Recipes from Edible: A Celebration of Local Food

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.

Strawberry Arugula Spring Salad

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.

Poblanos Stuffed with Goat Cheese and 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!

Sweet Corn Fritters