Edible Monterey Bay


Courtesy Tom McNary, chef, Soif in Santa Cruz

2½ tablespoons shallots, chopped
2 tablespoons tarragon, chopped
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar or apple cider vinegar
2 tablespoons crème fraîche
½ cup pure olive oil (not extra virgin olive oil)
1 head (about 3 ounces) frisée
1 head (about 3 ounces) radicchio
1 bulb (about 4 ounces) fennel, shaved
½ pound Dungeness crabmeat, picked
2 Fuyu persimmons (about 6 ounces), peeled and cut into wedges

Combine chopped shallots, tarragon, lemon juice, vinegar, crème fraîche and olive oil and whisk lightly. If dressing separates, don’t worry—just mix again right before dressing salad.

Mix fennel, frisée, persimmons and radicchio in a bowl. Lightly dress with ¾ of the dressing. Divide into four plates and mound crab on top of … Read More


Courtesy Katherine Stern, chef, La Posta in Santa Cruz

We often associate tomatillos with Mexican cuisine, but chef Katherine Stern serves this Italian-style dressing with a fresh tomato salad, spooned over pan-roasted fish or with grilled vegetables.

½ pound tomatillos
1 small yellow onion
2 cloves garlic, peeled
Handful, fresh basil leaves
1 bay leaf
1 cup olive oil
Salt and pepper

Heat your oven to the hottest temperature. (La Posta does this in its pizza oven.)

Remove the tomatillos from their husks. Thinly slice the onion and garlic. Put the vegetables in a baking dish big enough to hold everything without being too crowded. Toss with a tablespoon of olive oil, the bay leaf and a pinch of salt. Roast the veggies, turning them halfway through, until they are … Read More


A fresh, healthful and delicious way to enjoy the seasonal bounty

Photography By Margaux Gibbons

Serves 2 for a meal or 6 as a side salad

This is one of my favorite summer salads for a picnic or a potluck. It is light and packed with nutrients and protein and will fit most everyone’s dietary needs. Quinoa and millet are two grains containing some of the most digestible proteins on the planet. The kimchi or sauerkraut is alive with beneficial bacteria that help you digest your food properly and absorb all of those delicious nutrients; they also add a flavor punch. All of this is a wonderful canvas for fresh, ripe heirloom tomatoes and avocados.

½ cup quinoa
½ cup millet
1 cup kale, finely chopped
3 tablespoons olive oil … Read More

Shaved Carrot and Fennel Salad with Poached Shrimp, Mizuna and Citrus with a Carrot Vinaigrette

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

3 quarts shaved vegetables
1 quart mizuna
¼ cup carrot vinaigrette
1 pound poached shrimp
1/3 cup pickled carrots, chopped
2 cups oranges, segmented


3 bunches baby carrots, cleaned
2 heads fennel

Shave all carrots and fennel on a mandolin as thinly as possible and place in ice water for about 15 minutes. Then remove from the water, spin in a salad spinner and reserve.


1 quart carrot juice reduced to ½ cup
1/3 cup champagne vinegar
1 cup olive oil
2 tablespoons lime juice
1 tablespoon ginger, chopped

Combine all ingredients in a food processor and blend until completely mixed.


Cooking liquid:
¼ gallon water
¼ bottle white wine
½ … Read More


Courtesy Matt Bolton, executive chef, the C Restaurant in Monterey

Serves 2

Dungeness Crab Salad

2 whole Dungeness crabs, cooked and all meat picked (see accompanying recipe)
2 whole avocados
1 teaspoon shallots, chopped
2 sprigs parsley, leaves picked and cut in a chiffonade
2 sprigs tarragon, chervil, chives, picked and minced
4 bunches mâche
Kosher salt, to taste
Cracked black pepper, to taste
Piment d’Espelette
Extra-virgin olive oil
Meyer Lemon Purée (see recipe below)

Toss crab meat with the extra-virgin olive oil and 2 teaspoons of Meyer lemon purée. Add chopped parsley, tarragon, chives, chervil and shallots. Season with salt and pepper, to taste.

Place two bunches of mâche near top of plate. Whisk 1 teaspoon Meyer lemon purée with olive oil and drizzle over mâche. Quarter avocado and … Read More