Artichoke & Roasted red pepper Paella

Ingredients:

2 tablespoons Monterey’s Tasty Olive Bar Lemon EVOO

1 cup white aborio rice

1 small yellow onion, cut into small dice

3 medium cloves garlic, minced

1 medium tomato, hulled and chopped (1 cup)

1 medium zucchini, trimmed and chopped (1 cup)

7 ounces quartered artichoke hearts, 1/2 cup of them chopped

2 large roasted red peppers; 1 chopped and 1 thinly sliced (drained, from a jar)

1 cup cooked lupine beans or butter beans, drained (may substitute any cooked white beans)

2 cups low-sodium vegetable broth

1 tablespoon Spanish smoked paprika

1/2 teaspoon ground turmeric

1 teaspoon saffron threads, loosely packed

1 teaspoon Pico Blanco or Castrochill Big Sur Salt

Parsley leaves, finely chopped, for garnish

Want seafood? Sauce shrimp or scallops before you start the paella, then add them to the top with the quartered artichokes and sliced red peppers.

Directions:

Heat the oil in a large skillet (or a paella pan, if you have one) until shimmering over medium-high heat. Add the rice and toast, stirring, for about 2 minutes, until the rice starts to turn light brown. Add the onion and garlic and cook for 1 minute until coated and fragrant. Stir in the tomato, zucchini, the 1/2 cup chopped artichoke, the 1/2 cup chopped roasted red pepper and the beans. Cook for 1 minute, stirring constantly.

Add the broth, paprika, turmeric, saffron and salt. Give the mixture a stir, then do not stir again.

Cook on medium-high heat, bubbling rapidly, for 3 minutes, the reduce the heat to medium-low. (Still no stirring.) Artfully arrange the reserved artichoke quarters and thinly sliced roasted red pepper strips on the surface. Make sure the pan is centered on its burner for even cooking.

Continue cooking at a steady bubble until the broth is fully absorbed, 13 to 15 minutes. After a full minute with no bubbling, turn off the heat. (You can cook the paella a little longer to promote a bottom crust; just proceed at your own risk and pull the pan off of the heat before the crust blackens.)

Cool for 5 minutes before serving, then garnish with chopped parsley. Serve from the skillet.

tide pool with Meyer Lemon bitters

Courtesy of The Bitter Ginger

1.5 oz botanical gin (St. George Botanivore, Hendricks, Venus)

1 oz fresh cucumber juice

.5 oz Carmel Berry Elderberry Syrup

2 eyedroppers Meyer Lemon Bitters

Topped with soda water

Place all indgredients except soda water in shaker filled with ice. Shake vigorously and strain over fresh ice, top with soda water, garnish with cucumber wheel. (This drink can easily be made non-alcholic by simply omitting the gin.)

top o’the ridge to ya with Big Sur bitters

Courtesy of The Bitter Ginger

1.5 oz Vodka or Gin

1 oz fresh grapefruit juice

.5 oz rosemary simple syrup

2 eyedroppers Big Sur Bitters

Topped with soda water

Cucumber Garlic Dill Whiskey Shrub

makes 4

2 cups cucumber juice

1/8 cup Riesling Lemon Dill Marinated Garlic juice

1/4 cup simple syrup

4 oz whiskey

garnish:

minced cucumbers

cucumber slices

dill sprigs

Lemon Dill Marinated Garlic Juice

Fill a shaker with ice and fill (in batches) with cucumber juice, garlic juice, simple syrup and whiskey. Shake and strain into rock glasses filled full with crushed ice. Garnish with minced cucumbers, cucumber slices, dill sprigs and skewered garlic cloves.

Elderberry Sour

Courtesy of Barcart Cocktail Co.

4 oz. rye whiskey or bourbon

1.5 oz. fresh lemon juice

1.5 oz. Elderberry Syrup

10 shakes of citrus bitters

Shake all ingredients except bitters with ice in a cocktail shaker. Strain into two glasses with ice, add bitters, divided, garnish with lemon peel.

LUCUMA ALMOND BUTTER & PERSIMMON oatmeal

Courtesy of Alma Superfoods

1/2 cup rolled oats

1 tbsp ground flax seed

1/4 tsp cinnamon

Pinch of salt

1 cup almond milk or milk of your preference

1 1/2 tbsp Lucuma Almond Butter

1 banana, sliced or mashed

Combine all ingredients in a sauce pan and bring to a simmer. Stir as it thickens (about 3 minutes) then pull off the stove to serve. Enjoy it!

ZESTY AIOLI WITH CELERY BITTERS

Courtesy of The Bitter Ginger

1 cup mayo, sour cream or Greek yogurt

4-5 droppers of the Bitter Ginger Celery Bitters

Zest and then juice half a lemon

Fresh cracked pepper to taste

Combine all ingredients. Use this sauce atop crab cakes, for tuna salad, and as a base layer for avocado toast or for dipping artichokes!

Mustard Roasted Asparagus

serves 4

1 bunch asparagus

2 tablespoons Gourmet Champagne Roasted Garlic Mustard

1 tablespoon garlic, peeled and chopped

2 tablespoons 43 Ranch Picual Extra Virgin Olive Oil

Instructions

Preheat oven to 400°F. Place rack near the top of the oven, closet to the heat source.

In a small bowl whisk together mustard, garlic and oil until blended. Evenly distribute asparagus on a baking sheet and rub with mustard mixture. Roast for 10-12 minutes of until tender and slightly charred.

Mega Mediterranean Quinoa Salad

2 cups quinoa, cooked

1 tbsp. California Garlic Olive Oil

2 tsp. fresh basil, chopped

2 tsp. fresh mint, chopped

1 tbsp. fresh parsley, chopped

salt and pepper to taste

1/4 cup fresh tomatoes, chopped

1/8 cup red onion, peeled and minced

3/4 cup fresh asparagus, blanched and chopped

6-8 Chardonnay Almond Stuffed Olives, halved

1 tbsp. Garlic Balsamic Vinegar

1 tbsp. California Garlic Olive Oil

garnish:

fresh basil sprigs

scallions, chopped

In a large bowl toss quinoa, garlic oil, basil, mint and parsley until blended and season with salt and pepper.

Top salad with tomatoes, red onion, asparagus and halved olives, drizzle with oil and vinegar. Garnish with basil sprigs and chopped scallions before serving.

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