Share your kitchen delights with this gift-in-a-jar! Add a bottle of maple syrup to the gift basket, and you've turned someone's breakfast into something special. Store the mix, which is based on a recipe from Pillsbury, in pint jars so it's easy to measure the correct amount when making the pancakes.
Sunshine Care's gardens abound with beautiful heads of broccoli throughout winter and spring, according to horticulture manager Roy Wilburn. "Nothing beats the flavor when placed on the table right after cutting from the gardens," he said.
Making dishes with polenta—course-ground cornmeal—is uniquely Italian, but the Arcangeli family has adapted this casserole into a coastal California favorite. Add a tossed salad and sourdough bread slices for a complete meal.
Share your kitchen delights with this gift-in-a-jar! This flavor-packed mixture can be eaten as a breakfast cereal, as a trail-mix snack or a crunchy topping for yogurt or ice cream. Store it at room temperature in tightly sealed jars and use within a month.
Geography is on the menu in the Oakland Unified School District, where the ingredients for Thursday's lunches come exclusively from California. Tofu from Berkeley, noodles from Los Angeles and bok choy from Bakersfield star in this Asian-inspired dish.
Every Thursday, lunches served to students in the Oakland Unified School District are made entirely with California ingredients. This Mediterranean-style entrée showcases chicken from Fresno County, lemons from Yolo County and rice grown in the Sacramento Valley.
Latin American flavors infuse this dish, a favorite of students in the Oakland Unified School District. California ingredients include tomatoes from the San Joaquin Valley, dinosaur kale from Watsonville and chorizo from San Jose.
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