The new edible SLO Summer magazine is here and our menu & recipes are in it!

Recipes from along the trail

Baked Big Sir	Apricot Crumble Pie	Hartley Farms Raspberry Jam	Farm Trail Slider
Rustic Roasted Veggies	Soft Polenta with Mushrooms & Parmesan	Warm Sausage & Potato Salad	Kobocha Soup
Wine Infused Mexican Hot Chocolate	Apple Cake from Windrose Farm	Garlic Roasted Sweet Potatoes	Brigit Binns' Little Lamb Chops in a Sea of Green
THB  Shredded Brisket-	Burrata Salad with Spring Peas	Fork-Tender, Wine-Braised Brisket	Wine Diva Jams: Jam Tart Recipe
Templeton Hills Beef's Savory Meatballs	Windrose Farm Toasted Tomato Sauce	Tomato & Basil Meets Chevre	The Paso Mule
The Bitter Kiss	Windrose Farm's Heirloom Tomato Salsa	Olive Oil and Sugar Scrub by Life Elements	Refugio Paso Robles' Bacon Wrapped Scallops with Burbon Sauce
Chef Tim's Cavatelli	Apple Vinaigrette by Chef Matthew Roberts	Zucchini Bread by Chef Matthew Roberts	Smokey Maple Bacon Bloody Mary
Chef Zach Jarrett's Heirloom Tomato Soup from Windrose Farm	Recipes from YES Cocktail Co.	Apple Frangipane Vicarious Ranch	Chef Matthew Robert's Honeynut Squash
Fall Persimmon Salad by Rancho Dos Amantes	Panna Cotta	Iberico Ham & Arugula Salad w/ Pomegranate Salsa by Kiler Ridge	Farm Dog Cookies from Kiler Ridge
Fresh Seaweed Salad from Kelpful