Edible Monterey Bay

Summer Recipes

I like to add a hint of spice such as cinnamon, cardamom or garam masala.

Combine beans, garlic, lemon juice, zest and ¼ cup olive oil in food processor. Blend until smooth ...

Place the dry ingredients in the bowl of a food processor and blend. Add the cold butter chunks and process in bursts until incorporated and the dough is sandy looking ...

Allow the flavors to meld for a day or two if possible before eating ...

Assemble this one in the field or wherever your picnic takes you. A small cutting board is ideal for slicing whole cukes, or slice them ahead of time and carry them in a reusable container.

Lavender puts on a show every summer on farms and ranches from Bonny Doon to Big Sur. The grounds at Carmel Valley Ranch, for example, turn bright purple thanks to more than 7,000 lavender plants that line driveways and cover hillsides. Those fragrant flowers provide plenty of inspiration for executive pastry chef Tanya Matta, who loves cooking with it.

Perfect for herbal, fruity cocktails.

This recipe is easy for home cooks to prepare, and since a whole fish is used, it is also visually stunning for a dinner party.

Making barbecue sauce is similar to chutney but with a few different ingredients. I love making barbecue sauce out of fruit like blueberries or plums instead of tomatoes. I once made pulled pork sliders, slow cooked in a homemade blueberry barbecue sauce, which were topped with a mango fennel coleslaw on soft Hawaiian rolls for a birthday lunch. The guests all stopped talking. Fresh, homemade food will do that to people. Don’t you want to give it a go?

Summer is the best time for stone fruit, and what a better way to savor the season than by making chutneys and barbecue sauces.

You can turn almost anything into a delicious pesto.

This will last over a month in the refrigerator, so I suggest making a big batch because you are going to find yourself wanting to drizzle it on just about everything.