Reconnecting consumers to where their food is grown and how it is produced.
No one can turn down cookie dough. No one. I put my own spin on the traditional treat by replacing the eggs and flour with garbanzo or chickpeas for a better-for-you option. The peanut butter not only flavors the dough but helps it bind together.
Avocado toast is all the rage right now. Amp up your game by topping your next avo toast with crispy California Garbanzo Beans.
The month of August means peach season for the Watkins family. Our yellow clingstone peach orchards are ripening which means peach lemonade and peach & ricotta flatbread is on the menu.
This apricot French toast is the defintion of decadence. It will turn any morning around.
Cherries are officially in the farmer's markets and fruit stands! Try this recipe for cherry mouse and you’ll be hooked. California grows 40,000 acres of cherries, so there is plenty to go around.
This Cherry Merlot sauce will have you wishing cherries were grown year-round.
These deviled eggs are dyed to look just like an Easter egg. You can never outgrow the urge to play with your food, so try these today!
Mini Spinach & Mushroom Frittatas are a great addition to brunch or quick-and-easy weekday breakfast.
Everyone loves a deviled egg. Siracha brings a punch of heat to the party. These eggs take on a light orange hue from the hot sauce. Serve them at your next cocktail party or for the game.
A nutty cauliflower pilaf with be a hit at any holiday meal. It incoperates seasonal cauliflower with dried cherries, walnuts, and sunflower seeds.
