Edible San Diego 10th Anniversary Cookbook Issue 50

Perfect Food, Every Time™

This year, make a roast that deserves a toast. Joule Sous Vide is the hands-free cooking tool that makes any meal easy and delicious. And while Joule does the work, you get time back for yourself. Whether it’s a weeknight dinner or a holiday spectacular, you can make perfect food, every time with Joule. Get cooking at ChefSteps.com

Drop it in the water for a perfect cook Crisp it up for a perfect finish Season and bag your food

Happy 10th Anniversary

Tucked between Mission Hills and Little Italy on Reynard Way, the Bean Counter is proud to offer locally roasted coffees and baked goods. Its neighboring business partner L’Atelier features all manner of fine art from San Diego artists and artisans, as well as unique handmade gifts and workshops.

Bella Vie Candles provides handcrafted candles with one-of-a kind scents. These luxurious candles will remind you that life is indeed beautiful. Ask about creating a custom signature scent for your private label or wholesale order. You can find Bella Vie Candles online at bellaviecandles.com, in local boutiques, and at the Little Italy Farmers’ Market every Saturday. bellaviecandles.com

Come get handmade ice cream bars dipped in delicious chocolate and made with the highest quality and locally sourced ingredients. Vegan options also available! Find us at your local farmers’ market or book us for your next event. Cabetos.com

Eat like a local! Carlsbad Food Tours offers a local’s perspective of our unique Village by the Sea. Carlsbad’s coastal splendor, laid-back SoCal vibe, old world charms, and culinary jewels makes Carlsbad Food Tours a great foodie

experience. Our food tours feature eight food tastings from family-owned specialty eateries.

Epicurean San Diego is a culinary tour and farm-to-table events company dedicated to connecting you to our local food and beverage producers. We invite you to eat and drink your way through San Diego with us!

Offering weekly delivery of healthy, farm-fresh snacks to your office starting at $29/week and delicious gifts starting at $32. Visit us at the Little Italy and Hillcrest farmers’ markets for our farmfresh produce or online to order office snack baskets and gifts at farmtooffice.com. Find us on Facebook and Instagram @farmtooffice.

FaVe Tacos started with the mission of making healthy food fast and accessible to San Diegans. By focusing on veggies from local farms, we bring flavor in a reinvented style at local farmers’ markets. Find out more at FaVeTacos.com.

Unlike singlefarm CSAs, Garden of Eden Organics is a cooperative of several local organic farmers. Consumers benefit from the co-op system with a large weekly variety of fruits and vegetables available year-round. Home delivery or pickup

locations are available. Call 760-994-5861 or go to goeorganics.com to sign up.

The GFAF Expo brings together 100+ brands exhibiting the best gluten-free and allergen-friendly products all in one room! Sample food and drinks, try new products, attend presentations, and take home a goodie bag! We'll be at the Del Mar Fairgrounds February 9–10, 2019. Visit gfafexpo.com.

birthdays and more. We are located in Carmel Mountain Ranch. By appointment only.

Our farm-to-table, award-winning destination restaurant specializes in local proteins and produce, and also offers culinary delights for vegan and gluten-free guests. Our family farm and orchard are within walking distance to the restaurant! We love hosting group events, off-site catering, and orchard dinners. Jeremysonthehill.com

Jim Kempton has spent his life traveling and surfing the world, all while learning to cook the best beach-loving dishes. The result, First We Surf, Then We Eat, is a flavorful collection of 90+ regionally inspired recipes, coupled with stories of the best adventures and misadventures of his global surf travels.

Congratulations, Edible San Diego, from John Beaudry Landscape Design! Honoring the past, sustaining our future. johnbeaudrydesign.com

delivery or order online for direct shipping at marleyspetplanet.com.

We’ve been filling dining rooms, kitchens, and bars with vintage mid-century modern and Danish contemporary furnishings and accessories for over 30 years! With tons of lovingly used pieces to re-home, we can help add that perfect touch to any occasion. Visit us at www.midcenturystore.com.

Nature Designs Landscaping is family-owned and has been building and maintaining beautiful residential landscapes in San Diego County for 35 years. We can design, install, and maintain your edible landscape. Nature Designs is committed to the highest expectations of quality construction and client satisfaction.

GOODONYA Organic Eatery in Encinitas turned 17 this year and it’s been a crazy ride. Thank you San Diego and thank you Edible San Diego for 10 years of inspiration!

Guthrie CiderWorks is a family business making highquality, small-batch hard ciders in San Diego. Guthrie uses a craft fermentation method to create complex, dry ciders that are very different from sweet, mass-market ciders. Visit our tasting room in Miramar, or pick up a bottle at a local retailer.

Jennywennycakes is a custom bakery. We pride ourselves on making the most delicious cakes and desserts that taste as good as they look! We use the best ingredients and are available to cater to any event including baby showers, anniversaries, engagements, weddings,

For artisanal, all-natural skincare products, look no further than LENUS Handcrafted, now located in Encinitas and always available directly from us online. Discover complex effective formulas with organic ingredients and powerful cosmeceuticals for every skin type. Small batches blended every week for ultimate freshness. Shoplenus.com

DISCOVER. SIP. TASTE. Let’s Go Vino offers exclusive wine tours to local wineries in San Diego County. Experiences can be personalized to include vineyard or winery tours, barrel tastings, wine and food pairings, farm-to-table meals, and much more. Call to book your local wine adventure. 619-787-7387

Marley’s Pet Planet LLC is a veteran-owned holistic pet products company. We make craft dog beer (healthy beef bone broth with ZERO preservatives, no alcohol, and no carbonation). We also make all-natural soft gourmet biscuits and all-natural health care products. Call us for

The first and only grain-free, vegan, and paleo waffle of its kind in North County San Diego. “The Primitive Waffle is not just about making a living, it's a recipe for the most important constitution of life. It gives me hope, peace, love, new friendships, and, most of all, happiness.” theprimitivewaffle.com

Sustainable, local, familyowned and operated… San Pasqual Valley Soils is proud of these tenets of its composting business. Our high-quality composts and mulches improve soil and help local growers and home gardeners produce healthy organic fruits and vegetables. Visit us at spvsoils.com. Happy 10th Anniversary Edible San Diego!

Congratulations, Edible San Diego, on 10 years of success and support for our thriving San Diego farmers’ markets and beyond. Our speciality is American cheeses and provisions. smallgoodsusa.com

Fresh salsas direct from South Bay! We offer a variety of salsas, all made with natural ingredients and with no preservatives. Contact Scott at 626226-9740 for retail, wholesale, business delivery, catering, and special events. Find

at

markets in Poway, La Jolla, North Park, La Mesa, and on Instagram @ southbaysalsas.

Starlite congratulates Edible San Diego on this incredible milestone. We’ve shared the same ethics and mission for over a decade. Starlite is proud to serve local cuisine and drinks to our San Diego community.

Female-owned and operated, Sugar Mamma Caramels specializes in handcrafted, all-natural caramels using only the finest ingredients, often locally sourced, in 17 flavors! Our sugar-alternative Agave Honey Caramels are made with honey from Escondido, and our Meyer Lemon Caramels use organically grown fruit from our property! From our awardwinning Sea Salt Caramels to our popular Vegan Caramels, there is a flavor for everyone! sugarmammacaramels.com

Since 1980, TERI has been changing the way the world views individuals with special needs by providing innovative programs centered around healthy lifestyles for children and adults with intellectual and developmental disabilities. Programs include agricultural opportunities such as certified organic farming and growing organic microgreens for sale to local restaurants and retailers.

Chef Jeff’s commitment to local, sustainable agriculture and the bounty of San Diego County shows in the plates coming out of the kitchen. The focus on local, sustainable, and organic also extends to the bar, which features seasonal fruit and herb-infused vodkas made in-house, plus an interesting array of local craft beers and an extensive wine list. Happy Anniversary Edible San Diego! terrasd.com

Dine Out Escondido! Restaurant Week happens at the end of January. Enjoy the diverse culinary flavors of over 30 eateries, and help us donate much-needed funding to the North County Food Bank’s Food 4 Kids Backpack Program. Thank you, Edible San Diego, for all of your community support.

Edible San Diego thanks these local businesses for their anniversary congratulations celebrating 10 years and 50 issues. We look forward to another decade of sharing the stories of delicious food and drink, well-being, and good times in San Diego County!

us

farmers’

DEAR FRIENDS

Whether you're making Christmas cookies or Thanksgiving dinner rolls, the best part of baking is sharing the bounty with your dear ones. That’s why we make the very best flour—because baking is a way to share your talents and show your love. May these precious gifts shine through in everything you bake.

To Your Good Health,

Cooking Up a

Welcome to Edible San Diego’s commemorative cookbook! These pages are our 10th anniversary gift to you. The good times they represent are the very best way to celebrate a decade of service in San Diego County and the future we are busy creating.

What a difference 10 years makes. What were you doing in 2008? Back then, media about food was in a very different place. Can you believe that Instagram did not yet exist? Edible San Diego emerged to engage people in the farm-to-table movement through its magazine. Many, many passionate people—the first owners Mary and Jeff Willis, then second owners Riley Davenport and John Vawter, and countless writers, photographers, editors, and others—have worked hard to create a printed publication like no other in our region. To this mix, the current Edible San Diego team is stepping up in new ways to enrich your life by offering information and experiences and connections with good food and good living that make sense for you. Speaking of which...

The theme of this special edition is Gathering Traditions, because in the global microcosm that is San Diego County, there are too many holiday traditions to count, and we want to

set a figurative celebratory dinner table to honor them all.

Digging into 10 years of print and digital archives, we sought easy, delicious, and internationally inspired recipes featuring wholesome foods—local and seasonal where possible—with options for multiple dietary practices. We offer something for everyone!

It’s a pleasure to invite you to dive into this collection of recipes that combine beloved traditions with handy tips and some new ideas to spice things up. We know you feel busy every day, so Edible San Diego is here 24/7 to offer a place and a way to slow down just a little and savor some simple pleasures.

Thank you for reading these pages and telling us that you love the magazine! Thank you to the advertisers that make our heartfelt content possible in print and online. With this special edition, we raise a toast to you all and to life. May the holiday season offer blessings to you and yours, and may we pay forward any good fortune to good purpose.

Katie Stokes

Publisher, Edible San Diego

cocktail glass. Add liquors to mixing glass and shake with ice. Strain into chilled glass.

Recipe by Frankie Thaheld of Snake Oil Cocktail Co. was featured in issue no. 23, Winter 2013

The Balboa

SERVES 1 This cocktail is R&D Bitters’ variation of a whiskey sour featuring sarsaparilla bitters and locally produced Henebery whiskey. 2 ounces Henebery whiskey ¾ ounce fresh lemon juice

ounce clover honey (R&D dilutes their honey first: 3 parts honey to 1 part water)

Recipe by Ryan Andrews of R&D Bitters was featured in issue no. 31, September–October 2015

Sunday

Make simple syrup: In a sauce pan, stir honey and water over medium heat until honey is dis solved. Remove from heat and add fresh mint; let steep for 1 hour. Strain and store in a sealed container in the fridge for up to 1 month.

Shake gin, lime juice, and simple syrup with ice for 10 to 15 sec onds. Strain and pour over ice. Garnish with a sprig of mint.

MINT-HONEY

Recipe by Laura Johnson of You & Yours Distilling Co. was featured in issue no. 43, September–October 2017

Vintage barware from Collins & Coupe

Mocktails

Spanish for “fresh waters,” aguas frescas are satisfying and refreshing for guests of all ages.

FOR THE DRINK

1 medium seedless watermelon, cubed 1 cup jalapeño simple syrup

2 limes, juiced

5 cups water

1 lemon, sliced, for garnish

Lemongrass-Blackberry

Agua Fresca

SERVES 8–10

LEMONGRASS SIMPLE SYRUP

1 stick lemongrass

¾ cup agave syrup

¾ cup water

FOR THE DRINK

4 cups blackberries with 2–4 cups water

8–10 cups water

¼–½ cup fresh lime juice

Small pinch salt

Lemongrass, sliced, and blackberries, for garnish

Make the simple syrup: Use a wooden rolling pin or tenderizer to beat and smash the lemongrass. Bring the agave and water to a boil in a small saucepan and add the lemongrass. Remove from heat and cool completely. Strain and dis card the lemongrass.

Purée the blackberries and water in batches, then, using a fine-mesh sieve or cheesecloth, strain to remove any seeds or pulp. Add the simple syrup to the strained liquid and dilute with 8–10 cups water. At this point you can adjust the drink to your liking with lime juice, add ing a pinch of salt and additional agave or water as desired. Serve over ice with sliced lemongrass and blackberries for garnish.

Watermelon-Jalapeño

Agua Fresca

SERVES 10–12

JALAPEÑO SIMPLE SYRUP

3 jalapeño peppers, seeded and deveined

2 cups water

1 cup sugar

1 cup agave syrup

Small pinch salt

Make the simple syrup: Combine all of the ingredients in a medium saucepan. Bring mixture to a boil, then reduce heat to medium and cook for 20 minutes, stir ring frequently. Set aside to cool.

Combine watermelon, jalapeño simple syrup, lime juice, and water in a blender and blend for about 30 seconds. Do not strain. Pour into glasses full of ice, garnish with a lemon slice, and serve immediately (or refrigerate for 30 minutes for a more intense flavor).

Carrot-Ginger Agua Fresca

SERVES 6

6 large carrots, peeled and chopped 2 teaspoons chopped ginger

½ cup agave syrup 7 cups water

Small pinch salt

Small bunch mint, leaves only 1 red pepper, seeded and sliced

Combine carrots, ginger, agave, and 3 cups water in a blender. Blend for 60 seconds, then strain using cheesecloth or a finemesh sieve. Do not push mixture through strainer to reduce pulp. Add the remaining 4 cups water and mix together with salt and mint. Pour into glasses full of ice, garnish with red pepper slices, and serve immediately (or leave mix ture in fridge overnight to develop a more intense flavor).

Recipes by Miguel Valdez were featured in issue no. 36, July–August 2016

Above: Fresh blackberries give the Lemongrass-Blackberry Agua Fresca more flavor, but you can substitute with frozen when they are not in season.

WineTasting

15404 Highland Valley Rd. Escondido, CA 92025 domaineartefact.wine 619.992.8034

3 Easy Ways to Take Your Aguas Frescas to the Next Level

BY ERIN JACKSON

» Serve the aguas frescas with stainless steel straws. They’re stylish, great for the environment, and they get nice and cold.

» Swipe a citrus wedge (lime, lemon, or orange) around the rim of the glass and dip it in Tajín or coarse turbinado sugar for a flavorful and decorative presentation.

» Use part of the agua fresca mixture to make ice cubes for a bolderflavored beverage that won’t get diluted as the cubes melt.

TIP

Use the best olive oil you can find for these vegan lettuce cups. A highquality variety with a grassy flavor made from Taggiasca olives is ideal.

Starters

Kumiai Oysters with Pirul Mignonette

SERVES 4

MIGNONETTE

1 shallot, brunoise (3 mm dice)

½ cup red wine vinegar

1 teaspoon ground pirul (pink peppercorns)

Coarse salt, for serving 12 Kumiai oysters, shucked at time of consumption Good-quality extra-virgin olive oil

Make the mignonette: Mix shallot, vinegar, and pirul in a bowl. Let stand 10 minutes.

Sprinkle a layer of coarse salt on a platter. Arrange the open oysters nicely on the salt. Place a scant teaspoon of the mignonette and a drop of olive oil on each oyster.

Recipe by Drew M. Deckman of Deckman’s en el Mogor was featured in issue no. 39, January–February 2017

Cauliflower Tabouleh Cups

SERVES 6–8 PAGE 15 TO 16

“We are lucky enough to have wonderful cauliflower year-round in Southern California, which is why I like to use it in this raw, vegan dish. The pomegranate is easily substituted with other acidic ingredients, such as sliced kumquats, apples, or kiwi.”— BIGA chef de cuisine

Chris Osborne

1 head cauliflower (preferably yellow, but white will work), separated into florets

1 bunch parsley, stems removed and leaves finely chopped

1 bunch cilantro, stems removed and leaves finely chopped

1 cup pomegranate seeds

1 cup sliced almonds

1 cup lemon juice

1 cup extra-virgin olive oil (see chef’s tip on page 14)

Salt and pepper to taste

2 heads butter lettuce

Pulse cauliflower florets in a food processor until pieces are about the size of couscous and set aside in a large bowl. Add chopped herbs, pomegran ate, almonds, and lemon juice and gently toss.

Continue to mix ingredients while slowly adding the olive oil. Season with salt and pepper to taste and refrigerate for one hour.

Separate and wash the leaves of the but ter lettuce. Spoon chilled cauliflower tabouleh into lettuce cups and enjoy!

Recipe by Chris Osborne from BIGA was featured in issue no. 46, March–April 2018

Campechana

SERVES 4

Campechana is a Mexican-style seafood cocktail with a variety of mixed seafood— some cooked, some raw—in a zesty limespiked, tomato-based sauce.

½ cup ketchup

1 tablespoon horseradish (optional, and not very authentic, but it adds a nice kick)

½ cup Clamato juice (either homemade or store-bought)

¹/³ cup lime juice

1 tablespoon Worcestershire sauce

½ cup prepared pico de gallo (chopped tomatoes, red onion, cilantro, and jalapeño mixed together, seasoned with salt and a little lime juice, and allowed to stand for 20 minutes for flavors to meld)

Your favorite Mexican hot sauce to taste

1–1 ½ pounds of mixed seafood, chilled *suggestions follow

Avocado and tortilla chips, for serving

Combine the first seven ingredients in a bowl and mix well; refrigerate the sauce

for at least half an hour so that it is chilled through. Add all of the mixed seafood and mix gently so as not to break any of the fish apart. Spoon into four pint glasses, top with avocado, and serve with chips.

Recipe by Mitch Connif of Mitch’s Seafood was featured in issue no. 47, May–June 2018

Selecting Seafood for Your Campechana

While the Mitch’s Seafood version uses crab, octopus, scallops, shrimp, and oysters, you can choose to add in anything that looks good from this list:

Cooked crab

Raw scallops

Shucked raw oysters

Cooked shrimp

Cooked octopus

Shucked raw clams

Cooked mussels

Raw or cooked fin fish of almost any kind

Cooked lobster meat

Avocado and radish dressed with Tajín goes perfectly with a fishing family’s recipe for box crab and corn bisque.

Soups + Salads

PALATE CLEANSER

Blood Orange and St-Germain

Sorbet

SERVES 15

5 cups blood orange juice

1 ½ cups granulated sugar

1 cup St-Germain liqueur

You’ll need an ice cream maker for this rec ipe. Freeze the base of the ice cream maker for at least 24 hours.

Heat the juice and sugar in a saucepan over medium heat until the sugar is dissolved. Let cool. Add St-Germain and mix well. Chill sorbet mix for at least 1 hour or overnight. Transfer to the ice cream maker base and follow manufac turer’s directions to churn. Transfer to a freezable container and freeze for at least 4 hours. Allow to soften for 5 minutes before serving.

Recipe by Lisa Altmann of Viva Pops was featured in issue no. 19, Winter 2012

COOKING

BOX CRAB

If you don’t cook it the day you buy it, put the crab on ice in a bowl in the refrigerator for up to a day. It should still be alive (and moving) before you cook it. Gently rinse the crab under cool water. Simply steam the crab to enjoy with butter by filling a large pot with less than 2 inches of lightly salted water and placing a steamer basket on the bottom, which will prevent the crab from being submerged in water. Put the crab in the pot and close the lid. Cook over medium-high heat, and when the water starts to boil or steam, set a timer for 7 to 8 minutes for a 2–3 pound crab. Gently remove the crab using tongs. The flesh will be opaque when done.

Box Crab and Corn Bisque

SERVES 4–6

12 cups water

3 pounds live box crab, approximately 2 medium crabs

1 large onion, roughly chopped

2 carrots

4–5 cloves garlic, peeled

1 bay leaf

½ teaspoon cayenne pepper

Salt and pepper to taste

4 ears corn, kernels cut from cob ½ cup cooking sherry

1 teaspoon Worcestershire sauce

1 tablespoon lemon juice

3 tablespoons all-purpose flour

1 cup heavy cream

Fresh chives and parsley, chopped, for garnish

Bring a large stockpot of water to a boil over high heat. Add live box crab, onion, carrots, and garlic; return to a boil. Remove crab after 7 or 8 minutes and set aside to cool. Reduce heat to medium low

and leave vegetables to continue sim mering in the stock. Remove crab meat from legs and keep chilled until ready to use. Place crab shells back into water and continue simmering the stock until vegetables are soft, about 20 to 30 min utes. Strain and save about 3 quarts of broth along with vegetables. Pick out crab shells.

Return vegetables and stock to pot and purée with an immersion blender. Add bay leaf, cayenne pepper, salt, and pep per. Stir corn into boiling broth and simmer for about 10 minutes. Reduce heat to medium-low and add sherry, Worcestershire sauce, and lemon juice to pot.

Ladle ½ a cup of the soup base into a small bowl and whisk in flour. Slowly pour into simmering soup while stirring constantly. Simmer for 1 to 2 minutes, then stir in cream.

Reduce heat to low, fold in crab meat, and cook until warmed through, about 5 min utes. Remove bay leaf to serve and garnish with chives and parsley.

Recipe by Dan Major of Plan B Sustainable Fisheries was featured in issue no. 42, July–August 2017

Citrus Salad

SERVES 4

“This dish is all about layering flavor and texture. With citrus fruits at their peak in winter, the sweet juiciness of the fruit balances beautifully with the saltiness of the olives and the kick of the pickled Fresno chile peppers. It’s an excellent dish for a festive gathering or a nice dinner in.” — Herb & Wood co-chef and partner Shane McIntyre

1 pink grapefruit, supremed

1 blood orange, peeled and cut into rounds

1 tangerine, supremed

1 tablespoon finely diced red onion

1 ½ tablespoons crushed or torn

Castelvetrano olives

1 ½ tablespoons toasted pistachios

*recipe follows

1 tablespoon pickled Fresno chile peppers

*recipe follows

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste (preferably

Maldon sea salt and fresh cracked

Tellicherry peppercorns)

Fresh parsley and chives, chopped

To assemble the salad, arrange the cit rus fruit on a plate in no specific order (the point of this dish is for every bite to be a little different). Sprinkle with onion, olives, toasted pistachios, and pickled peppers. In a small bowl, gently stir the olive oil and red wine vinegar until the dressing is partially mixed (it should be flecked with large beads of oil). Drizzle the oil and vinegar mixture over the salad and season with salt and pepper. Garnish with parsley and chives.

Toasted Pistachios

¼ cup shelled pistachios

Sea salt to taste

Preheat oven to 350°. Spread pistachios on a baking sheet and cook until golden brown and fragrant, 7 to 10 minutes. Remove from oven and season with salt.

Pickled Fresno Chile Peppers

1 cup white distilled vinegar

½ cup water

½ cup sugar

1 tablespoon sea salt

5 Fresno chile peppers, seeded and cut into half-moons

Combine the vinegar, water, sugar, and salt and bring to a boil in a saucepan. Remove from heat and add the peppers. Transfer to a container and chill at least 12 hours and keep refrigerated for up to 5 days.

Recipe by Shane McIntyre of Herb & Wood was featured in issue no. 45, January–February 2018

Curried Butternut

Squash Soup

SERVES 4

“Coconut milk is the secret to this rich and creamy butternut squash soup. I love the smell of this dish as you simmer it on the stove. The curry and garlic create an intoxicating and warm feeling that is perfect for colder nights, while the yogurt and cilantro amplifies the flavors to create something that is delicious and easy to make during the week.” — Herb & Eatery chef and partner Brian Malarkey

TIP

Use the leftover pickled peppers on salads, with fish, or in a sandwich.

ERIN JACKSON

Butternut squash continued…

1 medium butternut squash

2 tablespoons olive oil

½ medium yellow onion, chopped

2 cloves garlic, minced

1 tablespoon yellow curry powder

2 cups chicken stock (vegetable stock can be substituted for a vegetarian preparation)

1 cup coconut milk

Salt to taste

3 tablespoons plain Greek yogurt, for garnish

Fresh cilantro, chopped for garnish

Peel the squash, cut in half, remove the seeds, and roughly cut into 1-inch cubes.

In a medium pot, heat oil over medium heat and sauté the onion, garlic, and curry powder until soft but no caramelization or browning has occurred. Add the squash and cook for 5 minutes. Add the chicken stock and reduce temperature to medium. Cook until the squash is soft, about 20 minutes. Add the coconut milk and cook for another 10 minutes so the flavors come together.

Transfer soup to a blender and blend on high until smooth. It may be necessary to do this in batches. Use caution, making sure the lid is secure, and only fill the blender half way. Pour soup back into the pot and season with salt to taste. Ladle soup into bowls and garnish with Greek yogurt and cilantro.

Recipe by Brian Malarkey of Herb & Eatery was featured in issue no. 45, January–February 2018

Chili-Lime

Avocado Salad

SERVES 4

2 avocados, halved, scooped, and cut into ¼-inch slices

1 lime, halved

1 teaspoon Tajín (chili-lime salt)

½ teaspoon black pepper

3 radishes, thinly sliced

Handful fresh cilantro, roughly torn leaves and stems

Arrange sliced avocados on a serving platter. Squeeze lime over avocado and sprinkle with Tajín and pepper. Scatter rad ishes and cilantro leaves evenly over the dish. Serve immediately alongside just about anything, or cover and refrigerate for up to a day.

COOK’S NOTE : Tajín is a Mexican chili-lime salt that can be found at any Mexican grocer and most supermarkets around San Diego.

Recipe by Olivia Hayo published June 24, 2018 on ediblesandiego.com

The caramelized pears in this simple and elegant salad will pair well with a buttery California Chardonnay.

Salt and pepper to taste

Cut pears in half and remove the seeds. Slice each half into sixths. Sprinkle pears with sugar. Place a large sauté pan over medium-high heat and once the pan is hot add pears and sauté until golden brown and caramelized, 5 to 10 minutes. Add all spice and 1 tablespoon of vinegar. Toss and remove from heat. Let cool to room temperature.

Salad

Caramelized Bosc Pear and Burrata

SERVES 4

2 Bosc pears

1 tablespoon sugar

¼ teaspoon whole allspice, cracked

2 tablespoons white wine vinegar, divided

3 tablespoons extra-virgin olive oil

8 slices prosciutto

2 4-ounce balls burrata cheese, each one cut into 6 pieces

3–4 cups arugula

To prepare the dressing, whisk together remaining vinegar, any leftover juice from the sautéed pears, and olive oil in a bowl. Reserve.

To serve 1, toss the arugula and remaining pears with dressing. Place 3 pieces of pear on a large salad plate and add one slice of prosciutto on top and around the pears. Add 3 pieces of burrata on and around the prosciutto and pears. Season with salt and pepper. Present salad in the center of the plate and repeat 3 times for 4 servings.

Recipe by Jason Knibb of NINE-TEN Restaurant and Bar was featured in issue no. 23, Winter 2013

Roasting: Dos and Donts for Any Occasion

Are you one of those people who looks forward to cooler weather and special occasions so you can get your roast on?

Try these simple dos and donts when roasting your favorites.

FOR OUR PLANT-BASED FRIENDS

» Press tofu before roasting. To remove excess liquid, wrap the tofu block in paper towels and press between two plates. It’s best to add a little weight on top, like a bag of sugar. Let it sit for one to two hours. This will prime it to absorb a good marinade.

» Reduce cook time and get optimal caramelization when roasting most veggies at 425° or 450° (depending on your oven). Flip them halfway through at 15 minutes and expect them to take about 30 to 40 minutes.

FOR OUR OMNIVOROUS FRIENDS

» Roast a fish with a salt crust at some point in your life, like this weekend.

» Temp large meats by holding the meat at room temperature for one hour before putting it in the oven.

» Look for an excuse to try ras el hanout as a dry rub on a rack of grass-fed lamb. The Moroccan spice mix traditionally showcases aromatic blends of nutmeg, cumin, cinnamon, paprika, cardamom, and more—a perfect compliment to the rich flavor of lamb.

» Brine turkey to avoid serving the dreaded dried-out bird. (And you’ll find many ways to brine a bird at ediblecommunities.com.)

» Try adding a little mustard (wet or dry) to seasonings and rubs of gamier meats for better-balanced flavor and finish.

» Remember that meat thermometers and timers are your friends.

AND DON’T FORGET

TO TURN THE OVEN OFF.

Turmeric Tel Aviv Cauliflower with Mujadarra (Lentil Rice with Onions)

SERVES 4

CAULIFLOWER

1 large head cauliflower, leaves on Sea salt

1 ½ tablespoons ground turmeric

3 cloves garlic, smashed

1 teaspoon whole black peppercorns

1 tablespoon extra-virgin olive oil, plus extra for serving

TAHINI SAUCE

½ cup tahini

1 clove garlic, minced or crushed

Pinch sea salt

¼–½ cup water

½ lemon, juiced

MUJADARRA

4 cups water

1 teaspoon sea salt, plus more to taste

1 ¼ cup green lentils, picked and rinsed

¾–1 cup brown rice, basmati rice, or other long grain rice

Fresh ground black pepper to taste

6–8 tablespoons olive oil

2 large onions, cut into thin rounds

½ cup Greek yogurt (optional, for garnish)

FOR SERVING

Zhoug (spicy herbed hot sauce, available at Trader Joe’s or international markets)

¼ cup hazelnuts, toasted and chopped

Smoked paprika to taste

Fresh cilantro, parsley, or mint leaves, for garnish

Preheat oven to 400°.

Make the cauliflower: Wash cauliflower and trim the bottom so it sits flat. Leave the outer leaves on.

Place the cauliflower in a large deep pot. Fill the pot with enough water to completely cover cauliflower while leaving 1 inch of space above the water line. Remove cauli flower and set aside. (This step is to make sure there is enough water in the pot to cover cauliflower but not overflow.)

Bring large pot of water with a heavy

amount of salt (it should taste like the ocean), turmeric, garlic, and peppercorns to a rolling boil over high heat. Carefully lower the cauliflower into the water and cook until a knife can be easily inserted into the stem, about 10 minutes.

Drain whole cauliflower and let cool slightly so it can be handled. Place on a lined cookie sheet and coat the cauliflower with olive oil using your hands or a brush.

Place pan in the center of the oven and bake for 40 minutes until lightly charred, rotating cauliflower with tongs every 10 minutes to ensure even roasting.

Make the mujadarra: In a large saucepan over medium heat, bring water, salt, len tils, and rice to a boil.

Add black pepper, stir, and reduce heat to low to simmer. Cover and cook until lentils are tender and rice is cooked through, 30 to 45 minutes. You may need to add more water, so check after 30 minutes. (If using white basmati rice, reduce cooking time to 15 to 20 minutes.)

Meanwhile, make the onion oil. Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring fre quently, until it’s a rich, dark brown, about 15 minutes. Fold onions and oil into the cooked lentil rice mixture and adjust sea soning to taste.

Make the tahini sauce: Whisk together tahini, garlic, and pinch of salt in a small mixing bowl. Slowly whisk in water, a tablespoon at a time, until smooth and the consistency of honey. Add lemon juice and whisk to combine.

To serve, plate the mujadarra and fin ish charred cauliflower by drizzling whole head or pieces with olive oil, tahini sauce, zhoug, hazelnuts, a few small pinches of smoked paprika, and herbs of your choice.

Recipes by Felicia Campbell and Olivia Hayo were published January 8, 2018 and April 1, 2018 on ediblesandiego.com

Slow-Braised Short Rib Kare Kare

SERVES 8

Short ribs can be cooked and portioned a couple days in advance. A large roasting

The collar is a bone-in cut of fish that runs from the gills to the belly. What was once a regularly wasted cut of fish can now be found at many fish markets, including Catalina Offshore Products.

pan can be substituted for a rondeau pan. Achiote is available at Specialty Produce and at most Mexican and Filipino supermarkets.

BRAISED SHORT RIBS

5 pounds boneless short ribs

Salt and pepper

4 garlic cloves

2 yellow onions, diced

1 jumbo carrot, diced

3 stalks celery, diced

2 tablespoons tomato paste

¹/³ cup red wine

4 whole black peppercorns

2 bay leaves

4 quarts beef stock

PEANUT BUTTER SAUCE

1 cup diced yellow onion

2 cloves garlic

¼ cup jasmine rice

½ cup diced carrots

1 teaspoon achiote powder or paste

¼ cup red wine

2 quarts reserved beef stock

¼ cup smooth peanut butter

SAUTÉED VEGETABLE MIX

¼ teaspoon minced garlic

¼ teaspoon minced ginger

4 tablespoons olive oil

8 baby bok choy leaves

1 pound Japanese eggplant, sliced

1 pound long beans, diced to 2 inches

1 pound fingerling potatoes, roasted, to serve

Make the short ribs: Begin by preheating oven to 350°. Season short ribs liberally with salt and black pepper. In a large ron deau pan over high heat, sear short ribs on all four sides. Remove short ribs and set aside. In the same rondeau, sauté gar lic, onion, carrots, and celery until golden brown. Add the tomato paste; cook for 2 minutes. Deglaze the rondeau with red wine and add peppercorns, bay leaves, and beef stock.

Add the shorts ribs back to vegetable and stock mixture, making sure the ribs are covered with liquid. Cover the rondeau with foil. Cook in the oven for approxi mately 3 hours. Remove short ribs from the liquid and set aside. Strain and reserve cooking liquid.

Make the peanut butter sauce in a sauce pan by sautéing onion, garlic, jasmine rice, and carrots over medium heat until golden brown. Add achiote and red wine and cook for 2 minutes. Add 8 cups reserved cooking liquid and simmer for 10 minutes. Stir in peanut butter.

Make the vegetables: Preheat a sauté pan over high heat and sauté garlic and ginger in olive oil until golden brown.

Add vegetables and sauté for 2 minutes. Season with salt and pepper to taste.

To serve, place short ribs and peanut butter sauce in a pot over low heat. Bring the mixture to a simmer and cook until the short ribs are soft, about 5 minutes. Arrange sautéed vegetables and fingerling potatoes in a large entrée bowl. Place short ribs on top of the vegetables and top with peanut butter sauce.

by Charles Andres of Ocean Pacific Grill was featured in issue no. 36, July–August 2016

Spicy CitrusGlazed Yellowtail Collars

SERVES 4

Chef Nick Brune says, “Collar is one of the most overlooked pieces of fish. When prepared correctly it is my favorite cut because of the amount of flavor and fat content.”

¹/³ cup orange marmalade

4 tablespoons water

4 serrano chiles, seeded and minced

4 yellowtail collars, skin removed

2 tablespoons canola oil

Recipe

Salt and pepper

3 tablespoons ground annatto (or substitute smoked paprika)

2 tablespoons butter

1 bunch kale, chopped

1 bunch scallions, sliced, for garnish

Heat orange marmalade in a pan with water and serrano chiles. Cook on low until sauce begins to thicken, about 3 minutes. Remove from heat and transfer sauce to a bowl.

Brush the yellowtail collars with canola oil and season heavily with salt, pepper, and annatto (or smoked paprika). Place collars on a hot grill and cook until they start to char, then flip over and continue grilling until cooked through, about 10 to 15 minutes total.

Once collars are cooked, put them in bowl with the marmalade sauce and toss to coat. Set aside. While collars are resting, heat a sauté pan over high heat. Add but

ter and sauté kale for about 2 minutes. Season with salt and pepper. Place kale on plate, put glazed collars on top, gar nish with sliced scallions, and serve.

Recipe by Nick Brune of Eco Caters was featured in issue no. 21, Summer 2013

Whole Fried Rockfish with Snap Pea Salad and Tamarind Chili Sauce

SERVES 1–2

TAMARIND CHILI SAUCE

5 whole tamarind pods

½ cup orange juice

2 tablespoons sugar

¼ cup soy sauce

¼ cup rice wine vinegar

2 tablespoons minced ginger

1 tablespoon sambal sauce

1 tablespoon fish sauce

2 tablespoons sesame seed oil

½ bunch cilantro, chopped

1 bunch scallions, trimmed and sliced

½ cup olive oil

SUGAR SNAP PEA SALAD

2 cups sliced sugar snap peas

1 cup thinly sliced red bell pepper

½ bunch cilantro, chopped

Lemon juice to taste

Olive oil to taste

Salt and pepper to taste

FRIED ROCKFISH

2–4 cups vegetable oil (depending on size of pan and fish)

1 whole rockfish, gutted, scaled, and spine removed

Salt and pepper

Cornstarch

Toasted sesame seeds and chopped scallions, for garnish

Make the sauce: Peel and remove seeds from tamarind pods. Add tamarind, orange juice, sugar, and a little water to a saucepan and bring to boil over mediumhigh heat. Cook until tamarind becomes soft, about 5 minutes. Turn off heat and stir in soy sauce and vinegar. Whisk together tamarind mixture and remain ing ingredients in a large bowl. Let sauce sit for at least 2 hours.

Make the salad: Mix snap peas, bell pep per, and cilantro in a bowl. Add lemon juice, olive oil, salt, and pepper, and toss. Check for seasoning, adding more lemon juice and salt to taste.

Fry the fish: Heat oil in a large skillet until it reaches 350°. Meanwhile, season fish with salt and pepper, then coat fish in cornstarch. Submerge fish to fry in oil until just cooked through, about 7 minutes.

SERVES 4

1 cup duck confit *recipe follows

6–8 pieces cured duck, diced

3 tablespoons white wine

1 cup heavy cream

½ cup shelled English peas

¼ cup Parmesan cheese

Fettuccine pasta *recipe follows

1 tablespoon minced garlic

1 tablespoon minced shallot

½ cup sliced leeks

3 tablespoons extra-virgin olive oil

2 egg yolks, beaten

DUCK CONFIT

6 duck legs and thighs

¹/8 cup kosher salt

1 teaspoon sugar

8 whole cloves

4 whole star anise

10 black peppercorns

4 tablespoons minced garlic

Duck Duck Carbonara

3 sprigs thyme

2 bay leaves

1 orange, zested

1 chile de árbol

4 cups duck fat** (enough to cover)

HOMEMADE FETTUCCINE

2 cups semolina flour

2 cups flour

1 cup plus 2–5 tablespoons warm water

Make the duck confit: Mix all ingredients together and refrigerate to let cure for 24 hours. Rinse off salt and spice mixture completely. Pat dry. Place duck in baking dish and cover with duck fat or blended oil.

Cover dish with foil and bake at 325°–350° for 2 to 3 hours, checking after 2 hours.

Duck legs will be fall-apart tender when fin ished. Remove duck from oil and use fork to shred meat off the bone. Set aside.

Make the fettuccine: While the confit is in the oven, mix flours together in a bowl and slowly add water until dough starts

Get your cured duck from smallgoodsusa.com.

to come together. Remove from bowl and turn out the dough onto a flat surface lightly dusted with semolina; knead dough for 5 to 10 minutes, leaving dough soft and smooth. Rest at room temperature for 30 minutes, then run dough through a pasta machine or pasta rolling attachment start ing on setting 1. Change machine setting with each pass through setting 5. Switch to the fettuccine cutter attachment for the final pass. Cook pasta in salted water until al dente.

Sauté garlic, shallot, and leeks in olive oil over medium heat until soft and fragrant. Add reserved duck confit and diced cured duck; sauté for 2 minutes. Deglaze with white wine. Add cream and reduce sauce by half. Stir in peas and Parmesan cheese, then add pasta and toss. Remove from heat. Mix in egg yolks, ensuring not to scramble. Plate and serve.

CHEF’S NOTE: If duck fat is unavailable, blended oil (75% olive oil, 25% vegeta ble oil) is a suitable substitute and can be found at most grocery stores.

If you can’t find rockfish, you can also use sculpin in this recipe.

Serve fish on top of sugar snap pea salad and spoon tamarind sauce over fish. Garnish with toasted sesame seeds and chopped scallions.

Recipe by Paul Arias of The Fishery was featured in issue no. 17, Summer 2012

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SERVES 10

This is a braised dish you can make a day ahead and reheat for a dinner party—it’s versatile, hearty, and great for all seasons. Pair with Bivouac Transom, a dry cider.

5 pounds lamb shoulder

½ cup soy sauce

¼ cup fish sauce

3 limes, juiced

1 tablespoon salt

1 tablespoon black pepper

3 bay leaves

2 pounds jumbo carrots

2 pounds onions

2 pounds red potatoes

1 10-pound can whole peeled tomatoes

¼ cup extra-virgin olive oil

½ cup tomato paste

2 cups English peas, blanched (can substitute frozen peas)

Cut the lamb shoulder into 2-inch cubes and set aside.

In a large bowl, whisk together the soy sauce, fish sauce, lime juice, salt, pepper, and bay leaves. Add lamb, mixing well to coat, and marinate in refrigerator for 30 minutes.

Dice onions, carrots, and potatoes into large pieces, 1–2 inches, and place in a bowl of water to prevent oxi dation; strain when ready to use. Crush the tomatoes by hand, breaking them apart for cooking.

Heat a large sauté pan over medium-high heat and add enough oil to coat the pan. Sear the lamb in batches until golden brown on all sides while keeping the center raw. Repeat until all lamb is seared. Transfer lamb to a Dutch oven.

Prepare braising liquid in the same pan the lamb was seared in by lightly sautéing the onions, carrots, and potatoes until golden brown. Add tomato paste and caramelize with the vegetables. Add crushed tomato and simmer for 5 minutes.

Add lamb to the braising liquid. If the lamb is not fully submerged, add water to cover it.

Cover pot and bake at 300° until meat is tender, about 2 hours.

Stir in peas before serving.

Sides

Pesto alla Ligure

SERVES 4

This classic dish originated in Liguria, Italy, and is now enjoyed around the world, including at Monzu Fresh Pasta, which opened in East Village earlier this year.

2 tablespoons pine nuts

10 cups fresh basil leaves removed from stems

¼ cup garlic

1 cup extra-virgin olive oil

1 cup grated Pecorino Romano or Grana Padana cheese, plus more for serving

Salt to taste

4 cups pasta (choose your favorite, but linguine, spaghetti, trofie, or fusilli are the best match)

Recipe from

Bring about 1 cup of water to a boil and cook the pine nuts for 1 minute; remove. Carefully wash the basil leaves and dry. Combine basil leaves with the garlic and half the olive oil in a food processor and blend until creamy, adding more olive oil as needed. Add the boiled pine nuts and cheese and blend once more. Salt to taste.

Cook pasta in boiling water until al dente. Prior to draining the pasta, take approximately 1 tablespoon of the cooking water and mix into the pesto to dilute the sauce. Drain the pasta and mix with the pesto in a large bowl. Garnish with additional cheese and serve hot.

Buon appetito!

Monzu Fresh Pasta 455 10th Ave., San Diego 619-802-4355 • monzufreshpasta.com

SERVES 6

Pairs well with Martellotto’s 2014 Il Cappocia Riserva or the 2016 La Bomba Cabernet

1 pound borlotti beans, soaked overnight

3–4 quarts water

¼ cup diced pancetta

½ pound ditali pasta,* cooked al dente in salted water

1 medium onion, diced 2 sticks celery, diced 2 medium carrots, diced 4 plum tomatoes, peeled and diced

2 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon dried thyme

1 teaspoon dried sage Dash cayenne 4 cups chicken stock

Salt and pepper to taste Olive oil, for garnish Parmesan or Pecorino Romano, for garnish Red pepper flakes, for garnish

*You can substitute ditalini or other small pasta crushed into pieces.

Drain and rinse beans after soaking. Transfer beans to a

large stockpot and add water. Bring to a boil over high heat and skim foam. Lower heat to bring to a slow boil and cook, partially covered, until tender, about 2 hours. Be sure to add plenty of extra water as the water will be incorporated with the stock into the final dish. Do not add salt until beans are cooked through.

Sauté pancetta in a large saucepan over medium-high heat and remove to drain on a paper towel. Reserve the fat rendered from the panc etta in the pan and add onion, celery, and carrots and cook, stirring occasionally, for 5 minutes over medium heat. Add tomatoes, garlic, spices, reserved pancetta, and 4 cups chicken stock and 1 cup of water from the cooked beans. Use an immersion blender to puree about 85%.

Continue cooking for about 15 minutes. Stir in the beans and half of the pasta and add salt and pepper to taste. If preparing in advance, note that the pasta will quickly absorb the broth. Reserve some stock to add before serving. Drizzle with olive oil and serve with Parmesan or Pecorino Romano and red pepper flakes.

Recipe from Martellotto Winery

100 Los Padres Way #7, Buellton 619-567-9244 • martellotto.com

Pasta Fagioli

Enjoying sourdough cornbread with red wine tomato jam by the mouthful is a meal in itself.

Sourdough Cornbread

MAKES

1 LOAF OR 6 MUFFINS

1 cup sourdough starter

1 cup buttermilk (regular milk will work too)

1 cup cornmeal

1 cup all-purpose flour (or sub 2 cups Grist & Toll corn flour and omit cornmeal)

2 eggs, beaten

¼ cup maple syrup (or granulated sugar)

½ teaspoon salt

½ cup unsalted butter, melted (if using salted butter, omit salt)

2 teaspoons baking powder

½ teaspoon baking soda

Nonstick cooking spray, butter, or vegetable oil, for pan

In a bowl, mix sourdough starter, butter milk, cornmeal, and flour and set aside; let sit at room temperature for 1 to 2 hours.

Preheat oven to 350°.

Beat together eggs, maple syrup (or sugar), salt, and butter. Add to the flour mixture and mix to combine.

Add baking powder and soda and mix to incorporate. (You should immediately notice the action of the baking powder and soda. The batter will become full of air and fluffy. This is why you add it at the very end. Most recipes call to add the baking powder and soda in with the dry ingredients, but then you miss out on the immediacy of this reaction.)

Get baking pan ready: Coat an 8- or 9-inch pan with nonstick cooking spray, melted butter, or vegetable oil. (You don't want the cornbread to stick, so don’t skip this step!) Or use muffin liners and bake as muffins.

Pour mixture into pan or muffin liners and bake until a toothpick or butter knife inserted into cornbread comes out clean, 35 to 45 minutes (25 to 35 minutes for muffins).

Recipe by Joanne Sherif of Cardamom Cafe was published on January 16, 2018 on ediblesandiego.com

Red Wine Tomato Jam

MAKES 7 (8-OUNCE) JARS

7–8 pounds tomatoes, roughly chopped 5 cups granulated sugar 1 cup red wine

2 tablespoons orange zest (Tip: Press down firmly while sliding the zester over the orange to bring out the oils, which is where the flavor is.)

1½ teaspoons salt (or to taste)

½ teaspoon fresh ground black pepper Juice of 1 lemon

Place tomatoes in a large, nonreactive pot. Add sugar, wine, and zest. Bring to a boil. Skim the foam and reduce the heat to medium. Cook for about 45 minutes, all the while skimming the foam. Add salt. Stop the cooking process once mixture has thickened. You can test this by dipping a spoon into the tomato jam and either getting a slow drip from the back of the spoon or by carefully placing the jam-filled spoon in the freezer for about 8 minutes. If the thickness is to your liking, it’s fully cooked.

Once the mixture has thickened, you can use an immersion blender to make it smooth—or you can leave it chunky. Skim again. (Note: You may get as much as a cup of impurities from the time you started boiling until you finish this step.)

Add black pepper and lemon juice. Taste and adjust flavor with salt.

Fill sterilized jars just to the neck with tomato jam and screw on the lids. Process for 5 minutes in a simmering water bath. Carefully remove jars from water bath with tongs and let cool.

You can use the jam immediately, but it’s better to let it rest for a couple of days. Store jars in a dark, cool spot and refriger ate after opening.

TIP: Extra jars of tomato jam make great gifts for family and friends.

Recipe by Karrie Hills was featured in issue no. 26, Fall 2014

Fall Gratin

SERVES 6–8

CHEESE SAUCE

3 cups whole milk

3 cloves garlic, peeled

1 bay leaf

½ cup unsalted butter

¼ cup all-purpose flour

1 cup Comté cheese, plus more for topping Salt, to taste

GRATIN

Salt to taste

Butter, for pan

2 large russet potatoes, peeled and cut into ¹/8 -inch-thick slices

2 small butternut squash, peeled, seeds removed, and cut into ¹/8 -inch-thick slices

Large pinch salt

2 medium tart apples, such as Pink Lady or Honeycrisp, peeled and thinly sliced

1 large leek, thinly sliced

1 tablespoon fresh thyme leaves

To make the cheese sauce, gently simmer milk, garlic, and bay leaf until garlic is ten der. Remove garlic and bay leaf. Smash garlic to a paste and add back to milk.

In a separate sauté pan, melt butter over low heat and add in flour, stirring often for 10 to 15 minutes to make a roux. Whisk or blend roux into the milk mixture and bring to a low simmer for 20 minutes. Use a heavy-bottom stainless steel pot (not aluminum), and be mindful not to let the bottom burn.

Preheat oven to 325° and coat an 8x12inch baking dish with butter. In a bowl, toss sliced potatoes and squash with salt and let sit for 5 to 10 minutes. Pat dry the salted potatoes and squash, then taste the raw potato for seasoning; adjust season ing with more salt if necessary.

Combine potato mixture, apples, and leek with 3 cups of the cheese sauce in a bowl and toss to coat evenly. If it seems a bit dry, add more sauce to coat. Pack the mix ture into the baking dish and gently press it down to create a smooth surface. Top with remaining Comté cheese and some fresh thyme leaves. Bake until golden brown on top and tender when pierced with a knife, about 45 minutes.

Recipe by Tim Kolanko of Blue Bridge Hospitality was featured in issue no. 38, November–December 2017

Baharat-Roasted Carrots with Preserved Lemon Yogurt and Pine Nuts

SERVES 6–8

2 pounds carrots, scrubbed, tops trimmed, greens reserved

3 garlic cloves, peeled, gently smashed

3 tablespoons extra-virgin olive oil, plus more for garnish

½ teaspoon sea salt, plus more for yogurt

1 tablespoon baharat spice blend

1 cup plain Greek yogurt

¹/³ cup preserved lemon, chopped, plus more for garnish Black pepper

1 tablespoon honey ¼ cup carrot top greens, roughly chopped ¼ cup pine nuts

Preheat oven to 350°.

In a large bowl, combine carrots, garlic, olive oil, salt, and baharat. Mix to coat evenly. Arrange carrots in a single layer on a large bak ing sheet and place in oven on center rack. Roast until fork tender and browned, 25 to 30 minutes.

Make the sauce by combining yogurt and preserved lemon in a medium bowl. Season with salt and pepper to taste.

On a serving platter, layer carrots and yogurt sauce and drizzle with honey and olive oil. Garnish with carrot greens, pine nuts, and remaining preserved lemon.

Recipe by Olivia Hayo was published on March 25, 2018 on ediblesandiego.com

Eat local.

Nourish community.

Shop our pay-what-you-can Farm Stand for seasonal, certified-organic produce.

Open Sundays 10am-3pm & Thursdays 2-6pm

441 Saxony Rd. Encinitas coastalrootsfarm.org

Sweets

Andalusian Orange and Almond UpsideDown Cake

MAKES 1 CAKE

2 navel oranges, washed and halved

3–4 blood oranges

3 tablespoons salted butter

½ cup brown sugar

½ lemon, juiced

2 tablespoons water

4 free-range eggs

2 teaspoons orange blossom water

1 ¾ cup almond meal

¾ cup granulated sugar

1 teaspoon baking powder

¼ teaspoon sea salt

½ teaspoon each ground ginger, cinnamon, and cardamom ¹/³ cup pistachios, chopped

Plain Greek yogurt, for serving

Place navel oranges in a medium pot and cover with water. Bring to a boil and sim mer over medium heat until extremely soft and easy to pierce with a fork, 1 to 1 ½ hours. Remove navel oranges from water and let cool completely.

Remove any seeds and puree navel orange halves in a blender until smooth. Set aside.

Prepare blood oranges by cutting off ½ an inch from each end and removing peel and pith with a sharp knife. Slice into ¼-inch rounds. Set aside.

Preheat oven to 325°.

Heat a small saucepan over medium heat. Melt butter, then add brown sugar,

lemon juice, and water. Stir continuously until sugar is melted, smooth, and sauce is slightly thickened, about 5 minutes.

Pour sauce into a 9-inch round (at least 2 inches deep) cake pan and set aside until set and cooled. Arrange blood orange rounds on top. Set aside.

In a large mixing bowl, beat the eggs using an electric mixer, add 1 cup of navel orange puree and orange blossom water, and beat again. Add almond meal, granulated sugar, baking powder, salt, and spices. Mix thoroughly with a rubber spatula until smooth.

Pour batter into cake pan and bake for 40 to 60 minutes. Beginning at 40 minutes check cake by inserting a toothpick in the center; it should come out almost clean (it’s a very moist cake).

Remove and let cool in the pan before turning over onto a plate. Top with chopped pistachios and serve with a dol lop of plain Greek yogurt.

Recipe by Olivia Hayo was published on March 11, 2018 on ediblesandiego.com

Macaringues

MAKES 15–20 COOKIES

Neither macaroon nor meringue, these cookies are crispy, light, subtly sweet, and not completely unhealthy. The key to these cookies is using unsweetened coconut that still has lots of flavor.

6 egg whites

¹/³ cup granulated sugar

½ teaspoon of vanilla extract

3½ cups dry, unsweetened shredded coconut

Preheat the oven to 350°.

Combine egg whites, sugar, and vanilla extract in a large mixing bowl. Beat until stiff peaks form (it should look like a silky cloud). Slowly fold in the coconut 1 cup at a time; expect the meringue to collapse slightly. Once the coconut is integrated, form into golf-ball-sized pieces with hands or an ice cream scoop and place them on a greased cookie sheet. Bake until golden brown, 30 to 35 minutes. Remove from oven, set aside 5 to 10 minutes, then transfer to a cooling rack.

Recipe by Matt Steiger was featured in issue no. 10, Fall 2010

Couscous with Pomegranate and Buttermilk

SERVES 4 ²/³ cup water ¼ teaspoon salt ½ cup whole wheat couscous 1 tablespoon tightly packed dark brown sugar

1 cup pomegranate seeds (from 1 large pomegranate)

Regular or low-fat buttermilk, for serving Mint leaves, for garnish

In a small saucepan, bring water and salt to a boil. Add couscous in a stream. Stir once. Remove from heat, cover, and let stand for 12 to 15 minutes. Transfer to a medium bowl and fluff with fork. Mix in sugar and pomegranate seeds. Serve with buttermilk on the side to drizzle and gar nish with fresh mint.

Recipe by Kitty Morse was featured in issue no. 3, Fall 2008

Super simple couscous with pomegranate seeds is a popular dessert in parts of North Africa. It is traditionally moistened with buttermilk. Try it with a plantbased milk for a vegan option or go gluten free by substituting cooked quinoa for couscous. Extra pomegranate seeds freeze well for up to three months.

Phyllo-Wrapped

Feta with Honey and Sesame

SERVES 6

A treat to satisfy the savory-sweet tooth.

1 large egg

½ tablespoon dried mint

8 ounces feta, crumbled or whole

½ pound phyllo dough, 9x14-inch sheets, thawed

Nonstick cooking spray or extra-virgin olive oil, for coating layers

Orange blossom honey, to finish Sesame seeds, for sprinkling

Preheat oven to 375°. Line a cookie sheet

with parchment paper or foil and set aside.

In a medium bowl, beat the egg with a fork. Add mint and feta and, using the back of the fork, mix until well combined.

Unroll and cover the phyllo pastry sheets with a damp towel or plastic wrap to pre vent drying out. Place one sheet of phyllo on a cutting board (with long edge at the bottom) and lightly coat with cooking spray or olive oil using a brush. Layer and repeat coating method with 2 more sheets.

Cut the 3-layered set of phyllo sheets into 4 strips (from top to bottom), 1 inch from the bottom of each strip; add 1 tablespoon of filling. Fold one corner of all 3 phyllo sheets diagonally across to opposite edge to form a triangle.

Continue to fold triangle onto itself until you are left with a triangular packet. Coat lightly

with cooking spray or brush with olive oil.

Repeat this process until filling is used up. This should yield about 12 triangles.

Place phyllo triangles on prepared baking sheet and bake in the center of the oven until golden brown, 20 to 25 minutes.

Drizzle with honey and sprinkle with ses ame seeds before serving.

Recipe by Olivia Hayo was published Feb ruary 4, 2018 on ediblesandiego.com

Persimmon

Walnut Loaf

MAKES ONE 9-INCH LOAF (OR 5 MINI LOAVES)

3 ½ cups all-purpose flour

1 ½ teaspoons sea salt

2 teaspoons baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

¾ cup light brown sugar, packed

1 ¼ cup granulated sugar

1 cup unsalted butter, melted then cooled to room temperature

4 large eggs, room temperature, lightly beaten

¼ cup of your favorite whiskey

4 or 5 ripe Fuyu or Hachiya persimmons, peeled and puréed in a blender

2 cups walnuts, toasted and roughly chopped

2 cups dried apricots (or dried cherries), chopped

Preheat oven to 350°F.

Sift together flour, salt, baking soda, bak ing powder, and ground cinnamon. Place in large bowl and whisk in sugars.

Make a well in center of dry ingredients and add in melted butter, eggs, whiskey, and persimmon purée.

Mix until combined. Fold in walnuts and apricots (or cherries).

Pour batter into greased loaf pan(s). Bake the 9-inch pan until toothpick inserted into center comes out clean, about 1 hour. The mini loaf pans should take about 45 minutes.

Recipe by Robin Ross Cupcakes Squared was featured in issue no. 43, September–October 2017

See what’s growing this season!

Thursdays at 8:30 pm & Saturdays at 3:30 pm

online anytime @ agrowingpassion.com

Monday

Escondido—Welk Resort † 8860 Lawrence Welk Dr. 3–7pm, year-round 760-651-3630

Seeds @ City Urban Farm 16th & C Sts., San Diego City College 10:30am–12:30pm, Sept to June cityfarm@sdccd.edu

Tuesday

Coronado

1st St. & B Ave., Ferry Landing 2:30–6pm 760-741-3763

Escondido * Heritage Garden Park Juniper btwn Grand & Valley Pkwy. 2:30–6pm 760-480-4101

Mira Mesa * 10510 Reagan Rd. 2:30–7pm (3–6pm fall-winter) 858-272-7054

Otay Ranch—Chula Vista 2015 Birch Rd. and Eastlake Blvd. 4–8pm (3–7pm winter) 619-279-0032

Farmers’ Markets

Santee *†

Carlton Hills Blvd. & Mast Blvd. 3–7pm (2:30–6:30pm winter) 619-449-8427

State Street in Carlsbad Village State St. & Carlsbad Village Dr. 3–7pm (3–6pm fall-winter) 858-272-7054

Temecula—Promenade * 40820 Winchester Rd. by Macy’s 9am–1pm 760-728-7343

Thursday

Lemon Grove 2885 Lemon Grove Ave. 3–7pm 619-813-9148

Linda Vista *† 6900 Linda Vista Rd. 3–7pm (2–6pm winter) 760-504-4363

North Park Thursday *† North Park Way & 30th Street 3–7:30pm year-round 619-550-7180

Oceanside Morning * Pier View Way & Coast Hwy. 101 9am–1pm 760-791-3241

Friday

Borrego Springs

Christmas Circle Comm. Park 7am–noon Oct to May 760-767-5555

Horton Plaza † 225 Broadway Circle 11am–2pm 619-795-3363

Imperial Beach *† Seacoast Dr. at Pier Plaza 2–7pm, Oct to Mar 2–7:30pm, Apr to Sept info@imperialbeachfarmersmarket.org

La Mesa Village *

La Mesa Blvd. btw Palm & Allison 3–7pm year-round 619-550-7180

Mission Valley *† NEW!

Civita Park 7960 Civita Blvd. 3–7pm 760-504-4363

Rancho Bernardo Winery 13330 Paseo del Verano Norte 9am–1pm 760-500-1709

Saturday

JACK SIMON

Pacific Beach Tuesday *† Bayard & Garnet 2–7:30pm (2–7pm fall-winter) 619-233-3901

UCSD Town Square UCSD Campus, Town Square 10am–2pm, Sept to June 858-534-4248

Vail Headquarters * 32115 Temecula Pkwy. 9am–1pm 760-728-7343

Wednesday

Grantville 4647 Zion Ave. Noon–4pm 619-550-7180

Little Italy Wednesday *† 501 W. Date St. 9am–1pm 619-233-5009

Ocean Beach

4900 block of Newport Ave. 4–7pm (4–8pm summer) 619-279-0032

People’s Produce Night Market *† 1655 Euclid Ave. 5–8pm 619-813-9148

Rancho Bernardo 16535 Via Esprillo btwn Via Fontero & Via del Campo 11am–2pm 619-279-0032

SDSU Campanile Walkway btwn Hepner Hall & Love Library 10am–3pm, Sept to June www.clube3.org

Sleeves Up Horton Plaza 199 Horton Plaza 10am–2pm 619-481-4959

Valley Center 28246 Lilac Rd. 3–7pm (2–6pm, Nov to Mar) vccountryfarmersmarket@gmail.com

City Heights *†!

On Wightman St. btwn Fairmount & 43rd St. 9am–1pm 760-580-0116

Del Mar 1050 Camino Del Mar 1–4pm 858-465-0013

Kearny Mesa NEW! 8725 Ariva Ct. 9:30am-1:30pm 858-272-7054

Little Italy Mercato *† 600 W. Date St. 8am–2pm 619-233-3901

Pacific Beach 4150 Mission Blvd. 8am–noon 760-741-3763

Poway * Old Poway Park 14134 Midland Rd. at Temple 8am–1pm 619-249-9395

Rancho Penasquitos YMCA 9400 Fairgrove Lane & Salmon River Rd. 9am–1pm 858-484-8788

Scripps Ranch 10380 Spring Canyon Rd. & Scripps Poway Pkwy. 9:30am–2pm 858-586-7933

Temecula—Old Town * Sixth & Front St., Old Town 8am–12:30pm 760-728-7343

Vista *† 325 Melrose Dr., South of Hwy 78 8am–1pm 760-945-7425

Sunday

Allied Gardens Sunday Lewis Middle School 5170 GreenBrier Ave. 10am–2pm 858-568-6291, 619-865-6574

Hillcrest * 3960 Normal & Lincoln Sts. 9am–2pm 619-237-1632

La Jolla Open Aire Girard Ave. & Genter 9am–1:30pm 858-454-1699

Leucadia * 185 Union St. & Vulcan St. 10am–2pm 858-272-7054

Murrieta * Village Walk Plaza I-15, exit west on Calif. Oaks/Kalmia 9am–1pm 760-728-7343

North San Diego / Sikes Adobe † 12655 Sunset Dr. Escondido 10:30am–3:30pm year-round 858-735-5311

Rancho Santa Fe Del Rayo Village 16079 San Dieguito Rd. 9:30am–2pm 619-743-4263

Santa Ysabel Hwy 78 & 79 21887 Washington St. Noon–4pm 760-782-9202

Solana Beach 410 to 444 South Cedros Ave. Noon–4pm 858-755-0444

Neighborhood Dining Guide

PANNIKIN

510 N. Coast Hwy., Encinitas 760-436-5824 • pannikincoffeeandtea.com Built in 1888, the Pannikin is located in the his toric Santa Fe Railroad Station on Coast Highway 101, right in the heart of Leucadia. This familyowned and operated cafe is a favorite among locals, and their daily baked goods are legendary. Expect the freshest selection of coffees from around the globe, a notable tea list, and a healthy menu of freshly made egg dishes, bagels, sandwiches, and soups that will not disappoint.

MISSION BEACH Juice Wave

3733 Mission Blvd., Mission Beach 858-488-0800 • juicewavesd.com What began as San Diego’s first organic juice truck now has two happy homes in Miramar and Mission Beach. Still, their commitment rings true: “Refresh and nourish the soul by using the best quality farm-fresh ingredients from local farms that reflect the radiant growing season in Southern California.” Check out their creatively named cleanses, like Let tuce Love, Turnip The Beet, and Kalefornia.

a view of the fishing fleet, the focus is on simply prepared, California-style seafood, accompanied by a nice selection of craft beer and wine from San Diego and California.

Solare 2820 Roosevelt Rd., San Diego 619-270-9670 • solarelounge.com

Solare is an authentic Italian restaurant with a special focus on southern Italy and Sicily featuring a menu made with fresh ingredients selected daily. Blending modern and traditional tastes, the results are light and healthy dishes brimming with natural flavors. Com plement your meal with one of 2,000 bottles of wine from the cellar or 30 wines by the glass. Solare is com mitted to serving the cuisine of today, created with all the love and attention to detail from generations past.

DOWNTOWN / LITTLE ITALY

fruits and veggies as possible. This means 90% of the produce served comes from your neighbors.

The Bean Counter 2655A Reynard Way, San Diego 619-892-7900

Dig the local vibe at this neighborhood coffee bar serving locally roasted organic coffees from Revolution Roasters, alongside locally baked pastries from Food ieFolk, Twiggs Bakery, and chef Yves Fournier. Be sure to enjoy the featured artwork from local artists.

Bivouac Ciderworks 3986 30th St., San Diego 619-725-0844 • bivouaccider.com

As a center for experimentation and camaraderie, Bivouac Ciderworks is a welcome home for active, creative, and outdoorsy cider and food enthusiasts alike. Their goal is to inspire curiosity and foster a passion for what craft cider brings to the table. The outdoor-inspired tasting room, right in the heart of North Park, features a full menu of food options. Don’t miss the Impossible Burger, award-winning tuna poke, and vegan jackfruit sliders.

POINTS EAST

Terra American Bistro 7091 El Cajon Blvd., San Diego 619-293-7088 • terrasd.com

Terra serves New American cuisine with an emphasis on ingredients and preparation styles from North, South, and Central America. The atmosphere is comfortable with exposed brick, wood beams, and a captivating chandelier over a communal farm table. The restaurant’s focus on local, sustainable, and or ganic extends to the bar, which features seasonal fruit and herb-infused vodkas made in-house.

NORTH COUNTY

features everything from bacon-wrapped corn dogs to a house veggie burger, as well as 14 hand-crafted seasonal cocktails and 20 rotating beers on draft.

A.R. Valentien

11480 North Torrey Pines Rd., La Jolla

858-453-4420 • lodgetorreypines.com/ar-valentien

The Torrey Pines Lodge’s signature restaurant, A.R. Valentien, highlights regional San Diego cuisine served in an elegant, timbered indoor-outdoor dining room overlooking the 18th hole of Torrey Pines Golf Course. Executive chef Jeff Jackson sources only the best local provisions, and the menu changes frequently based on seasonal fare available. The restaurant takes its name from a talented early 20th-century California artist whose works are exhibited throughout the restaurant. The Compass 300 Carlsbad Village Dr. #202, Carlsbad 760-434-1900 • thecompasscarlsbad.com

Considered the first gastropub in Carlsbad, the menu

At the top of the list of favorites is the 202, with strawberry-infused organic cucumber vodka, house made grenadine, and ginger beer, topped with orange blossom water and candied ginger. Drink up.

non-GMO pizzas, rice bowls, and other cafe eats. Meat, dairy, nuts, seeds, produce, coffee, oils, sweeteners, desserts, drinks, and even wine are all organic! Stop by and enjoy the casual, open-air atmosphere loved by locals and just steps from the beach.

EscoGelato

122 South Kalmia St., Escondido 760-745-6500 • escogelato.com

Located in the heart of Escondido, EscoGelato is made fresh daily using the highest quality ingredients and fresh fruit sourced from local farmers. The result is a lus cious, super-creamy gelato that’s full of flavor. You will taste the difference. In addition to the main event, enjoy a nice selection of paninis, soups, salads, coffee, and tea.

Guthrie

CiderWorks

6496 Marindustry Dr., Suite D, San Diego www.guthriecider.com

Guthrie CiderWorks is a family business making high-quality, small-batch hard ciders in San Diego. Guthrie uses a craft fermentation method to create complex, dry ciders that are very dif ferent from sweet, mass-market ciders. Visit the tasting room in Miramar or pick up a bottle at your local retailer.

Oceana Coastal Kitchen 3999 Mission Blvd., San Diego 858-539-8635 • catamaranresort.com/dining-enter tainment/oceana-san-diego-restaurant Oceana Coastal Kitchen features chef-driven California cuisine and a modern, ocean-inspired design. Oceana offers bay-front dining at an iconic Pacific Beach hidea way. Executive chef Steven Riemer’s playful interpreta tions of classic dishes highlight the purity and flavors of California local produce and a commitment to sustain able ingredients. A cold bar with sushi options, small bites, and main dishes includes the freshest seafood available from the coast of Baja and the Pacific.

POINT LOMA

Monzu 455 10th Ave., San Diego monzufreshpasta.com

Located in East Village, Monzu specializes in a variety of housemade fresh pastas crafted using traditional Italian techniques. Dine on the likes of bolognese, vegan red pesto, or the rose-hued Pink Bomb. Plus, shop a daily assortment of raw pastas to cook at home. Buon appetito!

UPTOWN / OLD TOWN

Cabeto’s Pops

cabetos.com

GOODONYA Organic Eatery

1055 S. Coast Hwy., Encinitas 858-264-8550 • goodonyaorganic.com

This organic eatery boasts a wide selection of

Mitch’s Seafood

1403 Scott St., San Diego 619-222-8787 • mitchsseafood.com

Established in 2008 by three families with a long history of fishing in Point Loma, Mitch’s specializes in fresh seafood from the waters off San Diego. Lo cated directly on the city’s working waterfront with

Starlite

3175 India St., San Diego 619-358-9766 • starlitesandiego.com

Starlite offers handcrafted cuisine made with seasonal Southern California produce. The menu changes frequently to accommodate the seasonal ity of local products and features dishes ranging from comforting mac and cheese to the creative Buffalo fried cauliflower. Their mission is and al ways has been to use as much local and/or organic

Handmade ice cream bars dipped in delicious chocolate and ice pops made with the highest quality, locally sourced ingredients, with no artificial flavors or colors. Vegan options available. Get a pop at your local farmers’ market in Otay Ranch on Tuesdays, 4–8pm; Pacific Beach on Tuesdays, 2–7pm; and in Carlsbad Village on Wednesdays, 3–7pm. FaVe Tacos favetacos.com

Sustainable, farm-savvy T. Elizabeth Cramer fills housemade tortillas with produce pulled fresh from the earth for vegan-friendly tacos that are definitely worth the queue. All tacos are served on corn tortillas and can be finished with a drizzle of nut-based crema and salsa verde—both made from scratch. Get yours at your local farmers’ markets in North Park on Thursdays, 3–7:30pm, and Hillcrest on Sundays, 9am–2pm.

Check out Edible San Diego’s new advertising section featuring eateries from across the county.

These restaurants are either locally owned, passionate about local sourcing, or both. Enjoy a delicious meal and make sure to tell our advertisers that Edible San Diego sent you!

FARMS, FARMERS’ MARKETS, PRODUCE & MEAL DELIVERY SERVICES

COASTAL ROOTS FARM

Cultivating healthy communities by integrating sustainable agriculture, food justice, and ancient Jewish wisdom. Farms stand open Sun, 10am–3pm; Thu, 2–6pm. 441 Saxony Rd., Encinitas, 92024 • hello@coastalrootsfarm • 760-479-6505 • CoastalRootsFarm.org

DICKINSON FARM

Veteran owned and operated farm in National City producing organically grown, heirloom fruits, vegetables, and herbs. 1430 E 24th St., National City, 91950 • hello@dickinson.farm • 858-848-6914 • Dickinson.farm

ESCONDIDO CERTIFIED FARMERS’ MARKET

Find everything you need here, including meat. Sponsored by the Escondido Arts Partnership. Tue, 2:30–6pm year-round on Grand Ave. between Juniper and Kalmia. • 760-480-4101 • EscondidoArts.org

FARM FRESH TO YOU

Delivers organic produce to your door from family farms in Capay, San Diego and Imperial Counties. No seasonal commitment. Get $15 off your first order with code EDIBLESD. contactus@farmfreshtoyou.com • 800-796-6009 • FarmFreshToYou.com

FARM STAND WEST

Local, seasonal, and exceptionally fresh produce (and other foods). All produce grown locally, ensuring it is fresh and delicious. Open daily 10am–6pm. 2115 Miller Ave., Escondido • 760-738-9014 • TheFarmStandWest. com

HILLCREST FARMERS’ MARKET

Sponsored by the Hillcrest Business Association, the largest farmers’ market in the county (with over 175 vendors) convenes Sundays, 9am–2pm next to the DMV at 3960 Normal St. • 619-237-1632 • 619-299-3330 • HillcrestFarmersMarket.com

LEUCADIA FARMERS’ MARKET

Sun, 10am–2pm at Paul Ecke Central School, 185 Union St. off Vulcan in Leucadia. A big weekend farmers’ market with just about everything, including knife-sharpening. • 858-272-7054• Leucadia101.com

LUCKY BOLT

Lucky Bolt makes it easy and affordable to eat well while you’re busy at work. Order by 10:30am and lunch will arrive between 11:30am and 12:30pm. • talk@ luckybolt.com • LuckyBolt.com

NORTH SAN DIEGO / SIKES ADOBE CERTIFIED FARMERS’ MARKET

Sun, 10:30am–3:30pm, year-round. Fresh produce, pastured eggs, raw honey, plants, ready-to-eat and take-home foods from San Diego County producers. EBT/credit cards accepted. I-15 at Via Rancho Pkwy., Escondido • 858-735-5311 • NSDCFM.com

OCEANSIDE MORNING FARMERS’ MARKET

9am–1pm every Thu, rain or shine, at 300 North Coast Hwy. Certified fresh, locally grown fruits, veggies, and flowers, hot food, baked goods, and crafts. • outbackfarm@sbcglobal.net • 619-249-9395 • MainStreetOceanside.com

RFB FAMILY FARM & APIARIES

Local honey from hives on small family farms and not-so-ordinary, locally grown produce and plants from a Rancho Penasquitos family farm. Find RFB in the Certified Producers sections of select local farmers’ markets. • RFBFamilyFarm.com

SAN DIEGO MARKETS

Robust farmers’ markets with great selections on Tuesday in Pacific Beach on Bayard btwn. Grand & Garnet, 2–7pm; Little Italy Wednesday, Date St., 9am–1pm; and Saturday at the Little Italy Mercato, Cedar St., 8am–2pm. All accept EBT. PB also accepts WIC. • 619-233-3901 • SanDiegoMarkets.com

STATE ST. FARMERS’ MARKET IN CARLSBAD VILLAGE

Convenient midweek market. Wed, 3–6pm in fall/ winter, 3–7pm in spring/summer. Over 50 vendors in Carlsbad Village east of the railroad tracks. • ronlachance@gsws.net • 858-272-7054 • CarlsbadVillage.com

SPECIALTY FOOD, DRINK & MORE

BOB’S RED MILL

Committed to providing people everywhere with the best quality foods available, Bob’s Red Mill has a complete line of nutritional whole grain products, including gluten-free oatmeal in a cup, muesli, ancient grains (sorghum, millet, and farro), and gluten-free flour. • BobsRedMill.com

CHARLIE’S CHIPS, STICKS & RUB

Grilling chips made from locally harvested mesquite, aged and sun-dried. New seedlings planted to replace each tree harvested. 100% sustainable. • 619-445-1087

DEANNA’S GLUTEN FREE BAKING COMPANY

Committed to creating the very best gluten-free and allergen-free breads and pastries, using only the finest natural ingredients. Retail products available at The Farmstand West • 760-432-6100 • DeannasGF.com

LIFE ELEMENTS

Clean performance body care for people who care about what they put in and on their bodies. Life Elements offers salves, sunscreen, ache & pain relief stick, soaps, and Action Wipes for busy lives on the go. Find them in stores throughout the US or order online. • 805-423-6529 • ActionWipes.com

MAXOTA RAW

Feed your dog food made from best quality human grade meats, organic fruit & vegetables, organic micro & macro nutrients with no fillers, additive or preservatives. Grainand antibiotic-free and non-GMO. • 845-328-0364 • UrbanWolf@MaxotaRaw.com • MaxotaRaw.com

PALEO TREATS

Foodie-approved paleo desserts since 2009! These guys are serious about flavor, texture, ingredients, and all things paleo. Shipped all over the world. 100% guaranteed. 619-795-2203 • 4662 30th St., San Diego, 92116 • PaleoTreats.com

FLORISTS, GARDEN, LANDSCAPING, FARM & RANCH RESOURCES

GRANGETTO’S FARM & GARDEN SUPPLY

Organic headquarters for all your farm and garden needs. Articles, tips, and how-tos at Grangettos.com. Locations in Encinitas, Fallbrook, Escondido, and Valley Center.

GREEN THUMB SUPER GARDEN CENTER

Family-owned since 1946. Organic and natural products for your edible garden, trees, shrubs, flowers, succulents, and everything you need for their care. 1019 San Marcos Blvd., San Marcos • 760-744-3822 • SuperGarden.com

URBAN PLANTATIONS

Edible gardens and fruit trees for your home and business. Complete design, installation, maintenance, and refresh services for everything from small home gardens to restaurant and corporate campus gardens. • 619-563-5771 • UrbanPlantations.com

GROCERY

JIMBO’S . . . NATURALLY

Jimbo’s…Naturally! is a complete grocery store providing a full line of groceries, vitamins, health & beauty aids, hormone-free and antibiotic-free meats, deli, 100% organic salad bar, made-from-scratch bakery, and juice bar. Carmel Valley • Escondido • Carlsbad • 4S Ranch • Westfield Horton Plaza Downtown • Jimbos.com

SPECIALTY PRODUCE

Freshly picked organic and sustainably sourced produce, much of it local. Great iPhone and Android app with easy-to-use database of over 1200 produce items. Wholesale and retail sales with farmers’ market

bag and box options. 1929 Hancock St., #150, San Diego • 619-295-3172 • specialtyproduce.com

MEAT

DA-LE RANCH

Sustainably raised USDA-inspected meats by the cut and CSA. Beef, pork, and lamb sides and cuts, chicken, turkey, duck, rabbit, quail, pheasant, and bison. Free-range eggs. No hormones, steroids, incremental antibiotics, or GMO soy. • Da-Le-Ranch.com • dave@da-le-ranch.com

REAL ESTATE

URBAN DWELLINGS REAL ESTATE

Dominick Fiume, real estate broker, provides exceptional customer service with specialized knowledge of urban San Diego. CalBRE No. 01017892 1228 University Ave. Ste. 200, San Diego, 92103 • 619-543-9500

EDUCATION & NONPROFITS

A GROWING PASSION

Award-winning TV and online garden lifestyle program featuring one of the West’s leading garden experts, Nan Sterman. Watch stories about local farms and gardens, native habitats, and more. • Thu, 8:30pm and Sat, 3:30pm on KPBS, and KPBS.org • AGrowingPassion.com/tv-schedule/

BASTYR UNIVERSITY CALIFORNIA

California’s only fully accredited naturopathic medical school offers degrees in nutrition and culinary arts and a Master of Science in Nutrition for Wellness. Cooking classes offered. • 4106 Sorrento Valley Blvd., San Diego, 92121 • 858-246-9700 • Bastyr.edu/california.com

ECOLIFE CONSERVATION

Dedicated to a world in which humans and nature live harmoniously using conservation as a tool. Aquaponics, fuel efficient stoves, eco kits and a lot more. 760-740-1346 • 101 N Broadway, Escondido, 92025 • EcolifeConservation.org

TREEHOUSE KITCHEN

Experience this unique cooking school in North County to have some fun! We host artisan chefs and producers who share techniques and expertise with you. Check website for hands-on workshops. 950 Saxony Rd., Encinitas, 92024 - 760.586.0001 - treehousekitchen.com

WILD WILLOW FARM & EDUCATION CENTER

Educating the next generation of farmers, gardeners, and homesteaders. Check calendar for monthly Open House Potluck, 4–9pm. Tours, field trips, and venue rental. Visit their blog at theartofagriculture. org • wildwillowfarm@sandiegoroots.org • SanDiegoRoots.org/farm

SEAFOOD RETAIL

CATALINA OFFSHORE PRODUCTS

Bustling wholesale and retail seafood market in a working warehouse that offers fresh, sustainably harvested seafood, much of it from local waters. Open Mon and Tue, 8am–3pm; Wed–Sun, 8am–5pm. 5202 Lovelock St., San Diego, 92110 • 619-297-9797 • CatalinaOP.com

TRAVEL

CLAYTON VACATIONS

Experience Spotlight on Wine in the Mediterranean. Enjoy hosted dinners, wine tastings, and meet-andgreets on board the intimate Regent Seven Seas Voyager with a renowned wine expert. Contact Bitsy Clayton, cruise and vacation specialist. • 888-4516524, 858-451-6524 • bitsy@claytonvacations.com • ClaytonVacations.com

VISIT ESCONDIDO

Just 30 miles from San Diego and 20 minutes from the coast, Escondido is home to beautiful wineries, craft breweries, unique arts and theater, delicious culinary experiences, and a charming and historic downtown. Visit Escondido! • VisitEscondido.com

| LOCAL MARKETPLACE

Woof ’n Rose Winery

Specializing in red wines made only from estate grown and other Ramona Valley grapes.

National and international award-winning wine.

Tasting veranda open Sat. & Sun. and by appointment.

steve@woofnrose.com 760-788-4818 Woofnrose.com

Mission Beach: 3733 Mission Blvd.

ORGANIC,

Juicewavesd #JuiceWavesd #Sippinonzenandjuice

RAMONA VALLEY

PUBLICATIONS

SAN DIEGO BEVERAGE TIMES

A quarterly print publication focusing on San Diego’s local liquid culture, including coffee, kombucha, wine, spirits, sake, juice, and tea and the people and businesses creating them. Owned and operated by the same team that publishes WestCoaster, the monthly magazine covering the San Diego beer scene since 2010. • SDBevTimes.com

WINE, BEER & SPIRITS

CHUPAROSA VINEYARDS

100% estate-grown Zinfandel, Sangiovese, Cabernet Franc, and Albariño. Picnic on the patio overlooking the vines or warm up by the fireplace this winter inside the rustic tasting room. Open Sat and Sun, 11am–5pm. 910 Gem Ln., Ramona, 92065 • 760-788-0059 • ChuparosaVineyards.com

DOMAINE ARTEFACT

Dedicated to growing Rhone grape varietals and vinifying and blending them in traditional and innovative ways. Available for private events. Open for tastings Sat and Sun, noon–6pm. 15404 Highland Valley Rd., Escondido, 92025 • 760-432-8034 • Domaine-ArtefactWine.com

JACK SIMON VINEYARDS

A California wine estate producing Rhone and Iberian varietals high in the foothills of Palomar Mountain with a view of the ocean 30 miles to the west. Tasting room: 298 Enterprise St. Suite D, Escondido, 92029 • 888-409-8610 • info@jacksimonvineyards .com • JackSimonVineyards.com

WOOF’N ROSE WINERY

Award-winning red wines made from 100% Ramona Valley American Viticultural Area (AVA) grapes, mostly estate grown. Open most Sat and Sun, 11am–5pm, and by appointment. Call ahead to allow them to give you good directions and to confirm availability. • 760-788-

ARValentien.com | 858.777.6635

By Maria Hesse

Holiday Leftovers

BY JAMIE RUNELLS

Big celebrations in life often result in a refrigerator (or two) full of leftovers. This can lead to a juggle of transferring said leftovers to a freezer in an effort to save them for a little longer when there’s no way to eat it all before it goes bad. And after two years, what was once a leftover freezer bag of Aunt Rita’s casserole ends up in the trash with a bunch of other freezer bags that look like ice monsters.

While 40% of all food generated in the US ends up in a landfill, have no shame—it happens to the best of us. But this year, let’s vow to reduce post-secondary consumer food waste (which accounts for 4–10% of food waste nationally) with these three clever ways to create annual traditions that will make you look forward to eating your leftovers.

1. Plan a leftover potluck the day after a big holiday and invite friends and family that you didn’t get to see. Everyone brings leftovers from their celebrations and you get to try it all. Label extra leftovers with a marker on masking tape before you store them away, or make a quick list on paper and stick it under a magnet on the fridge. In the days following, check your leftovers first before preparing meals and shopping lists.

2. Most savory leftovers can be easily refreshed for breakfast the next morning with little more than a couple eggs. To keep things simple, enjoy leftovers in a scramble, frittata, or strata. Go to the sweet side and indulge in dishes like rice and bread puddings by baking leftover grains or baked goods with eggs and sugar.

3. Plan holiday meals around favorite soups and sandwiches. While turkey noodle might leave little to be desired, a leftover hambone makes for a satisfying split pea soup and lucky New Year’s Day tradition. Save the turkey for something like the classic sandwich layered with stuffing and smears of gravy and cranberry—a favorite lunch on Black Friday.

Make sure to look for leftover recipes on ediblesandiego.com.

Al

Al Fresco Dining | Sushi & Seafood Options | Complimentary Parking

Located at the Catamaran Resort Hotel and Spa | 858.539.8635 | OceanaCoastalKitchen.com

ILLUSTRATION