Recipes | California Bountiful
Made to be shared As the entertaining season comes into view, California’s harvest offers no shortage of dishes made for passing, plating and gathering around. Crisp apples, fennel and cabbage bring freshness to the table while figs, pears, Brussels sprouts and sweet potatoes deliver the kind of comfort that fits everything from a casual weekend get-together to a holiday meal with friends and family. These are the recipes that feel generous by nature: a warm fig appetizer for guests to gather around, a colorful salad sized for a crowd, a roasted vegetable side built for the holiday table and a skillet dessert meant to be served warm and shared. Together, they capture the best of the season ahead—hostess-worthy, deeply flavorful and ready for company. Courtesy of California Grown • californiagrown.org
Brown butter figs with Toma and chile
Photo and recipe by Meg van der Kruik
This easy fig appetizer has all the makings of a shareable fall showstopper. Fresh California figs are warmed in brown butter and honey, then topped with creamy Toma, a tangy pan syrup and a pinch of chile for a sweet-savory bite that feels right at home on a grazing board or passed platter.
Shaved California apple, cabbage and fennel salad
Serves 4
Photo and recipe by James Collier
2 tbsp. salted butter 3 tbsp. honey 8 ripe green or purple fresh California figs, stems removed and halved lengthwise Flaky sea salt, to taste 3 oz. Toma cheese, cut into small triangles 2 tbsp. red wine vinegar 1/2 tsp. crushed red pepper flakes 1. Melt butter in a small nonstick skillet over medium- low heat until foamy, golden brown and nutty smelling, about 2 minutes. 2. Stir in honey. Add figs cut side down and cook, swirling occasionally, until slightly softened and caramelized, 3 to 5 minutes. 3. Remove figs to a platter, cut side up, and sprinkle generously with flaky sea salt. Top each with a small triangle of Toma. 4. Return skillet to heat, add vinegar and cook, stirring constantly, until the liquid is syrupy, about 2 minutes. Drizzle over figs and finish with red pepper flakes and more flaky sea salt. Serve immediately.
Big enough for a gathering but bright enough to balance a rich menu, this crisp salad is made for entertaining. California-grown Cripps Pink apples, also known as Pink Lady, purple cabbage and fennel create a colorful base while herbs, citrus and pistachios bring freshness and crunch to every bite.
Serves 8
Vinaigrette: 2 tbsp. lemon juice Zest of 1 lemon 2 tbsp. orange juice 2 tbsp. honey 2 tsp. Dijon mustard 1/2 tsp. salt 1/3 cup extra-virgin olive oil Flaky sea salt
4 medium Cripps Pink, or Pink Lady, apples 1/2 medium head purple cabbage 1 fennel bulb 4 cups baby arugula 1/3 cup fresh mint, roughly chopped 1/2 cup parsley, roughly chopped 2 tbsp. fennel fronds, finely chopped (optional) 1/2 cup roasted pistachios, roughly chopped (optional) 1 tbsp. lemon juice
1. Quarter and core apples, then cut into matchsticks. Core cabbage and shave into thin strips. Trim and core fennel, then shave thinly as well. 2. Combine apples, cabbage and fennel in a large bowl with arugula, mint, parsley and fennel fronds, if using. 3. To make vinaigrette, combine all dressing ingredients in a jar with a lid and shake well. Pour about one-third over the salad and toss, adding more as needed until fully dressed.
Serving idea: Build out the platter with fresh and dried figs, crackers, pistachios, waffle cookies, toasted brioche baguette slices, green California olives and rosemary.
Top with pistachios, if using. Finish with lemon juice and a generous pinch of flaky sea salt. Serve immediately.
4 California Bountiful | Fall 2026
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