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    55 California Style Recipes for Home
    55 California Style Recipes for Home
    55 California Style Recipes for Home
    Ebook103 pages1 hour

    55 California Style Recipes for Home

    By Kelly Johnson

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    About this ebook

    Embark on a culinary journey through the sun-kissed landscapes of California with our inspired cookbook, a vibrant tapestry of flavors that mirrors the state's rich diversity. Immerse yourself in the art of farm-fresh, seasonal cooking, where the bounty of California's fertile land meets the creativity of top chefs and home cooks alike. From the Pacific coastline to the lush vineyards of Napa Valley, each recipe is a love letter to the state's unique culinary heritage.
    Savor the essence of California living as you explore a collection of recipes that effortlessly blend global influences with local, sustainable ingredients. Indulge in the simplicity of avocado-centric dishes, embrace the bold flavors of fresh seafood, and experience the joy of grilled farm-fresh produce. Our cookbook is a homage to the laid-back lifestyle and health-conscious ethos that define California cuisine.
    Discover the secrets behind iconic dishes that have become synonymous with California, from inventive salads bursting with colors to tantalizing tacos that capture the spirit of street food culture. Whether you're a seasoned chef or an adventurous home cook, our California style cookbook invites you to bring the sunshine into your kitchen and create delicious meals that reflect the vibrant, flavorful tapestry of the West Coast.
    This description highlights the key elements of California cuisine, such as fresh, local ingredients, global influences, and a focus on health and sustainability.
    LanguageEnglish
    PublisherKelly Johnson
    Release dateMay 21, 2024
    ISBN9791223041772
    55 California Style Recipes for Home
    Author

    Kelly Johnson

    Kelly Johnson, author of Being Brave, is a counselor, coach, writer, speaker, retreat leader, and human rights advocate. A blogger since 2005, Kelly maintains a following of readers on her monthly contributions to The Glorious Table and her church blog, Today I Saw God. She is a regular contributor to The Huffington Post, The Mighty, and Today Parenting. Follow her online at KellyIveyJohnson.com.

    Read more from Kelly Johnson

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      Book preview

      55 California Style Recipes for Home - Kelly Johnson

      55 California Style

      Recipes for Home

      By: Kelly Johnson

      Table of Contents

      ● Avocado Toast with Poached Egg

      ● California Cobb Salad

      ● Fish Tacos with Mango Salsa

      ● Kale and Quinoa Salad

      ● Grilled Artichokes with Lemon Aioli

      ● California Roll Sushi Bowl

      ● Santa Maria-Style Tri-Tip

      ● Mango and Shrimp Ceviche

      ● California Chicken Wrap

      ● Quinoa Stuffed Bell Peppers

      ● Orange and Fennel Salad

      ● Grilled Vegetable Skewers

      ● Lemon Garlic Butter Shrimp

      ● California Breakfast Burrito

      ● Strawberry Spinach Salad

      ● Chicken and Avocado Quesadillas

      ● Pesto Pasta with Cherry Tomatoes

      ● California Burger with Avocado Mayo

      ● Asian-Inspired Salmon Bowl

      ● Mushroom and Goat Cheese Flatbread

      ● BBQ Chicken Salad

      ● Peach and Burrata Salad

      ● Zucchini Noodles with Pesto

      ● California Veggie Burger

      ● Lemon Herb Grilled Swordfish

      ● Sweet Potato and Black Bean Enchiladas

      ● Mexican Street Corn Salad

      ● California Caprese Skewers

      ● Lemon Thyme Roasted Chicken

      ● Teriyaki Tofu Stir-Fry

      ● California Rice Bowl

      ● Grilled Portobello Mushrooms with Pesto

      ● Citrus-Marinated Grilled Lamb Chops

      ● Mediterranean Quinoa Salad

      ● Spicy Sriracha Shrimp Lettuce Wraps

      ● California Fig and Goat Cheese Pizza

      ● Cilantro Lime Grilled Corn

      ● Tomato Basil Bruschetta

      ● Pomegranate Glazed Salmon

      ● California-Style Turkey Club

      ● Herb-Roasted Baby Potatoes

      ● Spinach and Feta Stuffed Chicken Breast

      ● California Sunrise Smoothie

      ● Miso Glazed Eggplant

      ● Caprese Stuffed Avocado

      ● Chickpea and Roasted Red Pepper Hummus Wrap

      ● Coconut Lime Shrimp Tacos

      ● California Dreaming Smoothie Bowl

      ● Honey-Lime Grilled Chicken Skewers

      ● Sesame Ginger Quinoa Bowl

      ● California Zoodle Salad

      ● Citrus Avocado Salsa

      ● Spaghetti Squash with Pesto and Cherry Tomatoes

      ● California Citrus Chicken Salad

      ● Mango Coconut Chia Pudding

      Avocado Toast with Poached Egg

      Ingredients:

      ● 1 ripe avocado

      ● 2 slices of your favorite bread (sourdough, whole grain, etc.)

      ● 2 large eggs

      ● Salt and pepper to taste

      ● Optional toppings: red pepper flakes, chili oil, sliced tomatoes, feta cheese, or fresh herbs like cilantro or chives

      Instructions:

      Toast the Bread:

      ● Toast the bread slices to your desired level of crispiness. You can use a toaster, toaster oven, or a regular oven.

      Prepare the Avocado:

      ● Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.

      ● Mash the avocado with a fork until you reach your desired consistency.

      You can leave it slightly chunky or make it smooth.

      Season the Avocado:

      ● Add salt and pepper to the mashed avocado, adjusting to taste. You can also add a squeeze of lemon or lime juice for a citrusy kick.

      Poach the Eggs:

      ● Bring a small pot of water to a gentle simmer. Add a splash of vinegar to the water; this helps the egg whites coagulate more easily.

      ● Crack the eggs into separate bowls.

      ● Create a gentle whirlpool in the simmering water and slide the eggs, one at a time, into the center of the whirlpool. This helps the eggs maintain a nice shape.

      ● Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.

      ● Carefully remove the poached eggs with a slotted spoon and place them on a paper towel to absorb excess water.

      Assemble the Avocado Toast:

      ● Spread the mashed avocado evenly onto the toasted bread slices.

      ● Carefully place a poached egg on top of each slice of avocado-covered toast.

      Season and Garnish:

      ● Sprinkle a bit of salt and pepper over the poached eggs.

      ● Add any optional toppings you desire, such as red pepper flakes, chili oil, sliced tomatoes, feta cheese, or fresh herbs.

      Serve Immediately:

      ● Enjoy your delicious avocado toast with poached egg while it's warm!

      This dish is not only visually appealing but also provides a satisfying combination of textures and flavors. Feel free to get creative with the toppings and customize it to your taste preferences.

      California Cobb Salad

      Ingredients:

      For the Salad:

      ● 4 cups mixed salad greens (lettuce, spinach, arugula, etc.)

      ● 1 cup cooked and diced chicken breast

      ● 2 medium tomatoes, diced

      ● 1 large avocado, diced

      ● 4 hard-boiled eggs, sliced

      ● 6 strips of bacon, cooked and crumbled

      ● 1 cup crumbled blue cheese or feta cheese

      ● 1 cup chopped cucumber (optional)

      ● 1/2 cup sliced red onion (optional)

      For the Dressing:

      ● 1/3 cup olive oil

      ● 2 tablespoons red wine vinegar

      ● 1 teaspoon Dijon mustard

      ● 1 clove garlic, minced

      ● Salt and pepper to taste

      Instructions:

      Prepare the Salad Base:

      ● In a large salad bowl, arrange the mixed salad greens as the base.

      Layer the Ingredients:

      ● Arrange the diced chicken, tomatoes, diced avocado, sliced hard-boiled eggs, crumbled bacon, crumbled blue cheese, chopped cucumber, and sliced red onion on top of the salad greens in neat rows or sections.

      Make the Dressing:

      ● In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Adjust the seasoning to taste.

      Drizzle the Dressing:

      ● Drizzle the dressing over the salad just before serving. You can use the dressing to taste, and you may not need

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