Celebrating local food culture in San Diego County
NO. 50 • NOVEMBER–DECEMBER 2018
MEMBER OF EDIBLE COMMUNITIES
10 TH ANNIVERSARY COOKBOOK
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
bag your food
Drop it in the water
for a perfect cook
Crisp it up for
a perfect finish
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
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
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!
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
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,
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.
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
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.
For artisanal, all-natural
look no further than
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
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
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
We’ve been filling
kitchens, and bars with
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
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,
Sustainable, local, familyowned
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!
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.
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 @
Edible San Diego on this
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!
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.
NOV-DEC 2018 | edible SAN DIEGO 3
7 PUBLISHER’S NOTE:
Cooking Up a Celebration
Cocktails and Mocktails
10 Rosemary Negroni
10 The Balboa
11 Sunday Gin Gimlet
12 Aguas Frescas
15 Kumiai Oysters
15 Cauliflower Tabouleh Cups
16 Blood Orange and St-Germain
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
24 Roasting Dos and Donts
24 Turmeric Tel Aviv Cauliflower
24 Slow-Braised Short Rib
25 Spicy Citrus-Glazed Yellowtail
26 Whole Fried Rockfish
Check out this beautiful
handmade stoneware from
The Wheel in Leucadia, CA.
32 Sourdough Cornbread
32 Red Wine Tomato Jam
32 Fall Gratin
33 Baharat-Roasted Carrots
36 Andalusian Orange and Almond
36 Couscous with Pomegranate
38 Phyllo-Wrapped Feta with
Honey and Sesame
38 Persimmon Walnut Loaf
41 Farmers’ Markets
42 Neighborhood Dining Guide
44 Resources & Advertisers Guide
48 Three Ways to Eat Your
NOV-DEC 2018 | edible SAN DIEGO 5
| PUBLISHER’S NOTE
2011 James Beard Foundation
Publication of the Year
MEMBER OF EDIBLE COMMUNITIES
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,
Editor in Chief
Executive Digital Editor
Craig Jimenez, Gary McIntire
SALES & MARKETING
Debbie Cole, John Vawter
For more information about rates and deadlines, contact
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
Edible San Diego
P.O. Box 83549 • San Diego, CA 92138
619-756-7292 • firstname.lastname@example.org • ediblesandiego.com
It all started with issue no. 1 in the Spring of 2008.
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
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.
Publisher, Edible San Diego
NOV-DEC 2018 | edible SAN DIEGO 7
Farming Organically Since 1976
Customize your box with the local, organic
produce and farm products you want.
Sign Up For Home Delivery Today!
4662 30TH ST. SAN DIEGO, CA 92116
NOW FEATURING San Diego Seed Company
Locally and naturally grown heirloom seeds
REGIONALLY ADAPTED • SEASONALLY SELECTED
NOV-DEC 2018 | edible SAN DIEGO 9
from Collins & Coupe
3 10-inch fresh stalks rosemary
1 750-ml bottle Tanqueray 10 gin
¼ segment blood orange
¾ ounce Campari
1 ounce Carpano Antica
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,
This cocktail is R&D Bitters’
variation of a whiskey sour
featuring sarsaparilla bitters
and locally produced Henebery
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)
3–4 dashes R&D sarsaparilla
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
This zesty and refreshing cocktail
is one of Laura Johnson’s favorite
ways to enjoy You & Yours
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,
NOV-DEC 2018 | edible SAN DIEGO 11
Spanish for “fresh waters,”
aguas frescas are satisfying and
refreshing for guests of all ages.
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,
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
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
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
6 large carrots, peeled and chopped
2 teaspoons chopped ginger
½ cup agave syrup
7 cups water
Small pinch salt
Small bunch mint, leaves only
1 red pepper, seeded and sliced
Combine carrots, ginger, agave,
and 3 cups water in a blender.
Blend for 60 seconds, then strain
using cheesecloth or a finemesh
sieve. Do not push mixture
through strainer to reduce pulp.
Add the remaining 4 cups water
and mix together with salt and
mint. Pour into glasses full of ice,
garnish with red pepper slices, and
serve immediately (or leave mixture
in fridge overnight to develop
a more intense flavor).
Recipes by Miguel Valdez were
featured in issue no. 36, July–
3 Easy Ways
to Take Your
to the Next
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
» Use part of the agua
fresca mixture to make
ice cubes for a bolderflavored
won’t get diluted as the
FIND ALL OF YOUR
HOLIDAY FIXINGS AT
Del Mar Highlands Town Center
12853 El Camino Real; (858) 793-7755
Felicita Junction Shopping Center
1633 S. Centre City Parkway; (760) 489-7755
1923 Calle Barcelona; (760) 334-7755
4S Commons Town Center
10511 4S Commons Drive; (858) 432-7755
DOWNTOWN SAN DIEGO
92 Horton Plaza; (619) 308-7755
Estate Vineyard & Winery
W ine Tasting
Friday - Sunday
12 - 5:30pm
15404 Highland Valley Rd.
Escondido, CA 92025
Edible San Diego
NOV-DEC 2018 | edible SAN DIEGO 13
Use the best
olive oil you can
find for these
cups. A highquality
with a grassy
olives is ideal.
1 shallot, brunoise (3 mm dice)
½ cup red wine vinegar
1 teaspoon ground pirul (pink
Coarse salt, for serving
12 Kumiai oysters, shucked at time of
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,
PAGE 15 TO 16
“We are lucky enough to have wonderful
cauliflower year-round in Southern
California, which is why I like to use it in
this raw, vegan dish. The pomegranate
is easily substituted with other acidic
ingredients, such as sliced kumquats,
apples, or kiwi.”— BIGA chef de cuisine
NOV-DEC 2018 | edible SAN DIEGO 15
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
Avocado and radish dressed
with Tajín goes perfectly
with a fishing family’s recipe
for box crab and corn bisque.
Continue to mix ingredients while slowly
adding the olive oil. Season with salt and
pepper to taste and refrigerate for one
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 is a Mexican-style seafood
cocktail with a variety of mixed seafood—
some cooked, some raw—in a zesty limespiked,
½ cup ketchup
1 tablespoon horseradish (optional, and
not very authentic, but it adds a nice kick)
½ cup Clamato juice (either homemade or
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
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,
Selecting Seafood for
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:
Shucked raw oysters
Shucked raw clams
Raw or cooked fin fish
of almost any kind
Cooked lobster meat
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
Recipe by Lisa Altmann of Viva Pops was
featured in issue no. 19, Winter 2012
CAMPECHANA: ROB ANDREWS
NOV-DEC 2018 | edible SAN DIEGO 17
SOUPS & SALADS |
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
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
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
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.
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
12 cups water
3 pounds live box crab, approximately 2
1 large onion, roughly chopped
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
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
“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
1 tangerine, supremed
1 tablespoon finely diced red onion
1 ½ tablespoons crushed or torn
1 ½ tablespoons toasted pistachios
1 tablespoon pickled Fresno chile peppers
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
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–
“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
Use the leftover
pickled peppers on
salads, with fish,
or in a sandwich.
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
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.
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
Fran’s Original Farm Stand
Organic pumpkin pie by Deanna’s
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–
2 avocados, halved, scooped, and cut into
1 lime, halved
1 teaspoon Tajín (chili-lime salt)
½ teaspoon black pepper
3 radishes, thinly sliced
Handful fresh cilantro, roughly torn leaves
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
Bosc Pear and
2 Bosc pears
1 tablespoon sugar
¼ teaspoon whole allspice, cracked
2 tablespoons white wine vinegar,
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
To prepare the dressing, whisk together
remaining vinegar, any leftover juice
from the sautéed pears, and olive oil in a
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
• Best Chef
• Best Service
• Best Wine List
Local organic produce,
meat & seafood
Authentic Italian cuisine
Food, wine & spirits
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
• 100% sustainable product.
• Biodegradable packaging made from
100% recycled materials.
CAUTION: Cooking with mesquite
may be addictive!
NOV-DEC 2018 | edible SAN DIEGO 21
NOV-DEC 2018 | edible SAN DIEGO 23
and Donts for
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.
» 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.
» 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
» 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
Rice with Onions)
1 large head cauliflower, leaves on
1 ½ tablespoons ground turmeric
3 cloves garlic, smashed
1 teaspoon whole black peppercorns
1 tablespoon extra-virgin olive oil, plus
extra for serving
½ cup tahini
1 clove garlic, minced or crushed
Pinch sea salt
¼–½ cup water
½ lemon, juiced
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)
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
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
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
Short ribs can be cooked and portioned a
couple days in advance. A large roasting
The collar is a bone-in cut
of fish that runs from the
gills to the belly. What was
once a regularly wasted cut
of fish can now be found at
many fish markets, including
Catalina Offshore Products.
pan can be substituted for a rondeau
pan. Achiote is available at Specialty
Produce and at most Mexican and Filipino
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,
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
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–
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
¹/ ³ cup orange marmalade
4 tablespoons water
4 serrano chiles, seeded and minced
4 yellowtail collars, skin removed
2 tablespoons canola oil
NOV-DEC 2018 | edible SAN DIEGO 25
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
Snap Pea Salad
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
2–4 cups vegetable oil (depending on size
of pan and fish)
1 whole rockfish, gutted, scaled, and spine
Salt and pepper
Toasted sesame seeds and chopped
scallions, for garnish
Duck Duck Carbonara
Get your cured duck from
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
Serve fish on top of sugar snap pea salad
and spoon tamarind sauce over fish.
Garnish with toasted sesame seeds and
Recipe by Paul Arias of The Fishery was
featured in issue no. 17, Summer 2012
CHRIS ROV COSTA
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
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)
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
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.
NOV-DEC 2018 | edible SAN DIEGO 27
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by contacting Bitsy Clayton at 888.451.6524
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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
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
NOV-DEC 2018 | | edible SAN SAN DIEGO 29 29
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
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.
Pairs well with Martellotto’s
2014 Il Cappocia Riserva or
the 2016 La Bomba Cabernet
1 pound borlotti beans,
3–4 quarts water
¼ cup diced pancetta
½ pound ditali pasta,*
cooked al dente in salted
1 medium onion, diced
2 sticks celery, diced
2 medium carrots, diced
4 plum tomatoes, peeled and
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
1 teaspoon dried sage
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
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
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
Enjoying sourdough cornbread
with red wine tomato jam by
the mouthful is a meal in itself.
NOV-DEC 2018 | edible SAN DIEGO 31
MAKES 1 LOAF OR 6 MUFFINS
1 cup sourdough starter
1 cup buttermilk (regular milk will work
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
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
Recipe by Joanne Sherif of Cardamom
Cafe was published on January 16, 2018
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
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
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
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
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
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,
Preserved Lemon Yogurt
and Pine Nuts
2 pounds carrots, scrubbed, tops trimmed, greens
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
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
NOV-DEC 2018 | edible SAN DIEGO 33
Shop our pay-what-you-can
Farm Stand for seasonal,
Open Sundays 10am-3pm
& Thursdays 2-6pm
441 Saxony Rd. Encinitas
NOV-DEC 2018 | edible SAN DIEGO 35
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.
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
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
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
Recipe by Matt Steiger was featured in
issue no. 10, Fall 2010
²/ ³ cup water
¼ teaspoon salt
½ cup whole wheat couscous
1 tablespoon tightly packed dark brown
1 cup pomegranate seeds (from 1 large
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
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.
NOV-DEC 2018 | edible SAN DIEGO 37
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.
Join our garden club for articles, tips,
how-to’s, workshops, and more!
For locations and hours, visit
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See what’s growing this season!
Thursdays at 8:30 pm & Saturdays at 3:30 pm
Stream online anytime
Recipe by Olivia Hayo was published February
4, 2018 on ediblesandiego.com
MAKES ONE 9-INCH LOAF (OR 5 MINI
Honey and Sesame
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,
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
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
2 cups dried apricots (or dried cherries),
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–
Fresh & Local
OPEN MON & TUES 8AM-3PM
Fish Market | Food Demos |
Committed to sourcing better seafood
choices from responsible fisheries or farms.
5202 Lovelock St., San Diego 92110
619-297-9797 | www.catalinaop.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
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
Gem Lane, Ramona, CA
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
Escondido—Welk Resort †
8860 Lawrence Welk Dr.
Seeds @ City Urban Farm
16th & C Sts., San Diego City
10:30am–12:30pm, Sept to June
1st St. & B Ave., Ferry Landing
Heritage Garden Park
Juniper btwn Grand & Valley Pkwy.
Mira Mesa *
10510 Reagan Rd.
2:30–7pm (3–6pm fall-winter)
Otay Ranch—Chula Vista
2015 Birch Rd. and Eastlake Blvd.
4–8pm (3–7pm winter)
Pacific Beach Tuesday *†
Bayard & Garnet
2–7:30pm (2–7pm fall-winter)
UCSD Town Square
UCSD Campus, Town Square
10am–2pm, Sept to June
Vail Headquarters *
32115 Temecula Pkwy.
4647 Zion Ave.
Little Italy Wednesday *†
501 W. Date St.
4900 block of Newport Ave.
4–7pm (4–8pm summer)
People’s Produce Night Market *†
1655 Euclid Ave.
Carlton Hills Blvd. & Mast Blvd.
3–7pm (2:30–6:30pm winter)
State Street in Carlsbad Village
State St. & Carlsbad Village Dr.
3–7pm (3–6pm fall-winter)
40820 Winchester Rd. by Macy’s
2885 Lemon Grove Ave.
Linda Vista *†
6900 Linda Vista Rd.
3–7pm (2–6pm winter)
North Park Thursday *†
North Park Way & 30th Street
Oceanside Morning *
Pier View Way & Coast Hwy. 101
16535 Via Esprillo
btwn Via Fontero & Via del Campo
Campanile Walkway btwn Hepner Hall
& Love Library
10am–3pm, Sept to June
Sleeves Up Horton Plaza
199 Horton Plaza
28246 Lilac Rd.
3–7pm (2–6pm, Nov to Mar)
Christmas Circle Comm. Park
7am–noon Oct to May
Horton Plaza †
225 Broadway Circle
Imperial Beach *†
Seacoast Dr. at Pier Plaza
2–7pm, Oct to Mar
2–7:30pm, Apr to Sept
La Mesa Village *
La Mesa Blvd. btw Palm & Allison
Mission Valley *† NEW!
7960 Civita Blvd.
Rancho Bernardo Winery
13330 Paseo del Verano Norte
City Heights *†!
On Wightman St. btwn Fairmount &
1050 Camino Del Mar
Kearny Mesa NEW!
8725 Ariva Ct.
Little Italy Mercato *†
600 W. Date St.
4150 Mission Blvd.
Old Poway Park
14134 Midland Rd. at Temple
Rancho Penasquitos YMCA
9400 Fairgrove Lane &
Salmon River Rd.
10380 Spring Canyon Rd. &
Scripps Poway Pkwy.
Temecula—Old Town *
Sixth & Front St., Old Town
325 Melrose Dr., South of Hwy 78
Allied Gardens Sunday
Lewis Middle School
5170 GreenBrier Ave.
3960 Normal & Lincoln Sts.
La Jolla Open Aire
Girard Ave. & Genter
185 Union St. & Vulcan St.
Village Walk Plaza
I-15, exit west on Calif. Oaks/Kalmia
North San Diego / Sikes Adobe †
12655 Sunset Dr. Escondido
Rancho Santa Fe Del Rayo Village
16079 San Dieguito Rd.
Hwy 78 & 79
21887 Washington St.
410 to 444 South Cedros Ave.
* 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.
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.
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.
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.
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
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!
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
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.
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.
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.
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
6496 Marindustry Dr., Suite D, San Diego
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.
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.
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
455 10th Ave., San Diego
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
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
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.
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.
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 •
Veteran owned and operated farm in National
City producing organically grown, heirloom fruits,
vegetables, and herbs. 1430 E 24th St., National City,
91950 • email@example.com •
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. firstname.lastname@example.org •
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.
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 •
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 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
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. •
email@example.com • 619-249-9395 •
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
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.
• firstname.lastname@example.org • 858-272-7054 •
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
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
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
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
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
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
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
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 • email@example.com
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 •
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 •
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
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
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 • firstname.lastname@example.org •
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 •
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 • email@example.com •
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
Specializing in red
wines made only
from estate grown and
other Ramona Valley
Tasting veranda open
Sat. & Sun.
and by appointment.
Vegetarian cooking school
for youth + for foodies
IN AN AIRSTREAM TRAILOR THAT COMES TO YOU!
858.413.6622 • firstname.lastname@example.org
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
NOV-DEC 2018 | edible SAN DIEGO 45
RESOURCES & ADVERTISERS |
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
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 •
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 •
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
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
LOCALLY MADE COFFEE,
CIDER, WINE, TEA,
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
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.
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
NOV-DEC 2018 | edible SAN DIEGO 47
By Maria Hesse
THREE WAYS TO EAT YOUR
ILLUSTRATION BY JAMIE RUNELLS
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.
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
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
WE’VE GONE DIGITAL.
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resource, where you’ll find new content on our website
every day—including travel tips, DIY, recipes, and
fascinating profiles of SD County foodies.
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