FOOD AND DRINK

Robin Goldstein, chef and author of A Taste of Ojai cookbooks, shares some savory inspirations for spring.

EATING LOCALLY IS A GREAT WAY TO ENJOY DIVERSE FOODS… ... and springtime means giving winter staples the boot, dedicating dinnertime to those tender young things now appearing in our local stores and farmers markets. We are coming out of low temperatures and the shorter days of winter, which lured us into the kitchen with deeply satisfying slow-cooked dishes with complex fl avors. But spring is here! With quintessential veggies like peas, shoots and tendrils; young asparagus and fragrant herbs that grow among us here in the valley. Living in Ojai, we are very much aware of how fortunate we are. We love this season, fi nding comfort in the fresh and precious delicate green goods. Celebrating both the new season and California state changes to our day-today lives, we are all anxious and beyond excited to squeeze around the table again with friends and family — be it in house or on screen.

NEED SOME INSPIRATION? In these two spring-inspired recipes, you will see a handful of fresh spring vegetables found at our local outdoor market on Sunday mornings. Lavender’s subtle aroma and fl avor are instantly recognizable, which makes it the perfect unexpected culinary herb in this pesto, calling for both fl ower buds and the leaves of the plant, which can be used fresh or dried. Be sure to use unsprayed lavender and wash well. The aromatic plant is a member of the mint family which, when used in recipes, is close to rosemary, sage and thyme. This fragrant pesto uses lavender and nuts, along with basil, fennel and fresh lemon as the foundation for this salad. Whether you’re a “spring chicken” in the kitchen or a seasoned professional, I believe everyone can benefi t from a new salad recipe packed with vibrant colors and fl avors. The best part is that it’s meant to be shared! Serve as a full meal or alongside other dishes.

Spring Chicken Salad

serves 4 1 cup snap peas, stemmed 1 cup fresh peas, out of pod 1 bunch asparagus, trimmed 2 cups shredded rotisserie chicken ½ cup lavender pesto 1 cup pea shoots, tendrils and/or microgreens Zest of 1 lemon ¼ cup toasted almonds

Blanch peas and asparagus for two to three minutes in salted boiling water. Drain vegetables, then place them in a bowl of iced water. This will shock the veggies and keep them bright green, as pictured. Toss the shredded roasted chicken with some lavender pesto, then toss gently with the blanched vegetables, the pea shoots and/ or microgreens, and lemon zest. Compose the salad on white plates to accentuate the bright spring vegetables. Sprinkle with toasted almonds on top.

Lavender Pesto

½ cup raw, unsalted almonds ¼ cup olive oil ¼ cup cold water 4 cloves garlic, chopped coarsely 2 cups raw kale and/or raw spinach ½ cup fresh basil ½ cup lavender leaves 1 teaspoon dried culinary lavender buds ⅛ teaspoon ground fennel seeds 2 teaspoons lemon zest 2 teaspoons lemon juice 1-2 teaspoons salt

In the bowl of a food processor pulse the almonds to coarsely grind. Add the rest of the ingredients to the food processor, blend to a pesto-like consistency. Add additional oil and/or water, if needed, to reach a spreadable consistency. Store in a covered container in the refrigerator until ready to use for up to one week. Makes approximately 2 cups. Substitute with what you have on hand, switching out the almonds with pistachios or cashews. Adding nuts to recipes can be extremely beneficial to your health. If you have any of this pesto leftover, it is delightful on other salads, pasta, avocado toast, flatbread pizza or as a sandwich spread.

Get more in-depth vegetable-forward recipes using local ingredients in A Taste of Ojai II, Flavors of the Valley Cookbook

HOWARD CREEK TRAIL

About a quarter-mile up Rose Valley Road there’s a gated dirt road on the right that connects with Howard Creek Trail, which runs 3 miles to a ridge top with fantastic ocean views. The trail ascends through two canyons, and aside from a few short, steep sections, the hiking is relatively easy. The canyon was named for Je Howard, who homesteaded Rose Valley in the 1800s.

Rose Valley Hikes

ROSE VALLEY FALLS TRAIL

Three miles up Rose Valley Road, take the road on your right to Rose Valley Campground, but park outside the campground near the upper lake. From the south side of the camp, take an easy half-mile walk to the base of the 300-foot, two-tiered Rose Valley Falls. Other options include a tough 2.5-mile climb to Nordho Ridge on Chief Peak Road, or hike the Rose-Lion Connector Trail 1.6 miles to Lion Creek and Lion Canyon Trail.