Recipes | California Bountiful
Cozy recipes you haven’t tried When the chill sets in and the craving for comfort hits, most of us turn to familiar favorites. But this season, why not bring something unexpected to the table? These four cozy recipes lean into the warmth of seasonal California-grown ingredients—from California prunes and roasted sweet potatoes to fresh citrus and creamy California dairy. Whether you’re curling up on a rainy afternoon or feeding a small crowd, each dish offers something familiar, with a twist. Think of them as comfort food’s creative cousins—just as warming, a little surprising and undeniably delicious. Courtesy of California Grown • californiagrown.org
Hot buttered lemonade
Photo and recipe by James Collier
This warming twist on a summer staple uses freshly squeezed California lemons, honey and a touch of butter for a rich, soothing sip. It’s a cozy punch ideal for chilly nights or slow weekend brunches.
Serves 12
Creamy baked gnocchi with kale, artichoke hearts and provolone
1 cup lemon juice (from 5 to 6 large lemons) 2 tsp. grated lemon zest 1/4 cup honey 1/3 cup granulated sugar 5 to 6 cinnamon sticks 4 cups water Additional lemon, orange, apple, pear, jalapeño or other seasonal garnish, thinly sliced 2 tbsp. unsalted butter, diced 1. In a medium saucepan over medium-high heat, combine the lemon juice, lemon zest, honey, sugar, cinnamon sticks and water. 2. Bring the mixture to a boil, then reduce the heat to low and let it gently simmer for 10 minutes. This allows the flavors to meld and the cinnamon to infuse the lemonade. 3. Taste and adjust the sweetness if needed by adding more honey or sugar. If you prefer a stronger citrus flavor, simmer a few minutes longer to concentrate the taste. 4. Remove from heat. Transfer the hot lemonade to a small punch bowl or heatproof serving vessel. 5. Garnish with thin slices of lemon or other seasonal fruit. 6. To serve, ladle the hot lemonade into individual mugs or glasses. Add a small pat of butter to each glass just before serving—it will melt and create a silky, comforting finish.
Photo and recipe by Alison Needham
Creamy, cheesy and loaded with hearty greens, this baked gnocchi stars California cream, butter and provolone—perfect for when you need a one-pan dish that’s indulgent yet grounded in fresh California produce. Serve with the same Golden State wine you use to cook.
1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Blanch the kale for 30 seconds until vibrant green. 2. Drain and transfer to an ice bath to stop the cooking. Once cool, squeeze out excess moisture and set aside. 3. In a large (12-inch) ovenproof skillet, melt the butter over medium heat. Add sliced garlic and sauté until fragrant and just golden, about 2 minutes. Stir frequently to avoid burning. 4. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the cream. Bring to a gentle simmer and cook, whisking often, until the sauce reduces and thickens slightly, about 5 minutes. 5. Stir in the wine and simmer 5 more minutes. Add the chicken stock and return to a simmer. Season with salt and pepper to taste. 6. Remove the skillet from heat. Add the kale, gently separating the ribbons. Stir in the artichoke hearts and gnocchi, mixing until everything is well coated with sauce. 7. Sprinkle chopped basil over the top, then arrange provolone slices in an even layer to fully cover the dish. 8. Bake for 25 to 30 minutes, or until the cheese is golden and bubbling and the gnocchi are tender. 9. Let cool for 5 minutes before garnishing with red pepper flakes and additional basil. Serve warm.
Serves 6
8 oz. lacinato kale, stemmed and sliced into 1/2-inch ribbons 4 tbsp. butter 6 large garlic cloves, thinly sliced 1 tbsp. flour 2 cups heavy cream 1/4 cup dry white wine 1 cup chicken stock 1 (14-oz.) can artichoke hearts, drained and chopped 2 lb. gnocchi (uncooked, shelf-stable or fresh) 1/4 cup chopped fresh basil leaves 8 oz. sliced provolone Salt and pepper, to taste Red pepper flakes, to taste Additional fresh basil, for garnish
4 California Bountiful Winter 2026
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