Edible Monterey Bay

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Spring Recipes

In Naples a dinner of sausage and broccoli rabe is considered the city’s official dish.

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 the eggs.

“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, acidic and bitter tastes of this drink.”

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 sauce, purée or a simple soup.

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!

Courtesy Ellie Lavender, chef and proprietor, Lavender Design + Cuisine in Santa Cruz Makes about 2/3 cup 6 tablespoons extra-virgin olive oil4 …

Courtesy Jordan Champagne, chef, instructor and co-founder, Happy Girl Kitchen   Be forewarned that your miso will take a minimum of a …

Courtesy John Cox, executive chef, Sierra Mar at Post Ranch Inn in Big Sur Serves 4 Steelhead trout is an important species …

Courtesy Zachary Mazi, chef, LionFish SupperClub in Santa Cruz Serves 8 Sweet Potato Gratin 2 teaspoons nutmeg 1 teaspoon allspice 5 teaspoons …

Photo by Angela Aurelio Courtesy Kendra Baker, The Picnic Basket, Santa Cruz Makes 4 good-sized salads This salad is delicious, satisfying and …