Edible San Diego Issue 45 January/February 2018

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Tuscan Soup with Kale “This soup is a perfect marriage of flavors and textures. I love that the potatoes and kale are chunky and rustic. The hint of spice paired with the cooling coconut milk and the sweetness from the onion really works. It’s one of my go-tos for large dinner parties, or to make in batches and freeze.” — Tribute Pizza Brunch Chef Katherine Humphus Serves 2 3 cups chicken stock 1 tablespoon olive oil 2 links Italian pork sausage, casing removed 1 onion, diced 2 cloves garlic, minced 1 potato, diced 1 can coconut milk 2 cups Tuscan kale, chopped ⅛ teaspoon chili flakes Salt and pepper Heat chicken stock in a small saucepot. In a medium saucepot, heat olive oil on medium-high heat until shimmering. Cook the sausage for 4-5 minutes, stirring frequently. Use a paper towel to absorb the excess fat if you like. Add the onion and garlic and cook for 2-3 minutes, until onions are translucent. Add the potatoes and pour the warm chicken stock on top. Reduce the heat and simmer for about 10 minutes, until potatoes are tender. Once the potatoes are tender, add the coconut milk, kale, and chili flakes and reduce heat to low. Let simmer for another 10 minutes. Taste for seasoning and season with salt and pepper or additional chili flakes as needed. 16 edible San Diego January-February 2018
FARMERS MARKET Every Friday 2 to 6 p.m. Fridays are FRESH in La Mesa! FRUITS & VEGETABLES • HERBS & GRAINS FLOWERS • OILS RARE FINDS AND HOT FOOD We bring the farm to you. • 25TH YEAR OF OPERATION • @lmmarket 9 HAPPY NEW YEAR! COME CELEBRATE WITH US LA JOLLA OPEN AIRE MARKET S U N D AY S F R O M 9 : 0 0 A M T O 1 : 3 0 P M C O R N E R O F G I R A R D A V E & G E N T E R S T R E E T | L A J O L L A M A R K E T. C O M January-February 2018 edible San Diego 17
Page 1 and 2: Member of Edible Communities Celebr
Page 3 and 4: January-February 2018 CONTENTS DEPA
Page 5 and 6: THE ESTATES AT DEL SUR, RESIDENCE 3
Page 7 and 8: January-February 2018 edible San Di
Page 9 and 10: Growing some of their own produce h
Page 11 and 12: InTents F L A V O R S With 35 years
Page 13 and 14: SAN DIEGO COUNTY WINES 100% Estate
Page 15 and 16: When it's about food... #specialtyp
Page 17: Curried Butternut Squash Soup Pictu
Page 21 and 22: Dinner was a very simple pasta. I c
Page 23 and 24: Rainbow chard from backyard Prager
Page 25 and 26: #yayforrosé LOCAL FISH FROM LOCAL
Page 27 and 28: January-February 2018 edible San Di
Page 29 and 30: San Diego Botanic Garden, home to p
Page 31 and 32: Visit these fine advertisers on you
Page 33 and 34: Behind the price tag lies a complex
Page 35 and 36: “ First we eat, then we do everyt
Page 37 and 38: All Hands on Deck By Ned Bell {Edib
Page 39 and 40: Sablefish with Cranberries, Cashews
Page 41 and 42: Not-so-ordinary, locally grown prod
Page 43: FARMERS’ MARKETS MONDAY Escondido

Edible San Diego Issue 45 January/February 2018

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