Recipes | California Bountiful
Toasted marshmallow and almond butter swirl roasted sweet potato brownies
Photo and recipe by Meg van der Kruik
These rich brownies are packed with roasted California sweet potato and swirled with creamy almond butter and marshmallow for the ultimate cozy bite. Sweet, nutty and nostalgic all at once.
Braised chicken thighs with tomatoes and prunes
Makes 16 brownies
Almond butter and marshmallow swirl: 1/4 cup creamy almond butter 2 tbsp. confectioners’ sugar 1 tbsp. salted butter, softened 1/2 tbsp. milk 1/2 tsp. vanilla extract 1/4 cup marshmallow fluff (plus more if desired)
Brownie layer: Olive oil or cooking spray (for greasing) 8 tbsp. salted butter, cold 1 1/2 cups granulated sugar 1/2 tsp. coarse kosher salt 1 tsp. vanilla extract 3/4 cup cocoa powder 3 large eggs 3/4 cup gluten-free or all-purpose flour 1 tsp. baking powder 1 packed cup roasted, mashed sweet potato 1 cup chopped walnuts or pecans
Photo by James Collier • Recipe by James Collier and Danny Alas
Sweet, savory and deeply aromatic, this rustic braise uses California prunes to add natural richness and balance to a red wine tomato sauce. It’s weeknight-simple but dinner party-worthy.
Serves 4
4 bone-in, skin-on chicken thighs 1 tsp. black pepper 1 tsp. kosher salt 2 tbsp. extra virgin olive oil, divided 1 medium yellow onion, thinly sliced 3 to 4 cloves garlic, minced 1/2 cup dry red wine
4 sprigs fresh thyme 2 small sprigs fresh rosemary 1 cup crushed tomatoes 1/2 cup pitted prunes 1 cup chicken stock 1 tsp. red wine vinegar Fresh parsley, for garnish
1. Preheat oven to 350°F. Grease an 8" square or 9" round baking pan with oil or spray, then line with parchment paper for easy removal. 2. In a small saucepan over medium heat, melt the butter. Once nearly melted, begin adding sugar in batches, stirring well between each addition until fully dissolved. Stir in salt and vanilla. 3. Remove from heat, transfer mixture to a large mixing bowl and whisk in cocoa powder until smooth and thick. 4. Beat in the eggs one at a time, mixing until the batter becomes glossy and cohesive. 5. Fold in flour and baking powder just until no dry streaks remain. Stir in the mashed sweet potato and chopped nuts until evenly combined. 6. Pour the batter into the prepared pan and smooth the top. 7. In a small bowl, stir together almond butter, confectioners’ sugar, softened butter, milk and vanilla until smooth. 8. Drop alternating spoonfuls of the almond butter mixture and marshmallow fluff over the surface of the brownie batter. Use the tip of a butter knife to swirl the mixtures decoratively across the top. 9. Bake for 38 to 40 minutes, or until the top is set and slightly cracked and a toothpick inserted in the center comes out with moist crumbs but no wet batter. 10. Let cool completely in the pan on a wire rack. Use the parchment sling to lift out, then slice into 16 brownies.
1. Pat the chicken thighs dry and season with salt and pepper. 2. Heat 1 tbsp. of olive oil in a large, deep skillet or Dutch oven over medium- high heat. Add the chicken thighs, skin-side down, and sear for 3 to 4 minutes until deeply golden. Flip and cook another 3 to 4 minutes. Transfer to a plate. 3. Reduce heat to medium. Add the remaining olive oil and sliced onions. Sauté until softened and beginning to caramelize, about 5 minutes. Add garlic and cook for 1 minute more. 4. Pour in the red wine, scraping the browned bits from the bottom of the pan. Add thyme and rosemary and simmer until the wine is reduced by half, about 5 minutes. 5. Stir in the crushed tomatoes, then nestle the chicken back into the pan, skin-side up. Scatter California prunes around the chicken. 6. Pour in the chicken stock, taking care not to fully submerge the chicken skin. Bring to a simmer. 7. Cover and cook over low heat for 20 minutes. Uncover and simmer an additional 10 minutes, or until the sauce has thickened and the chicken is tender. 8. Just before serving, stir in the red wine vinegar for brightness. 9. Garnish with chopped fresh parsley and serve hot with rice, polenta or crusty bread flakes and additional basil. Serve warm.
This work is supported by the USDA Dept. of Food and Agriculture Specialty Crop Grant Program.
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Winter 2026 California Bountiful 5
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