Edible San Diego Issue 50 10th Anniversary Cookbook

feliciaediblesd

The November/December issue of Edible San Diego is a special 10th anniversary cookbook.

Celebrating local food culture in San Diego County

NO. 50 • NOVEMBER–DECEMBER 2018

EDIBLESANDIEGO.COM

MEMBER OF EDIBLE COMMUNITIES

10 TH ANNIVERSARY COOKBOOK

Gathering Traditions

NOV-DEC 2018 | edible SAN DIEGO 1


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

Season and

bag your food

Drop it in the water

for a perfect cook

Crisp it up for

a perfect finish

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NOV-DEC 2018 | edible SAN DIEGO 1


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

SPECIAL ADVERTISING SECTION

Happy 10th Anniversary

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!

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.

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,

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

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

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.

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 626-

226-9740 for retail, wholesale, business

delivery, catering, and special events. Find

us at farmers’ 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.

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November–December 2018

CONTENTS

7 PUBLISHER’S NOTE:

Cooking Up a Celebration

Recipes

SIPS

Cocktails and Mocktails

10 Rosemary Negroni

10 The Balboa

11 Sunday Gin Gimlet

12 Aguas Frescas

STARTERS

15 Kumiai Oysters

15 Cauliflower Tabouleh Cups

16 Campechana

PALATE CLEANSER

16 Blood Orange and St-Germain

Sorbet

On the cover: Merging

timeless elements both old

and renewable with heirloom

spoons and aromatic spices.

SOUPS AND SALADS

18 Box Crab and Corn Bisque

18 Citrus Salad

18 Curried Butternut Squash Soup

20 Chili-Lime Avocado Salad

20 Caramelized Bosc Pear and

Burrata Salad

MAINS

24 Roasting Dos and Donts

24 Turmeric Tel Aviv Cauliflower

with Mujadarra

24 Slow-Braised Short Rib

Kare Kare

25 Spicy Citrus-Glazed Yellowtail

Collars

26 Whole Fried Rockfish

Check out this beautiful

handmade stoneware from

The Wheel in Leucadia, CA.

SIDES

32 Sourdough Cornbread

32 Red Wine Tomato Jam

32 Fall Gratin

33 Baharat-Roasted Carrots

SWEETS

36 Andalusian Orange and Almond

Upside-Down Cake

36 Macaringues

36 Couscous with Pomegranate

38 Phyllo-Wrapped Feta with

Honey and Sesame

38 Persimmon Walnut Loaf

OLIVIA HAYO

41 Farmers’ Markets

42 Neighborhood Dining Guide

44 Resources & Advertisers Guide

PREP

48 Three Ways to Eat Your

Holiday Leftovers

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NOV-DEC 2018 | edible SAN DIEGO 5


| PUBLISHER’S NOTE

Baking

is Better

c Bob’s

edible Communities

2011 James Beard Foundation

Publication of the Year

MEMBER OF EDIBLE COMMUNITIES

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,

BOBSREDMILL.COM

EDITORIAL

Katie Stokes

Editor in Chief

Maria Hesse

Managing Editor

Felicia Campbell

Executive Digital Editor

Dawn Mobley

Copy Editor

DESIGN TEAM

Allie Wist

Designer

Olivia Hayo

Lead Photographer

Craig Jimenez, Gary McIntire

Contributing Stylists

Jamie Runnells

Illustrator

PUBLISHER

Katie Stokes

SALES & MARKETING

Scott White

Buisiness Development

Executive

Cass Husted

Marketing

Debbie Cole, John Vawter

Sales Reps

@ediblesd

@ediblesandiego

@ediblesandiego

ADVERTISING

For more information about rates and deadlines, contact

info@ediblesandiego.com 619-756-7292

No part of this publication may be used without written permission

from the publisher. © 2018 All rights reserved.

Every effort is made to avoid errors, misspellings, and omissions. If

an error comes to your attention, please let us know and accept our

sincere apologies. Thank you.

COVER PHOTO BY OLIVIA HAYO

CONTACT

Edible San Diego

P.O. Box 83549 • San Diego, CA 92138

619-756-7292 • info@ediblesandiego.com • ediblesandiego.com

OLIVIA HAYO

It all started with issue no. 1 in the Spring of 2008.

W

elcome 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

Cooking Up

a Celebration

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

6 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 7


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| SIPS

Vintage barware

from Collins & Coupe

Sips

Rosemary Negroni

SERVES 1

ROSEMARY-INFUSED GIN

3 10-inch fresh stalks rosemary

1 750-ml bottle Tanqueray 10 gin

FOR COCKTAIL

¼ segment blood orange

¾ ounce Campari

1 ounce Carpano Antica

vermouth

1¼ ounces rosemary-infused gin

Make infused gin: Knead rosemary

with hands and place into

the bottle of gin. Recap bottle

and spin a few times. Infuse for

4 days at room temperature.

Strain out rosemary.

Squeeze orange into mixing

glass and set orange in chilled

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

¾ ounce clover honey (R&D

dilutes their honey first: 3 parts

honey to 1 part water)

OLIVIA HAYO

3–4 dashes R&D sarsaparilla

bitters

Lemon twist, for garnish

Gather all the cocktail ingredients

in a shaker; add ice, shake

vigorously, then pour into a rocks

glass. Garnish with a lemon twist.

Recipe by Ryan Andrews of R&D

Bitters was featured in issue no.

31, September–October 2015

Sunday Gin Gimlet

SERVES 1

This zesty and refreshing cocktail

is one of Laura Johnson’s favorite

ways to enjoy You & Yours

Sunday Gin.

MINT-HONEY SIMPLE SYRUP

¼ cup honey

¼ cup water

Large handful fresh mint

2 ounces You & Yours Sunday gin

1 ounce fresh lime juice

1 ounce mint-honey simple syrup

Make simple syrup: In a saucepan,

stir honey and water over

medium heat until honey is dissolved.

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 seconds.

Strain and pour over ice.

Garnish with a sprig of mint.

Recipe by Laura Johnson of

You & Yours Distilling Co.

was featured in issue no. 43,

September–October 2017

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SIPS |

Mocktails

Spanish for “fresh waters,”

aguas frescas are satisfying and

refreshing for guests of all ages.

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 discard

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, adding

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

FOR THE DRINK

1 medium seedless watermelon, cubed

1 cup jalapeño simple syrup

2 limes, juiced

5 cups water

1 lemon, sliced, for garnish

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, stirring

frequently. Set aside to cool.

Above: Fresh blackberries give the

Lemongrass-Blackberry Agua Fresca

more flavor, but you can substitute with

frozen when they are not in season.

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

OLIVIA HAYO

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 mixture

in fridge overnight to develop

a more intense flavor).

Recipes by Miguel Valdez were

featured in issue no. 36, July–

August 2016

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.

FIND ALL OF YOUR

ORGANIC

HOLIDAY FIXINGS AT

lOCATIONS

CARMEL VALLEY

Del Mar Highlands Town Center

12853 El Camino Real; (858) 793-7755

ESCONDIDO

Felicita Junction Shopping Center

1633 S. Centre City Parkway; (760) 489-7755

CARLSBAD

The Forum

1923 Calle Barcelona; (760) 334-7755

4S RANCH

4S Commons Town Center

10511 4S Commons Drive; (858) 432-7755

DOWNTOWN SAN DIEGO

Horton Plaza

92 Horton Plaza; (619) 308-7755

WWW.JIMBOS.COM

Estate Vineyard & Winery

W ine Tasting

Friday - Sunday

12 - 5:30pm

15404 Highland Valley Rd.

Escondido, CA 92025

domaineartefact.wine

619.992.8034

Your

Ad Here

Advertise in

Edible San Diego

619-756-7292

ediblesandiego.com

/advertise

12 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 13


STARTERS |

Starters

Kumiai Oysters

with Pirul

Mignonette

SERVES 4

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.

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

OLIVIA HAYO

“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

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NOV-DEC 2018 | edible SAN DIEGO 15


STARTERS |

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, pomegranate,

almonds, and lemon juice and gently

toss.

Avocado and radish dressed

with Tajín goes perfectly

with a fishing family’s recipe

for box crab and corn bisque.

Soups +

Salads

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 butter

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

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 recipe.

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 manufacturer’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

CAMPECHANA: ROB ANDREWS

OLIVIA HAYO

16 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 17


SOUPS & SALADS |

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.

and leave vegetables to continue simmering

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 minutes.

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 pepper.

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 minutes.

Remove bay leaf to serve and garnish

with chives and parsley.

Maldon sea salt and fresh cracked

Tellicherry peppercorns)

Fresh parsley and chives, chopped

To assemble the salad, arrange the citrus

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

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

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

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

ERIN JACKSON

TIP

Use the leftover

pickled peppers on

salads, with fish,

or in a sandwich.

18 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 19


SOUPS & SALADS |

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

The caramelized pears

in this simple and elegant

salad will pair well with a

buttery California Chardonnay.

Gluten Free Holidays

For happy and healthy holiday meals, decorations and gifts.

Now

Featuring

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.

The Farm Stand West

760.738.9014

Fran’s Original Farm Stand

760.504.0101

Organic pumpkin pie by Deanna’s

The FarmStandWest.com

The mesquite our chips are made from

is local and environmentally friendly:

• Harvested on private property in

San Diego County.

• No living trees are killed.

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 halfway.

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 radishes

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

Caramelized

Bosc Pear and

Burrata Salad

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

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 allspice

and 1 tablespoon of vinegar. Toss

and remove from heat. Let cool to room

temperature.

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

CHRIS ROV COSTA

• Best Italian

Restaurant

• Best Chef

• Best Service

• Best Wine List

Local organic produce,

meat & seafood

Authentic Italian cuisine

Food, wine & spirits

pairing events

Patio dining

Dog friendly

2820 Roosevelt Road • Liberty Station, Point Loma • (619) 270-9670 • solarelounge.com

• Aged and sun-dried.

• Chipping byproducts are spread on

the ground to prevent soil erosion.

• New seedling planted to replace each

tree harvested.

• 100% sustainable product.

• Biodegradable packaging made from

100% recycled materials.

CAUTION: Cooking with mesquite

may be addictive!

(619) 445-1087

20 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 21


Mains

OLIVIA HAYO

22 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 23


MAINS |

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 cauliflower

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, lentils,

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 frequently,

until it’s a rich, dark brown, about

15 minutes. Fold onions and oil into the

cooked lentil rice mixture and adjust seasoning

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 finish

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

OLIVIA HAYO

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 rondeau

pan over high heat, sear short ribs

on all four sides. Remove short ribs and

set aside. In the same rondeau, sauté garlic,

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 approximately

3 hours. Remove short ribs from

the liquid and set aside. Strain and reserve

cooking liquid.

Make the peanut butter sauce in a saucepan

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.

Recipe by Charles Andres of Ocean Pacific

Grill was featured in issue no. 36, July–

August 2016

Spicy Citrus-

Glazed 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

24 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 25


MAINS |

SPONSORED CONTENT

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.

ter and sauté kale for about 2 minutes.

Season with salt and pepper. Place kale

on plate, put glazed collars on top, garnish

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

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

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-

TAMARIND CHILI SAUCE

5 whole tamarind pods

½ cup orange juice

2 tablespoons sugar

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

Duck Duck Carbonara

Get your cured duck from

smallgoodsusa.com.

If you can’t find

rockfish, you can also

use sculpin in this recipe.

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 remaining

ingredients in a large bowl. Let sauce

sit for at least 2 hours.

Make the salad: Mix snap peas, bell pepper,

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.

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

CHRIS ROV COSTA

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

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 finished.

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

Recipe by chef Brad Thomas of The Compass in Carlsbad

300 Carlsbad Village Dr. #202, Carlsbad

760-434-1900 • thecompasscarlsbad.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 starting

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% vegetable

oil) is a suitable substitute and can be

found at most grocery stores.

26 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 27


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To learn more go to

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or call 858.246.9700

SERVES 10

Bivouac Lamb Stew

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 oxidation;

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.

Recipe by chef Danilo Tangalin of Bivouac Ciderworks

Bivouac Ciderworks Taproom and Restaurant is located in the heart of North Park

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

@bivouaccider #embraceyouradventure

28 ediblesandiego.com

29 EDIBLESANDIEGO.COM

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SPONSORED CONTENT

| SIDES

Sides

Pasta Fagioli

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)

Pesto alla Ligure

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!

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 pancetta

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

Monzu Fresh Pasta

455 10th Ave., San Diego

619-802-4355 • monzufreshpasta.com

Recipe from Martellotto Winery

100 Los Padres Way #7, Buellton

619-567-9244 • martellotto.com

OLIVIA HAYO

Enjoying sourdough cornbread

with red wine tomato jam by

the mouthful is a meal in itself.

30 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 31


SIDES |

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, buttermilk,

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 refrigerate

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 tender.

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 8x12-

inch 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 seasoning

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 mixture

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

OLIVIA HAYO

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 baking

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

32 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 33


Eat local.

Nourish community.

| SWEETS

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

OLIVIA HAYO

Sweets

34 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 35


SWEETS |

| SWEETS

Andalusian

Orange and

Almond Upside-

Down 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 simmer

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 dollop

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 garnish

with fresh mint.

Recipe by Kitty Morse was featured in

issue no. 3, Fall 2008

OLIVIA HAYO

OLIVIA HAYO

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.

36 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 37


SWEETS |

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 sesame

seeds before serving.

YourOrganic

headquarters

Join our garden club for articles, tips,

how-to’s, workshops, and more!

grangettosgardenclub.com

For locations and hours, visit

grangettos.com

TH

65

1952 - 2017

See what’s growing this season!

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

Stream online anytime

@ agrowingpassion.com

Recipe by Olivia Hayo was published February

4, 2018 on ediblesandiego.com

Persimmon

Walnut Loaf

MAKES ONE 9-INCH LOAF (OR 5 MINI

LOAVES)

COMMENT

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 prevent

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

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, baking

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

OLIVIA HAYO

Treehouse Kitchen








Fresh & Local

Seafood

OPEN MON & TUES 8AM-3PM

WED–SUN 8AM–5PM

Fish Market | Food Demos |

Special Events

Committed to sourcing better seafood

choices from responsible fisheries or farms.

5202 Lovelock St., San Diego 92110

619-297-9797 | www.catalinaop.com

www.leucadiafarmersmarket.com

Cooking

Workshops!




INSPIRE

WATCH

38 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 39


100% Estate Grown,

Produced 100% Estate and Grown, Bottled

Produced and Bottled

SAN RAMONA DIEGO VALLEY WINES

COUNTY WINES

Zinfandel | Sangiovese | Malbec

Cabernet Franc | Dry Rosé

Zinfandel | Sangiovese | Malbec

Cabernet Franc | Albarino

Open for Tasting and Sales

Open Saturdays for tasting & Sundays and sales 11-5

Saturdays & Sundays 11–5

910 Gem Lane, Ramona, CA

910 chuparosavineyards.com

Gem Lane, Ramona, CA

chuparosavineyards.com

JACK SIMON

VINEYARDS

VALLEY CENTER

Southern California wine at it’s finest! Check out our wine clubs and online store • 619-889-4962 • jacksimonvineyards.com

When it's about food... #specialtyproduce

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

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

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

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

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

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

* Market vendors accept WIC (Women, Infants, Children Farmers’ Market checks)

† Market vendors accept EBT (Electronic Benefit Transfer)

! Currently only City Heights accepts WIC Farmers’ Market Checks and the WIC

Fruit and Vegetable Checks.

All San Diego County markets listed except SDSU and Seeds @ City are

certified by the County Agricultural Commissioner.

Visit ediblesandiego.com and click on “Resources” for more complete

information and links to farmers’ market websites.

40 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 41


SPECIAL ADVERTISING SECTION

SPECIAL ADVERTISING SECTION

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.

fruits and veggies as possible. This means 90% of

the produce served comes from your neighbors.

PANNIKIN

510 N. Coast Hwy., Encinitas

760-436-5824 • pannikincoffeeandtea.com

Built in 1888, the Pannikin is located in the historic

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

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. Complement

your meal with one of 2,000 bottles of wine

from the cellar or 30 wines by the glass. Solare is committed

to serving the cuisine of today, created with all

the love and attention to detail from generations past.

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.

DOWNTOWN / LITTLE ITALY

POINTS EAST

Neighborhood Dining Guide

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!

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 Lettuce

Love, Turnip The Beet, and Kalefornia.

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 FoodieFolk,

Twiggs Bakery, and chef Yves Fournier. Be sure

to enjoy the featured artwork from local artists.

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 organic

extends to the bar, which features seasonal fruit

and herb-infused vodkas made in-house.

NORTH COUNTY

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

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.

At the top of the list of favorites is the 202, with

strawberry-infused organic cucumber vodka, housemade

grenadine, and ginger beer, topped with orange

blossom water and candied ginger. Drink up.

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 luscious,

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.

GOODONYA Organic Eatery

1055 S. Coast Hwy., Encinitas

858-264-8550 • goodonyaorganic.com

This organic eatery boasts a wide selection of

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.

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 different

from sweet, mass-market ciders. Visit the

tasting room in Miramar or pick up a bottle at

your local retailer.

BIVOUAC CIDERWORKS

Oceana Coastal Kitchen

3999 Mission Blvd., San Diego

858-539-8635 • catamaranresort.com/dining-entertainment/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 hideaway.

Executive chef Steven Riemer’s playful interpretations

of classic dishes highlight the purity and flavors of

California local produce and a commitment to sustainable

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

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. Located

directly on the city’s working waterfront with

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

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 seasonality

of local products and features dishes ranging

from comforting mac and cheese to the creative

Buffalo fried cauliflower. Their mission is and always

has been to use as much local and/or organic

Cabeto’s Pops

cabetos.com

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.

42 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 43


RESOURCES & ADVERTISERS |

| RESOURCES & ADVERTISERS

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. • 888-451-

6524, 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

| LOCAL MARKETPLACE

Woof ’n Rose Winery

RAMONA VALLEY

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

Vegetarian cooking school

for youth + for foodies

IN AN AIRSTREAM TRAILOR THAT COMES TO YOU!

858.413.6622 • carole@lovinspoonfulscooking.com

LovinSpoonsfulsCooking.com

Cold-pressed juices, smoothies & acai bowls

Chef-crafted & ingredients sourced locally

Mission Beach: 3733 Mission Blvd.

Every day 8am-3pm

ORGANIC, LOCAL, VEGETARIAN,

GLUTEN- & DAIRY-FREE

240.246.5126 | www.JuiceWaveSD.com

Juicewavesd #JuiceWavesd #Sippinonzenandjuice

44 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 45


RESOURCES & ADVERTISERS |

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-

4818 • WoofNRose.com

| LOCAL MARKETPLACE

Dickinson

Farm

H E I R L O O M F R U I T S , V E G E T A B L E S & H E R B S

LEARN ABOUT

LOCALLY MADE COFFEE,

CIDER, WINE, TEA,

AND MORE

Breathtaking Views,

Uniquely California Cuisine

For Every Occasion

ARValentien.com | 858.777.6635

BETTER FOOD AT WORK

Eat healthy when you’re busy.

CSA & FARM STORE

If you want to taste the

heirloom difference,

shop with us.

The farm store is stocked

weekly with our fresh picked

organically grown heirloom

produce. Along side our

handmade small batch

jams & dried goods.

We truly grow what we sell.

SDBEVTIMES.COM

@SDBEVTIMES

luckybolt.com

Mention this ad for a free trial lunch.

W W W . D I C K I N S O N . F A R M

C H E C K W E B S I T E F O R S T O R E H O U R S

46 ediblesandiego.com

NOV-DEC 2018 | edible SAN DIEGO 47


PREP |

By Maria Hesse

THREE WAYS TO EAT YOUR

Holiday Leftovers

ILLUSTRATION BY JAMIE RUNELLS

B

ig 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.

48 ediblesandiego.com

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.

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

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.

DINE ON MISSION BAY

DAILY BREAKFAST, LUNCH AND DINNER

SUNDAY CHAMPAGNE BRUNCH

Al Al Fresco Dining | | Sushi && Seafood Options | | Complimentary Parking

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

NOV-DEC 2018 | edible SAN DIEGO 3


ediblesandiego.com

WE’VE GONE DIGITAL.

Edible San Diego is now a vibrant online community

resource, where you’ll find new content on our website

every day—including travel tips, DIY, recipes, and

fascinating profiles of SD County foodies.

Sign up for our newsletter and discover more at

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