Recipes: Made to be shared

Courtesy of California Grown  •  californiagrown.org

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.

Shaved California apple, cabbage and fennel salad

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

• 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

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

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. 

Top with pistachios, if using. Finish with lemon juice and a generous pinch of flaky sea salt. Serve immediately.

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Brown butter figs with Toma and chile

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.

Serves 4

• 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.

Serving idea: Build out the platter with fresh and dried figs, crackers, pistachios, waffle cookies, toasted brioche baguette slices, green California olives and rosemary.

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Roasted Brussels sprouts and sweet potatoes

A reliable, shared side is worth its weight during the busy hosting season, and this one checks every box. Caramelized Brussels sprouts and sweet potatoes are joined by California prunes and bright pomegranate arils for a dish that brings color, texture and sweet-savory depth to the table.

Serves 4

• 1 lb. small to medium Brussels sprouts

• 4 to 6 tbsp. extra-virgin olive oil

• 1 small sweet potato, peeled and cut into 1-inch cubes

• 10 prunes, halved

• Salt and pepper, to taste

• 1 tbsp. balsamic vinegar

• 1/4 cup pomegranate arils

1. Heat oven to 400°F. 

2. Trim Brussels sprouts and slice each in half lengthwise.

3. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Arrange Brussels sprouts cut side down in one layer. Add sweet potatoes and California prunes and season with salt and pepper.

4. Cook undisturbed until sprouts begin to brown on the bottom, then transfer skillet to oven. Roast, shaking pan every 5 minutes, until vegetables are deeply browned and tender, about 20 minutes.

5. Taste and adjust seasoning. Stir in balsamic vinegar. Sprinkle with pomegranate arils and serve hot or warm.

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Iron skillet pear and dried fig crisp with walnut crumble

Every entertaining season needs a warm dessert that invites guests to dig in and linger. This rustic skillet crisp combines tender pears and dried California figs beneath a buttery walnut-oat topping, making it an easy, crowd-friendly finish for fall dinners and holiday gatherings alike.

Serves 6

Fruit base:

• 4 medium to large ripe Bartlett pears, peeled and diced

• 1 cup dried California figs, chopped

• 1/4 cup packed light or dark brown sugar

• 3 tbsp. all-purpose flour

• 1 tsp. vanilla extract

• 1 tsp. ground cinnamon

• 1 tsp. ground nutmeg

• 1/4 tsp. kosher salt

Topping:

• 1/2 cup all-purpose flour

• 1/2 cup packed light or dark brown sugar

• 1 tsp. ground cinnamon

• 1/2 cup unsalted butter, cold and cubed

• 1 cup California chopped walnuts

• 1/2 cup old-fashioned rolled oats

To serve:

• Real California vanilla ice cream

1. Preheat oven to 400°F.

2. In a large bowl, mix pears, dried figs, brown sugar, flour, vanilla, cinnamon, nutmeg and salt. Spread into a skillet.

3. In a medium bowl, whisk together flour, brown sugar and cinnamon for the topping. Cut in butter with a fork or pastry cutter until crumbly, then stir in walnuts and oats. Sprinkle over fruit.

4. Bake 40 to 45 minutes or until topping is golden and fruit is bubbling at the edges. Cool at least 5 minutes before serving warm with vanilla ice cream. 

Pair with California muscat, or Moscato, wine or sparkling wine.

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• Recipes: Made to be shared
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