California Kitchen: From the Heart of California to Your Kitchen Table. Enjoy Delicious California Style Cooking with Easy California Recipes [2 ed.]

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California Kitchen From the Heart of California to Your Kitchen Table. Enjoy Delicious California Style Cooking with Easy 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 . . . . . . . . Asian Chicken Pizza

52 . . . . . . . Baja Coleslaw

9 . . . . . . . . Kung Pao Noodles

55 . . . . . . . California Hamburger Helper

13 . . . . . . . Long Beach Crab Salad

56 . . . . . . . Avocado Rice Bowls

14 . . . . . . . BBQ Pizza Pan

57 . . . . . . . California Caprese Toppers

15 . . . . . . . Chicken Salad Fresno

58 . . . . . . . California Sushi Bowls

19 . . . . . . . California Sushi Salad

61 . . . . . . . Easy Japanese Tuna Rolls

21 . . . . . . . Napa Garlic Bread

62 . . . . . . . Santa Barbara Dip

22 . . . . . . . Caritas Carrots

63 . . . . . . . Peanut Butter California

25 . . . . . . . Honey Raisin Bread

64 . . . . . . . Hermosa Rancho Veggie Salad

26 . . . . . . . 20-Minute California Rotini Pan

67 . . . . . . . California Vegetable Slow Cooker

27 . . . . . . . Turkey Burgers I

68 . . . . . . . Basil Balsamic Salad

28 . . . . . . . Artichoke Pesto Pizza

69 . . . . . . . California Sushi Salad II

31 . . . . . . . Spicy California Turkey Sandwich

70 . . . . . . . Santa Monica Romaine Salad

32 . . . . . . . Baja Chicken Casserole

71 . . . . . . . Easy California Rolls

33 . . . . . . . Lake Country Scaloppini

74 . . . . . . . California Focaccia Sandwich

34 . . . . . . . Sonoma Vegetable Sampler 37 . . . . . . . Vegan Meat-Loaf 38 . . . . . . . California Quinoa Bowls 39 . . . . . . . Buttery Garlicky Shrimps 40 . . . . . . . Chicken Burritos Del Barrio 43 . . . . . . . Salmon Tenders 44 . . . . . . . California Wraps 45 . . . . . . . Peppery Mushroom Tart 46 . . . . . . . Napa Valley Biscuits 49 . . . . . . . Spaghetti Carbonara 50 . . . . . . . Toasted Parmesan Onion French Loaf 51 . . . . . . . Easy Apple Crisp

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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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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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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

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