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Category: Side Dish

Plac­er­Grown ingre­di­ents used: Figs Oranges (Blood and Navel)


  • 12 fresh Black Mis­sion figs trimmed
  • 1/4 cup soft goat cheese
  • 1/4 cup pis­ta­chios — finely chopped
  • 1/2 cup orange marmalade

Pre­heat the oven to 350 degrees. Cut a 1 1/2 inch deep “X” in the top of each fig and squeeze the sides gen­tly to open up the top. Arrange the figs on a bak­ing sheet, stand­ing with cut ends up. Spoon one tea­spoon goat cheese into each fig, mound­ing the cheese slightly. Press one tea­spoon chopped pis­ta­chio onto the cheese. Warm the mar­malade in a saucepan until it becomes liq­uid and driz­zle over the figs. Bake for 8 to 10 min­utes, or until warm through­out. Trans­fer to a plat­ter, and serve. Serves 6.


Cat­e­gory: Side Dish

Plac­er­GROWN ingredients: Meyer Lemons Peaches , Wal­nuts

Served with these Plac­er­GROWN Products: Arugula


  • 8 fresh yet firm tree ripened free­stone peaches
  • Juice of 1 lemon
  • 1/3 cup wal­nut pieces
  • ½ pound Gor­gonzola cheese
  • Optional: 1 ½ ounces thinly sliced pro­sciutto or good bacon

Pre­heat grill to medium heat. Cup the peaches in half and pit. Driz­zle the cut peach sec­tion with the lemon juice. Place the wal­nuts on a bak­ing sheet and toast in the oven until golden, about 15 min. Coarsely chop the wal­nuts and mix with the Gor­gonzola cheese until com­bined. Place peaches, cut sides down, on grill rack coated with cook­ing spray, and grill for about 3 min­utes or until soft and slightly browned. Turn and put a tea­spoon of the Gorgonzola-walnut mix­ture into the mid­dle of each peach and cook 2 min­utes or until heated through. Alter­na­tively, fill the hol­low of each peach with a tea­spoon of the Gorgonzola-walnut mix­ture, wrap each half with a sin­gle layer of pro­sciutto or bacon, and secure with a tooth­pick, if needed. Place on BBQ and grill for about 4–5 min­utes, until cheese is melted and bacon in crisp. Place on a bed of arugula and serve at once.

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Eggs Pumpkins


  • 1 cup unbleached all-purpose flour
  • 1 cup yel­low cornmeal(preferably stone-ground)
  • 3 table­spoons sugar
  • 1 table­spoon bak­ing powder
  • 1/2 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 1/8 tea­spoon each ground cin­na­mon and mace(or 1/4 tea­spoon pump­kin pie spices)
  • 2 large eggs
  • 1 cup fresh pump­kin puree
  • 1 stick unsalted butter-melted
  • 1 cup sour cream

Pre­heat the oven to 400º (375º is using a glass pan). Grease a 9-inch square-baking pan. Com­bine the flour, corn­meal, sugar, bak­ing pow­der, bak­ing soda, salt, and spices in a large bowl. In a small bowl, mix the eggs, pump­kin, but­ter, and sour cream with a whisk. Add to the dry ingre­di­ents. Stir just until all ingre­di­ents are moist­ened yet thor­oughly blended. Take care not to over mix. Pour the bat­ter into the pan. Bake in the pre­heated oven about 20 to 25 min­utes, until golden around the edges and a cake tester inserted into the cen­ter comes out clean. Let stand 15 min­utes before cut­ting into squares out of the pan. Serves 6 to 9.

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