Edible San Diego magazine


Find ways to make carrots, kohlrabi, Brussels sprouts, and more the star of mealtime with vegetarian recipes to make the most of San Diego County's finest vegetables.

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Northwestern Mutual Mike Shess

local san diego Articles for...


Overnight Sensations
Why overnight oats should be your go-to breakfast
Five Ways to Cook Brussels Sprouts
Here's a handful of ways to indulge in this cool weather favorite

local San Diego Recipes for


Onion Pie
This heirloom casserole with a saltine cracker crust will warm your soul
Rio Del Rey Pot of Beans
How to cook the perfect pot of beans according to a bean farmer
Nasturtium Saag Paneer
Peppery nasturtium greens make a perfect substitute for mustard greens in this traditionally-styled Punjabi dish
Sautéed Nettle and Mallow
Healthy and medicinal plants are growing all around us so let's eat them
Piloncillo Pickled Pears
Daybreak Seaweed Tahini Chocolate Chip Cookies
They’re flavorful from the tahini and seaweed flakes, soft in the middle, and chewy all over
Daybreak Seaweed Popcorn
Give popcorn a boost of umami with this recipe courtesy of Daybreak Seaweed
Jumbo Double Chocolate Zucchini Muffins
Finally—a healthy, chocolatey, satisfying breakfast muffin
Hearts of Palm Ceviche
Makes for a perfectly easy summer side dish or dinner
Marinated Summer Squash with Toasted Walnuts and Almond Ricotta
Another good idea for summer squash
Summery Quinoa Tabouli
Summer tomatoes star in this herby, protein-dense salad
Classic Blueberry Muffins
This muffin recipe is perfect for weekend baking
Rainbow Carrot Tart with Carrot Top Salsa Verde
A savory tart that calls for whole carrots, including the tops
Overnight Essentials
I Tried It—LuckyBolt’s Overnight Oat Porridge. Here's how I made it work for me
Vegan "Chicken" n' Waffles
Cold brew coffee is the secret ingredient in these waffles and fried oyster mushrooms are better than chicken
Apple Cider Doughnuts
A New Jersey tradition finds itself right at home in San Diego with this Apple Cider Doughnut recipe perfect for pleasing a crowd
Festive Poached Pears
Poach pears in red wine for healthy holiday treats
Kid-Friendly Spicy Pickled Carrots
These classic spicy carrots are a big hit with the kids
Carrot Top Pesto
A vegan pesto that calls for carrot tops in addition to basil
Plant-Based Hazelnut-Cacao Nut Milk
Here's a healthier way to scratch that hazelnut-chocolate itch
Smoky Pumpkin and Pear Soup
A vegan soup with smoky pumpkin and silky pears
Salsa Verde Shaved Summer Squash Salad
With the end of summer comes oodles and oodles of summer squash—and we’re here to help you chow it all down with this delectable salad recipe
Pickled Watermelon Rind
Preserving at home just got easier with with flavorful pickled watermelon rind recipe
Savory Tomato & Thyme Crumble
Take everything you love about a summer crumble but make it with tomatoes
Grape & Avocado Salad
Try this green, crisp salad bursting with bright flavors
Chocolate Oatmeal Pancakes
Talk about a decadent breakfast—these healthy, gluten-free, vegan chocolate pancakes are made with Pinole Chia Oatmeal and are delicious and oh-so-fluffy
Eggplant Schnitzel with Minty Labneh
Crispy, crusty eggplant cutlets with a flavorful sauce in six easy steps
Salmorejo Verde
Quick and Refreshing Hemp Milk
Quin Butler from Hungry Vegan Lion shares this hemp milk recipe that she uses to make her famous vegan berry ice cream
Savory Morning Oats
Haley Hazell is inspiring us to get out of our breakfast rut—jammy egg optional
Amaze Bars
Easy to make and even easier to eat
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
Vegan Cashew Spread
Dip in to this vegan cashew spread gets an added boost of nutrients and smokey, tangy flavor from basic pantry spices
Charred Broccolini with Garlic, Lemon, and Parmesan
Embrace simplicity this spring with this dish of smoky broccolini, aromatic garlic, fiery chili, bright lemon, and sharp parmesan.
Mushroom Al Pastor Tacos with Pineapple Pico
Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.
Zingy Spring Salad with Kumquats and Green Garlic Vinaigrette
Make the most of spring produce from Specialty Produce
Peach Caprese Salad with Pickled Shallots
This take on a caprese salad features juicy peaches in place of tomatoes and beet-pickled shallots for an added pop of color and acidity.
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
How to Pickle Japanese Cucumbers
Curated With Gracey Lane invites the Culinary Gardener, Ellyse Briand, to show us how to pickle Japanese cucumbers with a spicy kick
Don't Drop the Beet
Apple & Sweet Potato Soup with Cinnamon Croutons & Curried Crème Fraiche
This recipe for Apple & Sweet Potato Soup with Cinnamon Croutons & Curried Crème Fraiche is the perfect combination of creamy and sweet.
Turmeric Sweet Potato Spread
Irresistibly creamy, sweet, and nutty, this dip is as delicious as it is healthy. Packed with anti-inflammatory and antioxidant rich sweet potatoes, turmeric, and black pepper, this is a double dip you can feel good about.
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
Vegan Mediterranean Pasta Salad
Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845.
True Food Kitchen Squash Pie
True Food Kitchen's take on pumpkin pie is so popular it's offered year round at its restaurants—and now you can enjoy it at home
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.
Naturally Vegan: Summer Berry and Peach Crumble
Summer fruit is THE best. Peaches and blueberries are in abundance and there's no more indulgent way to enjoy them than baked into a simple, delicious crisp. Adding warm spices like cinnamon and cardamom takes it to the next level. Finish with a scoop of vegan coconut milk ice cream and you have summer on a dessert plate.
Naturally Vegan: Cajun-Spiced Cauliflower Chickpea Tacos
Spicy roast cauliflower, creamy cashew crema, and tart pickled onions make these tacos absolute showstoppers perfect for a weekend date night. Free of dairy, egg, peanut, soy, & gluten
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.
Fall Squash, Apple, Potato & Comte Cheese Gratin
The apples and squash help keep this dish from getting too heavy as opposed to traditional potato dishes.
Naturally Vegan: Pumpkin "Cheesecake" Brownies
It's officially pumpkin season and what better way to celebrate than to add pumpkin to luscious "cheesecake" brownies? You'll need vegan cream cheese for this recipe, which you can find at Trader Joe's, Whole Foods, and likely even your neighborhood grocery store.
Gluten-Free Vegan Maple Cranberry Granola
Crunchy oats and nuts, sweet maple syrup, and warm notes of ginger and cinnamon make this granola a fall staple.
Gluten-Free Vegan Oat & Coconut Cookies
These sweet treats are naturally vegan and gluten-free, so they can be baked for a crunchy cookie perfect for dunking in coffee, or eaten raw for a chewier textured snack.
Rustic Spanish Vegan Stew with Coconut Milk and Plantain
This rustic vegan dish is from Murcia, known as the “Garden of Spain” where they enjoy a wonderful variety of vegetables due to its rich soil. Traditionally made with butternut squash and garbanzo beans, this version also includes green plantain and coconut milk to make it extra creamy and decadent.
Peanut & Fresh Herb Vegan Bulgur Protein Bowl
Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.
Vegan Almond Milk Pudding with Pistachios and Pomegranate
This recipe for creamy almond milk pudding with nutty pistachios and sweet-tart pomegranate was inspired by an unexpected roadside sweet chef Olivia Hayo happened upon in the seaside village of Hof Habonim in Israel.
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: Barbacoa Jackfruit Taquitos with Guacamole and Cashew Cream
Richly spiced jackfruit fills these crunchy taquitos with flavor and texture -- perfect for dipping in cool guacamole and creamy cashew sour cream.
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: Creamy Gluten-Free Loaded Baked Potato Soup
A vegan and gluten-free soup for fall that tastes like a loaded baked potato
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
Vegan Italian White Bean Soup
Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845
Homemade Vegan Mayonnaise
This creamy, vegan "mayonnaise" is wonderful on sandwiches and in bound salads. Add spices like yellow curry powder or lemon pepper for unique variations.
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
Apple and Fennel Flatbread
Say hello to autumn with this fall flatbread, topped with crisp apples, aromatic fennel, and thyme and covered in melty, nutty gruyere.
Baked Brie with Spiced Persimmons and Pears
Make the most of the unique seasonal bounty at Specialty Produce with this ooey-gooey baked brie topped with spiced fall fruit and hazelnuts.
Indigenous Cultivars: Roasted Butternut Squash and Quinoa
Smoked paprika enriches the savory sweetness of acorn squash in this hearty dish
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Northwestern Mutual Mike Shess

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Northwestern Mutual Mike Shess