Salad

Noodle Like a Pro

Louis Kao and Other East Bay Chefs Show How to Stir the Pot East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries By Carolyn Jung Figure 1 Publishing, September 2019 Wondering what East Bay chefs and food entrepreneurs are up to? Here’s a helpful guide along with a nice collection of dishes…

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Many Melon Salad with Tomato & Sweet Onion

By Barbara Kobsar | Illustration by Charmaine Koehler-Lodge Serves 6–8 48 ¼-inch-thick slices of melon (honeydew, cantaloupe, Persian, and Sharlyn) 2–3 tomatoes, thinly sliced 2 small Japanese or ½ Armenian cucumber, thinly sliced 1 cup crumbled goat or feta cheese 1 medium sweet onion, thinly sliced (a crisp, cold onion from the fridge is best)…

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FreshCatch Fish Tacos with SeaSlaw

There is something magical about crispy, beer-battered flakey fish topped with a delicious seaweed salad wrapped in a warm tortilla,” says Jessy Ryan, “co-flounder” of FreshCatch, one of the Bay Area’s forward-thinking community-supported fishery companies. FreshCatch operates as a collective of single-vessel businesses that fish along the West Coast with a vision of making sustainability…

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Barbara’s Zucchini Noodle Salad

Recipe by Barbara Kobsar Illustration by Charmaine Koehler-Lodge   Serves 4–6 3 medium zucchini ½ cup chopped green onion 2 or 3 radishes, trimmed and sliced thinly 2 cups blanched Romanesco florets 1 cup English peas Dressing 1 cup cottage cheese (for a mild dressing) or 1 cup crumbled blue cheese (for a bold-tasting dressing)…

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What’s at Your Farmers’ Market this Week?

Our publisher/editor Cheryl Angelina Koehler sent this photo from last Saturday’s farmers’ market in Chico, a city in California’s northern farm country that’s been much in the news lately due to the tragedies wrought by the Camp Fire. Cheryl goes there each quarter to help Edible Shasta-Butte publisher Candace Byrne get her magazine to press, and the…

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Cooking with Gratitude

Cherishing What We Have and Wasting Less Around the world, feasts of gratitude for a good harvest are among the oldest traditions, marked by a rest from working the fields and plentiful meals. An abundance of food is at the center of our Thanksgiving celebrations as well, yet few of us have a deep connection…

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Barbara’s Mandarin, Fennel, & Avocado Salad

6 mandarin oranges, peeled and sliced crosswise into ¼-inch rounds ½ fennel bulb, thinly sliced (reserve fronds for garnish) 2 avocados, peeled, pitted, and sliced 1 small shallot, peeled and thinly sliced ¼ cup extra-virgin olive oil 2 tablespoons champagne vinegar Salt and fresh ground black pepper Divide orange slices between 4 salad plates. Layer…

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Little Gem Salad with Herbs and Lemon Vinaigrette

From ‘It’s Pasta Friday, it’s Pasta Friday!’ By Allison Arevalo | Photos by Denise Woodward   For salad 1 pound green or red little gems, torn into bite-size pieces 1 bunch mint, stemmed and roughly chopped 1 bunch cilantro, stemmed and roughly chopped 1 bunch parsley, stemmed and roughly chopped 1 avocado, cut into cubes ½…

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Chef Bryant’s Shredded Beet, Apple, and Currant Salad

From the story A Vegan Holiday Feast, Illustration by Julia Cost 2 large fresh beets, peeled 2 large tart apples, cored, peeled ¼ cup apple juice 2 teaspoons apple cider vinegar 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ½ cup currants Coarsely shred beets and apples on box grater or food processor fitted…

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