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California Prunes

@caprunes

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Create something delicious with California Prunes.
Great for gut health, bone health + recipes!
#CAPrunes
www.californiaprunes.org
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We're obsessed with this Spooky Season graze board + fun food art ideas from @caprunes! https://californiaprunes.org/articles/halloween-food/ #cagrown @cafigs @grapesfromca @realcalifmilk
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Exactly 4.5 days left to get in the mood for Halloween. With my daughter’s wedding officially behind us it is time to invite a little Halloween spirit into my home and around the table. Here are a few of my favorite spooky treats and table setups over the years. Not sure what 2026 will hold but I don’t have much time to figure it out. 👻
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My Subway Take: Brown Food is the Best Food. Especially in the cooler months. It isn’t the easiest to make pretty and for y’all to hit 👍 ❤️ but I guarantee that if you were here at my house right now, you’d be asking for another helping of this Rabbit (chicken thigh) Braised with Mushrooms and Prunes from @annavoloshynacooks book Ukraïne. It really took me back to dishes my mom made for us when I was a little girl, beef swirled into a sour cream based sauce and ladled over egg noodles. I couldn’t find rabbit so took Anna’s back-up suggestion for chicken thighs. Mushrooms, both dried and fresh, add the earthiness. Garlic cloves and @caprunes add the balance in their sweetness. I employed my home-dried bay leaves and some fresh thyme to round out the flavor profile. This starts on the stove and moves to braise in the oven for a perfectly satisfying one-pot meal. There is an almost boozy taste to the sauce. Alchemy? Science! am I right? In any case, it’s just rich and soul nourishing. Ukraïne is an exquisite but practical book, with more than a hundred dishes with almost as many anecdotes, Ukranian history, gorgeous pics, and clear directions. It’s warm and personal the way my favorite cookbooks are. I’ve learned a lot and am so grateful that this book exists. I recently met Anna in person at a @cherrybombe event and couldn’t be prouder to be a hype girl for my new friend. Thank you to @chroniclebooks for this important and beautiful addition to my cook’s library. #whatskarencooking
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@rachelgurjar is on She’s My Cherry Pie today! Rachel is a Brooklyn-based culinary creative who just released her debut cookbook, “East to East: Recipes and Stories from Mumbai to New York.”⁠ ⁠ She joins host @jessiesheehanbakes to talk about growing up in Mumbai, the street food and sweets that shaped her love of food, and her New York journey from culinary school to food media to writing a cookbook.⁠ ⁠ Then, she walks Jessie through her Butte Ka Keese Corn Bread from the book. It’s inspired by the beloved Indian street food and combines fresh corn, cheddar cheese, and caramelized jalapeños in an upside-down corn bread. (Get the recipe at cherrybombe.substack.com!)⁠ ⁠ Listen to this episode on @apple, @spotify, @youtube, or wherever you get your podcasts. Thank you to @caprunes for supporting our show!⁠ ⁠ 📸 @isa.zapata
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Receita: Pavê de Brownie com Compota de Ameixas Secas & Cerejas Comment RECIPE for the recipe link on my newsletter Dinner at Jaíne’s Ingredientes | serve 12 a 16 Brownie 2 caixas de mistura para brownie de chocolate amargo; eu gosto da @ghirardelli (560g cada) 1/2 xícara de ameixas secas sem caroço (80g) 1/4 xícara de água morna (60ml) para o purê de ameixas 1/2 xícara de óleo vegetal (120ml) 3/4 xícara de ameixas secas sem caroço @ghirardelli (120g) 1/2 xícara de água morna (120ml) Compota e montagem 700 g de cerejas escuras congeladas 1 xícara de suco de cereja sem açúcar (240ml) 3 xícaras de creme de leite fresco (720ml) 1 xícara de gotas de chocolate branco (150g) 1 xícara de gotas de chocolate ao leite (150g) Método Preaqueça o forno a 160°C. Bata no liquidificador 1/2 xícara de ameixas com 1/4 de xícara de água morna até virar um purê. Prepare a massa do brownie conforme a caixa, misture esse purê e asse em forma retangular por 55 minutos. Para a compota, faça um purê com o restante das ameixas e da água. Leve ao fogo médio com as cerejas e o suco por 20 minutos, até reduzir e cobrir as costas de uma colher. Reserve. Derreta o chocolate branco no micro-ondas em intervalos de 30 segundos. Misture 1 xícara de creme de leite e mexa bem. Adicione o restante do creme aos poucos e bata com a batedeira de mão até formar picos suaves. Corte o brownie frio em cubos, derreta o chocolate ao leite e monte o pavê em camadas: comece com a compota, siga com os cubos de brownie, espalhe o chocolate ao leite com uma colher, e finalize com o creme de chocolate branco. Repita até o topo. .#receita #pave #brasileirosnoseua #brasileirospelomundo #caprunes
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If there’s anyone who can teach us to “bake anything,” it’s @emcdowell! The baker, author, and video host is on the latest episode of She’s My Cherry Pie to talk about her new book, “Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities.”⁠ ⁠ Erin joins host @jessiesheehanbakes for a convo about how she almost went to art school, how pottery led her to pursue baking, and the making of her fourth book. She also walks Jessie through her Cinnamon Cream Cheese Biscuit “Danish” recipe, explaining how she transforms biscuit dough into a faux-laminated Danish-style pastry and the secret ingredient in her streusel topping.⁠ ⁠ Listen to this episode on @apple, @spotify, @youtube, or wherever you get your podcasts. Thank you to @caprunes for supporting our show! You can find Erin’s recipe at cherrybombe.substack.com.⁠ ⁠ 📸 @nschinco
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Thanksgiving dessert menu is here 🍂 Sweet Potato Marshmallow Pie Dark Chocolate Pecan Pie with @caprunes Salted Caramel Apple Pie 8-inch, two-layer Cranberry Cake. Pies $70 each; cake $125. Order at eatredbread.com by Nov 20. Pickup Wednesday, Nov 25; Tuesday pickup available by request for travelers. Link in bio to order. Grateful for the farmers, the grain and the very good butter. 👩🏼‍🌾🧈 @cagrownofficial @realcalifmilk @smfms @tehachapigrainproject
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CA GROWN is 25...and we've certainly got a lot to celebrate! #cagrown
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What if one of your simplest healthy-aging habits was just… 4 prunes? 💜 Yep, four. And with Four Prunes Day coming up on October 17, there’s no better time to give the #4PrunesHabit a try. Prunes are one of those foods I love because they’re surprisingly delicious, easy to keep on hand, and naturally good for you. They provide fiber, polyphenols and a variety of nutrients, like vitamin K, boron, and copper—making them a simple addition to a food-first approach to supporting gut, bone and heart health. But, if you’ve ever thought, “Okay, but what am I actually supposed to DO with prunes?” — I’ve got you. From a PB&J-inspired smoothie to chocolatey brownie protein bars, a savory charcuterie salad and even a hot cocoa dip, I’ve spent plenty of time in the Shaw Kitchen finding delicious ways to put prunes to work. And, honestly, that’s what I love about the #4PrunesHabit — it doesn’t have to look the same every day. 💟 Add them to breakfast. 💟 Blend them into a smoothie. 💟 Pair them with nuts or cheese. 💟 Use them in a recipe. 💟 Or simply enjoy four straight from the bag. Small, practical habits can add up—and four prunes is a pretty simple place to start. I’m sharing more about the science behind the 4 Prunes Habit, plus practical ways to enjoy them, in my latest blog with @caprunes (link in profile!) Which prune recipe would you try first? 👇🏼 #NutritionTip #HealthyAging #CAPrunes
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A Different World is back with a new generation on Netflix, and I’m revisiting the original through its food. First up is my fresh plum take on Dwayne Wayne’s mama’s Prune Cobbler, made with ripe black plums. This one really surprised me! It’s bright, perfectly sweet, slightly tart, and that delicate, buttery, biscuit-style crust is everything you want in a cobbler. Tell me the person who made the dish you would never turn down, and what was it? #chefmikehard #ADifferentWorld #prunecobbler #plumcobbler
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It’s been 25 years since legendary NYC pastry chef @chefclaudiafleming and @nytimes Food reporter Melissa Clark (@clarkbar) released their 2001 cult classic dessert book, “The Last Course,”—and we’re talking all about it on today’s episode of She’s My Cherry Pie!⁠ 🍒 ⁠ Claudia and Melissa join host @jessiesheehanbakes to discuss how they first met, their instant friendship, and the meticulous recipe testing process that helped make the book a timeless treasure.⁠ ⁠ Listen to this episode on @apple, @spotify, @youtube, or wherever you get your podcasts! You can find Claudia’s recipe for Chocolate Caramel Tart With Peanuts at cherrybombe.substack.com.⁠ Thank you to @caprunes for supporting our show. ⁠ Melissa 📸 @melaniedunea⁠ Claudia 📸 @johnny_miller_⁠
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"A morning glory muffin is basically carrot cake and I’m not going to pretend otherwise." - Meg, CA GROWN Creator Get the recipe and put Meg's theory to the test: https://californiagrown.org/recipes/morning-glory-muffin/ INGREDIENTS 2 cups gluten-free cup for cup all purpose flour spooned and leveled 2 tsp baking powder 1 tsp cinnamon ½ tsp baking soda ½ tsp ground nutmeg 1 tsp coarse kosher salt 2 large eggs ¼ cup prune puree recipe follows in the recipe card notes ½ cup brown sugar ½ cup applesauce ½ cup olive oil Zest of 1 large orange ¼ cup freshly squeezed orange juice 1 tsp vanilla bean paste or extract 3 cups grated carrots about 5 good-sized carrots 1 cup peeled and grated Granny Smith apple about 2 small apples. ¾ cup walnut pieces ½ cup golden raisins INSTRUCTIONS Preheat the oven to 400°F (200℃) and grease a 12-cup muffin tin or line it with paper liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and salt. In a large bowl, whisk together the eggs, brown sugar, prune puree, applesauce, olive oil, orange zest, orange juice, and vanilla. Add the shredded carrots and apples and mix to combine. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts and raisins. Evenly divide the batter among the prepared muffin cups, adding about ½ cup to each one. Bake the muffins for 20 to 25 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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