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Seasonal Recipes – Winter

Woman holding a bowl of quick tumeric preserved citrus gremolata in open hands.

Quick Turmeric Preserved Citrus Gremolata

Avocado toast on a white plate.

Avocado Toast

A pile of freshly baked winter scones in a cloth lined basket.

Winter Scones

Place setting with a bowl of coq au vin and glass of Pinot Noir.

Coq au Vin

White serving platter containing spicy cabbage slaw.

Spicy Cabbage Slaw

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Edible Santa Barbara magazine cover: Issue 58, Fall 2024. — Fall 2024

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You Belong Here: Let Me Count the Ways! ❤️ He

You Belong Here: Let Me Count the Ways! ❤️

Here in Santa Barbara County, we are abundant in people and places that offer up that sense of belonging. It could be a full weekend getaway to Wine Country or a visit to your favorite tasting room to pick up your club shipment, mingling with fellow wine lovers from near and far. It could be sitting on a porch, feeling peace at the sight of the ocean or mountains, or gathering with friends for a picnic and movie at the Sunken Gardens of the courthouse in summertime. It could be that moment you first came here, and realized this is the place where you wanted to spend the rest of your life. It could be a place you’ve known for your whole life.

Let our Publisher/Owner, Rosminah Brown, tell you some of the ways that help her feel a sense of belonging here in Santa Barbara County. Tap the link in bio to read!

Photos: Rosminah Brown, @rosminah and Rob Bilson, @styggiti

#santabarbara #ediblesb #ediblemagazine #ediblecommunities #ediblesantabarbara #santabarbaracounty

Feeling grateful for our local food, and wishing y

Feeling grateful for our local food, and wishing you a Happy Thanksgiving!

Post by @seeag_org:
Happy (early) Thanksgiving from SEEAG! 🦃

🌱This week, we are feeling extra thankful for the hands and lands that feed us 🌎

We hope everyone has a wonderful, restful holiday with their friends, families and communities 🫶

#happyholidays #feelingthankful #gratitude #thanksgiving #thankafarmer #farmfresh #venturacounty #santabarbara #SEEAG #ageducation #givingthanks #ediblesantabarbara

Looking for some crowd-pleasing, delicous, and eas

Looking for some crowd-pleasing, delicous, and easy-to-cook dishes for Thanksgiving? Check out these 3 recipes, in our latest issue and on our website!

Delicata Squash and Pistachio Dukkah Tartine by Jane Chapman, @communaltablesb - This recipe combines the complementary flavors of dukkah with caramelized roast delicata squash, creamy goat cheese and golden local honey. Tartines are a go-to of mine for entertaining as they can be prepped ahead and paired with a green salad, creating a beautiful, nourishing and no-fuss meal.

Purple Skin-On Mashed Potatoes with Scallions by Krista Harris, @kristaharris_sb - If you are looking to change things up a little at your holiday meal without disappointing the traditionalists who must have mashed potatoes, why not just change the color? These are every bit as satisfying as traditional mashed potatoes but have a rich color and the healthy benefits of antioxidants.

Apple Crostini by Krista Harris - This recipe came about when I was looking for a light and easy fruit dessert. It straddles the line between appetizer and dessert. Technically, crostini are served before a meal, but this sweet variation also works as a light dessert.

Get recipes at the link in bio!

#thanksgivingrecipe #seasonalrecipe #santabarbara #ediblesb #ediblemagazine #ediblecommunities

Budi’s back! Chef Budi Kazali returns to the San

Budi’s back! Chef Budi Kazali returns to the Santa Ynez Valley dining scene with The Gathering Table, Part Deux, on Mission Drive in Solvang.

When Kazali’s Ballard Inn & Gathering Table restaurant closed in 2021, it left a culinary void in the valley. We all moved on to the new restaurants of that time (and they were all exciting and delicious), but there was something missing. Ramen Kotori, where Kazali partnered with one of his long-time cohorts from the kitchen in the Ballard Inn, satisfied a sprinkle of the craving, a soupçon of his flavors. We all collectively wondered, “Where is Budi cooking?”

The answer is here, and it’s delicious. Get all the details in the latest issue of Edible Santa Barbara, or tap the link in bio.

Words & Photos by Liz Dodder @calicoastwine.

#ediblesantabarbara #ediblemagazine #santabarbaracounty #sbgoodeats #santaynezvalley #syv #syvibes #gatheringtable #solvangusa #solvangcalifornia

At Santa Barbara City College @sbccofficial, the S

At Santa Barbara City College @sbccofficial, the School of Culinary Arts and Hotel Management Program equips students with the skills and expertise needed for careers in the hospitality industry. This exceptional program aligns with industry standards, offering hands-on training in a realistic work setting. Nationally recognized as a top center for hospitality education, the program prepares students for success in a range of hospitality roles.

Students receive practical experience in the Cafeteria, Gourmet Dining Room, Coffee Shop, and in Catering, Purchasing, and Receiving services, using cutting-edge equipment. Each area is led by highly qualified instructors with industry-recognized credentials and extensive professional experience.

Santa Barbara City College strives to build a socially conscious community where knowledge and respect empower individuals to transform our world.

Follow them at @sbccofficial for more info!

#ediblemagazine #santabarbara #officialediblepartner #ediblesb #ediblesantabarbara #sbcc #santabarbaracitycollege

Our Fall issue includes 4 dynamic recipes by Pasca

Our Fall issue includes 4 dynamic recipes by Pascale Beale of @pascaleskitchen! Seeing the green, French lentils of her childhood at the Santa Barbara Farmers Market got her pondering...what feels like home? What makes one feel as though one belongs somewhere?

Read about her journey to belonging here in our Santa Barbara County food culture, and get this recipe for Lentils with Glazed Onions and Green Tomatoes.

"This dish was inspired by the spectacular lentils I found at the market from one of my favorite farmers, Jacob Grant, who owns Roots Organic Farm. His stand always has a magnificent cornucopia of seasonal vegetables, and he delights in sharing his latest horticultural treasures with his customers. I was positively giddy when he showed me these. The result is a healthy, earthy, and nourishing salad packed with a multitude of flavors. It's a terrific dish for lunch or dinner, served as part of a vegetarian feast or as an accompaniment to roast chicken, grilled meats, or fish."

Also, included are Grape Harvesters Salad with Pesto Vinaigrette, Pissaladière (a galette topped with roasted vegetables) with a Twist, and Pear Mousse. Get the link to the latest issue in our bio!

#ediblemagazine #santabarbara #officialediblepartner #ediblesb #ediblesantabarbara

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