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Heirloom-Jam-Crostini webChef Photo july22014recipe card eclub

Light and refreshing, heirloom tomato jam and burrata crostini serves as a great dinner party appetizer. In San Diego, we can find wonderful heirloom tomatoes at farmers markets. “For this recipe, I look for as many contrasting colors as possible,” says Samantha Roach, executive chef of San Diego Cellars. “They really lend themselves to the jeweled look of the finished jam. I also leave the skins on for a little added texture.”

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It is the peak of pea season, which yields a beautifully sweet flavor for sweet pea hummus at Cucina Enoteca in Del Mar. This spread contrasts saltiness of pancetta and heat from chili oil. Served with toast and crackers, it’s a beautiful complement to cheese and fruit.

ColorfulQuinoaJPG web recipe card eclub

“Quinoa is one of the healthiest grains you will ever find,” Chef Jodi of La Jolla Cooks 4U says. “It’s loaded with protein and is a wonderful alternative to rice.” Quinoa with black beans and corn is a protein-packed, complementary side dish for grilled meats that you can bring to any outdoor gathering. Leftovers make a perfect power lunch. This can be served as a hot side dish or as a salad.

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“Gems of the Sea is one of Savoie’s most popular pasta dishes because it features an ample variety of seafood paired perfectly with an indulgent pesto sauce,” Chef Ricardo Macias says. “This recipe is fairly simple to make at home and great for entertaining guests. The trick is to not overcook the garlic in the sauce (it just takes a few seconds to crisp) and to prep as many of the components ahead of time as possible.” Gems of the Sea pairs well with a white wine like Chardonnay to bring out the flavors of the pesto and not overpower the seafood.

Giuseppe-Ciuffa webGiuseppe Ciuffarecipe card_eclub

Restaurateur and Chef Giuseppe Ciuffa combines sweet, ripe papaya and perfectly seasoned, grilled shrimp in this fresh and light salad that has become a signature on his catering menu and at his many restaurants. The easy-to-prepare dish is ideal for lunch or dinner.

Fields of Italy 3Adam Headshotrecipe card_eclub

Created by Prepkitchen's cocktail curator, Adam Lockridge, Fields of Italy is perfect for summer. It is bright, light and refreshing with a twist of strawberry and a hint of Aperol.



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Perhaps it’s because the “cottage” with the wavy, cedar-thatched roof on the cover of our July issue looks like it could be the home of Snow White and the Seven Dwarfs that I was immediately intrigued by a press release I received this week.

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