Ojai Sun Bowl

Inspired by the Wellness Bowls from the Ojai Valley Inn and Spa resort.

1 cup farro

1 carrot shredded, raw

1 cup cooked kale

1 cup porcini mushroom, cooked

1 stalk green onion, diced raw

1/2 cup mixed seaweed (dehydrated)

1 tablespoon kimchi

Dressing: tahini, fresh grated ginger, olive oil, fresh lemon juice

For garnish: edible nasturtium flowers

Pair it with Seedlip’s Garden 108, a distilled non-alcoholic spirit made from peas, hay, and rosemary among other herbs and poured over ice and Fever Tree tonic

Cooking instructions:

Raw ingredients: soak dehydrated seaweed for 7 minutes in ice cold water Grate 1 carrot (squeeze some lemon juice over and cover and refrigerate while you prepare other ingredients)

Cooked ingredients (cooked separately):

Farro: Bring 1 quart of water to a boil with 1/4 teaspoon of sea salt Add 1 cup rinsed farro, and bring to a boil again, then reduce heat to medium/ high and cook an additional 30 minutes uncovered Total farro cooking time: 45 minutes

Kale: 3-4 leaves of fresh organic kale (stalks off) cut into ribbonlike strips about 1/4 inch inches wide . Heat steel pan with olive oil (2 tablespoons) and some fresh ginger . Sauté kale about 6 minutes on high heat until leaves become soft but not overcooked . Keep moving the kale while it cooks so as not to burn undersides . It should still have a bright deep green color . Let stand .

Mushrooms: slice mushrooms and sauté in olive oil and a dash of sea salt on high heat Brown mushrooms on each side, making sure they’re still firm and not too soft 8 minutes total cooking time

In a bowl place farro in the middle Place cooked kale, mushrooms, and raw carrots, seaweed, kimchi, and green onion on top of farro Put a tablespoon of tahini in the middle of the farro, adding some grated ginger on top Drizzle some olive oil and lemon juice over bowl and serve with some edible nasturtiums as garnish Recipe and photos by Kim Reierson

Crisp, peachy finish

Just released, this Chardonnay from La Presa Vineyard is aged 25% in stainless steel and 75% in French oak barrels, yielding a golden blonde hue Delicate aromas of crisp lemon and honeysuckle unfold as layers of white peach, baked apple pie and a hint of toasted oak effortlessly blend on the palate Bright acidity followed by a soft, round finish creates a beautifully balanced expression of Chardonnay from the Central Coast The Chardonnay is also a new wineon-tap selection that is offered in one liter wine growlers .

Available at Carr Winery, 414 North Salsipuedes Street, Santa Barbara.805-965-7985 www.carrwinery.com