Edible Monterey Bay

Spring Recipes

Give up your old-fashioned spinach and kale and their boring taste and try something new.
In Naples a dinner of sausage and broccoli rabe is considered the city’s official dish.
“The king of this farm is their wonderful pup—my dog’s best friend—a Catahoula named Ruger,” he says. “Naming the drink after his breed was a playful way to stretch the traditional ingredients of a greyhound. Incorporating the salt that would normally sit on the rim of your glass into the cocktail perfectly enhances the sweet, …
These ravishing beauties are worth the effort. While deviled eggs have long been a staple of the season, these bright snacks are something special, with an added piquancy from the vinegar, balanced by mild sweetness and salt from the brine. And the color! A deep, rich magenta, that does not impart any beet flavor to …
Pickled asparagus is very good. Try it in risotto, like in the recipe provided here by Carmel Valley Ranch’s Tim Wood.
Vermilion rockfish and lingcod are not nearly as renowned as salmon or halibut and are generally way undervalued.
Chèvre is a rich creamy cheese that you can only make with goat milk. It is a wonderful place to start for the home cheesemaker, as there is very little that can go wrong!
This recipe is truly as simple as it looks. Mother Nature made the ratio easy to remember—one bunch of asparagus to one onion— and the keys to the purée’s success are simply the quality of the ingredients and the technique of sweating of the onions. Another beauty of the recipe is its versatility as a …
One of our most important local ingredients is Monterey Bay king salmon. We are fortunate to have our own fisherman, Jerry Wetle, and his fleet of well-trained professionals who supply us twice a week with fresh local fish.
Enjoy with a glass of wine or with a scoop of vanilla gelato, or both.
Take a trip to beautiful Morocco, the land of heavenly spices! Enjoy!

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