3.30.2014

Spring Bean and Radish Salad

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We skipped winter this year, and now are officially into spring. No more hope for fuzzy sweaters or warm fireplace dinners. But, I'm not so glum, outdoor dinning season is here. And this means trips to the nursery, yogurt soup, herby salads and berries. If this sounds a lot like summer, well, it is. Those two season tend to blend here as well.

I am recycling this salad recipe from last year. It was fresh and crunchy, I just never got around to posting about it. It is also extremely pretty, and made for a delicious work lunch the next day. Enjoy.
Planting sunflowers.
Kumquats from the garden.
One morning I actually got up and made blueberry ricotta pancakes with grapefruit zest. They were the best.
Yogurt soup on the patio.

Bean and Radish Salad
Serves 4-6

2 cans of cannellini beans, rinsed and drained
1/2 large red onion, sliced
large handful of radishes, sliced
chopped parsley and tarragon to taste

dressing:
olive oil
champagne vinegar, or whatever kind you have handy
juice of half a lemon, or more to taste
salt and pepper

1) Combine the beans, onions, radishes and herbs.
2) Prepare dressing, I solely rely on my taste buds for this.  Most folks do the 3:1 ratio of oil to vinegar. You can't go wrong if you taste as you go.
3) Dress your salad, chill for an hour or so, and enjoy.

3.12.2014

Weekend in Ojai

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The little town of Ojai is just close and far enough for a quick weekend escape. This was the first time we stayed in town. Thanks to Airbnb, we found a quiet Spanish villa, with an amazing host, and relaxing courtyard.

We spent a couple of days tasting local olive oil and vinegar, hiking trails that led nowhere, and eating delicious food. The shops in town are filled with interesting things, mostly for old people. I bought myself an old-school sleeping jacket, which the sales lady tried to talk me out of, "Do you really NEED a sleeping jacket," she asked. Um, who doesn't?

Lounging before the husband dragged me on a hike.
The main drag. 
At Meditation Mount.