Recipes from Edible: A Celebration of Local Food
Edible: A Celebration of Local Foods, by Carole Topalian and Tracey Ryder, compiles recipes from distinct U.S. culinary regions.
Read a Q&A with them on the occasion of their Heart of Green Award.
Nominate your local hero for a Heart of Green Award: Deadline is Feb. 14, 2011!
By Julie Gerstein
Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is a gorgeous full-color celebration of America's local food heroes and traditions. Edible, culled from the pages of Edible magazines around the country, is for anyone who cares about delicious, safe, sustainable food being cultivated and created every day by people in our own communities.
We've selected some of our favorite recipes from the book to share with you.
Strawberry Arugula Spring Salad
The combination of ingredients may sound strange, but it works. For the brightest flavors, make sure you buy freshly picked arugula and strawberries at your local farmers' market or farm stand. Serve with a loaf of good crusty bread.
Poblanos Stuffed with Goat Cheese and Shrimp
Colorful and absolutely scrumptious, these stuffed peppers are a great first course or a luncheon entrée. You may get so hooked on them you’ll want to try varying the filling by substituting cooked chicken or crabmeat for the shrimp.
Summertime Sweet Corn Fritters
Much lighter than hush puppies, these sweet corn fritters are perfectly seasoned and bring out the sweetness of corn kernels freshly cut from their cobs. You might want to consider doubling the recipe; these fritters disappear very quickly!
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