A Taste of Ojai, Flavors of the Valley

CHEF ROBIN GOLDSTEIN

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A Taste of Ojai

C h e f R o b i n Go l d s te i n P h o t o g rap hs an d Desi gn

Andrea Russell

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PUBLISHED BY ROBIN GOLDSTEIN A Taste of California Ojai, Ca 93023 Copyright Š 2019 by Robin Goldstein Photographs copyright Š2019 by Robin Goldstein All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, digitally, electronic, or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author/publisher. ...

For cooking classes, demonstrations, tastings, workshops/retreats and A Taste of California merchandise: www.privatechefrobin.com | email robin@privatechefrobin.com A Taste of Ojai, Flavors of the Valley by Robin Goldstein First Edition ...

Photography

by Andrea Russell www.andrearussellphotography.com Book Design and Production

by Optasia Graphics/Andrea Russell www.optasiagraphics.com ...

First Printing Printed in Canada ISBN: 978-1-7923-1890-0

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Dedication Ojai has been my home for the past 10-plus years, the place where I’ve spent a significant part of my life, raising my daughter, playing in the kitchen, and writing cookbooks. I would like to pay tribute to the Ojai Valley, celebrating, honoring, and remembering this town in a meaningful and lasting way.

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Table of Contents Introduction At the Farmers Market

18 20

In the Orchard Tangerine Ginger-Turmeric Tonic Ojai Pixie Spritz, Vanilla Simple Syrup Spring Citrus Salad Pixie Crab Salad Citrus-Thyme Vinaigrette Hemp Mayo Olive, Fig & Tangerine Chicken Ojai Citrus-Almond Olive Oil Cake Candied Tangerines & Tangerine Syrup Pixie Tangerine Curd Spiced Tangerine Tea

24 27 31 32 34 35 37 38 40 41 44

Lavender Infusions Lavender Cherry Shrub Provence Lavender Cocktail Warm Queso de Cabra Bruschetta Lavender Fig & Olive Bread Lavender Mascarpone Spread Basil & Lavender Pesto Spring Chicken Salad Roasted New Potatoes, Lavender-Browned Butter Lavender-Lemon Olive Oil Shortbread, Honey Glaze Summer Lavender Peach & Berry Slab Pie Lavender Blueberry No-Bake Cheesecake

48 51 52 54 57 58 62 64 66 68 71

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14 A 2 n d T a s t e o f O j a i

Sunday Farmers Market Watermelon, Basil & Sumac Spritzer Strawberry Jalapeño-Pink Pepper Margarita Roasted Carrot & Onion Spread Honey-Miso Roasted Sunchokes Stuffed Squash with Farro, Grapes & Pecans Ten Tips for Perfectly Grilled Vegetables Charred Eggplant with Creamy Tahini Miso Dressing Muhammara with Grilled Torpedo Onions Grilled Sweet Potatoes, Herbal Gomasio Grilled Beets with Raspberry-Thyme Glaze Pancetta-Wrapped Asparagus Grilled Carrots with Goat’s Milk Labneh Grilled Fava Beans, Smoky Paprika Ketchup

75 76 79 80 83 86 88 90 92 94 99 100 102

Five-Star Luxury Golden Bubbles Elixir Baked Sweet Potato Chips Toasted Pepita Spread Spicy Corn Fritters, Avocado Basil Dip Crisp Potato Pancakes, Green Chile Salsa Queso Fresco Buckwheat Crepes Citrus-Cured Salmon Spicy Beet & Tuna Poke Bowl Rice Paper Wraps, Cashew-Ginger Dipping Sauce Spinach and Tofu Dumplings Tamari-Lime Dipping Sauce

106 108 109 110 112 114 115 116 121 122 125 125

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H ealth and Wellness Sparkling Rose-Hibiscus Soda, Rose-Hibiscus-Syrup Grilled Corn, Poblano & Fregola Quinoa-Stuffed Artichoke, Harissa Vinaigrette Harissa Spice Blend Doshas with Squash Filling Roasted Carrot-Onion Soup Savory Spicy Granola Gratitude Bowl with White Bean Hummus Mocha Chile Chocolate Torte Coconut Chocolate Mint Bites Peanut Butter Cacao Energy Balls Rose Bliss Tea

129 130 132 134 136 141 142 145 148 151 152 155

T he Campout Mushroom Chai Latte Chai-Spiced Overnight Oats Gluten-Free Scones Greek-Inspired Frittata Sweet Potato Hash & Eggs Homemade Chicken Sausage French Custard Berry Pancake Summer Vegetable Gratin Chickpea-Potato Soup Maple-Banana Muesli Bars About the Author About the Photographer-Designer Index Acknowledgments 16

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158 161 162 166 168 168 171 174 177 180

182 184 186-194 197

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Introduction There’s something special about Ojai. Our beautiful valley, backed by the Topatopa Mountains and bordering the Los Padres National Forest, is a haven for nature lovers, hikers, artists, spa-goers, and golfers. Ojai is a small town, only 10 by 3 miles wide, its village-like center, Spanish architecture, and Mission-style main-street arcade is dotted with art galleries, chic boutiques, family-run businesses, and wine bars. With its hidden hot springs and storied spiritual vortex, Ojai is full of natural beauty, a place to refresh your senses, where city dwellers and a new wave of homesteaders come to escape the stresses of urban life. Ojai is particularly known for the “Pink Moment,” when the sun sets and everyone stops, faces east, and silently takes in the rosy hue on Chief’s Peak and the Topatopa Bluffs. The spirit of Ojai offers a welcoming scene and a blend of the old and the new, with a country vibe fueled by nature, oranges, spiritual retreats, hiking, and wine.

Early spring, when the aroma of orange blossoms permeates the air, is a particularly lovely time to visit. It’s indisputably intoxicating! The temperature is perfect from March to May, and winter’s rainfall makes everything green in the mountains and along the hiking trails. It’s the time of year when this tiny delectable fruit, the Ojai Pixie, is in season. You see them everywhere, served in and on everything.

In the Orchard recipes celebrate the Pixie with an Ojai Pixie Spritz cocktail; a Citrus Salad with fennel and crushed pistachio with a bright citrus vinaigrette; Olive, Fig & Tangerine Chicken; and Candied Pixies that grace a Citrus-Almond Olive Oil Cake served with a delicious, creamy Pixie Tangerine Curd.

June is time for lavender and the annual Ojai Lavender Festival, which promotes the many uses of the purple flower that thrives in the Ojai Valley’s climate. This Mediterranean plant is easy to grow and maintain and can flourish without large amounts of water; its drought tolerance makes it a good choice for the area. Picking up on the colorful theme, the Lavender Inn, a historic home built in 1874, is an eight-room bed-and-breakfast in the downtown area that also houses the Ojai Culinary School.

They offer a wide variety of hands-on cooking classes led by visiting chefs and local artisan cooks. You can visit Frog Creek Farm to pick-your-own lavender for a refreshing lavender elixir—Lavender Cherry Shrub—in addition to these other fragrant lavender-infused recipes: Lavender Fig & Olive Bread, which you can turn into crackers; Basil & Lavender Pesto with a light Spring Chicken Salad; and a luscious Lavender Blueberry No-Bake Cheesecake.

Ojai has a synergy with its agricultural community. The Ojai Farmers Market is what a farmers market should be, with tons of fresh organic produce, as well as plants, flowers, jams, honey, baked goods and desserts. It takes place every Sunday throughout the year and features more than 24 farms and a dozen vendors of gourmet prepared foods and artisanal goods. The Farmers Market chapter shares recipes for cooking an armful of market-fresh vegetables, such as Charred Eggplant with Creamy Tahini-Miso Dressing, Muhammara with Grilled Torpedo Onions, and bundles of Beets with RaspberryThyme Glaze and goat cheese.

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Ojai is perfect for a romantic weekend or a weekday stay. There are tranquil lodgings and stylish hostelries for all types of travelers with all kinds of budgets, from a design-forward guest home located on a private road to chic rural hillside farms. The Blue Iguana and Emerald Iguana—sister hotels—each offer a relaxing environment with beautiful decor, fine linens, and original art by a local artist-architect. The charming Ojai Rancho Inn, a Shelter Social Club property, reflects Ojai’s relaxed and friendly personality. On a larger scale, the unparalleled Ojai Valley Inn and Spa, a reimagined historic resort, is breathtaking, with luxurious amenities, sweeping lawns, and golf carts that shuttle you everywhere on site. With its new food and beverage offerings, the “Inn” is worth visiting even if you’re not staying there. Wherever you choose to check in, imagine being there sipping an icy cold cocktail while eating Spicy Corn Fritters with an Avocado Basil Dip, Citrus-Cured Salmon with Buckwheat Crepes, or Crisp Potato Pancakes with Green Chile Salsa and homemade Queso Fresco. As you rejuvenate yourself with these upscale appetizers, you’ll feel like you are at a spa getaway at a five-star hotel.

Surrounded by majestic oak trees, a backdrop of mountains, and the valley’s healing mystique, visitors can immerse themselves in self-care, yoga practice, and meditation and then hit the town to dine on farm-to-table fare. Ojai offers plentiful fresh, organic, locally grown produce. The Health and Wellness chapter includes recipes for today’s flexitarian lifestyle, foods that nourish the soul. Start by making a Roasted Carrot-Onion Soup with a Savory Spicy Granola or satisfy your hunger with the Gratitude Bowl with White Bean Hummus, and other vegetarian offerings.

There are numerous valley hikes. The best views can be found along Shelf Road, the Pratt Trail, and the Ventura River-Rancho El Nido Preserve, to name just a few. They are monitored by the Ojai Valley Land Conservancy—a community-based nonprofit organization that works to protect the area’s views, trails, water, and wildlife. Nearby Lake Casitas is a popular recreation area for camping and boating. Or if you prefer glamping with upscale amenities and resort-style services to roughing it, Caravan Outpost is a brilliant combo of a back-to-nature environment and a boutique hotel. This beautifully curated Airstream trailer park has a garden-in-the-city setting. Cook up your own breakfast or dinner with recipes from The Campout chapter: a Greek-Inspired Frittata, Gluten-Free Scones, Sweet Potato Hash & Eggs with Homemade Chicken Sausage, or a French Custard Berry Pancake baked in cast iron over rustic hardwood.

The dishes in A Taste of Ojai—Flavors of the Valley, mirror the offerings in many of Ojai’s restaurants and cafés—from Mediterranean small plates and Mexican fare to vegan or vegetarian sustenance and California-centric provisions.

“I consider food and cooking to be one of the purest pleasures of life, and here in the Ojai Valley, it is gratifying to have time to slow down and relax as we prepare and enjoy our meals. I am thrilled to be able to share with you some of the brilliance of this special place I call home.”

with gratitude,

Chef Robin A T a s t e o f O j a i 19

AT T H E

Farmers Market WA N T T O MAKE THE MOST OF YOUR EXPERIENCE?

Ge t to K no w Yo ur F arme r Many of my Ojai friends are farmers, and I feel blessed each time I buy a box of just-picked produce. I get to chat with them about their favorite crop and find out how their growing season is this year or perhaps hear about some of their challenges. I know they appreciate my interest and loyalty in buying from them over the years.

Remember, many farmers practice organic pesticide-free methods of farming, even if they can’t afford to obtain official certification.

Make a Li s t Write down all the things you know you will need for the week, thinking through what you may want for breakfast, lunches, and dinners. Include a few new recipes to try based on what is available in season. Don’t forget to hit the ATM on the way. Although some vendors accept credit cards, most prefer cash.

B e C re ati v e We all get tired of eating the same foods, week after week. Think outside of the box, explore, and seek out the unusual. Get in the habit of stepping out of your comfort zone by trying something you’d never find at your local supermarket. Make a new recipe or use that seasonal fruit or vegetable you’ve always wanted to experiment with.

Again, ask for a taste and also inquire about cooking tips. Many of the vendors have more than one suggestion.

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Intel l i gen t P a c k i n g Remember to bring along plenty of bags, baskets, a cart, or even reusable produce bags, and don’t forget to put the heavier items on the bottom of your basket or shopping bag. Apples, beets, corn, and potatoes go in first, with lighter veggies, soft lettuces and herbs, berries, and eggs on top. When I plan to buy perishable items like cheese and eggs, I put a cooler filled with ice packs in my car, especially on warm days.

You might want to break up your shopping so you don’t get weighed down. Once you’ve covered one section of the market, take your bounty back to the car, then head for the next section.

Bey on d P r o du c e Many farmers markets feature an array of local products, like fresh fish, breads and pastries, organic eggs and chicken, artisanal cheeses, nuts, oils, and, of course, flowers. Don’t overlook these other offerings from your community. Contribute to your local economy and support these businesses.

Tas te an d C o m p a r e There’s nothing worse than buying the first strawberries you see, which “look” perfectly red-ripe and delicious and later discovering they are not that great, when you could have had the sweetest berries you have ever tasted just a few stands away. Many market vendors offer tastes, and sampling is vital, especially when it comes to fruit. I suggest browsing and walking through the entire market before making your purchases; that way you get to compare.

When picking out produce, use your nose. Vivid color is not the only sign of ripeness. Sniff for fragrance: If there’s a strong scent, the produce is perfect to eat right now. A milder aroma means you’ve got a day or two to leave it on the counter. When fruits or vegetables are in abundance, ask about seconds; imperfect produce is great for freezing, canning, and otherwise cooking in bulk. Keep in mind when shopping for organic produce, it may not appear pristine on the outside, but the flavor will outshine the appearance.

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In the Orchard

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T a ng eri ne G i n ge r - T u r m e r i c T on i c Ojai Pixie Spritz, Vanilla Simple Syrup Spring Citrus Salad Pixie Crab Salad Ci tru s - T h y m e V i n a i gr e t t e Hemp Mayo O li ve, F i g & T a n ge r i n e C h i c k e n O j a i Ci tru s - A l m on d Ol i v e Oi l C a k e Ca nd i ed T a nge r i n e s & T a n ge r i n e S y r u p P i x i e T a n ge r i n e C u r d S p i ce d T a n ge r i n e T e a

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IN THE ORCHARD

T a n g e r i n e Gi nge r-Turme ri c To ni c S E RV E S 4

ingredients

4 cups coconut water or water 3-inch piece fresh ginger root, sliced thin 2-inch piece fresh turmeric root, sliced thin Âź cup honey Juice of 2 tangerines Âź teaspoon ground black pepper

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preparation Bring water to a simmer in a medium sauce pot.

Add ginger and turmeric and simmer covered for at least 20 minutes.

Stir in honey, tangerine juice, and ground pepper until honey dissolves completely. Ladle into mugs and enjoy warm or over ice.

Chef’s Note: Delicious warm, this aromatic drink is great to keep steaming on the stove, where you can dip into it throughout the day. It’s also excellent in a tall glass over ice on a hot summer day. If you cannot find fresh turmeric, substitute 2 teaspoons of ground turmeric. Want more of a spicy kick?

Add a bit of cayenne pepper if you like.

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IN THE ORCHARD

O j a i Pi xi e Spri tz M A K E S 2 C O C K TA I L S

ingredients

preparation

2 teaspoons vanilla simple syrup 3 ounces fresh tangerine juice 1½ ounces Amaro Angeleno bitters 6-8 ounces Prosecco 2 tangerine wedges, for garnish

Divide the simple syrup, juice, and bitters and add to two flutes or tall glasses.

Slowly pour in Prosecco. Garnish with a tangerine wedge.

V ani lla Sim ple Syrup MAKES 1 CUP

ingredients 1 cup water 1 cup granulated sugar 1 vanilla bean or 2 teaspoons vanilla paste

preparation In a medium saucepan over medium-high heat bring water and sugar to a boil. Continue to cook at a rapid simmer until mixture thickens slightly, 4 to 5 minutes.

Slice a vanilla bean in half lengthwise. Spread the bean pod open and use your knife to scrape out the vanilla bean seeds. Remove the pan from the heat, add the seeds and the vanilla bean pod to the saucepan, and stir. Cool to room temperature.

Transfer syrup to a glass jar or bottle and refrigerate. The syrup will last for 2 weeks or more.

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IN THE ORCHARD

S p r i n g C i trus Salad S E RV E S 4

ingredients 1 shaved fennel bulb 4 shaved asparagus spears 2 radishes, sliced thin 4 pixie tangerines, sliced 4 cups greens (see note) Citrus-thyme vinaigrette (see page 34) Chopped pistachios, walnuts, or savory granola, for garnish

preparation Toss shaved vegetables lightly with a few teaspoons of citrusthyme vinaigrette and toss the salad greens with a bit of dressing as well.

Divide the salad greens among four chilled plates; add vegetables and sliced tangerines Garnish with chopped nuts or savory spicy granola.

Chef’s Note: A mandoline is best for shaving vegetables, but if you don’t have one, try using a peeler or cheese plane.

Before assembling the salad, place approximately 4 cups of assorted fresh salad greens such as arugula, little gems, or baby lettuces and seasonal herbs in a large bowl. Drizzle some of the vinaigrette over the greens, letting most of it run down the sides of the bowl. Gently toss the greens with your hands. This tong-free method avoids overdressing or bruising the salad leaves. Top with your salad ingredients just before serving.

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IN THE ORCHARD

P i x i e C rab Salad S E RV E S 4

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ingredients

preparation

8 ounces fresh lump crabmeat 2 tablespoons green onion, chopped 1 cup English cucumber, peeled, seeds removed, and diced small 2 teaspoons fresh jalapeño, minced (optional) 3 pixie tangerines, peeled and segmented ¼ cup citrus-thyme vinaigrette (see page 34) 2 teaspoons hemp mayonnaise, for topping (see page 35) Sprouts or microgreens, for garnish Crushed pink peppercorns, minced scallions, snipped chives, or tangerine zest, for garnish (optional)

Combine the crabmeat with onion, cucumber, jalapeño, and tangerine segments in a small bowl. Mix a few spoonfuls of the vinaigrette into the crab mixture and gently toss together until moistened.

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Mold the crabmeat into a terrine, ring, or small bowl, then unmold onto a serving plate and place a dollop of hemp mayonnaise on top. Garnish with sprouts or microgreens or fresh salad greens or other optional garnishes.

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IN THE ORCHARD

C i t r u s - T h yme Vi nai gre tte MAKES ABOUT 1 CUP

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ingredients

preparation

4 tablespoons white wine vinegar ¼ cup tangerine juice 1 tablespoon minced shallots 2 teaspoons tangerine zest 1 teaspoon fresh chopped thyme 2 teaspoons honey 2 teaspoons Dijon-style mustard 2 teaspoons orange blossom water ½ teaspoon Himalayan pink sea salt ¼ teaspoon ground black pepper ½ cup olive oil

In a small bowl whisk together vinegar, juice, shallots, zest, thyme, honey, mustard, orange blossom water, salt, and pepper. Gradually whisk in olive oil until blended.

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This will keep for 1 week in the refrigerator.

IN THE ORCHARD

H e m p Mayo nnai s e MAKES ABOUT 1 CUP

ingredients 1 egg 1 tablespoon fresh lemon juice ½ teaspoon Dijon-style mustard ¾ cup hemp oil ¼ teaspoon sea salt Pinch of ground black pepper ½ teaspoon hot sauce

preparation Make the mayonnaise by first whisking together the egg, lemon juice, and mustard in a small bowl. Gradually whisk in the hemp oil until blended. Season with salt, pepper, and hot sauce.

Chef’s Note: This is a healthy alternative to traditional mayonnaise. Store in refrigerator for up to 1 week.

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ingredients 2 cloves garlic 3 tablespoons red onion 2 tablespoons tangerine zest 1 cup tangerine juice 2 tablespoons honey 1 tablespoon fresh chopped rosemary ½ cup pitted Kalamata olives ¼ cup chicken broth 1 teaspoon sea salt ½ teaspoon ground black pepper ¼ cup olive oil 8 boneless, skinless chicken thighs ½ cup black mission figs, chopped 2 tangerines, cut into wedges 36

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Ol i v e , F i g & T a n g eri ne Ch ic ke n S E RV E S 4

preparation Preheat oven to 400°F. In a food processor blend the garlic, onion, tangerine zest and juice, honey, rosemary, and olives with broth and salt and pepper.

Marinate the chicken with the olive mixture and set chicken pieces in an oiled baking dish. Scatter with chopped figs and tangerine wedges, tucking them between the pieces of chicken.

Place chicken in oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 40 minutes, until browned and caramelized. This can be served directly from the baking dish or transfer onto a serving platter, spooning juices over top of the chicken.

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IN THE ORCHARD

O j a i C i trus -A l mo nd O l i ve Oi l C ake S E RV E S 8

ingredients

preparation

¾ cup all-purpose flour or gluten-free flour ¾ cup blanched almond flour 2 teaspoons baking powder 1 teaspoon coriander 1 teaspoon cinnamon ½ teaspoon cardamom ½ teaspoon sea salt 1 cup granulated sugar 3 large eggs 1 cup plain yogurt ½ cup olive oil 2 teaspoons grated tangerine zest ½ teaspoon grated lemon zest 1 teaspoon vanilla paste or extract

Preheat oven to 350°F. Brush a round or square 9-inch cake pan with olive oil or pan spray.

1 cup tangerine syrup, plus extra for serving Candied tangerine slices Tangerine curd (see page 41)

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Make the cake: Whisk together the all-purpose or gluten-free flour, almond flour, baking powder, coriander, cinnamon, cardamom, and salt.

In the bowl of a stand mixer fitted with the paddle, or in a large mixing bowl, beat together the sugar, eggs, yogurt, olive oil, zests, and vanilla. Gradually fold the dry ingredients into the batter until evenly incorporated. Transfer the batter to the prepared pan and smooth the top.

Bake the cake until a skewer inserted into center comes out clean, about 40 minutes. Allow the cake to cool in the pan on a wire rack.

Meanwhile, slightly warm the tangerine syrup, so it is just warm to the touch. Pierce the hot cake all over with the skewer you used to test the cake. Slowly drizzle ½ cup of warm syrup all over. When syrup is absorbed, slowly pour another ½ cup of syrup over the cake. Reserve any remaining syrup for serving.

Run a flexible spatula around edge of the cake pan to release it from the sides. Transfer to a serving plate. Arrange candied tangerine slices over the top. Cut into wedges and serve drizzled with more syrup and a spoonful of tangerine curd on each serving.

Chef’s Note: I’ve made this cake with all-purpose flour or with gluten-free flour, plus the almond flour. It turns out great either way. I’ve also substituted almond yogurt in place of the plain yogurt for a dairy free version.

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C a n die d T a n g e r ine s & Tange ri ne Syrup S E RV E S 8

ingredients

preparation

6 pixies or seedless tangerines, cut into ¼ -inch slices, seeds removed Large bowl of ice water ½ cup granulated sugar ½ cup mild honey 1 cup water 1 tablespoon fresh tangerine juice 1 tablespoon whole cardamom pods, lightly crushed

Bring a saucepan of water to a rapid boil and add tangerine slices. Boil 1 minute, then place slices in the bowl of ice water until cooled. Drain.

In a large skillet over medium heat, bring sugar, honey, and water just to a boil. Add in tangerine juice, and cardamom pods. Heat until sugar dissolves, stirring occasionally.

Turn heat to medium-low and place tangerine slices in the sugar-water.

Simmer gently—do not boil—45 to 60 minutes, or until rinds are slightly translucent. Shake the pan and carefully stir every 15 minutes or so.

Use tongs to transfer the tangerine slices onto a cooling rack and sprinkle with sugar if you prefer them less sticky. Strain and reserve the liquid.

Allow candied slices to cool completely and dry out overnight.

These can be used immediately or stored in an airtight container at room temperature for up to 1 month.

The reserved tangerine syrup can be used for Citrus-Almond Olive Oil Cake. If you have any leftover syrup, it can be kept up to 1 month in the refrigerator and used for another purpose.

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IN THE ORCHARD

P ix i e T ange ri ne C urd MAKES 3 CUPS

ingredients

preparation

10 tangerines (for zest and juice) ½ cup freshly squeezed tangerine juice 1½ cups sugar 4 ounces unsalted butter, room temperature 4 large eggs, room temperature ¼ teaspoon sea salt

Remove the zest from all the tangerines with a vegetable peeler, being careful to avoid the white pith. Then juice the citrus and set juice aside. You will need ½ cup of the juice for the recipe.

Put the zest in the bowl of a food processor. Add sugar and pulse until the zest is very finely minced.

Add the butter to the food processor and incorporate into the tangerine sugar. Mix until light and fluffy. Add the eggs, one at a time, then add the tangerine juice and salt. Mix until just combined.

Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly with a wooden spoon. The tangerine curd will be ready when it coats a spoon. It will register about 175°F on a candy thermometer but simply can be cooked until thick and creamy. Be careful not to overcook, or it will curdle.

Remove mixture from heat when it starts to get thick.

Transfer the curd to a small bowl. Let cool and refrigerate.

Serve with cake, scones, or shortbread.

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A T a s t e o f O j a i 43

IN THE ORCHARD

S p i c e d Tange ri ne Te a MAKES ABOUT 1 CUP

ingredients

preparation

4 cups water 4 tablespoons honey 2 black tea bags 1 tablespoon spices, a mix of cardamom, cinnamon, and ginger Zest of 1 tangerine 1 cup tangerine juice, from 3-5 large tangerines

Combine water and honey in a small saucepan. Bring to a boil; remove from heat.

Ice 1 cup ginger ale or sparkling water Tangerine slices, for garnish

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Add tea bags, spices, and tangerine zest and steep 10 minutes. Remove tea bags and discard. While tea steeps, squeeze juice from tangerines to measure 1 cup. Stir juice into tea and enjoy warm.

For a refreshing iced tea, allow to cool. Fill 2 glasses with ice. Stir ginger ale or sparkling soda water into tea mixture.

Pour over ice. Garnish with tangerine slices.

Chef’s Note: When making this infusion, I typically use whole spices and a big piece of ginger, but if you only have ground spices that works just as well.

A T a s t e o f O j a i 45

Lavender Infusions

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La ven de r C h e r r y S h r u b P ro venc e L a v e n de r C oc k t a i l W a rm Q u eso de C a b r a B r u sc h e t t a La vend e r Fi g & O l i v e B r e a d La vend er M a sc a r p on e S p r e a d Ba s i l & L a v e n de r P e st o S p ri n g C h i c k e n S a l a d R o a s ted N ew P o t a t oe s, L a v e n de r - B r own e d B u t t e r La vend er- Lemo n O l i v e O i l S h or t b r e a d, H on e y G l a z e S u mmer La vende r P e a c h & B e r r y S l a b P i e La vend er Blu eb e r r y N o- B a k e C h e e se c a k e

A T a s t e o f O j a i 47

LAVE N D E R I N F US I O N S

L a v e n de r C h e rry Sh rub M A K E S 1 Q UA RT

ingredients 1½ pounds ripe pitted cherries 1 cup granulated white sugar 3 tablespoons dried culinary lavender 1 cup apple cider vinegar

preparation Roughly chop pitted cherries and place in a large glass dish with a lid. Sprinkle the sugar and lavender on top and mix well with the cherries. Cover with the lid and refrigerate for 2 to 3 days, allowing the fruit juices to be extracted by the sugar.

Next, strain the fruit juices from the cherry chunks. To strain, transfer the fruit pieces onto a clean cheesecloth, and squeeze gently to release any extra juice stored in the fruit. Do not squeeze too hard; discard the strained pulp afterward.

Add the apple cider vinegar to the juice and mix well. Then put into a sterilized glass bottle.

You could use the juice immediately, but the vinegar taste will be more pronounced. Instead leave the shrub for about 3 days to let the vinegar flavor mellow out. It will continue to mellow the longer you keep it, until it reaches a nice balance between sweet and sour (usually about 5 days). Shake the bottle every day to ensure the shrub is mixing well with the vinegar.

For a refreshing drink, mix the shrub with ice-cold water or soda water in a 1:2 ratio for a healthier soda option for your kids.

For adults, you can mix the shrub with vodka or tequila for a delicious cocktail (which of course is what I do). Or better yet, mix it with some sparkling wine for a wonderful champagne cocktail!

Adjust the amount of alcohol to your preference.

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Chef’s Note: I discovered that the word “shrub” is derived from the Arabic word sharab, which means “to drink.” Home shrubs are made combining fruit or juice with sugar and vinegar.

In drink terms, a shrub is a concentrated fruit syrup. The result is a sweet, acidic concoction that can be added to a variety of mixed drinks or enjoyed on its own with a splash of water.

Quite often, herbs and spices are used to create interesting flavor combos, such as in this one.

A T a s t e o f O j a i 49

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A Taste of Ojai

LAVE N D E R I N F US I O N S

P r o v e n c e Lave nd e r C o cktai l M A K E S 1 Q UA RT

ingredients

preparation

1 orange, sliced thin, for muddling

Muddle a few orange slices in a cocktail shaker.

Add the rest of the ingredients, except lavender, and stir.

Strain into tall chilled glasses, and garnish with a sprig of fresh lavender.

3 ounces gin 2 ounces dry vermouth 1 ounce Cointreau liqueur 2 tablespoons Crème de Violet (optional for color) 2 tablespoons lavender cordial syrup Ice, for serving 2 sprigs fresh lavender, for garnish

Lav e nd er Cordia l Syrup MAKES ABOUT 1 ½ CUPS

ingredients ½ cup granulated organic sugar 1½ cups water ½ cup culinary lavender flowers Juice of 1 small lemon

preparation Heat sugar and water in a saucepan over medium heat. Stir to dissolve the sugar completely. Bring to a boil and remove from heat.

Add the lavender flowers. Cover and let the flowers steep for 1 hour.

Pour infused liquid through a fine mesh strainer or a paper coffee filter into a measuring glass with a lip for easy pouring.

Stir in fresh lemon juice. Pour syrup into a clean bottle (preferably sterilized), cap the bottle, and refrigerate for up to 2 weeks.

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LAVE N D E R I N F US I O N S

W a r m Q u e s o d e C ab ra B rus ch e tta S E RV E S 4

ingredients 1 baguette, sliced ½ cup olive oil ½ teaspoon sea salt Pinch of ground black pepper 2 teaspoons ground culinary lavender 8 ounces soft goat cheese log 1 cup sliced fresh fruit—plums, peaches, figs Local honey

preparation Preheat oven to 375°F. Mix salt, pepper, and lavender with the olive oil; brush lightly over bread slices. Reserve any leftover oil.

Place slices on a baking pan and slip into the oven for about 10 minutes, until toasted. Remove from oven.

Slice goat cheese into 1-inch medallions and place in a shallow ovenproof dish. Top with sliced fruit and sprinkle with any remaining seasoned olive oil. Bake uncovered on the top rack for about 15 minutes.

When the cheese and fruit is bubbly, the queso de cabra is ready. Remove hot dish from oven, place on a serving plate, and drizzle with honey.

Serve warm with toasted baguette slices.

Chef’s Note: The queso de cabra is also good with Fig & Olive Bread.

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LAVE N D E R I N F US I O N S

L a v e n de r F i g & Oli ve B re ad M A K E S T W O 9 - B Y- 5 - I N C H L O AV E S

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ingredients

preparation

Olive oil or cooking spray ½ cup walnuts, roughly chopped ½ cup pistachios, roughly chopped ½ cup pumpkin seeds ¼ cup sunflower seeds, shelled ¼ cup sesame seeds 1½ cups all-purpose flour ½ cup whole wheat flour 2 teaspoons baking soda 1½ teaspoons sea salt ¼ cup local honey 2 cups plain yogurt or non-dairy yogurt 4 teaspoons ground culinary lavender 2 teaspoons ground fennel seeds 1 cup dried figs, chopped 1 cup chopped Kalamata olives

Preheat oven to 350°F.

A Taste of Ojai

Generously brush two 9-by-5-inch loaf pans with olive oil or cooking spray.

Place the walnuts, pistachios, pumpkin seeds, sunflower seeds, and sesame seeds on a baking pan and toast in the oven for 10 minutes. Set aside to cool.

In a large bowl combine the all-purpose flour, whole wheat flour, baking soda, and salt.

In a separate bowl stir together honey and yogurt with lavender and fennel, and add to dry ingredients. Add reserved toasted nuts, seeds, and dried figs, and stir with a wooden spoon until just combined.

Divide the batter between the two loaf pans, pressing batter lightly into each pan, and bake 35 to 40 minutes until golden brown and the top springs back when lightly pressed. Remove from pans and let cool. The bread can be enjoyed as is or lightly toasted.

TO MAKE CRACKERS:

Preheat oven to 300°F. Once each loaf is fully cooled, wrap it well with foil and place in the freezer until firm or just frozen, which makes the bread easier to slice thin. With a long serrated bread knife, slice the frozen loaves Into thin Ÿ-inch slices and place them in a single layer on a baking pan. Each loaf makes about 2 dozen slices.

Bake for 10 minutes on one side, flip the slices over, and bake for another 8-10 minutes. If the crackers feel soft, continue to toast for a few minutes at a time, until they are crisp and golden brown. Be careful not to burn them. Transfer to a wire rack and cool. Store in an airtight container until ready to serve.

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LAVE N D E R I N F US I O N S

L a v e n de r M as carpo ne Spre ad MAKES ABOUT 2 CUPS

ingredients

preparation

¼ cup cream cheese, softened ¼ cup plain Greek yogurt 8 ounces mascarpone 2 teaspoons ground culinary lavender 1 teaspoon sea salt ¼ teaspoon ground black pepper 1 teaspoon fresh lemon zest 4 tablespoons local honey 1 tablespoon rose water

In a small bowl or food processor blend all the ingredients.

You can use this as a substitute for whipped cream. Add it to your cheese platter, or savor it yourself in the morning on top of warm toasted bread.

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LAVE N D E R I N F US I O N S

B a s i l & Lave nd e r Pe s to M A K E S A P P R O X I M AT E LY 1 C U P

ingredients ½ cup raw, unsalted almonds ¼ cup olive oil ¼ cup cold water 4 cloves garlic, chopped coarsely 1 cup raw kale 1 cup raw spinach ½ cup fresh basil ½ cup lavender leaves, packed tightly 1 teaspoon dried culinary lavender ½ teaspoon ground fennel seeds 1½ teaspoons lemon zest 2 teaspoons lemon juice 1 teaspoon salt

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preparation In the bowl of a food processor pulse the almonds to coarsely grind them.

Add the rest of the ingredients to the food processor and blend to a pesto-like consistency.

Add additional oil or water, if needed, to reach the desired consistency. Store in a covered container in the refrigerator until ready to use for up to 1 week.

Chef’s Note: Use this as the dressing for the Spring Chicken Salad or for another salad you may like with pesto. Or serve it as a sandwich spread, alongside some cheeses on a cheese board or on flatbread pizza.

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LAVE N D E R I N F US I O N S

S p r in g C h i cke n Sal ad S E RV E S 4

ingredients 1 cup snap peas or snow peas, stemmed 1 cup fresh peas, out of the pod 1 bunch asparagus, trimmed 2 cups roast chicken, shredded ½ cup basil & lavender pesto (see page 58) 1 cup pea shoots and/or microgreens Zest of 1 lemon Ÿ cup toasted almonds, for garnish

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preparation In a medium pot of salted boiling water, blanch snap peas, fresh peas, and asparagus spears for 2 minutes.

Drain vegetables and place them in a bowl of iced water.

This will shock the vegetables and keep them bright green.

Toss the shredded roasted chicken with the lavender pesto, then lightly toss the blanched vegetables with the pea shoots and/or microgreens and lemon zest.

Compose salad on a white platter to accentuate the bright spring vegetables. Garnish with toasted almonds.

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LAVE N D E R I N F US I O N S

R o a s t e d Ne w Po tato e s S E RV E S 4

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ingredients

preparation

2 pounds new potatoes Âź cup olive oil Lavender-browned butter, for serving Sea salt

Preheat oven to 400°F.

A Taste of Ojai

Cut potatoes in half, toss lightly in a bowl with good quality olive oil. Roast on a baking pan for 35 to 40 minutes. Just before serving toss with lavenderbrowned butter and a sprinkling of salt.

LAVE N D E R I N F US I O N S

Lav e nd e r -Brown ed Butter ingredients 8 ounces unsalted butter 1 teaspoon dried culinary lavender

preparation Brown butter adds a nutty, toasted flavor to sweet and savory dishes.

Put the butter in a heavy-bottomed saucepan. (The heavy bottom ensures that the butter heats evenly.) Heat butter gently over low heat, melting completely.

Stir the butter with a wooden spoon to help it melt evenly.

Swirl the pan around to release the moisture. You can raise the temperature to medium or medium-high at this point, but be careful, the higher temperatures mean your butter will go from perfect to burnt much faster.

After a few minutes the butter will start to foam. Watch the butter like a hawk, stirring it to prevent the milk solids in the butter from sticking to the bottom of the pan. You can tell the butter is browning because dark golden flecks (the browned milk solids) will appear in the melted butter, which will start to smell nutty and toasty. At this point, toss in the dried lavender, which can be left whole or ground into a fine powder. The foam can make it hard to see if the butter is browned to your liking, so to check the color, try clearing away some of the foam with a spoon or take the pan off the heat and spoon a little of the butter onto a white plate.

Once you’re happy with the level of browning, pour the butter—browned milk solids and all—into a heatproof bowl, and stir it for 1 or 2 minutes to cool it.

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LAVE N D E R I N F US I O N S

L a v e n de r -Le mo n Oli ve Oi l S h ortb re ad MAKES 1 DOZEN COOKIES

ingredients 2 cups all-purpose flour ½ cup whole wheat flour ½ cup sifted powdered sugar 1 teaspoon sea salt 2 teaspoons ground culinary lavender Zest of 2 lemons ¾ cup olive oil 1 tablespoon granulated sugar Honey glaze

preparation Preheat oven to 350°F. In a medium-size mixing bowl, whisk together the all-purpose and whole wheat flours, powdered sugar, salt, lavender, and lemon zest. Pour in the olive oil and stir until all of the dry mixture is incorporated. Do not overmix. Add more oil if needed.

Transfer the dough into a 9-inch pie plate or a 9½-by-13-inch baking pan. (I use Pyrex baking dishes or a ceramic dish that doesn’t require oiling your pan.) Use your fingers to press the dough evenly into the dish. With a metal spatula or large knife press down all the way into the shortbread dough to score the size pieces you want. Prick the surface of the dough all over with a fork to create that authentic shortbread look. Sprinkle with granulated sugar.

Bake until the surface is lightly browned, about 25 minutes.

Carefully re-score immediately after removing the shortbread from the oven. Allow to cool.

Gently break the shortbread into pieces, and place on a serving plate, then drizzle with honey glaze.

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A Taste of Ojai

Hon ey Gla z e ingredients 1 tablespoon unsalted butter Ÿ cup honey ½ teaspoon ground lavender 2 tablespoons powdered sugar

preparation Combine butter, honey, lavender, and powdered sugar in a small saucepan over low heat.

Stir to combine evenly, and bring to a boil.

Remove from heat and drizzle over baked shortbread.

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LAVE N D E R I N F US I O N S

Summer Lavender Peach & Berry Slab Pie S E RV E S 1 2

ingredients

preparation

For the filling ½ cup berry jam 2 teaspoons ground culinary lavender 2 pounds mixed berries 1 pound ripe peaches, sliced ¼ cup granulated sugar 2 tablespoons cornstarch

Make the filling. Combine the berry jam, lavender, berries, peaches, sugar, and cornstarch In a medium bowl. Stir and set aside.

For the pie crust 2½ cups unbleached flour ¼ cup granulated sugar ½ teaspoon sea salt 1 tablespoon ground culinary lavender Zest of 1 lemon 8 ounces (2 sticks) very cold, unsalted butter, cut into pieces ¼-½ cup ice water For the crumble topping 1 cup rolled oats ½ cup packed light brown sugar ½ cup unbleached flour 8 tablespoons unsalted butter, melted

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Make the pie crust. Combine flour, sugar, salt, lavender, and lemon zest in a large bowl. Using a pastry cutter, add the butter and gradually work it into the flour until the dough resembles tiny pebbles. This step should take 3 or 4 minutes, or you can do this in a food processor, pulsing about 5 times until the mixture is crumbly. Add 1 to 2 tablespoons ice water at a time, or more as needed, until a ball has formed. Remove and flatten the dough out into a rectangle shape, wrap, and chill for 30 minutes. This will make it easier to roll out.

Make the topping. Combine the oats and brown sugar with flour.

Stir in the melted butter and set aside.

Preheat oven to 375ºF. Line a 9-by-13-inch baking pan with parchment paper. Roll dough onto a lightly floured surface, about the same size as the baking pan. Then carefully lift the pastry and transfer onto the lined baking pan. It’s important to put your pastry on the baking pan before filling it.

Pour in the fruit mixture, spreading evenly. Sprinkle the crumble mixture over the top and bake for 20 minutes. Lower the oven temperature to 350°F and continue baking another 20 minutes until filling is bubbly and golden brown. Allow to cool for 10 minutes. Cut slices and serve warm with some vanilla ice cream or whipped cream.

Chef’s Note: One of the best jams in town is made by my friend Caroline. She creates local seasonal jams and marmalades based on her French family’s recipes. Search her out at the Sunday

Farmers Market and in a few local stores. This pie is best eaten the same day, but it can be kept overnight at room temperature, loosely covered with plastic wrap or parchment paper, and enjoyed the next morning as a breakfast treat.Â

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LAVE N D E R I N F US I O N S

L a v e n d e r B lue b e rry N o - B a ke C h e e s e cake S E RV E S 1 2

ingredients For the crust 7 ounces raw almonds 3 ounces raw cashews 3 pitted dates 1 teaspoon ground culinary lavender 3 tablespoons agave syrup 1 tablespoon organic coconut oil Pinch of salt For the filling 28 ounces cream cheese, room temperature 1 pint fresh blueberries, washed (reserve 12 berries for garnish) 3 tablespoons honey or agave syrup 2 teaspoons ground culinary lavender 2 teaspoons sugar, plus a pinch for the top

preparation Process almonds, cashews, and dates in a food processor until crushed.

Add lavender, agave syrup, coconut oil, and salt, and process until combined.

Transfer and flatten the “dough� onto the bottom of a 10inch springform pan or into mini-muffin cups, if making individual servings.

Combine cream cheese and fresh blueberries in a food processor. Pulse until all is blended.

Sweeten with honey, lavender, and sugar.

Spoon the filling onto the crust, sprinkle with a little granulated sugar, and refrigerate for at least 2 hours.

Top the cheesecake with the reserved blueberries to garnish.

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Sunday Farmers Market

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W a t ermelo n, B a si l & S u m a c S p r i t z e r S t ra w b erry J a la p e ù o- P i n k P e p p e r M a r ga r i t a R o a s t ed C a r r ot & O n i on S p r e a d Ho ney- Mi s o R oa st e d S u n c h ok e s S t u ffed S q u a s h wi t h Fa r r o G r a p e s & P e c a n s T en T i p s fo r P e r f e c t l y G r i l l e d V e ge t a b l e s Ch a rred E g g p la nt wi t h C r e a m y T a h i n i - M i so Dr e ssi n g Mu h a mma ra wi t h G r i l l e d T or p e do On i on s Gri lled S w eet P ot a t oe s wi t h H e r b a l G om a si o Gri lled Beets w i t h R a sp b e r r y - T h y m e G l a z e P a ncet ta - Wr a p p e d A sp a r a gu s Gri lled Ca rro t s wi t h G oa t ’ s M i l k L a b n e h Gri lled F a va Bea n s, S m ok y P a p r i k a K e t c h u p

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S UN DAY FA R M E R S MA R K E T

Wate rme l o n, B a s il & Sumac Spri tze r MAKES 2 DRINKS

ingredients 4 cups chopped watermelon, chilled 4 basil leaves, washed 1 teaspoon sumac 1½ cups sparkling water 2 ounces liquor of choice (optional) Basil leaves and watermelon wedges, for garnish

preparation Combine the ice-cold watermelon, basil, and sumac in your blender and blend on medium speed for 30 seconds or until the basil is completely blended.

Divide the mixture between two glasses. Add ¾ cup sparkling water and 1 ounce of liquor to each glass.

My suggestion is to use a white tequila or vodka, but the spritzer is also great with white wine, rum, or Korean Soju.

Garnish with extra basil and a wedge of watermelon Chef’s Note: When I was growing up, my grandmother always sprinkled a bit of salt on melon just before serving. Similarly, the sumac adds a citrusy kick; its lemony, salty taste is a perfect addition to brighten up the flavor of this watermelon libation.

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S U NDAY FA R M E R S MA R K E T

Strawberry Jalapeño-Pink Pepper Margarita M A K E S 2 C O C K TA I L S

ingredients

preparation

1 lime wedge for the glass rims 2 tablespoons margarita salt (optional) 1 cup strawberries, frozen ¼ cup fresh squeezed lime juice ¼ cup aged balsamic vinegar 4 ounces 100 percent agave tequila 2 ounces jalapeño-pink pepper simple syrup Splash of orange flower water Lime slices, for garnish Cilantro sprigs, for garnish

Measure margarita salt onto a small plate. Swipe the rim of two 10- to 12-ounce glasses with a lime wedge and dip the rims in salt. Set aside.

Blend the strawberries in a blender with lime juice, vinegar, tequila, jalapeño-pepper simple syrup, and orange flower water. Pour into prepared glasses. Garnish with a slice of lime and a sprig of cilantro.

Jalap e ño-Pi nk Pepper Sim ple Syrup MAKES 1 ½ CUP

ingredients

1 cup sugar 1 cup water ½ cup packed fresh cilantro (about ½ bunch) 2 teaspoons coriander 2 teaspoons chopped jalapeño 2 teaspoons pink peppercorns

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preparation Combine sugar and water in a small saucepan over medium heat. Bring mixture to a gentle boil. Turn off heat.

Stir until sugar is dissolved and add cilantro, coriander, jalapeño, and pink peppercorns. Steep for 10 minutes. Strain and cool.

Keep syrup in a sealed bottle in the refrigerator for up to 1 month.

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S UN DAY FA R M E R S MA R K E T

R o a s t e d C a r r o t & Oni o n Spre ad MAKES ABOUT 3 CUPS

ingredients 2 pounds carrots, washed and peeled 2 medium yellow onions, sliced 4 cloves garlic, peeled 2 tablespoons olive oil 1 teaspoon sea salt 1 teaspoon ground cumin 1 teaspoon ground pepper Juice of 1 large lemon ¼ cup tahini ¼ cup olive oil ½ teaspoon salt Few tablespoons water

preparation Preheat the oven to 400°F. Line two baking sheets with parchment paper.

Cut carrots into 1-inch chunks and place them with onions, and garlic in a large bowl. Drizzle with olive oil, then sprinkle with salt, cumin, and pepper. Toss to evenly coat, then spread in a single layer on the prepared baking sheets, ensuring that the vegetables do not crowd one another.

Roast for 45 minutes, flipping the vegetables twice during roasting, until the carrots are caramelized and browned on the edges. Let cool on the pans for at least 10 minutes before making the spread.

Make the spread in 2 batches. Place half the roasted vegetables in the bowl of a food processor. Add half the lemon juice and tahini, olive oil, and salt with a few tablespoons of water.

Process until blended, leaving the mixture a bit chunky and rustic or puree until smooth, if you prefer. Remove to a bowl and make the second batch. Combine the two batches and blend. Taste, and adjust seasoning, if desired.

Serve slightly warm or at room temperature with an array of fresh and roasted vegetables drizzled with olive oil on top, as they do in Middle Eastern countries.

The spread will last for 3 days in the refrigerator.

Chef’s Note: You can substitute other vegetables for the carrots, such as sweet potatoes or butternut squash. Feel free to add in pantry items like sun-dried tomatoes or roasted red pepper. Garnish with toasted seeds or nuts, or spices like za’atar or dukkah. Be creative with your own version.

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S U NDAY FA R M E R S MA R K E T

H o n e y - M is o Ro as te d Sunch o ke s S E RV E S 4

ingredients

preparation

2 pounds sunchokes (Jerusalem artichokes) ¼ cup honey ¼ cup white miso ¼ cup soy sauce or tamari 3 garlic cloves, minced

Preheat oven to 375°F. Wash and scrub the sunchokes well. You don’t need to peel them; the skin is edible.

To prepare the miso glaze, whisk together honey, miso, soy sauce, and garlic in a bowl until well incorporated.

Toss the sunchokes with ½ cup of the miso glaze and roast in the oven for about 45 minutes, until tender. Cooking time may vary, depending on the size and thickness of the sunchokes.

Sometimes I slice them in half before roasting.

Chef’s Note: Sunchokes look a little bit like large knobs of ginger. They’re a slightly nutty, crisp, and crunchy thinskinned root vegetable from the sunflower plant family.

They taste nothing like an artichoke; I like to describe them as a cross between a potato and jicama. Though I listed white miso in the ingredients, you can also make this glaze with red miso. The sunchokes are great as a side dish in place of potatoes, and they’re also tasty tossed into salads.

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S UN DAY FA R M E R S MA R K E T

S t u f f e d S quas h w i th F arro Gr a p e s & Pe cans S E RV E S 4

ingredients 1½ cups red grapes 2 small red onions, sliced thin 2 tablespoons red wine vinegar 1 tablespoon fresh rosemary, chopped fine Olive oil 2 large acorn squash or 4 delicata squash 2 cups cooked farro 1 cup mixed greens, baby kale, chard, or arugula ½ teaspoon sea salt Ground black pepper ¼ cup toasted pecans, chopped Parsley, chopped, for garnish

preparation Preheat oven to 350°F. Arrange grapes in a single layer in a lightly oiled roasting pan.

Scatter red onion slices over grapes, sprinkle with vinegar and rosemary. Roast 30 minutes. Set aside to cool.

Raise oven temperature to 400°F. Line a baking pan with parchment and lightly oil the paper.

Cut the whole squash horizontally into 1½-inch thick slices and remove any seeds. Arrange them on the baking pan. Roast for 30 to 40 minutes, until lightly browned at the edges.

Reduce oven heat to 350°F. Combine farro in mixing bowl with roasted grapes and onions.

Toss gently with mixed greens, salt, and pepper. Fill the center of each squash ring with the farro mixture. Warm in the oven for 15 minutes more to heat through.

Arrange stuffed squash slices on a platter, using a spatula to carefully lift each one from the baking sheet. Scatter toasted pecans on top and garnish with parsley.

Chef’s Note: You can prepare parts of this dish ahead of time: Roast the grapes a day in advance. The squash can be roasted hours before serving and cooled to room temperature. Make the farro filling in advance, too. Fill and warm the squash just before serving.

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S U NDAY FA R M E R S MA R K E T

Te n Ti ps f o r P e r f e c t l y Gri l le d Ve ge tab l e s

1

For grilling, slice vegetables at least ½ inch thick for best results. For example, a large eggplant or zucchini will yield 4 to 6 slices.

2

Vegetables can also be sliced into wedges, which should be at least 1 inch wide so they won’t fall through the grates of a barbecue grill. A large onion or squash will yield 6 to 8 wedges.

3

Lightly spray or brush grill grates with oil before heating to prevent vegetables from sticking.

Then lightly brush both sides of the sliced vegetables with olive oil, sprinkle with salt and freshly ground pepper, your favorite seasoning blend, or fresh chopped herbs.

4

Grill over medium heat 10 to 15 minutes, or until tender. Over high heat or live flames, use long tongs or a long fork to turn vegetables once or twice. Covering the vegetables helps them cook evenly through the center.

5

Worried about vegetables falling through the grates or having trouble turning them? Try covering the grill grates with foil and poke small holes in the foil to allow heat to come through.

Vegetables can also be placed in grill baskets or a grill wok or tented in tinfoil.

6

Run wooden or metal skewers through sliced or wedged vegetables and lay them on the grill. Be sure to soak wooden skewers in water first to prevent them from burning. Turn for even cooking.

7

Preparing for a large crowd or have a small grill? Grill firmer vegetables first, to get grill marks and smoky flavor, cover and set aside. Proceed with the other vegetables, then reheat all prior to serving. Turn the grill heat off first; the grill will still be hot enough to warm the vegetables through, heat in an oven or serve them at room temperature.

8

Instead of using oil, coat the vegetables with honey mustard, balsamic vinegar, barbecue sauce, or another dressing to compliment other grilled foods.

9

Chili powder and pimentĂłn (smoked paprika) make great seasoning alternatives to salt and pepper.

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Grilled vegetables add a great smoky flavor to salsas and salads.

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S U NDAY FA R M E R S MA R K E T

C harre d E g g p la nt w i t h C re amy Tahi ni - Mi s o D res s i ng S E RV E S 4

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ingredients

preparation

2-3 medium eggplants Olive oil Sea salt Ground black pepper ¼ cup tahini 1 heaping tablespoon white miso 1 teaspoon soy sauce or tamari 1½ tablespoons fresh lemon juice ½ teaspoon toasted sesame oil Big pinch red pepper flakes Pinch of sea salt 1 cup water

Slice eggplant lengthwise or into rounds about ½ inch thick.

A Taste of Ojai

Heat your grill or grill pan over medium-high heat. Brush olive oil all over eggplant slices and season with salt and pepper. Grill eggplants until tender and slightly charred, 3 to 4 minutes on each side.

Meanwhile, whisk together tahini, miso, soy sauce, lemon juice, sesame oil, red pepper, salt, and water in a small bowl.

To serve, drizzle dressing on top of eggplant. Any leftover dressing can be stored for up to 1 week in the refrigerator in a small mason jar.

Chef’s Note: Summer offers an abundance of peppers, eggplants, squash, and tomatoes. This is a different way to cook your eggplant. Enjoy the slices on their own, sandwiched between bread, or served with other grilled or roasted vegetables.

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S UN DAY FA R M E R S MA R K E T

Muhammara with Gri lled T o rp ed o O ni o ns S E RV E S 4

ingredients 2 large red bell peppers 1 slice day-old bread 1 cup walnuts 2 tablespoons pomegranate molasses 2 tablespoons honey 1 tablespoon balsamic vinegar 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons pimentón (smoked paprika) 1 teaspoon red pepper flakes 1 teaspoon sea salt ¼ cup olive oil 2-3 bunches whole torpedo onions Olive oil Sea salt Ground black pepper

preparation For the muhammara, start by roasting the peppers. The easiest method is on a gas stove top or live fire. Turn gas burner to high with your exhaust fan on the highest setting and set the peppers directly on the flame. Using a pair of long tongs, turn the peppers until the skin is completely blackened. (You can also char peppers under the broiler or on a gas grill.)

Put the peppers in a paper bag and close. The skin will loosen as the pepper steams, and once it has cooled down, you can easily remove the skin and seeds with your fingers.

Put the clean roasted peppers in a food processor, followed by the bread, walnuts, molasses, honey, vinegar, cumin, coriander, pimentón, red pepper flakes, salt, and olive oil.

Pulse the processor to chop and blend the mixture, allowing the nuts to break down. Continue pulsing until all the elements are blended but still a bit chunky, not completely pureed, so the spread will have texture. Serve with grilled onions or with other grilled vegetables or as a dip with fresh sliced vegetables.

For the onions, lightly spray or brush grates with oil before heating the grill to prevent sticking. If your onions are large, cut them in half lengthwise. Mix together some olive oil and a sprinkling of salt and pepper. Place the onions on a grill pan or basket tray and brush liberally with the oil mixture. Grill over a low, slow heat so that the onions have a chance to caramelize and cook through. Use long tongs to turn onions once or twice.

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Chef’s Note: Elongated, torpedo-shaped onions have a light rosy red skin. The bulbs grow to 4 to 6 inches long. This wonderful heirloom onion is originally from Tropea, the Calabrian town known for its superb cuisine. Red onion, scallions or green onions, even shallots can be substituted. The sweet and peppery muhammara dip, based on a Middle Eastern spread, will exceed all expectations. lt is acceptable to use jarred roasted peppers, but roasting your own adds a light smokiness that the jarred variety just doesn’t have. Muhammara is super simple to make and is bursting with flavor.

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Gril l ed Sw eet P o t a to es S E RV E S 4

ingredients 2-3 sweet potatoes or yams Olive oil Sea salt Ground black pepper Herbal gomasio

preparation Cut potatoes in wedges or ž-inch slices.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 4 to 5 minutes or until just crisp-tender. Drain and pat dry with paper towels. Lightly brush with olive oil. Season with salt and pepper.

Grill over medium heat for 10 to 12 minutes or until tender, turning once. Sprinkle grilled potatoes generously with the herbal gomasio.

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S UN DAY FA R M E R S MA R K E T

He r b a l Gom a sio MAKES ABOUT 1 CUP

ingredients 1 cup organic raw sesame seeds ¼ cup organic hemp seeds ¼ cup organic milk thistle seeds 1 tablespoon Himalayan pink sea salt 2 teaspoons dried thyme 2 teaspoons ground culinary lavender 1 teaspoon fennel pollen or ground fennel

preparation Without any oil or fat, dry toast the sesame and hemp seeds by gently warming in a pan over medium heat, tossing or stirring constantly to avoid burning, until the seeds start to turn golden.

Remove from heat and place in a bowl to cool.

Grind the milk thistle seeds in a spice grinder or crush in a mortar and pestle.

Toss pink salt, thyme, lavender, and fennel into a food processor.

Add cooled toasted seeds and pulse about 10 times. Once it’s completely cooled, transfer mixture to an airtight container and store up to 2 months.

Chef’s Note: It’s all about the smoky char. If you love sweet potato fries, these grilled sweet potatoes will become your new favorite summer side dish. Be sure to slice the potatoes no thicker than ¾ inch thick to ensure they cook all the way through.

Gomasio is a dry spice blend, similar to furikake, made from sesame seeds and salt and often with seaweed. It’s used in Japanese cuisine sprinkled over plain rice. This simple version is loaded with healthy goodness. Virtually every ingredient has some health benefit, and this gomasio has become one of my favorite additions to vegetables, salads, and avocado toast or to season meat, eggs, potatoes, and soups.

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S UN DAY FA R M E R S MA R K E T

Gril l ed Beet s w i th Raspberr y- T h yme Gla ze S E RV E S 4

ingredients 2 pounds beets, scrubbed well Olive oil Sea salt ½ cup seedless raspberry jam 1 tablespoon raspberry vinegar or red-wine vinegar 1 pint fresh raspberries, divided 2 teaspoons fresh thyme, plus more for garnish Toasted walnut oil Goat cheese

preparation Heat a charcoal or gas grill on medium heat. If the grill is too hot, the beets will burn before they cook through.

Brush the beets lightly with olive oil, place on the grill, and sprinkle lightly with salt. If using a gas grill, close the cover and cook 8 to 10 minutes. Turn the beets over and continue cooking until the beets are tender and slightly charred, another 8 minutes or so. Cooking time may vary depending on the size of your beets.

While beets are grilling, stir together jam and vinegar in a small saucepan. Add in half the fresh berries, stir, and warm through for about 3 minutes, breaking up the raspberries into the glaze.

Stir in thyme and set aside.

Once the beets are grilled, serve them warm or at room temperature, drizzled with the raspberry-thyme glaze, walnut oil, and a chunk of tangy goat cheese, which pairs well with the earthy and smoky roots.

Scatter the remaining fresh berries on top.

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Chef’s Note: Gather a variety of beets—various colors and sizes. Small beets are young and tender enough that you don’t need to peel them. If you’re using medium or large beets, I recommend peeling and slicing them.

This dish is a great opportunity to use nut oils—toasted walnut oil or hazelnut oil—since they so perfectly complement the flavor of grilled beets.

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S UN DAY FA R M E R S MA R K E T

Pan ce tta- W ra p p ed As p a ra g u s S E RV E S 4

ingredients 1 tablespoon olive oil 16 spears fresh asparagus, trimmed 8 slices pancetta, cut in half lengthwise 1 lemon Fig balsamic vinegar Shaved pecorino cheese

preparation Preheat oven to 450°F. Line a baking pan with aluminum foil and brush lightly with olive oil.

Wrap one slice of pancetta around each asparagus spear. Place the wrapped spears on the prepared baking pan.

Bake for 5 minutes on top rack of oven. Using tongs roll the spears over to the other side. Return to the oven for another 5 minutes, or until asparagus is tender and pancetta is crisp.

Set asparagus on your serving platter, squeezing fresh lemon juice and vinegar on top, then sprinkle with cheese while warm, just before serving Chef’s Note: This is a great side dish to make ahead. You can slip the spears back into the oven to warm them just before serving.

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S UN DAY FA R M E R S MA R K E T

Gril l e d Ca rro ts w i th Goat’s Mi lk La b neh S E RV E S 4

ingredients 16 ounces plain, goat milk yogurt 1 teaspoon sea salt 2 pounds carrots, a variety of colors and sizes from the farmers market Olive oil Sea salt 2 lemons, cut in half Assorted fresh herbs, for garnish

preparation Make the labneh. Line a sieve or fine strainer with cheesecloth or two layers of paper towels. Place it over a large pot. Stir the salt into the yogurt and pour into the lined strainer. Leave it out to drain for 2 hours at room temperature or overnight in the refrigerator.

Heat grill to a medium heat. Wash and trim carrots and peel, if desired.

Place carrots on grill and brush lightly with olive oil and a sprinkle of salt. Grill until nicely charred and fork tender, approximately 20 minutes, turning halfway through. Grill the lemon halves, as well.

Spread the labneh on a serving plate and pile the grilled carrots on top. Squeeze the juice from the grilled lemons over the carrots and garnish with fresh herbs.

Chef’s Note: Labneh is strained yogurt “cheese” typically made from cow’s milk yogurt or goat’s milk yogurt. Draining the whey results in a thicker consistency. Labneh is traditional in many Middle Eastern countries and is incredibly easy to make at home from fresh yogurt; you just need a little time and patience.

Serve labneh as a dip over vegetables, with a drizzle of fruity olive oil and a sprinkling of citrusy sumac and zata’ar spice.

Or spread it on toasted bagels, warm pita, or grilled flatbread.

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S UN DAY FA R M E R S MA R K E T

Gril l e d F a va Bea ns S E RV E S 4

ingredients 1 pound fresh fava beans, in pods Olive oil Sea salt Red pepper flakes, lemon zest, and/or chopped garlic (optional) Smoky paprika ketchup

preparation In a large bowl toss the fava bean pods lightly with olive oil and salt.

Arrange them in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. Grill until blistered and slightly charred on one side, 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren’t sure when to pull them off, take a pod off the grill, open, and taste one of the beans, keeping in mind that they’ll keep steaming in their pods for a few minutes after they come off the grill. (If you do not have a grill, these can be roasted in a 450°F oven.)

Season the favas with a bit more salt, red pepper flakes, lemon zest, and/or chopped garlic. Split the pods open with your fingers, slipping each fava bean from its skin. Serve with smoky paprika ketchup.

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Smoky Pa prika Ketc h up MAKES ABOUT 2 CUPS

ingredients 3 roasted red bell peppers 1 cup ketchup ¼ cup Dijon-style mustard 3 teaspoons prepared horseradish 2 tablespoons smoked paprika 1 teaspoon ground cumin 1 teaspoon minced garlic ¼ teaspoon ground black pepper 2 teaspoons hot sauce ½ teaspoon sea salt

preparation Place the red peppers and ketchup in a blender and puree until smooth.

Add the remaining ingredients and blend until well combined.

Using a rubber spatula, transfer to a small bowl and serve with the fava beans. Ketchup can be stored in the refrigerator for up to 2 weeks. This smoky ketchup can be used in place of your favorite ketchup on burgers, potatoes, and shrimp cocktail.

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Five-Star Luxury

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Go lde n B u b b l e s El i x i r Ba k ed S we e t P ot a t o C h i p s Toasted Pepita Spread S p i cy Co rn Fr i t t e r s, A v oc a do B a si l Di p Cri s p P o ta to P a n c a k e s, G r e e n C h i l e S a l sa Q u e so Fr e sc o Bu c k wh e a t C r e p e s Ci tr u s- C u r e d S a l m on S p i cy Be e t & T u n a P ok e B owl R i ce P a p er W ra p s, C a sh e w- G i n ge r Di p p i n g S a u c e S p i na ch a n d T of u Du m p l i n gs T a ma ri - L i m e Di p p i n g S a u c e

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Gold en Bubbl es El ixir MAKES ABOUT 1 ½ CUPS

ingredients 2 cups water 4 ounces fresh turmeric, sliced 4 ounces fresh ginger root, sliced 4 cinnamon sticks 1 tablespoon black peppercorns ½ cup maple syrup 1 bottle chilled Prosecco or sparkling wine

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preparation Place turmeric, ginger, cinnamon, and pepper in filtered water in a small saucepan over medium heat. Bring to a gentle simmer, reduce the heat to low, and cook for 20 to 30 minutes.

The longer the mixture cooks, the stronger the flavor.

Remove pan from the heat and cool completely. Stir in maple syrup.

Any Prosecco or bubbly wine will do for this drink. To assemble the cocktail, combine 1 part elixir to 3 parts wine. Pour the elixir in the bottom of the glass or flute and slowly top with the sparkling wine. The elixir also pairs well with sparkling mineral water for a nonalcoholic drink.

Any leftover elixir can be stored in the refrigerator for up to 1 week.

Chef’s Note: You will love this fiery, spicy concoction. It’s warming and enlivening and also healthful! They say turmeric is good for us, and that coupling turmeric with black pepper enhances its effects, which include antiinflammatory, antioxidant, and disease-fighting qualities.

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F I VE - S TA R LUX URY

Bake d Sweet P o t a to Ch i p s S E RV E S 4

ingredients 2 pounds sweet potatoes ¼ cup olive oil 1 teaspoon salt 1 teaspoon ground black pepper

preparation Preheat oven to 400°F. Line 2 large baking pans with parchment paper and set aside.

Peel the sweet potatoes, then use a mandoline slicer to slice the potatoes into even, paper-thin rounds.

Combine oil, salt, and pepper in a large mixing bowl. Add sweet potato slices to the bowl and toss well to coat.

Spread in a single layer on pans and leave space around them; don’t overcrowd. Bake 10 to 12 minutes on each side, turning them once, until golden.

Remove from the oven and transfer the sweet potato chips to a wire rack to cool for about 10 minutes. They will crisp up a little more as they cool. Serve with pepita spread or sprinkle with herbal gomasio.

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Toasted P ep i ta S p rea d MAKES ABOUT 2 CUPS

ingredients ½ cup raw pepitas 1 cup yellow onions, chopped 1 tablespoon garlic, minced 2 tablespoons olive oil 1 tablespoon lime zest 3 tablespoons lime juice 1 cup cilantro, leaves and stems ½ cup fire-roasted green chiles 1 tablespoon chopped jalapeño peppers 2 tablespoons avocado oil 1 teaspoon Himalayan pink sea salt

preparation Add the pepitas to a dry medium skillet on medium heat, toasting lightly for 5 to 6 minutes. The pepitas should be slightly browned and toasted. Remove from pan and allow to cool.

In the same pan, sauté the onions and garlic in olive oil for 5 minutes, until fragrant and lightly cooked.

Place the pepitas, onions, olive oil, lime zest and juice, cilantro, chiles, jalapeño, avocado oil, and salt in a food processor. Blend to combine.

Store in a container in the refrigerator for up to 1 week.

Chef’s Note: This is great as a dip with veggies, or—my personal favorite—sweet potato chips. It also works great as a sandwich spread. Try it on roasted salmon and chicken or in place of pesto on pizza.

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F I VE - S TA R LUX URY

Spicy C o rn F ri tters S E RV E S 4

ingredients 2 cups fresh corn, off the cob 1 cup green onion, chopped 1 cup cornmeal ½ cup garbanzo bean flour ½ teaspoon baking soda ½ teaspoon garlic powder ¼ teaspoon ground cumin ¼ teaspoon cayenne 1½ teaspoons sea salt Ground black pepper Olive oil for frying

preparation In a food processor, puree the green onion with 1 cup of corn until smooth.

Add the remaining 1 cup of corn and cornmeal to processor and pulse just a few times to mix.

Transfer mixture to a medium bowl. Add garbanzo bean flour, baking soda, garlic, cumin, cayenne, salt, and pepper and stir to incorporate.

On medium heat fry spoonfuls of the mixture in batches in a large skillet with enough oil to cover the bottom of pan. Pan-fry 3 to 4 minutes on each side, or until golden brown. Makes about 12 medium-size fritters.

For a lower fat alternative, bake the fritters on a lightly oiled pan in the oven at 400°F. Serve with avocado basil dip.

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Av oca do Ba sil Dip ingredients 1 ripe avocado, skin and pit removed 6 basil leaves, chopped Juice of ½ lime 6 tablespoons water 1 tablespoon olive oil Salt Ground black pepper 1-2 teaspoons hot sauce

preparation Mash the avocado with the basil, lime juice, water, oil, salt, pepper, and hot sauce and serve alongside the fritters.

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C risp Po t a to P a nca k es MAKES 2 DOZEN

112

ingredients

preparation

2 russet potatoes, grated 1 cup white onion, chopped 2 teaspoons green serrano chile, minced 2 large eggs 1 teaspoon sea salt ½ teaspoon ground black pepper Olive oil for frying

Mix potatoes with the onion, chile, eggs, salt, and pepper.

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Heat 2 tablespoons oil in a medium sautĂŠ pan, drop spoonfuls of potato mixture into the pan in batches. Do not crowd. Fry until crispy on both sides, turning once.

Replenish the oil for a second and third batch.

Serve warm with green chile salsa and crumbled queso fresco.

Gre en Ch i le S a ls a MAKES ABOUT 2 CUPS

ingredients

preparation

4 green poblano peppers, seeded and chopped 2 green serrano chiles, minced 1 cup chopped onion 4 cloves garlic, peeled 2 tablespoons olive oil 1 cup water ½ cup apple cider vinegar 1 tablespoon salt 1 teaspoon ground cumin 2 teaspoons ground coriander 1 cup chopped cilantro

SautĂŠ the peppers, chiles, onion, and garlic in olive oil in a medium saucepan, until the onions are lightly browned, about 5 minutes. Add water and stir in the vinegar, salt, cumin, and coriander. Bring to a boil, then reduce heat, cover, and simmer 10 minutes.

Transfer to a blender, add cilantro, and puree. Taste and season with salt as needed.

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F I VE - S TA R LUX URY

Que s o F res co MAKES ABOUT 8 OUNCES OF CHEESE

ingredients

preparation

8 cups whole cow’s or goat’s milk ¾ cup white vinegar 1 tablespoon apple cider vinegar 1½ teaspoons sea salt

Line a colander with a double layer of cheesecloth and place over a large pot.

Chef’s Note: Whey is the liquid left over from the cheese-making process. It is packed with vitamins and minerals and is great blended into smoothies and soups, or it can be used as the liquid in most bread recipes. Boil beans or pasta in it, or even drink it plain. Store this in an airtight glass container in the refrigerator for up to 3 months.

Queso fresco or queso blanco translates as “white cheese.” This fresh cheese is not made with rennet, and it doesn’t melt when heated. It has a mild, slightly sweet flavor and is very soft in texture and is best eaten within a few days after being made, unless you choose to make a firmer cheese, which can be kept for a few weeks.

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On medium heat, scald milk almost to boiling, stirring occasionally to avoid burning. Test with a thermometer; it should be 170°F. When the milk reaches the right temperature, remove from heat, and stir in vinegars and salt. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Stir a couple more times, then allow liquid to settle and sit untouched for 30 to 40 minutes.

Using a wooden spoon, gently break up the curds that form, then transfer mixture to the colander using a slotted spoon. Allow the whey to drain from the curds for about 30 minutes.

Gather the edges of the cheesecloth and tie with kitchen twine or a twist tie. Attach the cheesecloth bag to a long spoon and hang over an empty pot or bowl. Allow it to drip for another 30 minutes.

Remove cheese from the cloth and, using your hands, gently mold the cheese into a flat disc.

At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight—cans, or a pot—to press it down for 20 minutes more or up to a couple of hours.

Place the cheese into an airtight container and put in the refrigerator to chill until ready to use. Any leftover cheese can be stored for up to 5 days.

F I VE - S TA R LUX URY

Bu ckwh ea t Crep es S E RV E S 8

ingredients

preparation

1 cup milk (or substitute nut milk) 1 egg 1 tablespoon unsalted butter, melted, plus more for the pan ½ cup buckwheat flour ½ cup gluten-free all-purpose flour 1 teaspoon fresh lemon zest ¼ teaspoon sea salt

To make the crepe batter, combine all ingredients in a blender and blend until smooth.

For serving 2 buckwheat crepes per plate 3-4 ounces thinly sliced cured salmon per plate 2 tablespoons goat’s milk labneh (see page 100) 1 teaspoon pureed preserved lemon Salt Ground black pepper Chopped scallions, chives, and dill

Heat the pan before rubbing the bottom with butter. Pour ¼ cup of batter into the pan and quickly swirl it around a few times to coat the bottom of the pan evenly. Cook until it looks dry around the edges, 1 to 2 minutes, then run a spatula around the edge to lift up and carefully flip the crepe over to cook the other side for about 30 seconds more.

Cover and let rest for 30 minutes or overnight in the refrigerator.

(Return batter to room temperature before cooking.) Buckwheat can absorb a great deal of liquid; you may need to add a few tablespoons of water to give the batter a pancake-like consistency before cooking.

Place a 9-inch nonstick pan (or a crepe pan) over medium heat.

For serving: Place 2 crepes on each plate, drape each with slices of the cured salmon, and fold crepes over.

Stir the preserved lemon puree into the labneh with a pinch of salt and pepper and add a spoonful onto each crepe.

Sprinkle the plate with salt, pepper, scallions, and herbs.

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F I VE - S TA R LUX URY

Citrus-Cu red S a lmo n S E RV E S 8

ingredients

preparation

1 pound salmon fillet, skin-on, deboned ½ teaspoon finely grated lemon zest ½ teaspoon finely grated lime zest ½ teaspoon finely grated orange zest ½ cup coarse sea salt ½ cup light brown sugar 1 teaspoon coriander seeds 1 teaspoon fennel seeds ½ teaspoon red pepper flakes

Line a Pyrex dish roughly the same size as the fish with aluminum foil, letting the foil extend far enough beyond the dish to be able to fold it back over.

Cure the salmon 3 days ahead.

Combine the lemon, lime, and orange zests together with salt and sugar in a small bowl.

Crush the coriander and fennel seeds lightly with the red pepper and stir into the salt-sugar mixture.

Spread half of curing mix on the bottom of the foil-lined dish.

Place salmon fillet, skin side down, on top of curing mixture.

Spread remaining curing mixture evenly over top, cover with a piece of parchment paper, then bring edges of foil up and over salmon, and crimp to enclose.

While curing the fish, place another pan on top of fish and weigh down with several large cans or a heavy pot. Cover tightly and chill for 3 days. Flip the fish over halfway through curing, after at least 24 hours.

When ready to serve, rinse fish and pat dry. With salmon fillet skin side down on a cutting board, slice very thin, using your longest, sharpest knife, cutting on a diagonal ¼ inch thick, leaving skin behind. Set pieces aside.

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F I VE - S TA R LUX URY

Spicy Beet & T u na P o k e Bo w l S E RV E S 8

ingredients 1 pound cooked beets, cut into ½-inch cubes 8 ounce raw tuna (albacore or ahi), cut into ½-inch cubes ¼ cup tamari or soy sauce 2 teaspoons rice vinegar 1 teaspoon toasted sesame oil ½ teaspoon red pepper flakes 2 teaspoons grated fresh ginger ¼ cup red onion, thinly sliced ½ cup green onions, thinly sliced ½ teaspoon sea salt

preparation In a medium-size bowl combine beets and tuna with tamari, vinegar, sesame oil, pepper, ginger, red onion, and green onions.

Season with salt and toss gently.

To serve, add to cooked brown rice, rice noodles, and/or salad, in individual bowls. Sprinkle with optional poke bowl toppings.

Serve immediately or refrigerate covered for up to 4 hours before serving.

Chef’s Note: Poke doesn’t necessarily have to be fish or even seafood, nor does it have to be raw or cubed. If you’re looking for a vegetarian option, you can cut cubes of firm tofu, beets, or watermelon and marinate for at least 30 minutes before serving.

Bowl toppings (optional): avocado, shredded carrots, sliced cucumber, pickled ginger, pickled jalapeño peppers, wasabi, dried nori seaweed, salad greens or sprouts, togarashi (Japanese seven spice), black or white sesame seeds, chopped macadamia nuts

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F I VE - S TA R LUX URY

R i c e Pa p e r W r a p s MAKES 12 WRAPS

ingredients 1 cup sprouts or microgreens 1 cup peeled carrots, cut into thin matchsticks 1 cup finely shredded cabbage 1 cup thinly sliced red bell pepper 1 cup chopped fresh Thai basil 1 cup fresh mint leaves 1 cup fresh cilantro sprigs ¼ teaspoon salt ¼ teaspoon ground black pepper 12 (8-inch) rice paper wrappers 2 large avocados, peeled and thinly sliced

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preparation Combine sprouts, carrots, cabbage, pepper, basil, mint, and cilantro in a large mixing bowl. Season with salt and pepper and toss gently to combine.

Fill a large shallow pan with warm water. Gently soak a few rice papers at a time for no more than 10 seconds until malleable; place on a flat work surface covered with a damp towel. (Do not use paper towels because they tend to stick.)

Place ½ to ¾ cup of filling toward the bottom third of each wrapper. Top each with 1 slice of avocado. Fold up the bottom side and then fold in wrapper ends; roll tightly to enclose.

Place wrappers on a platter and keep covered with a damp towel, so they don’t dry out. Repeat with remaining filling and rice paper wraps until all are assembled. Serve with cashewginger dipping sauce on the side.

C a s hew -Gi ng e r Di p p i n g Sa uc e ingredients

preparation

½ cup creamy cashew butter ½ cup warm water 2 tablespoons tamari or soy sauce 2 tablespoons rice vinegar 2 garlic cloves, minced 1 tablespoon grated fresh ginger 1 teaspoons sugar (optional) 1 teaspoon Sriracha sauce or chili oil

Whisk together all ingredients in a small mixing bowl until smooth.

The sauce can be stored in a glass jar in the refrigerator for up to 5 days.

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F I VE - S TA R LUX URY

Spin ach & T o fu D u mp li ng s S E RV E S 4

ingredients 6 ounces raw baby spinach 6 ounces firm tofu, drained and crumbled 1 teaspoon fresh minced jalapeño 1 tablespoon tamari or soy sauce 1 teaspoon toasted sesame oil ½ teaspoon sea salt 24 square wonton wrappers 2 tablespoons cornstarch mixed with ½ cup water

preparation In a medium saucepan, bring salted water to a boil and drop the spinach in to cook for about 15 seconds.

Transfer to a colander and spray with cold water. Squeeze dry when the spinach is cool enough to handle, then coarsely chop it.

Stir together spinach and tofu, jalapeño, tamari, and sesame oil, and season with salt.

Working with 4 to 6 wonton wrappers at a time, brush the edges with cornstarch water and mound about 2 teaspoons of filling in the center of each wrapper. Fold 1 corner over the filling to form a triangle and press to seal. Repeat with the remaining wrappers and filling.

In a medium saucepan, bring salted water to a boil. Add the dumplings in batches of 8 or so and simmer over moderate heat, about 3 minutes. Carefully scoop out dumplings with a slotted spoon to drain and transfer to a platter or individual bowls. Serve with the tamari-lime dipping sauce.

Tamar i -Li m e Dippin g Sa uc e ingredients ½ cup tamari or soy sauce 1 tablespoon fresh lime juice 2 tablespoons rice vinegar 1 teaspoon honey Pinch of red pepper flakes

preparation In a small serving bowl, stir together the tamari with lime juice, vinegar, honey, and red pepper flakes.

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Health and Wellness

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S p a rk li ng R o s e- Hi b isc u s S oda , R ose H i b i sc u s- S y r u p Gri lled Co r n , P ob l a n o & Fr e gol a Q u i no a - S t u ffed A r t i c h ok e , H a r i ssa V i n a i gr e t t e Ha ri ssa S p i c e B l e n d D o s h a s wi t h S qu a sh Fi l l i n g R o a s t ed C a r r ot - O n i on S ou p S a vor y S p i c y G r a n ol a Gra ti tu d e Bo wl wi t h Wh i t e B e a n H u m m u s Mo ch a C h i l e C h oc ol a t e T or t e Co co nu t C h oc ol a t e M i n t B i t e s P ea nu t Bu t t e r C a c a o En e r gy B a l l s Rose B l i ss T e a

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HE A LT H A N D W E LLN E S S

Sparkl in g Ro s e- Hi b i s cu s S o d a MAKES 4-6 GLASSES

ingredients

preparation To make the rose-hibiscus soda, fill tall glasses with ice cubes.

Divide rose syrup among the glasses, about 2 tablespoons of syrup per glass (add more to taste), and top with soda.

8 ounces rose-hibiscus syrup 1 bottle club soda, chilled Ice cubes, to serve Fresh lemon slices, for garnish Edible rose petals, for garnish

Garnish with lemon and rose petals and serve immediately.

Rose -Hib isc us Syrup MAKES ABOUT 16 OUNCE SOF SYRUP

ingredients 2 cups water 2 cups sugar ½ cup dried hibiscus petals, or 3 hibiscus tea bags 2 tablespoons rose water

preparation Remove from heat and add hibiscus petals or tea bags; let steep, covered, for 15-20 minutes.

Strain out petals, if using. Stir in rose water.

Store in an airtight container in the refrigerator for up to 1 week but for no more than 2 weeks.

Chef’s Note: This syrup is easy to make. It is sweet, with a floral, almost citrusy note from the dried hibiscus petals. When used in cocktails, it can add a subtle tangy flavor and a bold rich color. It is also important to note, though, that the color of the syrup can vary greatly, depending on the color of the flowers used to make the syrup. The flavor should be intense and slightly sweeter than you like, because the syrup will be watered down when you serve it over ice or with soda.

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HE A LT H A N D W E LLN E S S

Gril l ed Corn , P o b la no & F reg o la S E RV E S 4

ingredients 4 ears of corn, shucked and washed 2 poblano peppers Oil for rubbing peppers 1 (16-ounce) package fregola sarda, cooked 2 chopped garlic cloves 1 teaspoon red pepper flakes 2 tablespoons Colatura or Asian fish sauce ½ cup olive oil 2 tablespoons chopped fresh parsley ½ teaspoon finely grated lemon zest 4 ounces halloumi cheese, sliced into ½-inch pieces

preparation Place the corn on a preheated grill, close the cover, and grill for 15 to 20 minutes, on medium-high heat. Turn every 5 minutes, or until the kernels are tender when pierced with a paring knife and charred.

Allow to cool enough to handle and cut the kernels off the cob.

Rub whole poblanos with oil and place on a baking sheet.

Under the broiler, roast whole peppers, turning with tongs often, until charred on all sides. Transfer to a bowl, cover, and let steam for 15 minutes. Rub off skins. Clean out seeds and slice roasted peppers into long strips.

Make a vinaigrette. Stir together garlic, pepper flakes, and Colatura or fish sauce with olive oil, parsley, and lemon zest and set aside.

Just before ready to serve, place the slices of cheese directly on the grill.

Grill the slices of halloumi cheese for about 3 minutes per side, until the cheese is lightly browned with grill marks on the outside and warm and soft through the middle.

Toss corn, peppers, and cooked fregola with vinaigrette, and place in a serving bowl, with the warm grilled halloumi alongside the salad.

Chef’s Note: Fregola sarda is a type of pasta from Sardinia. It is similar to North African or Middle Eastern couscous, which can also be substituted in this dish if you can’t find fregola in your local market. The pasta is rustic and nutty; the name means “little fragments,” and the medium grains are about the size of small capers. Dense and chewy, the pasta is excellent both hot and cold.

You can find it at specialty food shops and Italian markets.

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H E A LT H A N D W E LLN E S S

Quin oa-Stu ffed A rt i ch o k e S E RV E S 4

ingredients 1 tablespoon olive oil ½ cup onion, chopped fine 2 teaspoons garlic, minced 1 teaspoon sea salt ½ teaspoon ground black pepper 2 cups cooked quinoa ½ cup artichoke hearts, chopped fine ¼ cup basil & lavender pesto (see page 58) Pinch of chile flakes 2 whole steamed artichokes Harissa vinaigrette Fresh lemon wedges, for garnish

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preparation In a medium sauté pan over medium heat sauté the onion and garlic in the olive oil for 3 to 4 minutes.

Season with salt and pepper. Stir in the quinoa, artichoke hearts, pesto, and a pinch or two of chile flakes and warm through.

To serve, place cooked artichoke leaves on serving plates or platter and top each leaf with a heaping tablespoon of the warm quinoa mixture and drizzle with harissa vinaigrette. Garnish with fresh lemon wedges and serve extra vinaigrette on the side.

The whole artichoke can be stuffed for a first-course starter or serve the warmed leaves as a passed appetizer.

Har i s sa Vin a igrette MAKES ABOUT 1 CUP

ingredients 1 cup olive oil Âź cup sherry vinegar 1 tablespoon Dijon-style mustard 2 tablespoons harissa spice blend 2 garlic cloves, minced

preparation Blend together olive oil, vinegar, mustard, harissa spice blend, and garlic. Set aside in a glass bottle or container. This can be kept in the refrigerator for up to 1 week.

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HE A LT H A N D W E LLN E S S

Harissa S p i ce Blend MAKES ABOUT 1 CUP

ingredients 1 teaspoon caraway, whole 1 teaspoon coriander, whole 1 teaspoon cumin, whole ½ cup Aleppo pepper ½ cup paprika, sifted 2 teaspoons garlic powder 1 tablespoon pimentón (smoked paprika) 2 teaspoons sea salt Pinch of cayenne ½ teaspoon ground ginger

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preparation Toast the caraway, coriander, and cumin for a few minutes in a dry skillet until fragrant, then grind in an electric coffee-spice grinder or crush with a mortar and pestle. Stir in pepper, paprika, garlic powder, pimentón, salt, cayenne, and ginger and store in a lidded glass jar in a spice drawer. This dry spice blend can be stored with your herbs and spices for up to 1 year.

Chef’s Note: As a general rule, whole spices can be stored for 2 to 3 years, while ground spices and dried herbs should be used within 1 year. To maximize the shelf life of spices, store them in clean, airtight containers in a cool, dark cupboard, away from direct heat or sunlight.

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HE A LT H A N D W E LLN E S S

Doshas wi th S q u a s h F i lli ng S E RV E S 4

ingredients 3 cups basmati rice 1 cup red lentils 2 tablespoons coconut oil, plus extra for the pan 2 teaspoons sea salt Chili powder, ground turmeric, cooked spinach, cooked and pureed beets (optional) Vegetable oil

preparation Rinse, then soak separately the rice and lentils in cold water for 8 hours or overnight.

Drain and rinse, saving some of the soaking liquid from the rice.

In a high-speed blender, blend rice and lentils with coconut oil—adding very little water if necessary—for a smooth yet slightly grainy paste.

Transfer into a large mixing bowl and add enough water to make a smooth crepe batter, using about 1 cup leftover rice-soaking liquid. The consistency of the batter should be thick enough to coat a spoon dipped in it.

Add salt and set the batter aside in a warm, dark spot, covered, for 6 to 8 hours.

After this fermentation, stir the batter well. It is now ready to make doshas. You can add ingredients to flavor and color your dosha. Options include chili powder, ground turmeric, cooked spinach, or cooked pureed beetroot.

Brush a medium nonstick pan lightly with coconut oil. Place over medium heat.

Pour ¾ cup dosha batter gently onto the center of the pan—just as you would for a pancake. Use the back of a ladle or a rubber spatula to spread the batter in sweeping circular motions to form a pancake roughly 8-9 inches in diameter. The dosha will develop tiny holes as you spread the batter. This is normal.

Drizzle some vegetable oil all over the surface of the dosha and around its edges. Hold the pan by its handle and swirl it to spread the drizzled oil all over the pancake.

When the surface begins to look cooked, meaning it no longer looks soft or runny, flip over the dosha with a spatula. Ideally, the surface should be light golden in color. Allow the pancake to cook for 1 minute more before flipping it onto a plate to keep warm. Doshas are best served immediately so they are crisp and fresh, but you can also make, stack, and serve them later. To serve, fill the doshas with the squash filling.

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Sq u a s h F i lli ng S E RV E S 8

ingredients 1 medium squash, like butternut, kabocha, or pumpkin ½ cup crushed walnuts 1 tablespoon walnut oil 1 clove garlic, minced Juice of ½ lemon 2 tablespoons olive oil ½ teaspoon cinnamon ½ teaspoon salt

preparation Cut squash or pumpkin down the middle, scoop out seeds, and put into a 350°F oven to roast until tender, about 1 hour.

When it is cooked and cool enough to handle, scoop out 2 cups cooked squash, mash, and mix with walnuts, walnut oil, garlic, lemon juice, olive oil, cinnamon, and salt.

Divide the filling among 8 doshas and serve 2 per person for a filling main course.

Garnish with tomatoes, carrots, arugula, sprouts, or blue cheese, if desired.

Chef’s Note: This recipe was generously shared by my good friend Chari Garcia, owner of Doshas Alimentos in Mar Del Plata Argentina. Doshas are great vegetarian offerings at retreats and for a quick mid week lunch.

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Roasted Ca rro t - O ni o n S o u p S E RV E S 4 - 6

ingredients 2 pounds carrots washed, peeled, and sliced 3 yellow onions, sliced 4 cloves garlic, peeled 4 tablespoons olive oil 2 teaspoons sea salt 2 teaspoons ground coriander 1 teaspoon ground fennel 1 teaspoon ground cumin ½ teaspoon ground black pepper 1½ quarts vegetable broth 2 tablespoons coconut oil 1 (13.6-ounce) can coconut milk Savory spicy granola, to garnish

preparation Preheat the oven to 400°F. Line two baking pans with parchment paper.

Place the sliced carrots, onions, and garlic on the pans. Drizzle with olive oil, then sprinkle with salt, coriander, fennel, cumin, and pepper. Toss to evenly coat. Roast for 45 minutes, flipping the vegetables twice during roasting, until the carrots and onions are caramelized and browned on the edges.

In two batches, transfer the roasted vegetables to a blender or food processor with 1 tablespoon coconut oil and 2 cups broth per batch to puree, blend until pureed to your desired consistency. Add a bit more broth if you prefer a very smooth soup.

Pour into a medium pot and add in additional broth and coconut milk.

Bring to a simmer, taste, and season with additional salt and pepper as needed. Serve with savory spicy granola on top.

Chef’s Note: The soup is vegan, gluten free, full of healthy fats, easy, and delicious—a great way to up the veggies in your weekly meals. I like my soup quite rustic, so I leave it thick, and hearty and not completely smooth.

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Savory S p i cy Gra no la MAKES ABOUT 4 CUPS

ingredients

preparation

1 cup sunflower seeds 1 cup pumpkin seeds ½ cup walnuts, chopped ½ cup pecans, chopped ½ cup cashews, chopped 2 tablespoons sesame seeds 1 tablespoon fennel seeds, ground 1 teaspoon ground chili powder ¼ teaspoon red pepper flakes, optional ¼ teaspoon ground cardamom 2 egg whites ¼ cup olive oil 2 tablespoons maple syrup ½ teaspoon sea salt

Preheat the oven to 350°F. Line a baking pan with parchment paper.

In a large mixing bowl, mix together the sunflower seeds, pumpkin seeds, walnuts, pecans, cashews, sesame seeds, fennel seeds, chili powder, pepper flakes, if using, and cardamom.

Mix egg whites with olive oil and maple syrup. Stir into the nuts.

Pour onto the prepared baking pan and bake for about 30 minutes, in the center of the oven, stirring 2 or 3 times. Remove from the oven when the granola starts to turn golden in color.

Allow to cool.

Pour into a glass jar or an airtight container. Store at room temperature for up to 3 weeks.

Chef’s Note: Don’t feel restricted to the list of ingredients in this recipe, use whatever nuts, seeds, and spices you like and have on hand.

For a vegan version of this savory granola, replacing the egg white with ¼ cup aquafaba (the liquid from a can of chickpeas) is a great option. Flax meal is another option. Mix 1½ tablespoons ground flax meal with ¼ cup warm water; let sit for about 5 minutes. Add to the olive oil and maple syrup to mix into the nuts.

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Gratitud e Bo w l w i th White Bea n Hu mmu s S E RV E S 4

ingredients 2 cups cooked white beans 2 cloves garlic Juice of ½ lemon 2 tablespoons tahini paste 2 tablespoons olive oil ¼ cup water ½ teaspoon salt ½ cup mixed herbs 1 cup greens—kale, chard or spinach—shredded Herbal Gomasia (see page 93)

preparation Add the beans, garlic, lemon juice, tahini, olive oil, water, and salt to your food processor and blend for at least 3 minutes to ensure mixture is well blended. Then pulse the herbs and greens into the hummus until just blended. That’s it!

Smear some of the hummus onto the bottom of your serving bowls and top with whatever leftovers you are grateful to have. Sprinkle with some herbal gomasio.

The hummus can be stored in the refrigerator in an airtight container up to 4 days.

Chef’s Note: After a busy weekend of cooking for clients, Sunday in our home is “leftover day,” and whatever ingredients I have become a “Gratitude Bowl.” This is a great way of using up what you have purchased and prepared over the last few days, and it’s different every time. I came up with this herbaceous hummus by using all the leftover bits and pieces of herbs and greens.

Be creative! Top your herb hummus with salad greens, sprouts or microgreens; fermented, raw, or roasted vegetables; cooked beans, cooked chicken, fish, or seafood. Add in some toasted nuts and drizzle with a bit of leftover pesto or vinaigrette—what have you! Be grateful and thankful.

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HE A LT H A N D W E LLN E S S

Mocha Chil e Ch o co la t e T o rte S E RV E S U P TO 1 2

ingredients

preparation

9 ounces good-quality dark chocolate, finely chopped 8 ounces unsalted butter 1½ cups granulated sugar ½ teaspoon sea salt 1 teaspoon pure vanilla extract 2 teaspoons espresso powder 2 teaspoons cinnamon 1 teaspoon ginger ½ teaspoon cardamom ¼ teaspoon ground cloves ¼ teaspoon cayenne Pinch of ground black pepper 7 large eggs Powdered sugar, or cacao mixed with cinnamon, for dusting

Preheat oven to 375°F. Butter a 9-inch cake pan and line the bottom with parchment paper.

Butter the paper.

Melt the chocolate and butter together in a double boiler until just about completely melted. Remove from heat and stir until smooth and totally melted.

Stir in the sugar, salt, vanilla, espresso, cinnamon, ginger, cardamom, cloves, cayenne, and black pepper, then let cool for a few minutes.

Whisk in eggs, one at a time, fully combining between each addition. After all the eggs are added, continue to whisk until the batter becomes thick and glossy. Pour batter into the prepared pan. Bake in the center of oven 35 to 40 minutes, until the torte jiggles just slightly in the middle but is not completely set. Begin checking at the 30-minute mark to ensure it does not overbake.

Let cool in the pan for at least 30 minutes, then unmold onto a serving plate. Dust with powdered sugar or some cacao mixed with cinnamon.

Cut into wedges and serve with whipped cream or mascarpone.

Store any leftovers in the refrigerator.

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Co c o nut C h o co late M int B i te s MAKES 1 DOZEN

ingredients

preparation

1 cup walnuts 1 cup pitted dates ½ cup cacao powder 1 cup shredded unsweetened coconut, plus extra for coating 2 tablespoons coconut milk 1½ teaspoons peppermint extract 2 teaspoons spirulina powder 1 teaspoon matcha green tea powder

Place the walnuts in your food processor and pulse until well chopped.

Add the remaining ingredients to the food processor; pulse again until well combined. If mixture is dry, add 1 to 2 more tablespoons of coconut milk as needed.

Transfer mixture to a bowl. Form into 1-inch round bites.

Keep refrigerated in a closed container for up to 2 weeks.

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HE A LT H A N D W E LLN E S S

P e a n u t B utte r C acao En e rgy B al ls MAKES 1 DOZEN

ingredients 1 cup almond meal ¾ cup pitted dates ½ cup cacao powder ½ cup shredded unsweetened coconut 2 tablespoons peanut butter 1 tablespoon maple syrup 1 teaspoon maca powder 1 teaspoon vanilla extract ¼ teaspoon Himalayan pink sea salt Chopped nuts, toasted sesame seeds, shredded coconut, or cacao nibs, for rolling

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preparation Place all the ingredients in a food processor and blend until well combined and dough comes together. If it’s too dry, add 1 to 2 teaspoons of water as needed. Transfer mixture to a bowl.

Form dough into 1-inch balls and roll into chopped nuts, sesame seeds, coconut, or cacao nibs.

Keep refrigerated in a closed container for up to 2 weeks.

Chef’s Note: If you cannot find nut meals in your local stores you can simply make your own.

Place raw almonds, cashews, or pistachios in a food processor or a clean electric coffee bean grinder. Secure the lid and pulse several times until a medium-fine textured meal forms.

Place the ground nut meal in a clean mesh strainer to sift out any large pieces. Use immediately or pour into a storage container and refrigerate for up to 2 weeks or keep in freezer.

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R o s e B l i s s Te a MAKES 8 CUPS

ingredients 10 cups water 2 cups organic dried rose petals To make Rose Tea Latte: 1 cup almond milk 1 tablespoons coconut oil 1 tablespoon maple syrup or honey 1 tablespoon vanilla protein powder ½ cup rose tea

preparation Bring water to a boil. Add rose petals and turn heat to very low.

Simmer covered for 30 minutes.

Strain petals from tea using a mesh strainer. This can be enjoyed warm and sweetened.

Keep in a glass jar for 1 week.

To make Rose Tea Latte: Heat almond milk, coconut oil, and maple syrup over low heat until warm and well combined.

Transfer liquid from pot to a high-speed blender. Add vanilla protein powder and rose tea. Carefully blend on low until well combined.

Chef’s Note: Rose tea supports a healthy gut and is known to improve our digestive system. Drinking a cup or two of rose tea aids in weight loss and helps remove toxins from our body.

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The Campout

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Mu s hr oom C h a i L a t t e Ch a i - S pi c e d Ov e r n i gh t O a t s Glu t e n - Fr e e S c on e s Greek - I n sp i r e d Fr i t t a t a S w eet P ot a t o H a sh & Eggs Ho mema de C h i c k e n S a u sa ge F rench C u st a r d B e r r y P a n c a k e S u mme r V e ge t a b l e G r a t i n Ch i ck p e a - P ot a t o S ou p Ma p le- B a n a n a M u e sl i B a r s

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T H E C AM PO UT

Mu shr o o m C h a i L a t t e S E RV E S 8

158

ingredients

preparation

1 cup mushroom powder ½ cup raw cacao powder 2 teaspoons ground turmeric 2 teaspoons ground cardamom 2 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground black pepper ½ teaspoon sea salt

Blend all ingredients together in a small bowl. Store in a small mason jar.

A Taste of Ojai

Stir a teaspoonful or two of the mix into a cup of hot water with steamed milk or added to your morning coffee. Sweeten as you like with honey, sugar, or stevia.

Chef’s Note: This is a great blend to take on a camping trip and hiking jaunt, as all you have to do is add hot water.

I usually make my own blend of powdered mushrooms about once a month; there are many brands offering mushroom blends with chaga, lion’s mane, reishi, and cordyceps mushrooms, to name just a few. The mushroom powder doesn’t have a strong mushroom flavor, so you can add this blend to smoothies or hot chocolate as well as in oatmeal or anything else for a spicy chai flavor!

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Ch a i - S pi c e d O ve r n i gh t O a t s S E RV E S 8

ingredients

preparation

1½ cups organic oats 6 teaspoons chia seeds 1 teaspoon ground cardamom 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon ground cloves 2 cups sweetened almond milk (or other nut milk)

Divide the oats among six 4-ounce mason jars. Sprinkle each jar with 1 teaspoon chia.

Optional toppings include: chopped almonds, walnuts, pistachios, shredded coconut, honey, maple syrup, fresh berries, or chopped fruit

Mix together cardamom, ginger, cinnamon, nutmeg, and cloves, and sprinkle about ½ teaspoon of the spice mixture into each jar.

Divide the milk among the 6 jars and gently stir to combine. Cover each jar with its lid and place them in the refrigerator to allow the oats to absorb the milk.

You are set for the week, one jarful each day. These are perfect breakfast options while camping as they are delicious cold or can be heated up. To serve, add your favorite toppings.

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T H E C AM PO UT

G l u t e n -F re e Sco ne s MAKES 1 DOZEN SCONES

ingredients

preparation

14 ounces brown rice flour 14 ounces tapioca flour 6 ounces potato starch 10 ounces granulated sugar or coconut sugar 1 teaspoon sea salt 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons xanthan gum 3 tablespoons flax meal 1¾ cups water 1 cup coconut oil 6 ounces dried cranberries 1 tablespoon fresh lemon zest Granulated sugar for sprinkling

Mix together the rice flour, tapioca flour, potato starch, sugar, salt, baking powder, baking soda, and xanthan gum in a medium bowl or stand mixer.

In a separate bowl make a flax “egg” by combining flax meal with ¾ cup water. After 2 minutes it will take on an egg-like consistency.

Add 1 cup of water to the flax egg, along with coconut oil, dried cranberries, and lemon zest. Mix until combined. Form into a large ball with your hands. Preheat the oven to 350°F. Line a baking pan with parchment paper.

Place dough on the pan and flatten to form one large round, about 10 inches in diameter and about 1½ inches high. Divide into triangular wedges, scoring into 12 pieces with a knife. Or form into 12 individual scones. Brush with water and sprinkle with granulated sugar.

Bake 25-30 minutes until middle is firm and edges are lightly browned.

Serve with jam or your spread of choice.

Chef’s Note: Thanks to Alexis Davis, owner SunOven, a local gluten-free and vegan baking company and dedicated glutenfree and vegan bakery for this recipe. Alexis suggests weighing the flours since this is her tried-and-true tested recipe. She offers artisan breads, bagels, buns, seasonal pastries, cinnamon rolls, and their amazing SunOven doughnuts, all handcrafted in Ojai, California.

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T H E C AM PO UT

Gr e e k- Ins pi re d F ri ttata S E RV E S 4

ingredients

preparation

8 eggs ½ cup milk ¼ teaspoon sea salt ¼ teaspoon ground black pepper ½ cup crumbled feta cheese 2 tablespoons olive oil 1 cup green onions, chopped 1 cup zucchini, diced 1 teaspoon dried oregano 2 cups bite-size pieces raw spinach

Beat eggs, milk, salt, and pepper with a fork in a small bowl.

Stir in feta and set aside.

Heat oil in a 10-inch ovenproof skillet over medium heat.

Cook onions and zucchini for about 3 minutes, stirring frequently. Stir in oregano and spinach. Cook about 1 minute, stirring until spinach starts to wilt.

Reduce heat to medium-low. Pour egg mixture over onions, zucchini, and spinach. Cook for 2 minutes or until eggs are set on the bottom. Continue to cook 3 to 5 minutes, until the eggs are cooked through and the top just starts to puff up and brown.

Transfer the frittata onto a serving plate; serve with some tomato salsa and warm bread or tortillas.

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T H E C AM PO UT

S w e e t P o t ato Has h & E ggs S E RV E S 8

ingredients 3 large sweet potatoes, peeled and chopped 2 bell peppers, chopped 1 large onion, chopped 3 tablespoons olive oil 1 tablespoon sea salt Ground black pepper 2 teaspoons pimentón (smoked paprika) 2 sprigs rosemary, chopped 2 cups chicken sausage, cooked and crumbled 8 eggs Chopped green onions, for garnish

preparation Preheat oven to 425°F. Line a large baking pan with parchment paper.

On the pan toss sweet potatoes with bell peppers, onion, and oil. Sprinkle with salt, pepper, pimentón, and rosemary and mix well. Bake until sweet potatoes are crispy on the outside and soft on the inside, about 25 minutes, stirring after 15 minutes. Scatter the crumbled cooked sausage over the sweet potato hash.

Create eight wells in the sweet potato mixture. Gently crack 1 egg into each well. Season with salt. Bake on top rack of the oven 8 to 10 minutes, or until eggs are just set. Garnish with chopped green onions and serve.

(When making this on an open fire, simply cover the pan with the lid to cook until eggs are set.)

Home mad e Ch ic ken Sa usa ge ingredients 1 pound ground chicken 2 tablespoons chopped shallots 2 tablespoons chopped green onion 1 teaspoon chili powder 1 teaspoon ground fennel seed 1 teaspoon fresh sage ½ teaspoon sea salt ½ teaspoon ground black pepper ½ teaspoon red pepper flakes 168

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preparation In a large bowl, stir together all ingredients.

Brush a nonstick skillet with olive oil and heat over medium heat. Add the crumbled sausage mixture and cook through. For sausage patties, divide mixture into 8 portions and shape into 8 small patties. Cook patties until browned and cooked through, about 5 minutes per side. Serve warm.

Chef’s Note: This hash can upgrade any brunch. It comes together in a single pan and works great on a camping trip if you prep and cook some of the ingredients in advance and pack them separately.

This easily cleaned-up recipe isn’t just for the morning either. It works well for dinner too!

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F r e nch C us tard B e r r y Pancake S E RV E S 8

ingredients

preparation

2 tablespoons butter, melted, plus 2 teaspoons for pan 2 cups mixed berries 6 eggs ½ cup sugar ¼ teaspoon sea salt 1 cup flour 1½ cups milk ½ teaspoon vanilla extract ¼ cup powdered sugar, for dusting Maple syrup, for serving

Preheat the oven to 350°F. Butter a 10-inch cast-iron pan or baking dish.

Arrange the berries in the dish in a single layer; set aside until you prepare the batter, which is similar to a crepe mixture and can easily be prepared in a blender.

Place eggs in blender and add sugar, salt, flour, milk, and vanilla. Blend well. Add 2 tablespoons melted butter and stir to combine.

Pour the mixture over the berries in the dish. Bake for 40 minutes, or cook over campfire until puffed and the custard is cooked through.

Cool for a few minutes, then sprinkle generously with powdered sugar before serving. Best served warm with a drizzle of maple syrup.

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T H E C AM PO UT

S u m m e r Ve ge tab l e Grati n S E RV E S 8

ingredients

preparation

6 tablespoons olive oil 1 cup red onion, sliced 2 medium-size Yukon gold potatoes, sliced thin 1 small eggplant, sliced thin 2 medium-size zucchini, sliced thin 2 teaspoons sea salt ½ teaspoon ground black pepper 4 roma tomatoes, sliced thin ½ cup freshly grated Parmesan cheese

Preheat oven to 375°F. Heat 2 tablespoons olive oil in a medium skillet over medium heat; add onions and sauté 10 to 12 minutes or until tender and onions begin to caramelize.

Brush a 10-inch quiche dish or baking dish with olive oil.

Toss together potatoes, eggplant, and zucchini with salt and pepper. Arrange the potatoes, eggplant, and zucchini in a single layer in the pan, with slices of tomatoes alternating with the vegetables. Top with caramelized red onion. Drizzle with 2 to 3 tablespoons of olive oil and cover with foil.

Bake 30 minutes. Remove foil, sprinkle with cheese, and bake uncovered for 30 minutes, until golden brown. Remove from oven and serve warm.

Chef’s Note: For camping, this can be made easier by pre-slicing and roasting the vegetables prior to your trip, tossing the veggies lightly in oil and packing them separately. When ready to heat up, arrange the potatoes, eggplant, and zucchini in a cast-iron pan, with slices of tomatoes alternating with the vegetables and heat through over the campfire, following the directions above; outdoor cooking time may vary slightly.

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Ch ic kp e a-Po tato So up S E RV E S 8

ingredients

preparation

2 tablespoons olive oil 1 cup diced onion 1 red bell pepper, diced 2 cups diced fingerling potatoes 2 garlic cloves, minced 1 tablespoon finely chopped ginger 2 teaspoons harissa paste 4 cups vegetable broth 1 (15-ounce) can chickpeas, drained and rinsed ¾ cup unsweetened coconut milk 2 tablespoons fresh lemon juice 1 teaspoon sea salt ½ teaspoon ground black pepper 1 tablespoon chopped cilantro, for garnish

In a large saucepan, over medium-high heat, sauté the onions and bell pepper in olive oil, stirring, until browned, about 5 minutes.

Add the potatoes, garlic, ginger, and harissa, stir, and cook 2 minutes more.

Add the broth and chickpeas and bring to a boil. Cover and simmer over medium-low heat until the potatoes are tender, about 15 minutes.

On a simmer, stir in the coconut milk and the lemon juice and season with salt and pepper.

Sprinkle with cilantro and serve hot.

Chef’s Note: This recipe was generously shared by the Valley Vegetarian, Randy Graham. It’s a hearty vegan dish that takes advantage of canned chickpeas and quick-cooking fingerling potatoes to make prep quick and easy for cooking over a campfire. This soup is a great option for hikes and picnics as well, it can be made in advance and kept warm in a thermos until ready to eat.

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T H E C AM PO UT

M a p l e - B a nana Mue s li B ars M A K E S 1 6 S Q UA R E S

Chef’s Note: This recipe can be cooked over a low campfire or better yet, made in advance and taken on your trip for a sweet treat. Making it with a flax egg, is a great option, rather than toting around fresh eggs on your trip. Whisk together 1 tablespoon ground flax with 3 tablespoons water. Let set for 15 minutes. It will achieve an egg-like consistency.

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ingredients

preparation

1 medium-ripe banana, peeled ¼ cup creamy peanut butter 2 tablespoons pure maple syrup 1 tablespoon melted coconut oil 1 flax “egg” (see note) ½ teaspoon pure vanilla extract 1½ cups rolled oats ¼ teaspoon baking powder ¼ teaspoon baking soda ½ cup chocolate chips ¼ cup raisins ¼ cup chopped walnuts

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.

In a large bowl, mash the banana using a sturdy whisk or fork.

Add the peanut butter, maple syrup, coconut oil, flax egg, and vanilla. Whisk until well incorporated.

Add the oats, baking powder, and baking soda. Using a rubber spatula, stir and fold until well blended. Stir in chocolate chips, raisins, and walnuts.

Spoon the mixture into prepared pan, using the rubber spatula to smooth evenly.

Bake 15 to 18 minutes, until just lightly golden around the edges. Cool for about 1 hour. Slice into 16 bars. Store in an airtight container in the refrigerator for up to 1 week.

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About the Author

Tenley Fohl Photography

Robin’s cooking career has been centered in California, where she has been preparing foods for private and corporate clients for more than 30 years. In addition to her culinary skills, she brings to the table her profound art of balancing flavors while interacting with her clients in their homes. Her understanding and ability to create consistently successful food experiences have been fine tuned by working around the world and gained from cooking and tasting throughout her travels in and around the Mediterranean for many years.

Robin has worked as a chef in both restaurants and private clients’ homes and helped to create many industry events with her catering business, Market Catering and Event Planning. She has also worked as a private chef for celebrity clients for whom she provides wine and food experiences on an intimate scale. Robin has served as a culinary consultant to restaurants and food companies, develops recipes and food styling for cookbooks, and teaches cooking classes locally in Ojai and Santa Barbara, California.

Robin was born and raised in the Washington, DC, area where she ate her way through the city’s most prominent restaurants at a very young age. Her early exposure to fine dining at her grandparents’ restaurant and, later, her father’s restaurant, along with her food-loving family, sparked her lifelong passion for and love of cooking.

Her expertise combines organic local and seasonal ingredients and the classic techniques she honed at the Culinary Institute of America in New York. She works closely with private clients, teaching them how to select ingredients, cook intelligently, and eat with more healthful options without sacrificing flavor. Robin has contributed to magazines and local publications and is always happy to share her cooking wisdom. Teaching locally at the Lavender Inn in Ojai, CA, she develops and infuses lavender into recipes during the Lavender Festival. She has also created a product line of Culinary Sea Salts and Spice Blends, infusing local ingredients such as lavender, wild fennel, pink peppercorn, lemon, and rosemary in flavorful seasoning blends.

Robin lives in the Ojai Valley with her daughter and two cats overlooking majestic mountains and surrounded by nature that Ojai is famous for.

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About the Photographer-Designer Andrea Russell is the owner of Optasia Graphics, an award-winning graphic design and photography studio based in Santa Barbara, California. Her work spans a range of disciplines, including logo design, corporate branding, illustration, and photography.

She has been drawing and painting since before she could walk and talk; her artistic expression found its way from her hand into her computer mouse.

Using today’s most cutting-edge technology she has created a full range of marketing support materials for museums, restaurants, educational institutions, nonprofits, technology firms, jewelry retailers, and clothing manufacturers. She has created design work for companies from New York to California and has been fortunate to be able to collaborate on several book designs and children’s illustrations.

She started her career as art director for several magazines and a weekly newspaper; she went on to launch Optasia Graphics in 2006. Her early years in publishing helped forge her talents beyond artistic pursuits. She thrives on attention to detail, the demands of cast-iron deadlines, and adherence to tight budgets. She considers herself blessed to have worked with so many amazing clients over the years.

Her design work has appeared in numerous publications including California Homes, Western Interiors, Santa Barbara Magazine, Santa Barbara Seasons, 805 Living, Food & Wine, Cowboys, & Indians, Islands, New Beauty, and Resorts & Great Hotels.

She really enjoys forming relationships with her clients and working hard to help realize their visions. She is proud to say so many of her clients are now her friends.

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Index A

agave tequila, 76 almonds Basil & Lavender Pesto, 58 Lavender Blueberry No-Bake Cheesecake, 71 Amaro Angeleno bitters, 27 artichokes, 132 asparagus Pancetta-Wrapped Asparagus, 99 Spring Chicken Salad, 62 Spring Citrus Salad, 31 Avocado Basil Dip, 111 avocados Avocado Basil Dip, 111 Rice Paper Wraps, 122

B

Baked Sweet Potato Chips, 108 bananas, 180–181 basil Avocado Basil Dip, 111 Basil & Lavender Pesto, 58 Watermelon, Basil & Sumac Spritzer, 75 basil, Thai, 122 Basil & Lavender Pesto, 58 in Quinoa-Stuffed Artichoke, 132 in Spring Chicken Salad, 62 beans fava, 102 white, 145 beets Grilled Beets with Raspberry-Thyme Glaze, 94 Spicy Beet & Tuna Poke Bowl, 121 bell peppers. See peppers, bell berries, mixed French Custard Berry Pancake, 171 Summer Lavender Peach & Berry Slab Pie, 68 bitter liqueur, 27 blueberries, 71 bowls Gratitude Bowl with White Bean Hummus, 145 186

A Taste of Ojai

Spicy Beet & Tuna Poke Bowl, 121 bread, 54 breakfasts Buckwheat Crepes, 115 Chai-Spiced Overnight Oats, 161 French Custard Berry Pancake, 171 Gluten-Free Scones, 162 Greek-Inspired Frittata, 166 Sweet Potato Hash & Eggs, 168 bruschetta, 52 Buckwheat Crepes, 115 butter cashew, 123 lavender-browned, 65

C

cabbage, 122 cacao powder Coconut Chocolate Mint Bites, 151 Mushroom Chai Latte, 158 Peanut Butter Cacao Energy Balls, 152 cake, 38 Candied Tangerines, 40 in Ojai Citrus-Almond Olive Oil Cake, 38 cardamom pods, 40 carrots Grilled Carrots with Goat’s Milk Labneh, 100 Rice Paper Wraps, 122 Roasted Carrot & Onion Spread, 79 Roasted Carrot-Onion Soup, 141 Cashew-Ginger Dipping Sauce, 123 cashews Cashew-Ginger Dipping Sauce, 123 Lavender Blueberry No-Bake Cheesecake, 71 Savory Spicy Granola, 142 cayenne pepper, 25 Chai-Spiced Overnight Oats, 161 Charred Eggplant with Creamy Tahini-Miso Dressing, 88 cheese feta, 166 goat, 52, 94 halloumi, 130

Parmesan, 174 pecorino, 99 Queso Fresco, 114 cheesecake, 71 cherries, 48 chia seeds, 161 chicken Homemade Chicken Sausage, 168 Olive, Fig, & Tangerine Chicken, 36–37 Spring Chicken Salad, 62 Chickpea-Potato Soup, 177 chickpeas, 177 chiles green, 109 serrano, 112, 113 chocolate Coconut Chocolate Mint Bites, 151 Maple-Banana Muesli Bars, 180–181 Mocha Chile Chocolate Torte, 148 Peanut Butter Cacao Energy Balls, 152 cilantro Rice Paper Wraps, 122 Toasted Pepita Spread, 109 cinnamon, 106 citrus Candied Tangerines, 40 Citrus-Cured Salmon, 116 Citrus-Thyme Vinaigrette, 34 Lavender-Lemon Olive Oil Shortbread, 66 Ojai Citrus-Almond Olive Oil Cake, 38 Ojai Pixie Spritz, 27 Olive, Fig, & Tangerine Chicken, 36–37 Pixie Crab Salad, 32 Pixie Tangerine Curd, 41 Provence Lavender Cocktail, 51 Spiced Tangerine Tea, 44 Spring Citrus Salad, 31 Tamari-Lime Dipping Sauce, 125 Tangerine Ginger-Turmeric Tonic, 24 Tangerine Syrup, 40 Citrus-Cured Salmon, 116 Citrus-Thyme Vinaigrette, 34 in Pixie Crab Salad, 32 in Spring Citrus Salad, 31 club soda, 129 cocktails Golden Bubbles Elixir, 106

Lavender Cherry Shrub, 48 Provence Lavender Cocktail, 51 Strawberry Jalapeño-Pink Pepper Margarita, 76 Watermelon, Basil & Sumac Spritzer, 75 coconut Coconut Chocolate Mint Bites, 151 Peanut Butter Cacao Energy Balls, 152 Coconut Chocolate Mint Bites, 151 coconut water, 24 Cointreau liqueur, 51 condiments Basil & Lavender Pesto, 58 Hemp Mayonnaise, 35 Smoky Paprika Ketchup, 103 corn Grilled Corn, Poblano & Fregola, 130 Spicy Corn Fritters, 110 couscous, 130 crabmeat, 32 crackers, 55 cranberries, 162 cream cheese Lavender Blueberry No-Bake Cheesecake, 71 Lavender Mascarpone Spread, 57 Crème de Violet, 51 crepes, 115 Crisp Potato Pancakes, 112 cucumber, 32

D

dates Coconut Chocolate Mint Bites, 151 Lavender Blueberry No-Bake Cheesecake, 71 Peanut Butter Cacao Energy Balls, 152 desserts Coconut Chocolate Mint Bites, 151 Lavender Blueberry No-Bake Cheesecake, 71 Lavender-Lemon Olive Oil Shortbread, 66 Mocha Chile Chocolate Torte, 148 Ojai Citrus-Almond Olive Oil Cake, 38 Summer Lavender Peach & Berry Slab Pie, 68 dips Avocado Basil Dip, 111 Cashew-Ginger Dipping Sauce, 123 Green Chile Salsa, 113 labneh, 100 Muhammara with Grilled Torpedo Onions, 90 A T a s t e o f O j a i 187

Tamari-Lime Dipping Sauce, 125 Toasted Pepita Spread, 109 Doshas with Squash Filling, 136–137 dressings. See also vinaigrettes Basil & Lavender Pesto, 58 tahini-miso, 88 drinks. See also cocktails latte, rose tea as, 155 Mushroom Chai Latte, 158 Rose Bliss Tea, 155 Sparkling Rose-Hibiscus Soda, 129 Spiced Tangerine Tea, 44 Tangerine Ginger-Turmeric Tonic, 24 dumplings, 125

E

eggplants Charred Eggplant with Creamy Tahini-Miso Dressing, 88 Summer Vegetable Gratin, 174 eggs Greek-Inspired Frittata, 166 Sweet Potato Hash & Eggs, 168

F

farro, 83 fava beans, 102 fennel Herbal Gomasio, 93 Savory Spicy Granola, 142 Spring Citrus Salad, 31 feta cheese, 166 Fig & Olive Bread, 52 figs Lavender Fig & Olive Bread, 54 Olive, Fig, & Tangerine Chicken, 36–37 Warm Queso de Cabra Bruschetta, 52 flax egg, 180–181 fregola sarda, 130 French Custard Berry Pancake, 171 frittatas, 166 fritters, 110

G

garlic Basil & Lavender Pesto, 58 Green Chile Salsa, 113 Honey-Miso Roasted Sunchokes, 80 Roasted Carrot & Onion Spread, 79 188

A Taste of Ojai

Roasted Carrot-Onion Soup, 141 gin, 51 ginger Cashew-Ginger Dipping Sauce, 123 Golden Bubbles Elixir, 106 Tangerine Ginger-Turmeric Tonic, 24 glazes Grilled Beets with Raspberry-Thyme Glaze, 94 Honey Glaze, 67 Gluten-Free Scones, 162 goat cheese Grilled Beets with Raspberry-Thyme Glaze, 94 Warm Queso de Cabra Bruschetta, 52 Golden Bubbles Elixir, 106 granola, 142 grapes, 83 Gratitude Bowl with White Bean Hummus, 145 Greek-Inspired Frittata, 166 Green Chile Salsa, 113 greens, assorted, 31, 83 Grilled Beets with Raspberry-Thyme Glaze, 94 Grilled Carrots with Goat’s Milk Labneh, 100 Grilled Corn, Poblano & Fregola, 130 Grilled Fava Beans, 102 Grilled Sweet Potatoes, 92 grilled vegetables. See vegetables, grilled

H

halloumi cheese, 130 Harissa Spice Blend, 136 Harissa Vinaigrette, 133 hash, 168 Hemp Mayonnaise, 35 in Pixie Crab Salad, 32 hemp oil, 35 hemp seeds, 93 Herbal Gomasio, 92 in Gratitude Bowl with White Bean Hummus, 145 on Grilled Sweet Potatoes, 92 hibiscus petals/tea bags, 129 Himalayan pink sea salt, 93 Homemade Chicken Sausage, 168 honey Candied Tangerines & Tangerine Syrup, 40 Citrus-Thyme Vinaigrette, 34 Honey Glaze, 67 Honey-Miso Roasted Sunchokes, 80 Lavender Fig & Olive Bread, 54

A T a s t e o f O j a i 189

Lavender Mascarpone Spread, 57 Olive, Fig, & Tangerine Chicken, 36–37 Rose Bliss Tea, 155 Spiced Tangerine Tea, 44 Tangerine Ginger-Turmeric Tonic, 24 Warm Queso de Cabra Bruschetta, 52 Honey Glaze, 67 Honey-Miso Roasted Sunchokes, 80 hummus, 145

J

jalapeño peppers Jalapeño-Pink Pepper Simple Syrup, 76 Pixie Crab Salad, 32 Spinach & Tofu Dumplings, 125 Toasted Pepita Spread, 109 Jalapeño-Pink Pepper Simple Syrup, 76 jam, berry Grilled Beets with Raspberry-Thyme Glaze, 94 Summer Lavender Peach & Berry Slab Pie, 68 Jerusalem artichokes, 80

K

Kalamata olives Lavender Fig & Olive Bread, 54 Olive, Fig, & Tangerine Chicken, 36–37 kale, 58 ketchup, 103

L

labneh, 100, 115 latte Mushroom Chai Latte, 158 rose tea as, 155 lavender Basil & Lavender Pesto, 58 Herbal Gomasio, 93 Honey Glaze, 67 Lavender Blueberry No-Bake Cheesecake, 71 Lavender Cherry Shrub, 48 Lavender Cordial Syrup, 51 Lavender Fig & Olive Bread, 54 Lavender Mascarpone Spread, 57 Lavender-Browned Butter, 65 Lavender-Lemon Olive Oil Shortbread, 66 Provence Lavender Cocktail, 51 Roasted New Potatoes, 64 Spring Chicken Salad, 62 190

A Taste of Ojai

Summer Lavender Peach & Berry Slab Pie, 68 Warm Queso de Cabra Bruschetta, 52 Lavender Blueberry No-Bake Cheesecake, 71 Lavender Cherry Shrub, 48 Lavender Cordial Syrup, 51 Lavender Fig & Olive Bread, 54 lavender leaves, 58 Lavender Mascarpone Spread, 57 Lavender-Browned Butter, 65 Lavender-Lemon Olive Oil Shortbread, 66 lemons Chickpea-Potato Soup, 177 Citrus-Cured Salmon, 116 Gluten-Free Scones, 162 Gratitude Bowl with White Bean Hummus, 145 Grilled Carrots with Goat’s Milk Labneh, 100 Hemp Mayonnaise, 35 Lavender-Lemon Olive Oil Shortbread, 66 Ojai Citrus-Almond Olive Oil Cake, 38 Pancetta-Wrapped Asparagus, 99 Roasted Carrot & Onion Spread, 79 lentils, red, 136 limes Avocado Basil Dip, 111 Citrus-Cured Salmon, 116 Strawberry Jalapeño-Pink Pepper Margarita, 76 Tamari-Lime Dipping Sauce, 125 Toasted Pepita Spread, 109

M

maca powder, 152 maple syrup Golden Bubbles Elixir, 106 Maple-Banana Muesli Bars, 180–181 Rose Bliss Tea, 155 Maple-Banana Muesli Bars, 180–181 margarita, 76 mascarpone, 57 mayonnaise, 35 microgreens Rice Paper Wraps, 122 Spring Chicken Salad, 62 milk thistle seeds, 93 mint Coconut Chocolate Mint Bites, 151 Rice Paper Wraps, 122

miso Charred Eggplant with Creamy Tahini-Miso Dressing, 88 Honey-Miso Roasted Sunchokes, 80 Mocha Chile Chocolate Torte, 148 muesli bars, 180–181 Muhammara with Grilled Torpedo Onions, 90 Mushroom Chai Latte, 158 mustard Citrus-Thyme Vinaigrette, 34 Smoky Paprika Ketchup, 103

O

oats Chai-Spiced Overnight Oats, 161 Maple-Banana Muesli Bars, 180–181 Summer Lavender Peach & Berry Slab Pie, 68 Ojai Citrus-Almond Olive Oil Cake, 38 Ojai Pixie Spritz, 27 Olive, Fig, & Tangerine Chicken, 36–37 olives Lavender Fig & Olive Bread, 54 Olive, Fig, & Tangerine Chicken, 36–37 onions Chickpea-Potato Soup, 177 Crisp Potato Pancakes, 112 Greek-Inspired Frittata, 166 Green Chile Salsa, 113 Pixie Crab Salad, 32 Roasted Carrot & Onion Spread, 79 Roasted Carrot-Onion Soup, 141 Spicy Beet & Tuna Poke Bowl, 121 Spicy Corn Fritters, 110 Stuffed Squash with Farro, Grapes & Pecans, 83 Summer Vegetable Gratin, 174 Sweet Potato Hash & Eggs, 168 Toasted Pepita Spread, 109 torpedo, 90 orange water, 34, 76 oranges Citrus-Cured Salmon, 116 Provence Lavender Cocktail, 51

P

pancakes Crisp Potato Pancakes, 112 French Custard Berry Pancake, 171 Pancetta-Wrapped Asparagus, 99 paprika, 103

Parmesan cheese, 174 pasta, 130 pea shoots, 62 peaches Summer Lavender Peach & Berry Slab Pie, 68 Warm Queso de Cabra Bruschetta, 52 peanut butter Maple-Banana Muesli Bars, 180–181 Peanut Butter Cacao Energy Balls, 152 Peanut Butter Cacao Energy Balls, 152 peas, 62 pecans Savory Spicy Granola, 142 Stuffed Squash with Farro, Grapes & Pecans, 83 pecorino cheese, 99 pepitas, 109 peppercorns black, Golden Bubbles Elixir, 106 pink, Jalapeño-Pink Pepper Simple Syrup, 76 peppermint, 151 peppers jalapeño, 32, 76, 109, 125 poblano, 113, 130 peppers, bell Chickpea-Potato Soup, 177 Muhammara with Grilled Torpedo Onions, 90 Rice Paper Wraps, 122 Smoky Paprika Ketchup, 103 Sweet Potato Hash & Eggs, 168 pesto, 58 pies, 68 pink peppercorns, 76 pistachios, 54 Pixie Crab Salad, 32 Pixie Tangerine Curd, 41 pixie tangerines. See tangerines plums, 52 poblano peppers Green Chile Salsa, 113 Grilled Corn, Poblano & Fregola, 130 poke bowl, 121 potato chips, 108 potatoes Chickpea-Potato Soup, 177 Crisp Potato Pancakes, 112 Roasted New Potatoes, 64 Summer Vegetable Gratin, 174 A T a s t e o f O j a i 191

192

A Taste of Ojai

Prosecco Golden Bubbles Elixir, 106 Ojai Pixie Spritz, 27 protein powder, 155 Provence Lavender Cocktail, 51 pumpkin seeds Lavender Fig & Olive Bread, 54 Savory Spicy Granola, 142

Q

Queso Fresco, 114 Quinoa-Stuffed Artichoke, 132

R

radishes, 31 raisins, 180–181 raspberries, 94 rice, basmati, 136 Rice Paper Wraps, 122 Roasted Carrot & Onion Spread, 79 Roasted Carrot-Onion Soup, 141 Roasted New Potatoes, 64 Rose Bliss Tea, 155 rose petals, 155 rose water Lavender Mascarpone Spread, 57 Sparkling Rose-Hibiscus Soda, 129 Rose-Hibiscus Syrup, 129

S

salads Pixie Crab Salad, 32 Spring Chicken Salad, 62 Spring Citrus Salad, 31 salmon Buckwheat Crepes, 115 Citrus-Cured Salmon, 116 salsa, 113 sausage, 168 Savory Spicy Granola, 142 in Roasted Carrot-Onion Soup, 141 scones, 162 serrano chiles Crisp Potato Pancakes, 112 Green Chile Salsa, 113 sesame seeds Herbal Gomasio, 93 Lavender Fig & Olive Bread, 54

Savory Spicy Granola, 142 shallots, 34 shortbread, 66 shrub, 48 Smoky Paprika Ketchup, 103 with Grilled Fava Beans, 102 soups Chickpea-Potato Soup, 177 Roasted Carrot-Onion Soup, 141 Sparkling Rose-Hibiscus Soda, 129 sparkling water Spiced Tangerine Tea, 44 Watermelon, Basil & Sumac Spritzer, 75 spice blends Harissa Spice Blend, 136 Herbal Gomasio, 93 Spiced Tangerine Tea, 44 Spicy Beet & Tuna Poke Bowl, 121 Spicy Corn Fritters, 110 spinach Basil & Lavender Pesto, 58 Greek-Inspired Frittata, 166 Spinach & Tofu Dumplings, 125 Spinach & Tofu Dumplings, 125 spreads Lavender Mascarpone Spread, 57 Roasted Carrot & Onion Spread, 79 Toasted Pepita Spread, 109 Spring Chicken Salad, 62 Spring Citrus Salad, 31 sprouts, 122 squash Doshas with Squash Filling, 137 Stuffed Squash with Farro, Grapes & Pecans, 83 Squash Filing, 137 Strawberry Jalapeño-Pink Pepper Margarita, 76 Stuffed Squash with Farro, Grapes & Pecans, 83 sumac, 75 Summer Lavender Peach & Berry Slab Pie, 68 Summer Vegetable Gratin, 174 sunchokes, 80 sunflower seeds Lavender Fig & Olive Bread, 54 Savory Spicy Granola, 142 Sweet Potato Hash & Eggs, 168 sweet potatoes Baked Sweet Potato Chips, 108 Grilled Sweet Potatoes, 92 A T a s t e o f O j a i 193

Sweet Potato Hash & Eggs, 168

T

tahini, 88 Tamari-Lime Dipping Sauce, 125 Tangerine Curd, 38 Tangerine Ginger-Turmeric Tonic, 24 tangerine juice Citrus-Thyme Vinaigrette, 34 Ojai Pixie Spritz, 27 Olive, Fig, & Tangerine Chicken, 36–37 Pixie Tangerine Curd, 41 Tangerine Syrup, 40 in Ojai Citrus-Almond Olive Oil Cake, 38 tangerines Candied Tangerines &Tangerine Syrup, 40 Citrus-Thyme Vinaigrette, 34 Ojai Citrus-Almond Olive Oil Cake, 38 Olive, Fig, & Tangerine Chicken, 36–37 Pixie Crab Salad, 32 Pixie Tangerine Curd, 41 Spiced Tangerine Tea, 44 Spring Citrus Salad, 31 Tangerine Ginger-Turmeric Tonic, 24 tea Rose Bliss Tea, 155 Spiced Tangerine Tea, 44 tequila, 76 Thai basil, 122 thyme Citrus-Thyme Vinaigrette, 34 Grilled Beets with Raspberry-Thyme Glaze, 94 Herbal Gomasio, 93 Toasted Pepita Spread, 109 tofu, 125 tomatoes, 174 tonics, 24 torpedo onions, 90 tuna, 121 turmeric Golden Bubbles Elixir, 106 Tangerine Ginger-Turmeric Tonic, 24

V

Vanilla Simple Syrup, 27 194

A Taste of Ojai

vegetables, grilled Charred Eggplant with Creamy Tahini-Miso Dressing, 88 Grilled Beets with Raspberry-Thyme Glaze, 94 Grilled Carrots with Goat’s Milk Labneh, 100 Grilled Corn, Poblano & Fregola, 130 Grilled Fava Beans, 102 Grilled Sweet Potatoes, 92 Muhammara with Grilled Torpedo Onions, 90 vermouth, 51 vinaigrettes. See also dressings Citrus-Thyme Vinaigrette, 34 Harissa Vinaigrette, 133

W

walnuts Coconut Chocolate Mint Bites, 151 Doshas with Squash Filling, 137 Lavender Fig & Olive Bread, 54 Maple-Banana Muesli Bars, 180–181 Muhammara with Grilled Torpedo Onions, 90 Savory Spicy Granola, 142 Warm Queso de Cabra Bruschetta, 52 Watermelon, Basil & Sumac Spritzer, 75 whey, 114 white beans, 145 wonton wrappers, 125

Y

yams, 92 yogurt Grilled Carrots with Goat’s Milk Labneh, 100 Lavender Fig & Olive Bread, 54 Lavender Mascarpone Spread, 57 Ojai Citrus-Almond Olive Oil Cake, 38

Z

zucchini Greek-Inspired Frittata, 166 Summer Vegetable Gratin, 174

A T a s t e o f O j a i 195

196

A Taste of Ojai

Acknowledgments All the dishes in this book have been created and prepared with love by Chef Robin Goldstein.

Thank you to all the following Andrea Russell / Optasia Graphics for photography, design, and beautiful arrangements.

Joan Tapper (editor) for making the recipes readable, smooth, and organized.

Jen Weers (index) for creating the detailed key to locating all the recipes and ingredients in this cookbook.

Anne Luther for her sage wisdom and discerning advice.

Robin Deem for styling assistance; Alexis Davis, SunOven Bakery; and Randy Graham, the Valley Vegetarian, for recipes contributed.

All foods are displayed on handmade wares made by local artists Rene Norman, Emily Brown and Jeffrey Mayware.

Thank you to the local venues we shot at: Christel Rogero from Frog Creek Farm Kathy Hartley & Beth Keenen at The Lavender Inn Caravan Outpost and the Ojai Valley Inn Products featured and donated and used in the book’s preparations: Olive oil from Carolïna Gramm/Ojai Tasting Room, Bread from Lou and Louise/Oat Bakery, jams from Caroline’s Marmalade + Jams.

I would also like to thank my daughter, Chiya Newman, who has a VERY sophisticated palette and is able to judge which foods are good and which are not as good.

My family and all my close friends.

Nina Chesley for her judicious tasting abilities, honest comments, and all-around good company.

Kristina Kulik for her guidance, always offering her recommendations, and steering me in the right direction.

Finally, thank you to Tracy Smith, who inspired and helped me begin and produce the first A Taste of Ojai cookbook.

Local Resources: Caravan Outpost Caroline’s Marmalade + Jams Emily Brown / Awhai Pottery Frog Creek Farm Jeffrey Mayware / Mayware Ceramics Karen Scott The Lavender Inn Oat Bakery Ojai Tasting Room Carolïna Gramm Ojai Valley Inn Private Chef Robin Rene Norman/ Wren Ceramics SunOven Gluten Free Bakery Ventura Spirits–Amaro Angeleno bitters

caravanoutpostojai.com carolinesjamsandmarmalades.com emilybrownceramics.com frogcreekfarmojai.com maywareceramics.com bernscottpottery.com lavenderinn.com oatbakery.com olive oil - extravirginskincare.com ojaivalleyinn.com privatechefrobin.com wrenceramics.com sunovengf.com amaro.la/angeleno A T a s t e o f O j a i 197

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A T a s t e o f O j a i 199

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A T a s t e o f O j a i 201

Early spring, when the aroma of orange blossoms permeates the air, is a particularly lovely time to visit. It’s the time of year when this tiny delectable fruit, the Ojai Pixie, is in season.

June is time for lavender, which thrives in the Ojai Valley’s climate. Picking up on the colorful theme, visit the Lavender Inn, in the downtown area and visit Frog Creek Farm to pick your own lavender.

Ojai has a synergy with its agricultural community. The Ojai Farmers Market is what a farmers market should be, with tons of fresh organic produce, as well as plants, flowers, jams, honey, gourmet prepared foods and artisanal goods.

Ojai is perfect for a romantic weekend or a weekday stay.

There are tranquil lodgings and stylish hostelries with upscale amenities and resort-style services from a designforward guest home located on a private road to chic rural hillside farms.

Surrounded by majestic oak trees, and the valley’s healing mystique, visitors can immerse themselves in self-care, yoga practice, and meditation and then hit the town to dine on farm-to-table fare.

There are numerous valley hikes and trails. Nearby Lake Casitas is a popular recreation area for camping and boating in this back-to-nature environment.

The many dishes in A Taste of Ojai—Flavors of the Valley, offer Mediterranean small plates, Mexican fare, vegan or vegetarian sustenance, and California-centric provisions.

“I consider food and cooking to be one of the purest pleasures of life, and here in the Ojai Valley, it is gratifying to 202 have time to slow down and relax as we prepare and A Taste of Ojai enjoy our meals.” – Chef Robin Goldstein

ISBN 978-1-7923-1890-0

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