Cozy recipes you haven't tried

Brought to you by California Grown 

 

When the chill sets in and the craving for comfort hits, most of us turn to familiar favorites. But this season, why not bring something unexpected to the table? These four cozy recipes lean into the warmth of seasonal California-grown ingredients—from California prunes and roasted sweet potatoes to fresh citrus and creamy California dairy. Whether you’re curling up on a rainy afternoon or feeding a small crowd, each dish offers something familiar, with a twist. Think of them as comfort food’s creative cousins—just as warming, a little surprising and undeniably delicious.

Creamy baked gnocchi with kale, artichoke hearts and provolone

Creamy, cheesy and loaded with hearty greens, this baked gnocchi stars California cream, butter and provolone—perfect for when you need a one-pan dish that’s indulgent yet grounded in fresh California produce. Serve with the same Golden State wine you use to cook.

Serves 6

8 oz. lacinato kale, stemmed and sliced into 1/2-inch ribbons

4 tbsp. butter

6 large garlic cloves, thinly sliced

1 tbsp. flour

2 cups heavy cream

1/4 cup dry white wine

1 cup chicken stock

1 (14-oz.) can artichoke hearts, drained and chopped

2 lb. gnocchi (uncooked, shelf-stable or fresh)

1/4 cup chopped fresh basil leaves

8 oz. sliced provolone

Salt and pepper, to taste

Red pepper flakes, to taste

Additional fresh basil, for garnish

1.  Preheat oven to 400°F. Bring a large pot of salted water to a boil. Blanch the kale for 30 seconds until vibrant green.

2.  Drain and transfer to an ice bath to stop the cooking. Once cool, squeeze out excess moisture and set aside.

3.  In a large (12-inch) ovenproof skillet, melt the butter over medium heat. Add sliced garlic and sauté until fragrant and just golden, about 2 minutes. Stir frequently to avoid burning.

4.  Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the cream. Bring to a gentle simmer and cook, whisking often, until the sauce reduces and thickens slightly, about 5 minutes.

5.  Stir in the wine and simmer 5 more minutes. Add the chicken stock and return to a simmer. Season with salt and pepper to taste.

6.  Remove the skillet from heat. Add the kale, gently separating the ribbons. Stir in the artichoke hearts and gnocchi, mixing until everything is well coated with sauce.

7.  Sprinkle chopped basil over the top, then arrange provolone slices in an even layer to fully cover the dish.

8.  Bake for 25 to 30 minutes, or until the cheese is golden and bubbling and the gnocchi are tender.

9.  Let cool for 5 minutes before garnishing with red pepper flakes and additional basil. Serve warm.

 

Hot buttered lemonade

This warming twist on a summer staple uses freshly squeezed California lemons, honey and a touch of butter for a rich, soothing sip. It’s a cozy punch ideal for chilly nights or slow weekend brunches.

Serves 12

1 cup lemon juice (from 5 to 6 large lemons)

2 tsp. grated lemon zest

1/4 cup honey

1/3 cup granulated sugar

5 to 6 cinnamon sticks

4 cups water

Additional lemon, orange, apple, pear, jalapeño or other seasonal garnish, thinly sliced

2 tbsp. unsalted butter, diced

1.  In a medium saucepan over medium-high heat, combine the lemon juice, lemon zest, honey, sugar, cinnamon sticks and water.

2.  Bring the mixture to a boil, then reduce the heat to low and let it gently simmer for 10 minutes. This allows the flavors to meld and the cinnamon to infuse the lemonade.

3.  Taste and adjust the sweetness if needed by adding more honey or sugar. If you prefer a stronger citrus flavor, simmer a few minutes longer to concentrate the taste.

4.  Remove from heat. Transfer the hot lemonade to a small punch bowl or heatproof serving vessel.

5.  Garnish with thin slices of lemon or other seasonal fruit.

6.  To serve, ladle the hot lemonade into individual mugs or glasses. Add a small pat of butter to each glass just before serving—it will melt and create a silky, comforting finish.

 

Braised chicken thighs with tomatoes and prunes

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.  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.

 

Toasted marshmallow and almond butter swirl roasted sweet potato brownies

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.

Makes 16 brownies

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

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)

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.