Here’s a tasty recipe from the Castroville Artichoke Festival, an annual May event on the Central Coast of California. Fried artichokes are a favorite treat sold at local shops and stands in Castroville. INGREDIENTS: 1 cup fish batter mix 1/4 teaspoon baking powder 1/2 cup water 1/4 cup beer 2 lbs. baby artichokes, prepared and...Read More

INGREDIENTS: 1 garlic clove, peeled 2 cups dry white wine 2 tablespoons cornstarch 1 lb. shredded Schoch Dairy Junipero cheese (or other Swiss-style cheese) 1 tablespoon finely chopped onion 1 teaspoon dry mustard 3 tablespoons kirsch or dry sherry (optional) Salt, pepper, and nutmeg, to taste Seasonal vegetables, cut into 1-2 inch pieces (i.e., roasted...Read More

This is a very tasty savory bread pudding, perfect for brunch or a luncheon. INGREDIENTS: 1 loaf French bread (1 lb.), crusts removed, cut into 1-inch cubes 2 tablespoons unsalted butter
 1/2 cup onion, chopped finely 1 leek, chopped 2 green garlic stalks, white part only, minced (or 2 cloves garlic, minced) 1 bunch asparagus,...Read More

These easy-to-make-ahead appetizers are a refreshing change from the usual sausage stuffed mushrooms.      INGREDIENTS: 24 large mushrooms Olive oil 2 lbs. fresh spinach, chopped, cooked, and squeezed completely dry 1 large fennel bulb, finely diced 4 green onions, sliced 2 cloves garlic, finely minced 1/4 cup butter Salt and cayenne, to taste 4 ounces Parmesan...Read More

If you would like to use fresh artichokes, be sure to steam the crowns until tender before proceeding with the rest of the recipe. Otherwise, bottled or canned artichoke crowns work beautifully for these delicious appetizers. INGREDIENTS: 36 artichoke crowns, prepared fresh or bottled Lemon pepper and garlic salt 1 1/2 lbs. cream cheese 6...Read More

Here’s a delicious coffee cake recipe from  B & R Farms featuring two fabulous ingredients – apricots and almonds. INGREDIENTS: 1 cup butter, softened 2 cups sugar 3 large eggs 1 cup sour cream 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup slivered almonds, divided 1...Read More

“Loaded with flavor but light as a feather. Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. We changed it up by using aged Manchego, Parmesan, and a bit of black pepper,  for addictive bites that will be a hit...Read More

In addition to turkey, this tart-sweet cranberry sauce makes a wonderful accompaniment for pork or duck. INGREDIENTS: 1 bag (12 oz.) fresh or frozen cranberries, rinsed and any decaying fruit discarded 2 tablespoons orange zest 3/4 cup orange juice 3/4 cup sugar 1/4 cup Ruby Port 1/2 teaspoon pure vanilla extract* METHOD: In a 3-...Read More

This is a very moist, almost cake-like cornbread. The flavor of the nutty browned butter with maple flavor takes this cornbread over the top. INGREDIENTS: 1/2 cup butter, cut into pieces 1 1/4 cups all-purpose flour 1 1/4 cups cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups buttermilk,...Read More

This spicy tomato chutney combines ripe tomatoes with a blend of aromatic spices and red pepper flakes, creating a tangy and fiery kick that enhances any dish. Perfectly balanced with a hint of sweetness, it pairs wonderfully with cheeses and cured meats on a charcuterie platter. INGREDIENTS: 1 ½ lbs. summer-ripe meaty tomatoes, cored and...Read More