Yields 8 Appetizer Servings

• 2 tablespoons butter
• 1 small red apple (such as Fuji or Braeburn), cored and sliced or chopped
• 1 tablespoon granulated sugar
• 1 (15-ounce) room-temperature, ripe, round California Brie cheese
• 1/4 cup toasted, coarsely chopped California walnuts

Yields 4 Servings

Cheese:

• 8 rectangular slices sharp California White Cheddar, about 2 1/2" x 1 1/2" x 1/4" each (about 1/2 ounce per slice)

Apple and Walnut Conserve:

Yields 4 Servings

• 1 cup balsamic vinegar
• 4 teaspoons sugar
• 12 (2/3-ounce) spears Real California aged Gouda cheese
• Watercress sprigs, for garnish

1. In small saucepan over high heat, bring vinegar to simmer. Reduce heat and simmer until vinegar is reduced to 1/4 cup. Whisk in sugar; set aside to cool.

Yields 1 Pizza

Dough and Cheese

• 12"-14" pizza crust
• 1 1/2 cups (6 ounces) California Mozzarella, shredded
• 1 1/2 cups (6 ounces) California Monterey Jack, shredded

Pizza Pantry Ingredients

Yields 1 Pizza

Dough and Cheese

• 12"-14" pizza crust
• 2 cups (8 ounces) California Monterey Jack or California Cheddar, shredded

Pizza Pantry Ingredients

Yields 6 servings (12 tacos)

For the tacos:

Yields 6-8 Main Course Servings

• 5 cups tomato-based pasta sauce
• 9 pieces (about 8 ounces) uncooked lasagna noodles
• One 10-ounce box frozen chopped spinach, thawed and well-drained
• 1/4 cup olive oil
• 2 cups (1 pound) California Ricotta cheese
• 10 ounces sliced California Mozzarella cheese

Yields 6-8 Main Course Servings

For the casserole:

Yields 6 Servings

• 1 head cauliflower (about 2 pounds before trimming)
• 2-1/2 tablespoons butter, plus more for baking dish
• 3 tablespoons fine bread crumbs (see note)
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup low-sodium chicken broth
• 1 bay leaf
• 1 garlic clove, peeled and halved