The holidays are a time to gather and enjoy. Below are some of our favorite ways to help you host for the holidays with delicious recipes using amazing California ingredients. We have a gifting recipe to thank your host and a delicious and easy breakfast recipe that is sure to be a hit.


Spicy Honey Nuts

Recipe courtesy of California Grown

Whether you are hosting for the holidays or traveling to see your loved ones, wow your guests or host with a gift using ingredients celebrating our golden state.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 3 cups


  • 1 cup Mollie Stone’s Organic Walnuts*
  • 1 cup Mollie Stone’s Organic Cashews*
  • 1 cup Mollie Stone’s Organic Almonds*
  • ½ cup Bay Area Bee Co. Bay Area Blend honey*
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon cayenne pepper, to taste
  • 1 tablespoon + 1 teaspoon chopped fresh rosemary leaves, divided
  • 2 tablespoons raw or brown sugar
  • 1 teaspoon flaky sea salt, such as Maldon

*This comes from California.



  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
  2. Heat the honey, salt, cinnamon, and cayenne pepper in a small saucepan over medium heat until the honey is thinned and begins to bubble around the edges. Remove from heat.
  3. Put the nuts in a large bowl. Drizzle the honey mixture over the nuts. Add 1 tablespoon of the fresh rosemary and toss well to evenly coat.
  4. Pour the nut mixture out onto the prepared pan and bake for 15-20 minutes, or until the nuts are golden brown. Remove nuts from the oven and turn out onto a clean baking sheet lined with greased parchment paper. Toss nuts with the raw sugar, remaining rosemary and flaky sea salt. Let cool completely and then break into smaller chunks.
  5. Note: Nuts will be very hot when you take them out of the oven so use caution. It’s important to move them to a freshly lined tray when they are done baking or they will stick to the baking sheet as they cool. Store nuts in an airtight container at room temperature for up to three weeks.

Why Choose California Grown?

California Grown’s goal is to bridge the connection between Californians and the people who grow and produce their food. You may not think of farmers every time you’re at Mollie Stone’s Markets, but they think about you an awful lot. From employing food safety measures that keep your food reliable, to growing varieties they know you will appreciate, and developing creative packaging solutions that will help get dinner on the table faster – these details dominate the mind of the farmer.

Greek Veggie and Feta Frittata

Recipe courtesy of Real California Milk

Wow your guests staying over for the holiday celebrations with this crowd pleasing breakfast. This Frittata is filled with bright seasonal veggies like zucchini and cherry tomatoes, as well as delicious Belfiore Feta and protein packed eggs, all combined together with a holiday staple, Real California milk.

Prep time: 30 minutes

Cook time: 20 minutes

Serves 4 to 6


  • 12 large eggs
  • 1/2 cup Mollie Stone’s Real California milk
  • 4 teaspoons chopped fresh oregano, plus more for garnish
  • 1 1/2 cups crumbled Belfiore Feta cheese, divided
  • 2 tablespoons olive oil
  • 1/2 red onion, diced
  • 2 small or 2 large zucchini, quartered lengthwise and sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups loosely packed spinach leaves, roughly chopped
  • 1 cups cherry tomatoes, halved
  • 12 pitted Kalamata olives, roughly chopped (optional) – shown without



  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together eggs, milk, oregano, and 1 cup cheese; set aside.
  3. In an ovenproof 10- to 12-inch skillet or pan over medium, heat oil. Add onion and zucchini and cook, stirring occasionally, until tender, 4 to 6 minutes. Add garlic, salt, and pepper, and cook, stirring, until garlic is fragrant, 30 to 60 seconds.
  4. Add spinach, tomatoes, and olives, if using, stirring just until spinach is a little wilted.
  5. Add egg mixture and stir just a few times to evenly distribute vegetables. Cook without stirring until eggs start to pull away from the edges, 15 to 20 minutes.
  6. Transfer the skillet to the oven and bake until eggs are set and top of frittata is golden brown, about 5 minutes.
  7. Set aside to cool for 5 minutes (careful, the handle and pan will be hot). Sprinkle with remaining 1/2 cup cheese, garnish with oregano, and serve.

Why Choose California Dairy?

Glad you asked. Every product stamped with the Real California Milk® Seal is made with wholesome dairy from the Golden State – where we believe in real food made by real families who are focused on a cleaner, more sustainable future.

Find everything you need for these recipes and many more California favorites at your local Mollie Stone’s Markets.