories 569.2 Fat 17.5g Cholesterol 24.1mg Sodium 1154.1mg Carbohydrates 80.9g Protein 22.7g

Ingredients

1 loaf French bread, sliced 1 1/2 C. Parmesan cheese, grated 1 C. mayonnaise 1 -2 C. green onion

Directions

1. Set your oven to 400 degrees F before doing anything else. 2. In a bowl, add the half of the green onions, Parmesan and mayo and mix until well combined. 3. Place the mixture onto each slice evenly and top with the remaining green onions. 4. Cook in the oven until top becomes golden brown.

Toasted Parmesan Onion French Loaf

42

43

44

Easy Apple Crisp

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 653.8 Fat 26.8g Cholesterol 42.1mg Sodium 674.6mg Carbohydrates 102.6g Protein 4.0g

Ingredients

1 (28 oz.) cans apple pie filling 1 (16 oz.) packages Golden butter cake mix 1/4 lb. butter, cold, cut into small pieces 3 tbsp brown sugar

3 tbsp shredded coconut 2 tbsp walnuts, chopped 1 tsp cinnamon whipped cream

Directions 1. In a microwave-safe casserole dish, put the apple pie filling and top with the cake mix evenly. 2. Spread the butter on top evenly. 3. In a bowl, add the brown sugar, walnuts, coconut and cinnamon and mix well. 4. Spread the walnut mixture on top and microwave on high for about 8-9 minutes. 5. Enjoy warm with a topping of the whipped cream.

Easy Apple Crisp

45

BAJA

Coleslaw

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 84.8 Fat 1.6g Cholesterol 2.1mg Sodium 67.5mg Carbohydrates 17.2g Protein 2.2g

Ingredients

Salad 3 C. shredded cabbage 1/3-1/2 C. raisins 1/4 C. sliced green onion Dressing 1/3 C. low-fat plain yogurt

1 tbsp light mayonnaise 1 tsp Dijon mustard 1/4 tsp dill weed salt and pepper

Directions 1. 2. 3. 4.

For the salad: in a bowl, add all the ingredients and mix well. For the dressing: in another bowl, add all the ingredients and beat until well blended. Place the dressing over the salad and toss to coat well. Enjoy.

Baja Coleslaw

46

California

Hamburger Helper

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 8 Calories 720.9 Fat 34.8g Cholesterol 131.6mg Sodium 1017.8mg Carbohydrates 56.8g Protein 43.9g

Ingredients

1 lb. rotini pasta 2 lb. lean ground beef 1 C. coarsely chopped onion 3 C. diced tomatoes 14 oz. tomato sauce 1 1/2 C. milk 2/3 C. light mayonnaise 2 tbsp ketchup

2 -3 tbsp sweet pickle relish 1 1/2-2 tsp mustard 3/4-1 tsp pepper 1/2 tsp salt 3/4 tsp garlic powder 2 tsp oregano 3 C. shredded cheddar cheese, divided

Directions 1. In a pan of the salted boiling water, cook the pasta as suggested on the package. 2. Drain the pasta well. 3. Meanwhile, heat a skillet and cook the ground beef and onion until meat has no more pink 4. Drain the grease from the skillet. 5. Add 2 1/2 C. of the cheese, mayo, milk, tomatoes, ketchup, tomato sauce, relish, mustard, oregano, garlic powder, salt and black pepper over medium-low heat and cook until cheese is melted, mixing frequently. 6. Add the hot pasta and gently stir to combine. 7. Top with the remaining cheese and cook until heated completely. 8. Enjoy hot.

California Hamburger Helper

47

AVOCADO

Rice Bowls

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 641.4 Fat 11.1g Cholesterol 106.5mg Sodium 2187.2mg Carbohydrates 85.4g Protein 46.9g

Ingredients

1 C. white rice, uncooked 3 king crab legs, average size, shelled and meat torn 1/2 avocado, peeled, pitted and chopped 1 carrot, peeled and cut into small pieces

1/2 cucumber, cut into small pieces soy sauce pickled ginger toasted sesame seeds

Directions 1. 2. 3. 4. 5. 6. 7.

In a pan, add the 1 1/2 C. of the water and rice and cook for about 20 minutes. Remove from the heat and transfer into a bowl. Place in the fridge until rice reach to room temperature. Divide the rice into 2 serving bowls evenly and gently, press downwards. Divide the crab in each bowl, followed by the avocado, carrot and cucumber. Drizzle with the soy sauce. Enjoy with a topping of the ginger and sesame seeds.

Avocado Rice Bowls

48

California

Caprese Toppers

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 platter Calories 273.8 Fat 14.9g Cholesterol 0.0mg Sodium 449.4mg Carbohydrates 32.0g Protein 3.7g

Ingredients

1/2 of a small avocado, pitted, peeled 18 whole wheat round crackers

2 plum tomatoes, each cut into 9 slices 2 tbsp thick 'n chunky salsa

Directions 1. Cut the avocado into 18 equal sized pieces. 2. Place 1 tomato slice over each cracker, followed by 1 avocado piece and 1/4 tsp of the salsa. 3. Enjoy.

California Caprese Toppers

49

CALIFORNIA

Sushi Bowls

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 4 Calories 455.6 Fat 8.4g Cholesterol 22.7mg Sodium 1743.3mg Carbohydrates 79.1g Protein 17.1g

Ingredients

1 (8 7/8 oz.) packages white rice 3 tbsp seasoned rice vinegar 1 head lettuce 1 cucumber, sliced 1 avocado, peeled, pitted and sliced

1 lb. imitation crab meat, broken into chunks 3 tbsp soy sauce 2 tbsp pickled ginger

Directions 1. 2. 3. 4. 5. 6.

Cook the rice as suggested on the package. In a bowl, add the rice and 1 tbsp of the vinegar and toss to coat well. Break up the crab meat into chunks. In the bowl of the rice, add the crab meat, cucumber, lettuce and avocado and mix well. In another bowl, add the remaining 2 tbsp of the vinegar and soy sauce and mix well. Drizzle the dressing over salad and enjoy with a topping of the pickled ginger.

California Sushi Bowls

50

Easy Japanese Tuna Rolls

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 49.5 Fat 0.7g Cholesterol 2.1mg Sodium 11.2mg Carbohydrates 8.6g Protein 1.8g

Ingredients

1/2 sheet toasted nori 1/3 C. prepared sushi rice 1 oz. sashimi grade tuna, sliced 2 pieces peeled English cucumbers, cut into matchsticks 2 pieces sliced avocados 1 1/2 tsp mayonnaise

1 1/2 tsp wasabi powder 1 tbsp pickled ginger 1 tbsp grated daikon radish 1 tsp wasabi paste 1 tbsp soy sauce

Directions 1. For the wasabi mayo: in a bowl, add the wasabi powder and mayo and mix well. 2. Arrange the toasted nori on rolling mat, shiny side down. 3. Place the sushi rice in the center of nori and top with the wasabi mayo, followed by the tuna, cucumber and avocado. 4. With the mat, roll the nori and with your fingers, moisten the farthest edge to seal the filling. 5. Cut into desired sized pieces. 6. Enjoy with a garnishing of the daikon radish, pickled ginger, wasabi and soy sauce.

Easy Japanese Tuna Rolls

51

SANTA BARBARA

Dip

Prep Time: 5 mins Total Time: 2 h 5 mins Servings per Recipe: 4 Calories 663.8 Fat 50.0g Cholesterol 322.7mg Sodium 1513.0mg Carbohydrates 23.3g Protein 32.2g

Ingredients

1 (2/3 oz.) envelope onion soup mix 2 C. sour cream 1 C. shrimp, cooked and chopped 1/4 C. catsup (ketchup)

Directions

1. In a bowl, add all the ingredients and stir to combine. 2. Place in the fridge for about 2-3 hours. 3. Enjoy chilled.

Santa Barbara Dip

52

53

54

Peanut Butter

Prep Time: 10 mins

California

Total Time: 20 mins Servings per Recipe: 1 jar Calories 2040.0 Fat 130.7g Cholesterol 0.0mg Sodium 1202.7mg Carbohydrates 189.3g Protein 68.4g

Ingredients

3/4 C. raisins 1/2 C. apple juice 2 tbsp honey

2 tsp ground cinnamon 1 C. creamy peanut butter

Directions 1. In a pot, add the apple juice and raisins and cook until boiling. 2. Set the heat to medium and cook for about 9-10 minutes. 3. Stir in the honey and cinnamon and remove from the heat. 4. Keep aside to cool slightly. 5. Add the peanut butter and stir to combine. 6. Enjoy.

Peanut Butter California

55

HERMOSA RANCHO

Veggie Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 102.2 Fat 4.9g Cholesterol 7.5mg Sodium 411.2mg Carbohydrates 12.4g Protein 3.9g

Ingredients

1 C. low-fat ranch dressing 1/4 C. grated Parmesan cheese 4 C. raw broccoli florets 4 C. raw cauliflower florets 1 pint cherry tomatoes, halved

Directions 1. 2. 3. 4.

In a bowl, add the cheese and dressing and mix well. Add the vegetables and stir to combine. Place in the fridge for about 1 hour. Enjoy chilled.

Hermosa Rancho Veggie Salad

56

California Vegetable Slow Cooker

Prep Time: 5 mins Total Time: 6 h 5 mins Servings per Recipe: 6 Calories 6.6 Fat 0.0g Cholesterol 0.0mg Sodium 80.2mg Carbohydrates 1.5g Protein 0.1g

Ingredients

4 C. frozen broccoli carrots cauliflower mix, thawed 1/2 C. chopped onion 1 (10 3/4 oz.) cans Healthy Request cream

of mushroom soup 1/4 C. chopped pimiento, drained 1 1/2 C. cubed Velveeta cheese

Directions 1. Grease a slow cooker. 2. In the prepared slow cooker, add all the ingredients and stir to combine. 3. Set the slow cooker on Low and cook, covered for about 4-6 hours. 4. Uncover and stir the mixture well. 5. Enjoy hot.

California Vegetable Slow Cooker

57

BASIL BALSAMIC

Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 1068.4 Fat 103.5g Cholesterol 63.7mg Sodium 1203.5mg Carbohydrates 15.2g Protein 29.2g

Ingredients

Vinaigrette 8 large basil leaves 6 tbsp balsamic vinegar 1/4 lb. Gorgonzola, crumbled 3/4 C. olive oil, mild flavored Salad 1 head romaine lettuce, cleaned and chopped

1 bunch watercress, cleaned and cut bite-size 8 oz. Gorgonzola, crumbled 2 C. walnuts, shelled halves

Directions 1. 2. 3. 4. 5.

In a food processor, add the Gorgonzola, vinegar and basil and pulse until well combined. While the motor is running on slow speed, add the oil and pulse until well combined. Transfer into a bowl and place in the fridge to chill. In a serving bowl, add the greens and dressing and toss to coat well. Enjoy with a topping of the crumbled Gorgonzola cheese and walnuts.

Basil Balsamic Salad

58

California

Sushi Salad II

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 507.4 Fat 15.0g Cholesterol 52.3mg Sodium 341.9mg Carbohydrates 62.2g Protein 30.0g

Ingredients

1 lb. frozen skinless salmon fillet, thawed salt and pepper 1/4 C. rice vinegar 1 tbsp soy sauce 1 tsp sugar 1 tsp sesame oil

4 C. cooked short-grain rice 1 cucumber, seeded and sliced 1 avocado, pitted, peeled, and sliced 1 tbsp toasted white sesame seeds

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. Sprinkle the salmon fillet with the salt and pepper evenly. 3. Cook the salmon on the grill for about 4 minutes per side. 4. Remove from the grill and place the salmon fillet onto a cutting board to cool slightly 5. After cooling, break the salmon into chunks. 6. Meanwhile, in a bowl, add the sugar, soy sauce, vinegar and sesame oil and beat until the sugar is dissolved. 7. Divide the rice into 4 bowls, followed by the salmon, cucumber, avocado and dressing. 8. Enjoy with a topping of the sesame seeds.

California Sushi Salad II

59

SANTA MONICA

Romaine Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 403.0 Fat 25.4g Cholesterol 0.0mg Sodium 234.2mg Carbohydrates 40.0g Protein 9.1g

Ingredients

1 head romaine lettuce 2 tomatoes, chopped 1/2 red onion, diced 1 bunch green onion, chopped 2 avocados, chopped 1/2 C. slivered almonds, toasted Croutons 3 slices of day old French bread, cut into small squares 1 1/2 tbsp extra virgin olive oil

garlic powder salt pepper Dressing 3 tbsp white sugar 3 tbsp lemon juice 1/2 tsp onion powder 1/4 tsp Dijon mustard 1/8 tsp salt 3 tbsp extra virgin olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees F before doing anything else. For the croutons: in the bottom of a baking sheet, arrange the bread cubes. Drizzle with the oil and season with the garlic powder, salt and pepper. Cook in the oven for about 15 minutes. In a bowl, add all the salad ingredients and croutons. In another bowl, add all the dressing ingredients and beat until well combined. Pour dressing over the salad and toss to coat well. Enjoy.

Santa Monica Romaine Salad

60

Easy

California Rolls

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 301.0 Fat 22.8g Cholesterol 49.8mg Sodium 1058.9mg Carbohydrates 10.9g Protein 14.7g

Ingredients

2 1/4 C. cold water 1 1/2 C. Japanese sushi rice 1/2 C. Japanese sushi seasoning (sushi vinegar) 2 tbsp mirin 1 1/2 tbsp salt

1/3 C. granulated sugar 7.5 (8 inch) nori 2 tsp wasabi paste 1 tsp soy sauce 1 tsp pickled ginger

Directions 1. 2. 3. 4.

In a pan, add 2 1/4 C. of the cold water and 1 1/2 C. of the rice and cook until boiling. Set the heat to low and cook, covered for about 19-20 minutes. Remove from the heat ad transfer the rice into a large bowl to cool slightly. Meanwhile, in a small pan, add the mirin, sushi seasoning, sugar and salt and cook until boiling, mixing constantly. 5. Cook for about 5 minutes, mixing often. 6. Remove from the heat and keep aside to cool until just warm. 7. Slowly, place the mirin mixture over the rice, fanning with a small electric fan and gently stirring with a wooden spoon to coat the rice. 8. Place the rice mixture into fridge to cool. 9. For the rolls: arrange 1 Nori seaweed sheet onto a bamboo sushi mat, shiny side down. 10. Spread the wasabi paste over the Nori sheet within 1-inch of the top end. 11. Place a 1/4-inch layer of cooled rice over the Nori sheet within 1-inch of the top end. 12. Drizzle with the soy sauce and top with your favorite topping in a horizontal line on the rice across the Nori sheet. 13. With the bamboo mat, roll the nori sheet tightly. 14. With wet fingers, moisten the edge to seal the filling. 15. Remove the Sushi roll from the mat and cut the roll into 1/2-inch thick round pieces cross-wise. 16. In a small bowl, add 3 tbsp of the soy sauce and 1 tsp of the wasabi paste and mix well 17. Enjoy the rolls alongside the wasabi mixture as a dip. Easy California Rolls

61

CALIFORNIA

Focaccia Sandwich

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 301.0 Fat 22.8g Cholesterol 49.8mg Sodium 1058.9mg Carbohydrates 10.9g Protein 14.7g

Ingredients

1/2 tsp grated lemon zest 1 tbsp lemon juice 2 garlic cloves, minced 1/8 tsp salt 1/3 C. mayonnaise 1 tbsp olive oil focaccia bread, cut into 8 pieces 1 1/2 C. baby lettuce 1 C. roasted red pepper, pieces 8 oz. mozzarella cheese, sliced

16 cooked asparagus spears 4 slices turkey bacon, cut and cooked crisp and broken into pieces, or honey turkey

Directions

1. For the lemon aioli: in a bowl, add the garlic, lemon zest and juice and beat until well combined. 2. Add the mayonnaise and olive oil and beat until smooth. 3. Spread the aioli on smooth side of each focaccia square evenly. 4. Place the lettuce over each square, followed by red pepper, mozzarella, asparagus and bacon. 5. Cover with the remaining 4 focaccia squares. 6. Cut each sandwich into two triangles

California Focaccia Sandwich

62

Cake

California

Prep Time: 20 mins Total Time: 1 h 5 mins Servings per Recipe: 16 Calories 221.6 Fat 6.7g Cholesterol 42.1mg Sodium 285.8mg Carbohydrates 38.4g Protein 3.3g

Ingredients

1 C. raisins 1/2 C. butter, softened 1 C. sugar 2 eggs 1 tsp salt 2/3 C. buttermilk

2 C. white flour, sifted 1 tsp baking soda 2/3 C. orange juice 1/4 C. sugar 2 tsp cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. Extract the juice from the oranges and reserve it. In a blender, add the raisins and orange rind and pulse until ground roughly. In a bowl, add the butter and sugar and with an electric mixer, beat until creamy. Add the eggs, one at a time and beat well after each addition until well combined. In another bowl, add the flour, baking soda and salt and ix well. Now, sift the flour mixture into another bowl. 2. In the bowl of egg mixture, add flour and buttermilk alternately in 3 portions and beat on low speed after each addition until well combined. Gently, fold in the raisin mixture. 3. Place the mixture into prepared pan evenly. 4. Cook in the oven for about 45 minutes or until a toothpick inserted in the center comes out clean. 5. Meanwhile, in a bowl, add the orange juice, sugar and cinnamon and mix well. Remove from the oven and with a fork, poke the hot cake at many places. Place the orange juice mixture over the cake evenly and place onto a wire rack to cool. 6. Carefully, invert the cake onto wire ack. Cut into desired sized slices and enjoy. 

Cake California

63

FRIED

Flounder

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 331.4 Fat 5.3g Cholesterol 161.7mg Sodium 398.8mg Carbohydrates 19.5g Protein 47.9g

Ingredients

2 lb. flounder, cleaned 1 egg, beaten 1 -2 C. panko breadcrumbs salt & pepper

butter lemon wedge

Directions 1. 2. 3. 4. 5.

Sprinkle the flounder with salt and black pepper evenly. Dip the flounder in beaten egg and then, coat with the panko evenly. In a skillet, add the butter and cook until melted. Add the flounder and cook until golden brown and crisp. Enjoy hot alongside the lemon wedges.

Fried Flounder

64

65

66

Muffins

Del Laguna Seca

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 12 Calories 121.3 Fat 4.8g Cholesterol 25.6mg Sodium 112.5mg Carbohydrates 17.4g Protein 2.8g

Ingredients

1 C. flour, sifted 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/2 C. wheat germ 1/4 C. unsalted butter, softened

1/4 C. orange blossom honey 1 egg 1 orange, zest 1/2 C. orange juice

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 12 C. muffin tin 2. In a bowl, add the flour, wheat germ, baking soda, baking powder and salt and mix well. 3. In another bowl, add the butter and with a mixer, beat until creamy. 4. Add the honey and beat until fluffy. 5. Add the egg, orange zest and juice and beat until well combined. 6. Add the flour mixture and mix until just combined. 7. Place the mixture into prepared muffin cups about 2/3 of full. 8. Cook in the oven for about 20 minutes or until a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep onto the wire rack to cool in the tin for about 5 minutes 10. Carefully, invert the muffins onto the wire rack to cool completely. 11. Enjoy.

Muffins Del Laguna Seca

67

HANDMADE

Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 167.2 Fat 14.8g Cholesterol 0.0mg Sodium 12.1mg Carbohydrates 10.0g Protein 2.2g

Ingredients

4 avocados, seeded and peeled 2 tbsp lemon juice 1 garlic clove, crushed 1 tomatoes, chopped 1/4 C. onion, chopped

1/4 tsp ground cumin 3 drops hot pepper sauce tortilla chips

Directions

1. In a bowl, add the avocado, garlic, lemon juice and with a fork, mash roughly. 2. Add the remaining ingredients and stir to combine. 3. Enjoy alongside the tortilla chips.

Handmade Guacamole

68

Carne

Asada

Prep Time: 2 h Total Time: 2 h 15 mins Servings per Recipe: 12 Calories 424.0 Fat 25.3g Cholesterol 128.5mg Sodium 1002.5mg Carbohydrates 6.2g Protein 41.0g

Ingredients

5 lb. flank steaks 1/2 C. vegetable oil 1 C. vinegar 1 C. lemon juice 1/2 C. orange juice 1 C. water 1/4 C. garlic, peeled

1 1/2 tbsp white pepper 1 1/2 tbsp salt 2 tbsp ground cumin 2 tbsp chili powder 1 tbsp ground cloves 1/2 orange, sliced 1/2 bunch cilantro, chopped

Directions 1. In a bowl, add all the ingredients except the steak and mix until well combined. 2. Add the steak and coat with the marinade generously. 3. Place in the fridge for about 2 hours. 4. Cook the steak onto the preheated grill until desired doneness. 5. Cut the steak into strips and enjoy hot.

Carne Asada

69

EAST LA STREET

Burritos

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 322.1 Fat 21.1g Cholesterol 59.5mg Sodium 542.9mg Carbohydrates 16.1g Protein 16.6g

Ingredients

1/2 C. warm carne asada meat, chopped, see previous recipe sour cream 10 warm French fries

2 oz. shredded cheddar cheese 1 flour tortilla, warmed

Directions

1. Arrange the tortilla onto a plate. 2. Place the meat onto tortilla, followed by the fries, sour cream and cheese. 3. Enjoy.

East LA Street Burritos

70

North Cali Dinner

(Pasta with Chicken)

Prep Time: 30 mins Total Time: 1 h 30 mins Servings per Recipe: 8 Calories 594.4 Fat 32.0g Cholesterol 117.5mg Sodium 747.3mg Carbohydrates 39.6g Protein 33.4g

Ingredients

3 lb. chicken, cut up 1/2 C. evaporated milk 1 C. biscuit mix 8 oz. spaghetti 1 lb. stewed tomatoes 1 C. sour cream 1/2 C. broth 3 oz. chopped mushrooms

1/2 C. chopped onion 1 garlic clove, minced 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper 8 oz. mozzarella cheese, sliced oil

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking dish. In 2 different shallow bowls, place the milk and biscuit mix respectively. Coat the chicken pieces with the milk and then with the biscuit mix evenly. In a heavy-bottomed skillet, add 1/4-inch of the oil over medium heat and cook until heated through. 2. Add the chicken and fry until browned completely. 3. In a pan of the salted boiling water, cook the spaghetti as suggested on the package. Drain the spaghetti well and transfer into a bowl. 4. Add the onions, mushrooms, garlic, tomatoes, broth, sour cream, oregano, salt and pepper and mix until well combined. 5. In the prepared baking dish, place the mixture and top with the chicken, followed by the cheese. Cook in the oven for about 1 hour. Enjoy hot.

North Cali Dinner: (Pasta with Chicken)

71

LOADED

Spinach

Prep Time: 12 mins Total Time: 22 mins Servings per Recipe: 6 Calories 106.2 Fat 6.1g Cholesterol 18.3mg Sodium 316.2mg Carbohydrates 8.3g Protein 6.1g

Ingredients

2 (10 oz.) packages frozen chopped spinach 1/2 (1 oz.) packet dry onion soup mix 1 C. light sour cream 1/2 C. dry herb stuffing mix 1/4 C. shredded cheddar cheese

Directions

1. In a microwave-safe dish, place both spinach packages and microwave on high for about 9-10 minutes. 2. Remove the spinach from the packaging and drain the liquid completely. 3. Place spinach in the same baking dish with the sour cream and soup mix and mix well. 4. With the back of a spoon, smooth the top surface. 5. Spread the stuffing mix on top, followed by the cheese and microwave on High for about 6-8 minutes. 6. Enjoy hot.

Loaded Spinach

72

California

Chimichurri Rib-Eye

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 404.3 Fat 41.7g Cholesterol 13.2mg Sodium 168.0mg Carbohydrates 3.2g Protein 6.7g

Ingredients

2 rib eye steaks 1/4 C. pesto sauce 2 tbsp shredded Parmesan cheese 1 tbsp olive oil Pesto 2 C. basil leaves, packed

1/2 C. grated Romano cheese 1/2 C. extra virgin olive oil 1/3 C. pine nuts 3 medium sized garlic cloves, minced salt & ground black pepper

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. For the pesto: in a blender, add the pine nuts, basil and garlic and pulse until chopped finely. 3. While motor is running, slowly add the oil and pulse until well combined. Add the Romano cheese, a pinch of salt and black pepper and pulse until well combined. 4. Transfer the pesto into a bowl. Add the Parmesan cheese and mix well. With a sharp knife, make a horizontal cut inside of each beef steak to create a pocket. 5. Place the pesto mixture insides he pocket of each steak evenly and with your fingers, press pockets to close. 6. Drizzle each pocket with oil evenly. 7. Arrange the steak pockets on the grill about 4-5-inch from heating element. 8. Cover and cook on the grill for about 6-7 minutes per side. 9. Remove the steaks from grill and place onto a cutting board. 10. Cut each into thick strips and enjoy. California Chimichurri Rib-Eye

73

BAJA

Taco Bowls

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 369.5 Fat 22.8g Cholesterol 38.2mg Sodium 196.6mg Carbohydrates 25.8g Protein 18.5g

Ingredients

1 head romaine lettuce, chopped 1 (15 oz.) cans black beans, drained 1/2 C. shredded cheddar cheese 1 avocado, diced 1 mangoes, diced 1/2 C. sliced black olives, drained 1/2 lb. cooked chicken, seasoned with salt

and chili powder 1 tbsp lime juice 1/2 C. vinaigrette dressing 1 C. broken tortilla chips light sour cream mild salsa

Directions

1. In a bowl, add the chicken, beans, cheese, mango, avocado, olives and lettuce and mix well. 2. Add the lime juice and dressing and toss to coat well. 3. Serve with a garnishing of the tortilla chips, salsa and sour cream. Enjoy.

Baja Taco Bowls

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75

76

Golden State

Pizza Kitchen

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 198.2 Fat 11.8g Cholesterol 47.3mg Sodium 686.5mg Carbohydrates 7.4g Protein 15.1g

Ingredients

1 -10 inch pre-baked pizza crust 1 C. masterpiece original barbecue sauce 1 -2 C. diced shredded cooked chicken 1/2 C. crumbled cooked bacon 1/4 C. chopped green onion

8 oz. shredded mozzarella cheese 1/4 C. slices fire-roasted bell peppers 1 (2 1/4 oz.) cans sliced ripe olives, drained

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Place the barbecue sauce onto the pizza crust evenly, leaving 1-inch border around the edges. 3. Arrange the chicken over sauce, followed by the bacon, green onion, mozzarella cheese, bell peppers and olives. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and enjoy hot.

Golden State Pizza Kitchen

77

AUTHENTIC

California Chili

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 327.2 Fat 5.9g Cholesterol 0.0mg Sodium 366.1mg Carbohydrates 51.5g Protein 16.6g

Ingredients

Chili 2 tbsp olive oil 1 C. chopped onion 1 green bell pepper, chopped 1/2 C. broth 1 (14 1/2 oz.) cans diced tomatoes 1 (15 oz.) cans black beans, drained and rinsed 1 (15 oz.) cans red kidney beans, drained and rinsed 1 (15 oz.) cans great northern beans, drained

and rinsed Spice Mix 4 tsp chili powder 1 tsp garlic powder 1 tsp ground cumin 1 tsp dried oregano 1 tsp dried basil leaves 2 tsp sugar 1/2 tsp salt 1/2 tsp seasoned pepper

Directions 1. 2. 3. 4. 5. 6.

For spice blend: in a bowl, add all the ingredients and mix well. In a pot, add the oil over medium-high heat and cook until heated through. Add the green pepper and onion and stir fry for about 4-5 minutes. Stir in the remaining ingredients and spice blend and cook until boiling. Set the heat to low and cook for about 18-20 minutes, mixing often. Enjoy hot.

Authentic California Chili

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Honey

Raisin Granola

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 1 Calories 455.1 Fat 22.4g Cholesterol 1.5mg Sodium 239.2mg Carbohydrates 56.1g Protein 11.9g

Ingredients

2 1/4 C. Quaker Oats, uncooked 1/2 C. nonfat dry milk powder 1/2 C. sunflower seeds 1/2 C. nuts, chopped 1/2 C. wheat germ

1/2 C. packed brown sugar 1/2 C. margarine 1/4 C. honey 1/2 C. raisins

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. In a bowl, add all the ingredients except the raisins and mix until well combined. 3. Transfer the mixture into an ungreased 15x10-inch baking dish evenly. 4. Cook in the oven for about 45-50 minutes, mixing often. 5. Remove from the oven and immediately, mix the raisins. 6. Keep aside to cool completely. 7. Enjoy with milk and topping of your choice. 8. You can store this granola in fridge by placing into an airtight container.

Honey Raisin Granola

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2-INGREDIENTS

Dip

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 10 Calories 89.9 Fat 7.8g Cholesterol 24.9mg Sodium 345.0mg Carbohydrates 3.7g Protein 2.0g

Ingredients

1 (8 oz.) packages cream cheese 1 (16 oz.) jars of your favorite salsa

Directions

1. In a serving bowl, place the cream cheese and top with the salsa. 2. Keep aside until mixture comes to room temperature. 3. Enjoy.

2-Ingredients Dip

80

Country

Prep Time: 5 mins

Chicken with Mushrooms

Total Time: 25 mins Servings per Recipe: 2 Calories 336.3 Fat 19.3g Cholesterol 114.5mg Sodium 351.8mg Carbohydrates 10.5g Protein 30.1g

Ingredients

4 boneless skinless chicken thighs 2 tbsp olive oil 1 C. sliced leek 1 C. sliced mushrooms 2 tbsp tomato paste

1/4 C. chicken broth seasoned salt garlic salt pepper

Directions 1. Season the chicken with the garlic salt, seasoned salt and pepper. 2. In a non-stick skillet, add the oil and cook until heated through. 3. Add the chicken and sear until browned completely. 4. Add the mushrooms, leeks, tomato paste and broth and cook until boiling. 5. Set the heat to low and cook, covered for about 18-20 minutes. 6. Remove from the heat and enjoy hot.

Country Chicken with Mushrooms

81

CHINESE

Cold Noodle Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 457.2 Fat 16.7g Cholesterol 0.0mg Sodium 281.0mg Carbohydrates 61.0g Protein 18.9g

Ingredients

8 oz. dried capellini 1 C. frozen shelled edamame 1 -2 tbsp canola oil 6 oz. shiitake mushrooms, stems removed, sliced 1 tbsp toasted sesame oil 1 tbsp soy sauce

2 tbsp rice vinegar 1/2 C. julienned carrot 1/2 C. sliced red cabbage 2/3 C. sliced green onion 1/4 C. sesame seeds, lightly toasted crushed red pepper flakes

Directions 1. 2. 3. 4. 5. 6.

In the pan of salted boiling water, cook the pasta and edamame until desired doneness Drain well and keep aside. In a skillet, add the oil over low heat and cook until heated through. Add the mushroom slices and cook until cooked through. Remove from the heat and stir in the vinegar, sesame oil and soy sauce. In a bowl, add the cooked mushroom mixture, noodles mixture, cabbage, carrots and green onions and toss to coat well. 7. Enjoy with a topping of the sesame seeds and red pepper flakes.

Chinese Cold Noodle Salad

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Los Angeles

Prep Time: 5 mins

Texas Dip

Total Time: 5 mins Servings per Recipe: 1 Calories 598.7 Fat 51.6g Cholesterol 106.6mg Sodium 2452.5mg Carbohydrates 27.4g Protein 9.7g

Ingredients

1 (16 oz.) containers sour cream 1 (2 oz.) packet onion soup mix

1/2-1 tsp hot sauce 1 tbsp dill

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Cover the bowl and place in the fridge for about 3 hours. 3. Enjoy chilled.

Los Angeles Texas Dip

83

NAPA CONSOMMÉ

with Avocado Slices

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 229.5 Fat 11.7g Cholesterol 0.0mg Sodium 1029.8mg Carbohydrates 13.1g Protein 8.4g

Ingredients

8 C. chicken broth 2 ripe avocados, pitted, peeled and sliced 2 lemons, sliced

1/2 C. parsley, chopped

Directions 1. 2. 3. 4.

In a pot, add the broth and cook until boiling. In a serving bowls, place the avocado slices evenly and top each with the lemon slices. Add the broth into each bowl. Enjoy with a garnishing of the parsley.

Napa Consommé with Avocado Slices

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Curry Honey

Shrimp Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 551.8 Fat 16.9g Cholesterol 239.1mg Sodium 1241.3mg Carbohydrates 73.0g Protein 35.1g

Ingredients

1 lb. cooked baby shrimp, peeled 1 lb. green seedless grape, halved 3 stalks celery, diced 4 oz. sliced almonds 4 oz. canned water chestnuts, drained, sliced 8 oz. canned lychees, drained 1 small pineapple, peeled, cored and cut into chunks

Honey Aioli 1 1/2 C. mayonnaise 1 tbsp honey 1 tbsp reduced sodium soy sauce 2 tbsp mild curry powder 1/2 lime, juice lettuce leaf

Directions 1. In a bowl, add the shrimp, almonds, grapes, lychees, water chestnuts and celery and mix 2. Gently, fold in the pineapple chunks. 3. In another bowl, add the dressing ingredients and beat until well combined. 4. Arrange lettuce onto 4 salad plates evenly and top with the shrimp salad. 5. Drizzle each plate with some dressing. 6. Enjoy alongside the remaining dressing.

Curry Honey Shrimp Salad

85

CALIFORNIA

Shrimp Frittata

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 168.7 Fat 5.1g Cholesterol 91.6mg Sodium 310.4mg Carbohydrates 1.3g Protein 27.1g

Ingredients

2 oz. California pink shrimp 1/2 C. egg substitute 2 tsp cold water cracked black pepper 1/4 tsp dried dill

1 tbsp soft fresh goat cheese 1 tsp chopped chives nonstick cooking spray

Directions

1. In a bowl, add the egg substitute, dill, water and black pepper and beat until well combined. 2. Grease a nonstick skillet with the cooking spray and heat over medium heat. 3. Add the egg mixture and cook until the mixture begins to set. 4. Place the shrimp and goat cheese on half of the egg mixture and fold the other half over the filling. 5. Enjoy hot with a garnishing of the chives.

California Shrimp Frittata

86

West Coast Torte

Prep Time: 15 mins Total Time: 2 h 15 mins Servings per Recipe: 10 Calories 247.4 Fat 23.6g Cholesterol 71.2mg Sodium 466.5mg Carbohydrates 2.5g Protein 6.9g

Ingredients

2 (8 oz.) packages cream cheese 2 cloves garlic, minced 8 oz. feta cheese 2 tsp thyme 2 tbsp olive oil

3 tbsp pesto sauce 1/3 C. roasted red pepper, drained and chopped additional red pepper, strips

Directions 1. Arrange a plastic sheet in a dish. 2. In a blender, add the cream cheese, feta and garlic and pulse until well combined. 3. Add the thyme and oil and pulse until well combined. 4. In the bottom of the prepared dish, place about 1/3 of the cheese mixture evenly and top with the pesto, followed by another 1/3 of the cheese mixture over, red peppers and remaining cheese mixture. 5. Cover the dish and place in the fridge for about 3 hours. 6. Enjoy with a garnishing of the extra red pepper strips.

West Coast Torte

87

SALMA’S

Potato Soup

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 223.6 Fat 14.5g Cholesterol 37.1mg Sodium 640.5mg Carbohydrates 20.3g Protein 4.2g

Ingredients

3/4 lb. leek, roots, dark green tops and tough outer leaves removed 1 lb. baking potato, peeled and cut into chunks 2 tsp kosher salt 3/4 tsp dried oregano 3/4 tsp dried thyme 1/4 tsp ground black pepper

1 bay leaf 2 tbsp extra virgin olive oil 1 tsp soy sauce 1 1/3 C. chicken broth 1 1/2 C. half-and-half 1/2 C. whipping cream 2 tbsp green onions, sliced, green part only

Directions

1. Cut each leek in half lengthwise and then into 1/4-inch slices crosswise. 2. Rinse the leeks completely. 3. In a pot, add half of leeks, potatoes, oregano, thyme, bay leaf, salt, black pepper and 3 C. of the water over high heat and cook until boiling. 4. Set the heat to low and cook, covered for about 4-5 minutes. 5. Discard the bay leaf. 6. Meanwhile, in a non-stick skillet, add the oil over medium heat and cook until heated through. 7. Add the remaining leeks and cook for about 11-12 minutes, mixing frequently. 8. Stir in the soy sauce and cook for about 1-2 minutes, mixing all the time. 9. Remove from the heat and place the leek mixture into the simmering potato mixture. 10. Stir in the broth and remove from the heat 11. Keep aside to cool slightly. 12. In a blender, add the soup in batches and pulse until smooth. 13. Place the pureed soup into the same pan and stir in the heavy cream and half-and-half. 14. Place the pan over low heat and cook until heated completely, mixing often. 15. Enjoy hot with a garnishing of the green onion slices.

Salma’s Potato Soup

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89

90

California

Artichoke Hot Pot

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 181.5 Fat 7.5g Cholesterol 0.0mg Sodium 119.6mg Carbohydrates 27.2g Protein 6.2g

Ingredients

1 (14 oz.) cans water-packed artichoke hearts, drained and rinsed 1 (14 oz.) cans vegetable broth 1 tbsp olive oil 1 tbsp flour

1/4 tsp cayenne 1/4 tsp ground thyme 1/4 tsp garlic powder

Directions 1. In a food processor, add the broth and artichokes and pulse until smooth. 2. In a pot, add the oil over medium-high heat and cook until heated. 3. Stir in the flour and cook until just golden brown, mixing all the time. 4. Slowly, add the artichoke puree, mixing all the time. 5. Stir in the spices and cook for about 4-5 minutes. 6. Enjoy hot.

California Artichoke Hot Pot

91

NICOISE

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 507.0 Fat 47.5g Cholesterol 144.9mg Sodium 696.5mg Carbohydrates 13.3g Protein 10.0g

Ingredients

Salad 1 head butter lettuce 3 C. green beans, cooked and chilled 4 tomatoes, quartered 2 C. canned solid albacore tuna, chilled 1/2 C. kalamata olive, pitted 3 hard-boiled eggs, peeled and quartered 6 anchovy fillets 1 tbsp tarragon, minced 1 tbsp chives, minced 1 tbsp basil, minced

Vinaigrette 1/4 C. red wine vinegar 1 tbsp water 1/2 tsp salt 1/4 tsp garlic powder 1/8 tsp black pepper 1/4 tsp dry mustard 1/4 tsp dried basil 3/4 C. extra virgin olive oil

Directions

1. In a bowl, add the vinegar, oil, water, mustard, basil, garlic powder, salt and pepper, mustard and basil and beat until well combined. 2. In the bottom of a shallow dish, arrange the large outer leaves of the lettuce. Tear the remaining lettuce leaves. 3. In a bowl, add the torn lettuce and 2 tbsp of the dressing and toss to coat well. 4. Place the torn lettuce over lettuce leaves in the dish. 5. In another bowl, add the tuna, beans, tomatoes and some of the dressing and toss to coat well. 6. Arrange tuna mixture over lettuce and top with the olives, followed by the eggs and anchovies. 7. Place the remaining dressing on top. 8. Enjoy with a garnishing of the fresh herbs.

Nicoise Salad

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Cynthia’s

Caesar Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 268.8 Fat 24.3g Cholesterol 121.8mg Sodium 634.5mg Carbohydrates 3.7g Protein 9.6g

Ingredients

1 (2 oz.) cans anchovy fillets, drained 1/4 C. Worcestershire sauce 1/4 C. red wine vinegar 3 tsp minced garlic 2 tsp paprika 1/2 tsp dried oregano 1 tbsp grated Parmesan cheese 1/2 C. vegetable oil salt and pepper

romaine lettuce, washed and chopped 3 eggs, hard-boiled, peeled and chopped 1/2 C. grated Parmesan cheese crouton lemon juice shredded mozzarella cheese

Directions 1. In a food processor, add the anchovy fillets, 1 tbsp of the Parmesan cheese, garlic, vinegar, Worcestershire sauce, oregano and paprika and pulse on high speed until well combined. 2. While the motor is running, add the oil and black pepper and pulse until well combined. 3. In a bowl, place the eggs, romaine lettuce, 1/2 C. of the Parmesan cheese and croutons and toss to coat. 4. Place the lemon juice and dressing and toss to coat well. 5. Enjoy with a topping of the mozzarella.

Cynthia’s Caesar Salad

93

CALIFORNIA

Shrimp Skillet

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 209.2 Fat 3.7g Cholesterol 223.5mg Sodium 265.7mg Carbohydrates 19.6g Protein 25.5g

Ingredients

1 lb. cooked shrimp 1 C. red sweet pepper, stemmed, seeded and cut into strips 1 C. yellow sweet pepper, stemmed, seeded and cut into strips 1 C. green sweet pepper, stemmed, seeded and cut into strips 1 C. yellow onion, cut into strips 3 jalapeño chile, stemmed, seeded and minced 2 limes, juice

1 C. mango, peeled, pitted and sliced 1/3 C. mango juice 1 tsp butter 1 tsp olive oil ground black pepper

Directions

1. In a non-stick wok, add the oil and butter over medium heat and cook until heated through. 2. Add the sweet peppers and onion and cook for about 4-5 minutes. 3. Stir in the shrimp, chilies, mango slices, mango juice, lime juice and black pepper and cook until heated completely, tossing often. 4. Enjoy hot.

California Shrimp Skillet

94

California

Mixed Veggies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 308.7 Fat 27.0g Cholesterol 83.1mg Sodium 264.8mg Carbohydrates 8.8g Protein 8.4g

Ingredients

1/4 C. butter, melted 1/4 C. flour 2 C. milk 8 oz. cream cheese, diced

2 (16 oz.) packages frozen broccoli carrots cauliflower mix 1/2 C. cheddar cheese, grated

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking dish. 2. In a pan of the boiling water, cook the frozen vegetables until desired doneness. 3. Drain the vegetables well. 4. For the sauce: in a pot, add the butter until melted. 5. Add the flour and cook until just golden, mixing continuously. 6. Slowly, add the milk, mixing continuously until smooth. 7. Gradually, add the cream cheese, mixing continuously until smooth. 8. In the bottom of the prepared baking dish, arrange the boiled vegetables and top with the sauce evenly, followed by the cheddar cheese. 9. Cook in the oven for about 30 minutes. 10. Enjoy hot.

California Mixed Veggies

95

MORELOS

Meringues with Topping

Prep Time: 1 h Total Time: 1 h 12 mins Servings per Recipe: 8 Calories 154.9 Fat 9.4g Cholesterol 0.0mg Sodium 26.6mg Carbohydrates 17.3g Protein 1.0g

Ingredients

1 1/8 oz. walnuts 1 3/4 oz. icing sugar 1 egg white 1 tsp meringue powder 2 tbsp sugar 1 pinch salt 1 tsp pure vanilla extract 2 tsp green food coloring

1/4 C. coconut oil 1/2 C. icing sugar 2 tbsp limoncello, optional 1 tsp lemon extract 1 lemon, zest 1 dash yellow food coloring

Directions

1. For the filling: in a bowl, add the icing sugar, lemon zest, coconut oil, Limoncello, lemon extract and coloring and beat until creamy. 2. Place in the fridge for about 1 1/2 hours. 3. Set your oven to 375 degrees F and line a baking sheet with the parchment paper. In a blender, add the icing sugar and walnuts and pulse until finely ground. Sift the walnut mixture into a bowl and keep aside. In a glass bowl, add the egg white, sugar, meringue powder and salt and with an electric beater, beat until stiff peaks form. Add the vanilla extract and coloring and beat until well combined. Gently, fold in the walnut mixture. 4. Now, place the mixture into a piping bag and pipe 3/4-inch rounds onto the prepared baking sheet. 5. Gently, tap the baking sheet onto a counter to release any air bubbles. Keep aside for about 15 minutes. 6. Arrange the baking sheet in the oven and immediately set the oven to 350 degrees F. Cook in the oven for about 10-12 minutes. 7. Remove from the oven and keep onto a wire rack to cool completely. Fill each macron with chilled filling mixture and Enjoy.

Morelos Meringues with Topping

96

California

Roasted Pineapple

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 495.8 Fat 30.5g Cholesterol 75.1mg Sodium 506.2mg Carbohydrates 44.5g Protein 13.5g

Ingredients

1 (20 oz.) cans unsweetened pineapple chunks 3 tbsp sugar 4 tbsp butter

3 tbsp flour 6 oz. shredded cheddar cheese 25 buttery round crackers, crushed

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 1 1/2 quart baking dish. 2. Drain the pineapple chunks, reserving 4 tbsp of the juice in a bowl. 3. In a bowl, add the butter, cheese, pineapple, reserved juice and flour and mix well. 4. In the bottom of the prepared baking dish, place the pineapple mixture and top with the crackers. 5. Cook in the oven for about 30 minutes. 6. Enjoy warm.

California Roasted Pineapple

97

APPLE SALAD

with Apple Vinegar Vinaigrette

Prep Time: 10 mins Total Time: 3 h 30 mins Servings per Recipe: 6 Calories 180.8 Fat 17.1g Cholesterol 11.0mg Sodium 153.7mg Carbohydrates 4.9g Protein 2.3g

Ingredients

1 C. granny smith apples, diced, cored 1/4 C. fresh mushrooms, sliced 1/4 C. green onion, sliced, including tops 1 1/2 C. Bibb lettuce, torn 1 1/2 C. fresh spinach, torn 6 slices bacon, cooked crisp and crumbled 1/4 C. feta, crumbled Vinaigrette

1/4 C. apple cider vinegar 1/3 C. vegetable oil 1 tsp Worcestershire sauce 1 clove garlic, minced 1/2 tsp sugar 1/4 tsp dried oregano 1 dash pepper

Directions 1. 2. 3. 4. 5. 6.

For the dressing: In a bowl, add all the ingredients and beat until well combined. Place in the fridge for about 2-3 hours. For the salad: In a bowl, add all the ingredients and dressing and gently, toss to coat well. Enjoy with a topping of the cheese.

Apple Salad with Apple Vinegar Vinaigrette

98

99

100

California

Prep Time: 30 mins

Potato Praline

Total Time: 1 h Servings per Recipe: 12 Calories 380.9 Fat 20.2g Cholesterol 69.1mg Sodium 133.6mg Carbohydrates 48.6g Protein 3.2g

Ingredients

4 large sweet potatoes, peeled, cooked and mashed 1/2 C. butter 2 eggs 1 C. sugar 1 tbsp vanilla pumpkin pie spice

Garnish 1/2 C. flour 1/3 C. butter 1 C. brown sugar 1 C. chopped pecans

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the sweet potatoes, eggs, butter, vanilla extract and pumpkin pie spice and mix until well combined. 3. In another bowl, add the flour, pecans, butter and brown sugar and mix until a crumbly mixture is formed. 4. Place the sweet potato mixture into a 9x13-inch baking dish evenly and top with the crumbly mixture. 5. Cook in the oven for about 30 minutes. 6. Enjoy warm.

California Potato Praline

101

BAJA

Brine Marinade

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 184.3 Fat 13.7g Cholesterol 0.0mg Sodium 1252.1mg Carbohydrates 15.0g Protein 1.9g

Ingredients

1/4 C. oil 1/4 C. lemon juice 2 tbsp Worcestershire sauce 1 -3 dash Tabasco sauce 2 tbsp apple cider vinegar

2 tsp salt 2 tsp sugar 2 cloves of crushed garlic

Directions

1. In a food processor, add all the ingredients and pulse until well combined. 2. This marinade is great for the grilling of the chicken and vegetables as well.

Baja Brine Marinade

102

Rosarita’s

Croissants

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 784.4 Fat 48.9g Cholesterol 174.3mg Sodium 2224.7mg Carbohydrates 36.6g Protein 49.6g

Ingredients

4 oz. smoked turkey breast 2 slices Swiss cheese 2 slices tomatoes 2 slices red onions 2 slices crispy turkey bacon

2 tbsp guacamole 1 bunch alfalfa sprout 2 lettuce leaves 1 croissant, split

Directions 1. Place the smoked turkey on bottom half of the croissant, followed by the cheese, tomato, red onion bacon, lettuce and alfalfa sprouts. 2. Place the guacamole on the top half of croissant evenly. 3. Cover with the top half of the croissant and enjoy.

Rosarita’s Croissants

103

ALAMEDA

Fruit Cake

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 184.3 Fat 13.7g Cholesterol 0.0mg Sodium 1252.1mg Carbohydrates 15.0g Protein 1.9g

Ingredients

2 C. California dried figs, chopped 1/2 C. golden raisin 1/2 C. dates, chopped 1/2 C. dried pears, chopped 1/2 C. dried pineapple, chopped 1/2 C. dried apricot, chopped 1/4 C. fruit juice 1/2 C. apricot nectar 1 C. butter, softened 1 C. granulated sugar 5 large eggs

1 3/4 C. all-purpose flour, divided 1/2 tsp baking powder 1 tsp cinnamon 2 tsp vanilla 1 tbsp lemon extract 3 C. pecans, chopped & lightly toasted

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add the dates, raisins, pineapple, pears, figs and juice and mix well. With a plastic sheet, cover the bowl and keep aside overnight. The next day, in a pot, add the apricots with nectar and cook for about 10 minutes. Remove from the heat and keep aside to cool completely. Drain the marinated fruit mixture, reserving juice. Add the apricots in the bowl with the fruit and mix. In another bowl, add the drained sherry and nectar and mix. Grease and line the bottom of 5 (5 5/8x3 1/4x1 7/8-inch) loaf pans with the greased brown paper. 9. In a bowl, add 1 1/2 C. of the flour, baking powder and cinnamon and mix well. 10. Now, sift the flour mixture into another bowl. 11. In a glass bowl, add the sugar and butter and beat until light and fluffy. 12. Add the eggs, one at a time, beating well after each addition. 13. Add the vanilla and lemon extract and mix well. 14. Add the flour mixture and mix until just combined. 15. Add the remaining 1/4 C. of flour into the bowl of the fruit mixture and toss to coat well. Alameda Fruit Cake

104

16. Add the fruit mixture into the cake mixture and mix well. 17. In the prepared loaf pans, place the mixture evenly. 18. Arrange the loaf pans in the cold oven over the middle rack. 19. Place a pan of the cold water in the bottom of oven and set your oven to 250 degrees F. 20. Cook in the oven for about 2 hours. 21. Remove from the oven and keep onto the wire racks to cool in the pans for about 10 minutes. 22. Carefully, remove the brown papers from the warm cakes. 23. Dip 5 cheesecloth pieces into sherry mixture. 24. Wrap each fruitcake with 1 moistened cheesecloth and then with a piece of the foil. 25. Place in the fridge for about 3-4 weeks, moistening each cheese-cloth with juice when they become dry.

105

RODEO

Mixed Green Salad

Prep Time: 15 mins Total Time: 1 h 15 mins Servings per Recipe: 4 Calories 99.2 Fat 7.5g Cholesterol 0.0mg Sodium 25.6mg Carbohydrates 8.0g Protein 2.3g

Ingredients

1 (7 1/2 oz.) mayonnaise 1 large tomatoes, cut into wedges 1 avocado, pitted, peeled and cut into

wedges 1 (10 oz.) bags mixed salad greens

Directions 1. 2. 3. 4.

Cook the pasta salad as suggested on the package. In a salad bowl, add the pasta salad and remaining ingredients and mix well. Place in the fridge for about 1 1/2 hours. Enjoy chilled.

Rodeo Mixed Green Salad

106

Pedro’s

Plum Crisp

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 311.3 Fat 8.0g Cholesterol 0.0mg Sodium 107.0mg Carbohydrates 61.9g Protein 2.0g

Ingredients

4 oz. smoked turkey breast 2 slices Swiss cheese 2 slices tomatoes 2 slices red onions 2 slices crispy turkey bacon

2 tbsp guacamole 1 bunch alfalfa sprout 2 lettuce leaves 1 croissant, split

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a bowl, add the plums, sugar, honey and lemon juice and toss to coat well. 3. In another bowl, add the flour, nuts, brown sugar, cinnamon and margarine and with your hands, mix until a crumbly mixture is formed. 4. Divide the plum mixture into 6 ramekins evenly and sprinkle with crumbly mixture. 5. Cook in the oven for about 30 minutes. 6. Enjoy warm.

Pedro’s Plum Crisp

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SONOMA

Breakfast Spread for Toast

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 24 Calories 79.1 Fat 6.8g Cholesterol 11.2mg Sodium 139.8mg Carbohydrates 1.4g Protein 3.5g

Ingredients

12 oz. goat cheese, softened 1/2 C. sun-dried tomato packed in oil, drained and chopped 1/4 C. black olives, pitted and chopped 1/2 C. pine nuts, lightly toasted 2 tbsp sweet onions, chopped 1 tbsp basil, chopped

1 tsp thyme, chopped 1 tsp extra virgin olive oil 1/2 tsp garlic, minced 1/2 tsp salt

Directions

1. In a bowl, add the goat cheese and with a rubber spatula, stir until creamy. 2. Add the remaining ingredients and mix until well combined. 3. Enjoy.

Sonoma Breakfast Spread for Toast

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How to Make

a Pot Roast in Oakland

Prep Time: 15 mins Total Time: 2 h 15 mins Servings per Recipe: 6 Calories 706.9 Fat 48.8g Cholesterol 154.2mg Sodium 745.9mg Carbohydrates 14.3g Protein 44.0g

Ingredients

3 tbsp salad oil 3 lb. pot roast 2 tsp seasoning salt 1 (30 oz.) cans whole tomatoes 3/4 C. chopped onion 3/4 C. chopped celery 3/4 C. chopped bell pepper

1 C. broth 1 package spaghetti sauce mix Italian seasoning 4 potatoes 5 carrots

Directions 1. In a Dutch oven, add the salad oil and cook until heated through. 2. Add the meat until browned completely. 3. Stir in the remaining ingredients and cook, covered for about 3-4 hours. 4. Enjoy hot.

How to Make a Pot Roast in Oakland

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BAJA

Fruit Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 662.1 Fat 44.6g Cholesterol 15.9mg Sodium 308.2mg Carbohydrates 67.1g Protein 11.0g

Ingredients

5 oz. romaine-iceberg mixed salad greens 1 1/2 oz. mandarin orange, sectioned 1 1/2 oz. pecans, brittle 1 1/2 pippin apples, diced 3/4 oz. raisins 1/4 avocado, diced

3/4 oz. dried cranberries 1/8 oz. green onion, sliced 3/4 oz. blue cheese, crumbled 2 oz. Citrus Dressing

Directions

1. In a large bowl, add all the ingredients except the dressing and toss to coat well. 2. Place in the fridge to chill completely. 3. Enjoy chilled with a topping of the citrus dressing.

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Gravy

Prep Time: 15 mins

in California

Total Time: 1 h Servings per Recipe: 12 Calories 152.4 Fat 11.7g Cholesterol 0.0mg Sodium 314.2mg Carbohydrates 9.7g Protein 4.0g

Ingredients

1 tbsp oil 1 onion, chopped 2 C. raw cashews 3 garlic cloves, crushed

2 tbsp flour 2 tbsp soy sauce salt and pepper

Directions 1. In a skillet, add the oil and cook until heated. 2. Add the raw cashews and onion and stir fry for about 4-5 minutes. 3. Add the garlic and stir fry for about 1 minute. 4. Stir in the flour and cook for about 1 minute, mixing all the time. 5. Slowly, add 1-2 C. of the water, mixing continuously until well combined. 6. Stir in more 1-2 C. of the water, soy sauce, salt and pepper and cook for about 28-30 minutes. 7. Remove from the heat and keep aside to cool slightly. 8. In a blender, add the mixture in batches and pulse until smooth. 9. Enjoy hot.

Gravy in California

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TURKEY

Burgers II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 438.8 Fat 28.2g Cholesterol 192.3mg Sodium 823.7mg Carbohydrates 8.2g Protein 36.6g

Ingredients

1 lb. ground turkey 1/2 C. cilantro, chopped 1/3 C. breadcrumbs 3 tbsp yellow mustard 1 egg, beaten

1/2 tsp salt 1/4 tsp black pepper 8 slices Monterey jack cheese 1/2 red bell pepper, seeded and cut in rings

Directions

1. Set your grill for high heat and lightly, grease the grill grate. 2. In a large bowl, add the ground turkey, cilantro, breadcrumbs, mustard, egg, salt and black pepper and mix until well combined. 3. Make 4 equal sized patties from the turkey mixture. 4. Cook the patties on the grill for about 15 minutes. 5. In the last few minutes of the cooking, top each patty with 1 cheese slice. 6. Cook the pepper rings on the grill for about 2 minutes. 7. Enjoy the burgers alongside the pepper rings.

Turkey Burgers II

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Maiz

Casserole

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 584.4 Fat 29.9g Cholesterol 110.0mg Sodium 1477.1mg Carbohydrates 70.3g Protein 18.5g

Ingredients

2 (2 lb.) cans creamed corn 3/4 C. yellow cornmeal 1/3 C. salad oil 2 large eggs, beaten 1 (3 7/8 oz.) cans of sliced black olives, drained

1/2 tsp garlic powder 1/2 tsp salt 1 (4 oz.) cans of diced Ortega green chilies 2 C. of grated mild cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a casserole dish, add all the ingredients and mix until well combined. 3. Cook in the oven for about 45 minutes. 4. Serve hot.

Maiz Casserole

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CALIFORNIA

Shepherd’s Pie

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 8 Calories 383.1 Fat 18.8g Cholesterol 0.0mg Sodium 1087.8mg Carbohydrates 43.7g Protein 13.9g

Ingredients

1 lb. firm tofu, pressed and cut 4 large potatoes, peeled and cut 3 tbsp margarine 1/2 C. soy milk salt 1 large onion, chopped 2 tbsp vegetable oil 1/4 tsp ground thyme 1/2 tsp ground coriander pepper 1/2 C. walnuts, toasted and chopped

1/2 lemon juice 2 tbsp tamari soy sauce 2 tbsp vegetable oil 1 lb. mushroom, sliced 6 tbsp tamari soy sauce pepper 3 C. hot water 4 tbsp cornstarch, dissolved in 1/2 c. water

Directions 1. 2. 3. 4. 5.

For the potato layer: In a pan, add the potatoes and enough water to cover and cook until boiling. Set the heat to low and cook for about 19-20 minutes. Drain the potatoes, reserving the cooking liquid. In a bowl, add the potatoes, soy milk, margarine and salt and with a potato masher, mash completely. 6. For the tofu layer: 7. In a wok, add 2 tbsp of the oil until heated. 8. Add the onion, coriander, thyme and pepper and cook for about 4-5 minutes. 9. Add the tofu and walnuts and cook until heated completely. 10. Stir in the tamari and lemon juice and remove from the heat. 11. For the mushroom gravy: 12. In a skillet, add 2 tbsp of the oil until heated completely. 13. Add the mushrooms, tamari and black pepper and cook for about 6-7 minutes. 14. Add the reserved cooking liquid and cook until boiling. 15. Slowly, add the cornstarch mixture, mixing constantly and cook until just boiling. California Shepherd’s Pie

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16. Cook until desired thickness of the gravy, mixing constantly. 17. Set your oven to 400 degrees F. 18. In the bottom of a casserole dish, place the tofu mixture evenly and top with the half of the mushroom gravy mixture, followed by the mashed potatoes. 19. Cook in the oven for about 15-20 minutes. 20. Enjoy hot with a topping of the remaining mushroom gravy.

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SIMPLY

Roasted Potatoes California Style

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 87.2 Fat 0.1g Cholesterol 0.0mg Sodium 7.7mg Carbohydrates 19.7g Protein 2.4g

Ingredients

3 cold baked Idaho potatoes, cut into spears 1/2 C. Kraft free fat-free Catalina dressing 1 tbsp garlic powder 1 tbsp parsley flakes

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else. In a bowl, add the potato spears, dressing, garlic powder and parsley and toss to coat well. Transfer the mixture onto a baking sheet. Cook in the oven for about 20 minutes. Enjoy hot.

Simply Roasted Potatoes California Style

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California

Lunch Box Wrap

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 281.0 Fat 23.3g Cholesterol 50.6mg Sodium 560.6mg Carbohydrates 5.5g Protein 12.3g

Ingredients

1 large low-carb flour tortillas 1 -2 tbsp vegan mayonnaise 1 -2 tbsp guacamole 1 -3 oz vegetarian / vegan. chicken strips, sautéed in oil to brown 1 -2 leaf red leaf lettuce, ribs removed, washed well and dried

2 slices fakin' bacon, crisp cooked in oil 3 slices tomatoes 1 -2 slice onion 4 -5 black olives, halved

Directions 1. Place the guacamole onto the tortilla evenly and top with the lettuce, followed by the tomato, onion, olives, bacon and chicken. 2. Drizzle with the mayo and carefully, roll like a burrito. 3. Cut in half and enjoy.

California Lunch Box Wrap

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UCLA

Vegetable Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 189.5 Fat 16.6g Cholesterol 41.1mg Sodium 550.1mg Carbohydrates 4.4g Protein 5.9g

Ingredients

2 (16 oz.) packages blend frozen vegetables 8 oz. processed cheese 6 tbsp butter, divided 1/2 C. crushed butter flavored cracker

Directions

1. Cook the vegetables as suggested on the package. 2. Drain them vegetables well. 3. In a small pan, add 4 tbsp of the butter and cheese over low heat and cook until melted, mixing all the time. 4. In the bottom of an ungreased 11x7-inch baking dish, arrange half of the vegetables and top with half of the butter mixture. 5. Repeat the layers. 6. In a microwave-safe bowl, add the remaining butter and microwave until melted completely. 7. Add the cracker crumbs and mix until well combined. 8. Top the casserole with the cracker mixture evenly. 9. Cook in the oven for about 20-25 minutes. 10. Enjoy hot.

UCLA Vegetable Casserole

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