Edible Monterey Bay, Author at Edible Monterey Bay - Page 8 of 11

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SFORMATO OF WINTER SQUASH WITH ROASTED FIGS AND TOASTED HAZELNUTS

Edible Monterey Bay

ROASTED DRY-FARMED TOMATOES

Edible Monterey Bay

THE BLUE HAWAIIAN

Edible Monterey Bay

CHERRY JUBILEE

Edible Monterey Bay

APRICOT JAM

Edible Monterey Bay

SARDINE BOCADILLO WITH MOJITO AIOLI

Edible Monterey Bay

FRESH GRILLED SARDINES WITH SALSA

Edible Monterey Bay

SMOKED DUCK FLATBREAD WITH BLUEBERRY

Edible Monterey Bay

GINGERBREAD CAKE WITH PLUM COMPOTE

Edible Monterey Bay

ROASTED BEET SALAD

Edible Monterey Bay

NASTURTIUM RISOTTO WITH SALT-ROASTED BEETS AND BRAISED CARROTS

Edible Monterey Bay

SLOW-BRAISED SHORT RIBS WITH WILD CHANTERELLE MUSHROOM BREAD PUDDING, MIZUNA SALAD WITH PICKLED CHICKPEAS AND CASTLEVETRANO OLIVES

Edible Monterey Bay

GLAZED DAIKON

Edible Monterey Bay

SWEET GINGER TOFU

Edible Monterey Bay

FAVA BEAN PUREE WITH GARLIC TOASTS AND SHAVED PECORINO

Edible Monterey Bay

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OUR MISSION

At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.

We believe in sustainability, and that everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is a powerful thing, and we hope our magazine, website and events will inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.

EMB is one of 80+ magazines in the award-winning and beloved Edible Communities family. The Edibles span North America, but each is locally owned and run.

We hope you enjoy all that we have to offer, and we look forward to hearing from you!

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