Author Archive | edibleojai


This recipe was adapted from Martha Stewart’s Prosciutto Crisps. The chips are delicious on their own, so San Bartolome suggests doubling the batch so there are enough to eat solo.

3 ounces sliced prosciutto
2 tablespoons extra-virgin olive oil
1 tablespoon fresh sage leaves, stems removed

Preheat oven to 375°.

Gently toss prosciutto slices in olive oil. Place them individually on a silicone mat or a parchment-lined baking sheet so that they don’t overlap.

Finely chop sage into thin strips and sprinkle over prosciutto slices.

Bake until prosciutto is crisp and edges begin to curl up, about 15 minutes. Let cool.

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Makes 4 servings

4 apples, preferably Fuji, Gala or Honeycrisp
Prosciutto chips (see recipe at right)
8–10 large pitted dates
½ cup pistachio nuts, roasted and salted
1 teaspoon finely grated fresh ginger
1 tablespoon honey

To core apple: Use an apple core tool to cut the apple down the middle, from the stem end, being careful not to press through the whole apple.

Use a melon baller to remove the top ¾ of the core, leaving the bottom of the apple’s core intact. Be sure to remove the tough fibers and seeds.

To make the filling: Use a knife to mince the prosciutto chips, pistachio nuts and dates, and toss with the grated ginger and honey. This will form a sticky compote.

Fill the cored apples with the minced mixture using 2 spoons—1 to hold the filling and the other to scrape it into the apple.

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San Bartolome likes to bring homemade protein-rich snack bars on hikes with her daughters. Any stone fruit preserve can be substituted for the peach, she notes.

Makes 16 servings

⅔ cup brown sugar
⅔ cup all-purpose flour
1 teaspoon ground cinnamon
⅔ cup almond butter, separated
¼ teaspoon salt
4 tablespoons unsalted butter, melted
⅓ cup old fashioned rolled oats
10 ounces peach preserves
⅓ cup sliced almonds
¼ cup coconut chips
2 tablespoons finely chopped dark chocolate

Preheat oven to 350°.

For the crust and crumble, put brown sugar, flour, cinnamon, ⅓ cup almond butter and salt in the bowl of a standing mixer fitted with a paddle attachment. Turn mixer to low.

With mixer running, and as ingredients are coming together (you will see the almond butter forming small pieces), slowly pour in the melted butter, forming a loose sand-like mixture.

Remove ½ cup mixture to a small bowl and set aside.

Add rolled oats to the mixer and turn on low until mixture is just mixed. Press mixture into a 9- by 9-inch pan, or similar-size pan. Using the back of a large spoon, press mixture firmly to create a dense crust.

Bake in preheated oven for … Read More

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Yield 8 servings
¼ cup walnuts, roughly chopped
4 ounces fennel fronds, thickest stems removed, rinsed and drained well
2 ounces spinach, stemmed, washed thoroughly to remove all grit and drained well
½ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
1 small garlic clove, roughly chopped
1 teaspoon lemon juice
½ cup plain Greek yogurt
Kosher salt and freshly ground black pepper, to taste
2 pounds new potatoes or fingerlings
2 tablespoons kalamata olives, drained well and roughly chopped

Preheat oven to 350°. Spread walnuts in a single layer on a baking sheet and toast until aromatic and golden, about 5 minutes. Let cool.

Combine nuts, fennel fronds, spinach, cheese, olive oil, garlic and lemon juice in food processor and purée. (You might need to do this in a couple batches, depending on the size of the food processor bowl.) Add a touch more olive oil if needed to achieve a smooth consistency.

Stir in yogurt and season to taste with kosher salt and black pepper.

Thin out with a bit of water if needed to achieve a good pouring consistency.

Boil potatoes in a pot of well-salted water until a knife inserted into the fattest potato meets … Read More

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Yield: 4 servings
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil, plus more for drizzling
Juice and zest of 1 lemon
Kosher salt, to taste
Black pepper, to taste
Fennel stalks, enough to cover a 9- by 9-inch baking dish and
fronds to cover chicken
¼ cup dry vermouth

Preheat oven to 425°.

Split fennel stalks lengthwise with a knife and arrange cut side up to cover the bottom of a 9- by 9-inch baking dish in a single layer.

Heat a medium skillet over medium-high heat, add a tablespoon of olive oil and let it heat just to the smoking point. Add chicken, skin side down, and let brown, cooking until it releases from the skillet.

Turn and brown the other side.

Lay thighs skin side up on the fennel stalks.

Pour off fat from the browning skillet and, off heat, deglaze skillet with dry vermouth, scraping up any brown bits from the bottom of the skillet. Pour these pan juices over the chicken. Drizzle chicken with a little more olive oil and sprinkle with lemon juice and zest, salt and pepper.

Lay fronds over chicken; then cover dish with foil. Place in preheated oven and bake for … Read More

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In this simplified version of a cocktail Sam Gay made for the Ojai Spirit Cabinet meeting, Gay substitutes fresh rosemary and tangerine juice for the rosemary simple syrup.
2 ounces gin, preferably Ventura Spirits Company’s
Wilder Gin
½ ounce freshly squeezed lime juice
½ ounce freshly squeezed tangerine juice
4 ounces tonic
Garnish with rosemary sprig

Place all ingredients except the tonic into a cocktail shaker  filled with ice. Shake and strain into an 8-ounce rocks glass  over ice. Top with tonic. Garnish with rosemary sprig

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  • All Things Tea
  • Bella Capri Inn
  • Camarillo Hospice Farmers’ Market (Sat)
  • Cantara Cellars
  • Element Coffee
  • Institution Ale Company
  • McGrath Family Farm
  • Millesime Cellars
  • Old New York Deli
  • Pleasant Valley Farmers’ Market (Wed) – open May 13
  • Sheila’s Wine Bar/Cafe
  • TPR Acupuncture
  • Twenty 88
  • The Wine Closet


  • Chocolats Du CaliBressan
  • Island Brewing Company
  • Porch
  • Sly’s


  • Otto & Sons Nursery


  • Café Firenze
  • Carrara Pastries
  • Custom Melt
  • Enegren Brewing Co.
  • Moorpark Farmers’ Market (Fri)
  • The Natural Café

Newbury Park

  • Conejo Coffee
  • Great Harvest Bread Co.
  • The Natural Café
  • Newbury Park Farmers’ Market (Sat)
  • Old New York Deli


  • Azu
  • Bart’s Books
  • Bit-Vision Computer
  • Carolina Gramm Olive Oil
  • Casa Ojai Inn
  • Coffee Connection
  • Deer Lodge
  • deKor&Co.
  • Farmer and the Cook
  • Feast Bistro
  • FiG Curated Living
  • Flora Gardens Nursery
  • Hip Vegan Café
  • Ideal Seafood
  • Kava Home
  • Knead Baking Co.
  • The Lavender Inn
  • Mano Farm CSA
  • Modern Folk Living
  • NoSo Vita
  • Nutmeg’s Ojai House
  • The Oaks at Ojai
  • Ojai Farmers’ Market (Sun)
  • Ojai Rancho Inn
  • Ojai Valley Inn
  • Ojai Vineyard
  • Ojai Visitor Center
  • Old Creek Ranch
  • Osteria Monte Grappa
  • P Space Gallery
  • Rainbow Bridge
  • Regalo Olive Oil
  • Sea Fresh
  • Su Nido Inn
  • Suzanne’s Cuisine
  • Vino V Wines
  • Westridge Market (2 locs)


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Edible Ojai & Ventura County Events Calendar

Spring 2015


Café Firenze Cooking Classes

563 W. Los Angeles Ave., Moorpark

Learn firsthand how Chef Fabio Viviani plans, prepares and eats his favorite Italian recipes. Reservations required.

Mar. 29–Fabio’s “Brunch Style” cooking. Class meets at 11am.

Other classes available; check website for details.

Info: 805-532-0048,

California Health & Longevity Institute Wellness Kitchen Classes

Two Dole Dr., Westlake Village

Learning to eat better, while eating well, through hands-on cooking classes and experiences led by registered dietitians. Classes are 6:30–8:30pm.

Mar. 18–Wine Wednesdays, a series of small plates and wine pairings from guest wineries

Mar. 27–Farm-to-Fork Fridays, a series of cooking demos featuring local, healthy and sustainable dishes, followed by communal dining experiences

Additional classes each month; check website for details.


Culinary Concierge Connection Cooking Classes

Westlake Village

Phyllis Vaccarelli offers both daytime and evening Cookbook of the Month classes. These intimate, hands-on classes are limited to seven students per class.

Apr. 15, 10:30am; Apr. 16, 6pm–Good Food Good Life by Curtis Stone

May 13, 10:30am; May 14, 6pm–My New Roots: Inspired Plant-Based Recipes for Every Season by Sarah Britton

Other classes available; check website for details.… Read More

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This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.

Serves  6

Organic canola oil cooking spray

16 ounces crabmeat

4 green onions, thinly sliced

4 ounces light cream cheese

2 tablespoons diced Ortega chiles, optional

12 corn tortillas

1 cup grated low-fat Jack cheese, or lite Mexican blend mix

1 (15-ounce) can green enchilada sauce

1 (6-ounce) can pitted black olives

Shredded lettuce

Reduced-fat sour cream, optional

Preheat oven to 350°.

Spray 9×13-inch baking dish with non-stick spray.

Break crabmeat into smaller pieces.

In small bowl, combine green onion, cream cheese and chiles. Gently add the crab.

Spread 2 tablespoons crab and 1 tablespoon grated cheese on each tortilla. Roll up and place in baking dish.

Pour enchilada sauce over enchiladas. Top with remaining cheese and olives.

Cover with foil and bake for 30 minutes.

Serve with shredded lettuce and reduced-fat sour cream.

Serving size:  2 enchiladas

Calories per serving:  425

Calorie equivalent:  4 ounces protein, 2 carbohydrates, 1 fat

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