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Chef Javier Plascencia’s Roadside Ahi Tuna Tostada is the solution to the perfect summer meal. Just mix ahi tuna with lemon juice, cilantro and ponzu and assemble the tostada with guacamole, greens and habañero cream sauce. Pair it with a favorite Mexican wine or beer and dinner is ready.

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San Diego County is considered the avocado capital of the United States, producing nearly 40 percent of all the avocados grown in California, which produces 90 percent of the nation's avocado crop. Eat local and enjoy this cholesterol- and sodium-free fruit with Chef Trey Foshee’s Grilled Avocado and Quinoa. Easy and delicious, this salad is the perfect complement to grilled fish, chicken or burgers.

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This dish from Marina Kitchen’s Executive Chef Aron Schwartz is a simple way to have a restaurant-style dinner on your patio or at the beach.

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Gnudi (pronounced “nu-dee”) are dumplings made with ricotta cheese. “Ricotta gnudi are a great way to showcase the flavor of truffle and seasonal produce available,” says Executive Chef Russell Rummer of Croce’s Park West. “This recipe includes English peas and roasted crimini mushrooms on a bed of leek confit. The gnudi are light pillows of ricotta. The sweet peas and leeks help accent the earthiness of the mushrooms and truffle. The dish is finished with shavings of Parmesan cheese and garnished with fried sage.” You can taste this recipe at Komen San Diego’s Dine Out for a Cure on Aug. 14.

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Big Front Door Chef Steve “Sheep” Riley says his Grapevine Salad is a celebration of California’s San Joaquin Valley. I wanted to encompass a bountiful harvest of items that make up the region,” he says. “It shows the diversity of the area’s yield that blends together so nicely, creating an array of flavor and texture, while the orange vinaigrette pays homage to another one of our largest and most recognizable crops.

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Nothing says summer like fresh-cut strawberries and Kensington’s Fish Public Strawberry Shoals cocktail. Indulge your taste buds with the tantalizing blend of strawberry-infused vodka and hand-squeezed lemon juice served over ice with a dash of simple syrup and garnished with a skewer of fresh, ripe strawberries.

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EDITOR'S CORNER

Hello, Dali

dali

When I arrived here in late 2013 and began furnishing an apartment, I had to prioritize a bed, lamp, sofa, toaster and other essentials before I could give “enhancements” their due course. And until I could start developing a San Diego art collection, I did what any art lover would do: I went to art.com and ordered a couple of poster prints to hang on the wall.

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