Salad

“A delicious paella arriving at your doorstep is always a treat,” says Eduardo Balaguer, owner and head chef at Venga Paella. During the extended shelter-in-place order, his company has been providing donated paellas for Building Futures, a local organization that helps victims of domestic violence. They have also have also been pleased to continue providing…

From: THE MAKING OF A CALIFORNIA OLIVE OIL CULTURE This recipe from our Winter 2012 story on how chefs use local extra-virgin olive oil came courtesy of Danville’s now-closed Amber Bistro. They served this vinaigrette over baby lettuces, sliced almonds, Bellwether Farms fromage blanc, and fresh strawberries. 1 egg yolk 4 teaspoons mustard 2 cups extra virgin olive…

From the story: How to Grow a Farmer First-Generation Farmer Erin Eno Finds Community Through Growing Food on Mount Diablo Story and photos by Austin Price Lilikoi (aka passion fruit) is in season from July/August through November. Packaged purée can be used if you want to try this now, but tuck this recipe away for…

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…

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)…

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…

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)…

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…

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…

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…

Amber Bistro’s Vanilla-Thyme Vinaigrette

Lilikoi Chia Seed salad Dressing

Noodle Like a Pro

Many Melon Salad with Tomato & Sweet Onion

FreshCatch Fish Tacos with SeaSlaw

Barbara’s Zucchini Noodle Salad

What’s at Your Farmers’ Market this Week?

Cooking with Gratitude

Barbara’s Mandarin, Fennel, & Avocado Salad