You might think that with the holidays behind us, we’re stuck with a few dreary months of chill and rain and barren trees, not to mention the same old same old when it comes to meals.

But you forget, we’re in San Diego. The post-solstice days are growing longer. We suffer from very little chill and gloom. And we live in a year-round bounty of food.

So, I’m celebrating — specifically with a delicious meal of porchetta, served with homemade mustard and pickles with a side of grilled focaccia. I learned how to make it from chef Sid Hilarides, who leads the Oceanside kitchen of Allminerestaurant, owned by Roxana Pavel. Hilarides will be preparing this dish, which is on the menu as an appetizer and will be their featured dish for Oceanside’s Swell Plates Series from Jan. 14 to Feb. 11. And, with my new story for The San Diego Union-Tribune’s Food section, I have his recipes to share with readers! Many thanks, as always, to photographer K.C. Alfred for his gorgeous photos!