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Edible San Diego magazine

Spring

Fresh recipes for the spring season.

Spring
Grangetto's Farm and Garden Supply

local san diego Articles for...

Spring

Sharing East Village with Friends
Foodie finds near downtown San Diego
Behind the Bar with Laura Price
The craft cocktails are a special attraction at this San Diego tasting room and we’re talking to the mastermind behind them 
A Chef at Sea and His Mouth-Numbing Hot Sauce
Baja California flavors balance Sichuan heat
How to Grow Watermelon in San Diego County
Tempted to try growing your own watermelons? San Diego Seed Company tells us where to start
The Story of Water in Southern California: Part One
How water—and a lack of it—affects the local beverage industry
Liquid Assets: San Diego Brewers Guild Brings Craft Beer Outreach to Underrepresented Communities
For spring we share three inclusive San Diego craft breweries to keep going back to for more
San Diego Restaurant Week Returns to Spark the Industry Back to Business
Plus, some expert tips for making the most of your SD Restaurant Week dining experiences

local San Diego Recipes for

Spring

Daybreak Seaweed Tahini Chocolate Chip Cookies
They’re flavorful from the tahini and seaweed flakes, soft in the middle, and chewy all over
Classic Blueberry Muffins
This muffin recipe is perfect for weekend baking
Strawberry Trifle
This strawberry trifle might just be the most elegant dessert you’ll ever make
Savory Morning Oats
Haley Hazell is inspiring us to get out of our breakfast rut—jammy egg optional
Spring Green Soup
This might be one of the easiest ways to make the most out of a head of cauliflower, creamy coconut milk, nourishing greens, and wild garlic
Stone Fruit & Edible Flower Clafoutis
Whip a creamy, custard-like clafoutis with favorite fruits for an easy-bake breakfast
Zingy Spring Salad with Kumquats and Green Garlic Vinaigrette
Make the most of the unique seasonal bounty at Specialty Produce with this spring salad. Blanching your vegetables results in a beautiful, bright green color and snappy crunch that pairs perfectly with creamy mozzarella, fresh mint, and tart citrus.
Beet Carpaccio with Burrata and Pistachios
Earthy beets become tender in an overnight marinade and pair perfectly with creamy burrata, peppery arugula, and nutty pistachios
Beet Dip with Tahini and Pistachios
Switch out predictable hummus with this bright fuchsia colored dip made of earthy beets, creamy yogurt, and zesty lemon
Salt-Roasted Beets with Caraway-Chile Oil and Yogurt Dip
Salt roasting beets results in easy peeling and a silky smooth texture.
Cheesy French Onion Toasts
Think French onion soup minus the bowl—these super savory, ooey-gooey toasts will transport you to the bistro
Naturally Vegan: Classic Potato Salad
Alexa Soto of Fuelled Naturally loves to "veganize" classic comfort foods from her youth, like this creamy, mustard-heavy potato salad that's begging for a place at your next summer barbeque.
Vegan Coconut Milk Pudding with Passionfruit
Creamy coconut is the perfect base for tart passionfruit and sweet honey or date syrup. Adapt this recipe with seasonal fruit to enjoy it year round.
Ricotta and Rosemary-Roasted Grape Crostini
These crostini pair sweet grapes and aromatic rosemary with creamy ricotta for a party-perfect appetizer
Gluten-Free Brownies with Tahini Drizzle
Slightly sweet, nutty, with just a hint of coconut, these gluten-free brownies are the perfect go-to dessert. Squeeze bottle tahini from Mighty Sesame (we find ours at Whole Foods) makes this recipe even easier.
Grilled Flatbread with Olive Oil and Za'atar
Smoky flatbread brushed with peppery olive oil and fragrant za'atar is a globally-inspired recipe for your next grilled meal
15-Minute Salmon Sandwiches with Homemade Tartar
With creamy, tangy homemade tartar sauce and peppery arugula, this fish sandwich tastes like an elevated version of a classic, but takes less than 15-minutes to prepare.
10-Minute Vegan Soba Salad
This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the buckwheat noodles can be replaced by spaghetti if that's what you have. And it all comes together in less than ten minutes.
Naturally Vegan: Sweet Potato Toast with Roast Corn Guacamole and Crispy Chickpeas
Sweet, spicy, crispy, and creamy—these naturally vegan and gluten-free "toasts" have it all
Naturally Vegan: Roasted Corn and Orzo Pasta Salad
A plant-based corn and orzo pasta salad with bright summer flavors
Water-Friendly Strawberry Rhubarb Crumble Pie
Reduce water waste and eat your way through summer with this delicious pie
Little Lion Parsley Pesto with Crudités
This pesto recipe was developed by Anne-Marie Coulon of Little Lion Cafe—it goes great with vegetables, meat, or pasta
Cauliflower Salad
This is my favorite mock potato salad that can be easily prepared vegan by omitting the egg and mayo.
Kale and Quinoa Salad with Mustard Vinaigrette
This Kale and Quinoa Salad with Mustard Vinaigrette recipe is a delicious fiber-packed salad for any season
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