California Bountiful

Stone fruit mole: Mole is the national dish of Mexico and it varies widely from state to state. Oaxaca has seven well-known types that are considered the foundation of the state’s cuisine. This preparation is a Oaxacan Manchamantel mole (that literally translates to “tablecloth stainer”). While it may be common to think of mole as a sauce, this mole is the dish itself and can be served on its own or with any variety of meat or vegetables (including confit summer squash).

Grilled ham chop: Instead of brining a whole ham, how about brining a few pork chops? The result: “ham chops” perfect for headlining a spring menu!

Dixon lamb daube: Chef Dane Blom says this Dixon lamb daube with spring vegetables, local polenta and chimichurri is an easy way for home cooks to impress friends. “It’s just a really soul-satisfying dish that’s not too heavy, but it’s still able to feed a crowd of people pretty easily.”

Tarte de Mentone: Often compared to pizza, pissaladière is “a casual hand snack when one is cruising the coastal roads of Nice,” Mentone general manager Chris Sullivan says. “Salty, savory, sweet. Pairs perfectly with a nice glass of rosé.”

White bean soup: Seemingly simple, this traditional Ligurian dish is comforting, especially when the sun is out but the temperature isn’t quite letting you lose the sweater.

Gnocchi alla Genovese: Mentone’s gnocchi—Italian dumplings—are light and fluffy, never gummy. Serve with your favorite sauce, but the team highly recommends pesto to make a genuine Gnocchi alla Genovese. General manager Chris Sullivan’s pesto tip: “Source the best basil you can, as this is the backbone. Too old or big and it will add unwanted bitterness.”

Pan-seared rib-eye steak: Who doesn’t love a pan-seared ribeye? For a beautifully caramelized crust, allow the steaks to reach room temperature before seasoning and searing.

Halibut with arugula-walnut pesto: One of the first entrées Stacey Hughes created as a professional chef, this dish remains a favorite.

Savory Swiss chard tart: Often served at a Christmas or Easter brunch, this savory tart is delicious warm or cold. Chef Stacey Hughes says she prefers it “a little bit warmed up with a nice green salad.”

Tuscan bean soup: Chef Stacey Hughes says crusty bread is the ideal accompaniment to this hearty soup. “There’s nothing I like more than a warm baguette with ice cold butter—salted butter and Maldon sea salt flakes.”