APPETIZERS

SALADS & VEGETABLES

ENTREES

SOUPS & STEWS

CALI DIP

Mix 1 pkg Cali Garlic Gusto, Dill Delight, or Herb Medley with 2 cups sour cream. Refrigerate 15 minutes before serving. Wonderful with fresh veggies or chips.

FOR LACTOSE/DAIRY-FREE DIP: Substitute sour cream with Tofutti imitation sour cream.

FRESH SALSA

In medium bowl, stir:

2 Tbsp freshly squeezed lime juice

2 Tbsp olive oil

Add:

1½ cups diced tomatoes

1 large ripe avocado, peeled and diced

1 green onion, thinly sliced

½ green pepper, diced

½ red pepper, diced

1 clove garlic, minced

½ pkg Cali Spicy Fiesta

½ pkg Cali Garlic Gusto

Yields: 4 cups

HUMMUS SPREAD

In food processor, puree:

19 oz can chick peas

2 Tbsp water

1 Tbsp olive or sesame oil

1 garlic clove, crushed

½ pkg Cali Spicy Fiesta

3 Tbsp fresh lemon juice

Taste.  Add salt and pepper if desired.  Serve with corn chips or veggie platter.

Makes 1¾ cups

COLORFUL CORN & BEAN SALSA

In medium bowl stir:

2 Tbsp freshly squeezed lime juice

2 Tbsp olive oil

Add:

1½ cups diced tomatoes

½ cup kernel corn

½ cup cooked black beans

1 green onion, thinly sliced

½ green pepper, diced

½ red pepper, diced

1 clove garlic, minced

½ pkg Cali Spicy Fiesta

½ pkg Cali Garlic Gusto

Yield: 4 cups

SALMON DILL SPREAD

Combine:

1, 7 oz can salmon, drained

½ cup mayonnaise

8 oz cream cheese

1 Tbsp lemon juice

1 pkg Cali Dill Delight

Serve on GF crackers or cucumber slices

Serves: 10 to 12

HERB & CHEESE POT

Combine:

8 oz cream cheese, softened

¼ cup mayonnaise

½ cup shredded cheddar

2 tsp lemon juice

1 pkg Cali Herb Medley

Serve with GF crackers, tortilla chips, carrots or celery sticks.

Yield: 1¾ cups

DILL & TOFU POT

Combine:

8 oz firm tofu

¼ cup mayonnaise

½ cup shredded soy cheese

2 tsp lemon juice

1 pkg Cali Dill Delight

Serve with crackers, tortilla chips, carrots or celery sticks.

Yield: 1¾ cups

AVOCADO DRESSING OR DIP

Puree in a blender or a food processor:

1 ripe avocado, halved & peeled & pitted

1 Tbsp white wine vinegar or apple cider vinegar

1 tsp Cali Dill Delight

1 tsp Cali Spicy Fiesta

Drizzle with olive oil to make thinner for dressing. Add salt & pepper to taste, if desired.

SOUTHWEST DIP PLATTER

Combine:

1 cup sour cream

8 oz cream cheese

½ - 1 pkg of Cali Spicy Fiesta (to taste)

Spread on platter. Top with shredded lettuce, chopped peppers, chopped green onions, & shredded cheddar cheese. Chill for 1 hour. Serve with tortilla chips.

Serves 6-10

SOUTHWEST SPREAD

Combine:

1 cup sour cream

8 oz cream cheese

½ - 1 pkg of Cali Spicy Fiesta (to taste)

Blend well; add:

¼ cup shredded cheddar cheese

Refrigerate 15 minutes or more.  Serve with tortilla chips.  This will be thicker than a dip and will spread easiest with a knife.

MEXICAN FIESTA

Brown 1 lb ground beef and ¼ cup chopped onion; drain.  Add ½ - 1 pkg Cali Spicy Fiesta (to taste) and ½ cup water.  Simmer, stirring occasionally, until cooked down and flavorful.

Place in a casserole dish and top with shredded cheddar cheese while hot.  Can be refrigerated, covered, and re-warmed later.  Serve with tortilla chips.

ZESTY FRUIT DIP

For apples, pears, & grapes...

¾ cup plain yogurt

¼ cup sour cream

½ pkg of Cali Spicy Fiesta

Refrigerate at least15 minutes before serving.

Makes 1 cup

REFRIED BLACK BEAN DIP

In large skillet, heat 1 Tbsp olive oil.

Add: 1 small onion, diced

3 cloves garlic, minced

Cook a few minutes until tender.

Add 1 pkg Cali Spicy Fiesta

3 cups cooked black beans

¼ tsp black pepper

1 tsp salt

Heat well. With potato masher, partially mash beans. Stir in enough water to create dipping or spreading texture. Taste and adjust seasonings. Serve in bowl. Top with:

1 tomato, sliced and diced

2 Tbsp fresh, chopped cilantro or parsley

Yield: 3 cups

Freezes well

HEARTY VEGETABLE BRAISE

In wok or large saucepan, bring to a boil:

6 Tbsp olive oil

6 Tbsp water

Pared rind of ½ lemon

Add:

1 lb carrots, pared & cut in large pieces

1 lb turnips, peeled & cut in large pieces

½ pkg Cali Herb Medley

Cover & sinner until just tender; approx. 5 to 10 minutes.

Meanwhile, blanch to preserve color by plunging into boiling water for 1 minute, then rinse under cold water & drain:

½ lb snow peas

½ lb green beans

Add peas & beans to carrot mixture and cook 2 to 3 minutes. Add ½ pkg Cali Garlic Gusto or Cali Dill Delight. Toss and serve.

Serves 4 to 8

OVEN OR BBQ ROASTED VEGETABLES

Wash and brush:

1 lb baby potatoes

1-2 lbs baby carrots

Peel 6 small onions

Place vegetables in large pan, drizzle with olive oil and toss well. Sprinkle with 1 pkg (your choice) Cali Seasoning or a combination of:

½ pkg Cali Garlic Gusto

½ pkg Cali Herb Medley

Toss well to distribute flavor. Roast or barbeque, covered for ½ hour. Toss well again and continue roasting, uncovered until cooked and outside of vegetables are crispy.

Serves 4

ORIENTAL RED CABBAGE SALAD

Combine:

½ head red cabbage, shredded

2 green onions, chopped

¼ cup toasted slivered almonds

¼ cup sesame seeds

¼ cup sunflower seeds

¼ cup pecan halves

Dressing:

1/3 cup olive oil

3 Tbsp honey

¼ cup lemon juice

½ tsp black pepper

½ tsp salt

½ pkg Cali Dill Delight

Toss dressing with salad at least 2 hours before serving.

Serves: 8 to 12

BLACK BEAN, CORN & RICE SALAD

Boil 4 cups water. Add 1 coup long grain Basmati Rice. Cook until tender. Drain well and cool.

Dressing:

2 Tbsp red wine vinegar

2 Tbsp fresh lemon juice

2 Tbsp honey

1 pkg Cali Garlic Gusto

½ tsp black pepper

3 Tbsp olive oil

In large bowl combine:

Cooked rice

2 cups kernel corn

1 cup chopped red pepper

1 cup chopped green pepper

¼ cup diced jalapeno (optional)

1 bunch fresh, chopped arugula or watercress

1/3 cup fresh, chopped cilantro or parsley

1/3 cup fresh, chopped basil

2 Tbsp fresh, chopped chives or green onion

Whisk dressing and stir into salad. Toss well.

Serves 8 to 12

Stores well in refrigerator up to 3 days.

SUN-DRIED TOMATO PASTA TOSS

In small bowl, place ½ cup or more sun-dried tomatoes, cut in quarters. Pour on 2 tsp boiling water. Cover tightly & let stand 5 minutes while pasta is cooking.

Add 1 pkg Cali Herb Medley to sun-dried tomatoes with 2 Tbsp olive oil. Toss with approximately 4 cups cooked pasta.

FAMILY SIZE VEGETABLE STIR FRY

In wok, heat 2 Tbsp olive oil

Add 4 carrots, diced. Toss on high heat.

Add 1/3 cup broth or water and bring to a boil. Cover, lower heat and cook 5 minutes, stirring occasionally.

Increase heat to high and add:

2 stalk celery, sliced

2 medium onions, sliced

Toss well. Cover and cook 4 minutes.

Add approximately ¼ cup broth or water as needed to prevent burning.

Add:

2 medium zucchini, cut ½" diced

8 oz mushrooms, sliced

2 cloves garlic, minced

½ pkg Cali Spicy Fiesta

Toss and cook covered 3 minutes.

Add:

1 red pepper, diced

1 green pepper, diced

1 head broccoli, cut into bite sized pieces

1 pkg Cali Garlic Gusto

3 Tbsp tamari or soy sauce (GF)

Cook approximately 3 minutes. Taste and adjust seasonings.

Serves 6 to 8

SALMON DILL CAKES

In bowl combine:

2 - 7 oz cans of salmon

3 eggs beaten

½ pkg Cali Dill Delight

1 Tbsp olive oil

¾ cup cracker crumbs

2 Tbsp minced onions

2 Tbsp minced celery

½ tsp salt

pinch of black pepper

Shape into 8 thick patties. Fry in olive oil until crisp on both sides. Serve warm or cold with Cali Dill Delight Dip (see Cali Dill Delight pkg or Cali Dip on this site).

Serves 4 to 6

FAST N' FUN TACOS

Cook and drain 1 lb lean ground beef, chicken or turkey and 1 medium onion, diced.

Add 1 pkg Cali Spicy Fiesta (use ½ pkg for mild heat)

Add: (optional)

3 Tbsp tomato paste, 1½ cup tomato sauce OR diced fresh tomatoes

If not adding one of the above tomato products, add water for simmering.

Simmer approximately 20 minutes. Serve in corn taco shells or soft tortillas with shredded lettuce, shredded cheese, chopped red pepper, Cali Corn & Bean Salsa, and/or sour cream.

Makes 8 to 12 tacos

HERBED BURGERS

Combine:

2 lbs lean ground beef, turkey or chicken

1 pkg Cali Herb Medley

Let stand 10 minutes. Shape into patties. Barbecue or cook in fry pan. Sprinkle with Cali Spicy Fiesta for the more adventurous. Top with Cali Fresh Salsa (see recipe).

Yield: 8 burgers at ¼ lb each

CHICKEN OR TURKEY ENCHILADAS

Combine:

3 cups chopped, cooked chicken or turkey

1 cup Monterey Jack cheese, shredded

1 cup Cali Corn & Bean Salsa (see recipe)

1 cup sour cream or thick yogurt

½ pkg Cali Herb Medley

½ pkg Cali Spicy Fiesta

Divide filling between 12 tortillas (10" size). Roll up tightly and place seam side down in 9" x 13" dish. Warm at 350°F for 10 minutes. Sprinkle with 1 cup shredded cheddar cheese. Pour 1 cup Cali Corn & Bean Salsa down center of tortilla. Heat 10 minutes longer. Remove from oven. Cover with waxed paper and let stand 5 minutes before serving.

Serves 6 to 8

LEMON DILL SAUCE FOR SALMON STEAKS

In small saucepan melt 2 Tbsp butter.

Combine:

1½ tsp cornstarch

½ cup cold water

½ pkg Cali Dill Delight

1/3 cup fresh lemon juice

Stir into butter

Bring to boil, stirring constantly. Lower heat and cook until thick. Remove from heat and add:

3 slices lemon, peeled and cut into quarters.

Cover and set aside until ready to use.

Heat barbeque and place rack 6-8" above coals. Sprinkle ½ pkg Cali Dill Delight on 4 salmon steaks 1" thick.  Cook approximately 10-15 minutes, turning once. Spoon 1 Tbsp sauce over each steak; serve with remaining sauce. Makes 2/3 cup

Serves 4

TEX-MEX TURKEY OR CHICKEN NACHO CASSEROLE

In large skillet, heat 1 Tbsp olive oil.

Sauté:

1 onion, chopped

1 clove garlic, minced

Add:

1 pkg Cali Spicy Fiesta

28 oz canned tomatoes, crushed

Bring to a boil, reduce heat and simmer 20 minutes until liquid evaporates.

In oiled 2 qt casserole dish layer:

Approx 25 tortilla chips, unsalted

1 cup cubed, cooked turnkey, or chicken

1½ cup Cali Corn & Bean Salsa

½ of tomato mixture

½ cup Monterey Jack cheese

Repeat layers. Bake, covered at 350°F for 20 minutes. (Uncover and cook 10 minutes longer

Serves 6

FAMILY NIGHT SPAGHETTI

Brown 2 lbs lean ground beef, chicken, or turkey.

Add:

1 medium onion, diced

2 cloves garlic, minced

1 pkg Cali Herb Medley

½ pkg Cali Garlic Gusto or Cali Spicy Fiesta

Cook covered until onion softens

Add:

1 can tomato paste

2 cups tomato sauce or diced fresh tomatoes

Simmer 20 min or longer

Serve over spaghetti or favorite pasta shape.

Delicious as a rice topper also.

Serves 8 to 10          Freezes well

HERB ROASTED CHICKEN

Wash and drain 4-5 lb roasting chicken. Place breast side up in roaster.

Pour ½ cup orange or apple juice over top.

Sprinkle with 1 pkg Cali Herb Medley.

Roast at 350°F approximately 1¾ hours until cooked.

Serves 6 to 8

SPICY CHICKEN WINGS

In plastic bag, combine:

1 cup dry bread crumbs

1 pkg Cali Spicy Fiesta

Dip 2 lbs chicken wings in milk or water. Shake well, a few pieces at a time, in the coating bag. Bake on a cookie sheet at 375°F approximately 45 minutes. Serve with Cali Spicy Fiesta Dip (see back of pkg).

Serves 4 to 6

HERBED MEATLOAF

Combine:

1½ lbs lean ground beef, turkey, or chicken

2 eggs

1 pkg Cali Herb Medley

Bake in small casserole or loaf pan at 350°F approximately 1 hour. Serve topped with Cali Corn & Bean Salsa.

Serves 6 to 8

CITRUS HERB FISH FILLETS

Preheat oven to 450°F. Line baking sheet with foil. Place 4 fish fillets, 6 oz each (haddock, sole, cod)

Combine:

1 Tbsp olive oil or sesame oil

1 Tbsp orange juice concentrate

1 Tbsp lemon juice

1 pkg Cali Dill Delight

Spoon over fish. Bake approximately 10-15 minutes just until cooked through.

Serves 4

GARLIC MEATBALLS

Combine:

1 lb lean ground beef, turkey, or chicken

1 pkg Cali Garlic Gusto

Let stand 10 minutes

Shape into balls. Bake in oiled roaster or tray at 350°F for approximately 20-30 minutes. Turn over once during cooking.

Yield: 20-25 meatballs

QUICK BURRITOS

In skillet, cook 1 lb lean ground beef, turkey, or chicken.

Add:

½ pkg Cali Herb Medley

½ pkg Cali Spicy Fiesta

Cook 2 more minutes.

Stir in 2½ cups cooked beans (your choice)

On kitchen counter, lay flat 8 tortillas (10" size)

Divide meat mixture between tortillas. Top each with approximately 2 Tbsp shredded cheddar cheese. Roll tightly. Place seam side down in 9"x13" dish. Sprinkle with ½ cup shredded cheddar cheese. Cover and bake at 350°F for 15 minutes until heated through.

Serves 4

EASY BAKED CHICKEN OR PORK CHOPS

Preheat oven to 350°F.

Place 4 chicken breasts or lean pork chops in pan. Sprinkle with ½ pkg Cali Herb Medley. Smother with 1 cup of Cali Corn & Bean Salsa - (see recipe) - ½ cup per piece. Top with 8 Tbsp shredded cheddar cheese (2 Tbsp per piece). Bake covered for approximately 40 minutes or until cooked through.

Serves 4

HERB VEGETABLE OMELET

Beat 3 eggs with 3 Tbsp milk

Sauté in 1 Tbsp olive oil:

½ red pepper, finely chopped

4 mushrooms, chopped

½ cup onion, finely chopped

1 tsp Cali Herb Medley

Add vegetables to egg mixture. Cook in butter or olive oil in fry pan until firm. Sprinkle with Cali Herb Medley. Top with ½ cup shredded cheese. Fold and place omelet in pan under broiler until golden. Serve with Cali Fresh Salsa (see recipe)

Serves 1 to 2

CHICKEN DUMPLINGS

In bowl, combine:

1 lb finely ground chicken

1 egg white

1 Tbsp cornstarch

Pinch cayenne

1 pkg Cali Herb Medley

1 carrot, finely shredded

½ tsp ginger powder

10 oz frozen spinach, thawed and moisture squeezed out

Shape into 1" balls and flatten slightly. Place on waxed paper. Refrigerate or freeze until ready to  cook.

Combine:

1/3 cup tomato paste

¼ cup white wine vinegar or lemon juice

1/3 cup honey

½ cup water

1 Tbsp soy or tamari sauce

1 tsp sesame oil

2 tsp olive oil

2 tsp corn starch

½ pkg Cali Spicy Fiesta or Cali Herb Medley

Heat 2 Tbsp olive oil in skillet. Cook balls on one side until light brown. Turn over and finish browning. Add sauce and cover pan. Cook 5 minutes or until chicken is cooked. Stir well. Serve on platter sprinkled with toasted sesame seeds and chopped fresh parsley.

Serves 6 to 8

DILL & SALSA BAKED FISH FILLETS

Preheat oven to 350°F

Place 4 fish fillets in pan (haddock, sole, whitefish, etc.)

Sprinkle with ½ pkg Cali Dill Delight

Smother with 1 cup of Cali Fresh Salsa - see recipe (½ per piece)

Top with 8 Tbsp shredded mozzarella cheese (2 Tbsp per fillet). Bake covered for approximately 20 minutes until cooked.

Serves 4

CHICKEN CACCIATORE

Dredge 4 lb chicken pieces in 3 Tbsp flour.

Sauté until golden in ¼ cup olive oil.

Add:

2 Tbsp chopped onion

1 minced garlic clove

 ¼ cup tomato paste

½ cup dry white wine

¾ cup chicken stock

2 Tbsp brandy

1 cup sliced mushrooms

1 pkg Cali Herb Medley

Simmer covered for 1 hour or until tender. Serve with cooked pasta or Cali Herbed Potatoes - see back of Cali Herb Medley pkg.

Serves 4

MOROCCAN CHICKEN

In bowl, combine:

¼ cup liquid honey

1 Tbsp olive oil

2 Tbsp lemon juice

2 cloves garlic, minced

½ pkg Cali Spicy Fiesta

1/8 tsp cinnamon

Pour over 8 pieces chicken in glass dish. Refrigerate, covered 2 - 8 hours, turning a few times. Place chicken on foil-covered baking sheet. Bake at 400°F for 20 minutes. Spoon on extra marinade. Sprinkle with 2 Tbsp sesame seeds. Bake another 15-20 minutes until cooked.

Serves 4 to 6

ZESTY BREADED FISH FILLETS

Preheat oven to 375°F.

In plastic bag combine:

1 cup dry bread crumbs (or corn flake crumbs or finely ground oat bran)

½ pkg Cali Herb Medley and ½ pkg Cali Spicy Fiesta

Dip in milk - 4 to 6 fish fillets (sole, haddock, etc)

Shake well, a few pieces at a time, in the coating bag. Bake on a cookie sheet for approximately 20 minutes, or until cooked through.

Serves 4

ZESTY CHILI

In large skillet, sauté in 2 Tbsp olive oil:

2 medium onions, chopped

2 cloves garlic, minced

Add and cook well, 1 lb lean ground beef, turkey, or chicken.

Next, add:

1 red pepper, chopped

1 cup celery, chopped

1 pkg Cali Spicy Fiesta

½ pkg Cali Herb Medley

Stir and cook approximately 5 min.

Add:

28 oz canned tomatoes

2 cups tomato sauce

3 cups cooked beans - your choice

Bring to a boil. Reduce to simmer and cover. Cook 20 min or until thickened. Taste and adjust seasonings.

Serves: 6 to 8          Freezes well

SQUASH & APPLE SOUP

In large saucepan, heat 1 Tbsp olive oil

Add 2 medium onions, diced. Cook gently until translucent.

Add:

1 apple, peeled, cored and diced

1 potato, peeled and diced

2 cloves garlic, minced

3 lbs fresh or frozen squash, peeled and diced

Stir well.

Add:

4 cups (1 liter) chicken stock

½ pkg Cali Spicy Fiesta

1 pkg Cali Garlic Gusto

½ tsp cumin

¼ tsp black pepper

1/8 tsp nutmeg

½ tsp salt

Bring to a boil. Reduce heat, cover and simmer 30 minutes until vegetables are tender. Puree in a blender or food processor, or leave chunky, if desired.

Serves 8 to 10           Freezes well

BLACK BEAN SOUP WITH YOGURT & SALSA

Soak 2 cups dried black beans with 6 cups of water for 2 hours at room temperature; rinse & drain.

In large saucepan, heat 1 Tbsp olive oil

Add:

1 onion, chopped

5 cloves garlic, minced

Cook until translucent

Add:

1 pkg Cali Spicy Fiesta

8 cups (2 liters) chicken stock

Black beans, drained

Bring to a boil. Cover, reduce heat and simmer until beans are very tender (90 minutes or more). Puree ½ the soup in a blender or food processor. Combine with unblended soup. Add salt & pepper, if desired. To serve, ladle into soup bowl. Top with a spoonful of plain yogurt and a scoop of Cali Fresh Salsa or Cali Corn & Bean Salsa.

Serves 8 to 10          Freezes well

OVEN BAKED STEW

In roaster, combine:

2 lbs stewing meat, cut up

2 onions, quartered

4 celery stalks, chopped

4 carrots, sliced

1 lb mushrooms, quartered

28 oz can stewed tomatoes

3 Tbsp minute tapioca

1 pkg Cali Herb Medley

½ pkg Cali Garlic Gusto

Bake covered at 300°F for 5 hours until tender. Serve with Cali Potatoes.

Serves 8

CHICKEN RICE SOUP

Bring 4 cups chicken stock or broth to a boil.

Add:

1 small onion, minced

1 stalk celery, diced

¼ cup rice

Lower heat and simmer approximately 10 minutes until vegetables are crisp and rice is cooked.

Add:

1 pkg Cali Garlic Gusto (or Cali Spicy Fiesta for hot soup lovers)

2 cups cooked chicken

Taste and adjust seasonings.

Yield: 8 cups