Roasted Asparagus With Ojai Pixies (Tangerines), Fennel and Mint

 

                                Roasted Asparagus with Ojai 

Pixies, Fennel and Mint

This vegan recipe requires a little less attention when ingredients are roasted in an oven, but it’s also divine when done on the grill using a grill pan. It makes a great first course when you throw a few pistachios on top for some crunch and protein. It’s a happy thing that Ojai Pixie tangerines and asparagus find their way to us at the same time, in peak season. You can salt this dish to taste, if you like, but the addition of the mustard makes that seem unnecessary to me. Using oil and vinegar from Ojai Olive Oil or another local producer adds to the local flavor.
Ingredients
1 pound asparagus, trimmed 

1 small bulb fennel, trimmed, quartered and very thinly sliced

2 Ojai Pixie tangerines, peeled and sectioned (or other small, seedless       tangerine)

5 sprigs fresh mint, plus more for garnish

3 tablespoons mandarin-infused olive oil

2 tablespoons fresh lemon juice

¼ teaspoon black pepper

1teaspoon whole-grain mustard

1 tablespoon tangerine-infused balsamic vinegar

½ cup shelled pistachios (optional)

Directions:
Preheat oven to 400°. Place asparagus, tangerine sections, fennel and mint in a 9- by 13-inch baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper and mustard. Pour the olive oil mixture over asparagus, tangerines, fennel and mint and coat evenly.

Roast about 10–12 minutes, until crisp tender, stirring midway. Baking time will depend on thickness of asparagus. Remove mint sprigs after baking.

Transfer asparagus and other ingredients to a serving platter and drizzle with tangerine-infused balsamic vinegar. Garnish with fresh mint and pistachio pieces, if desired.

Variation: Extra-virgin olive oil and balsamic vinegar can be substituted for the flavor-infused varieties.

Pistachio Fig Cake With Honey And Ricotta

Pistachio Fig Cake With Honey And Ricotta A bejeweled cake with figs and pistachios is a grand way to bid summer adieu. Ingredients: Serves 8–10 Nonstick vegetable oil spray 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt ⅓ cup of sugar ¼ cup of honey 3 large eggs 1 ½ cups ricotta 6 tablespoons olive oil ¼ teaspoon pistachio extract 1 cup of figs halved (large ones quartered) 1 handful shelled pistachios, chopped Directions: Preheat oven to 350°. Lightly coat a 7–9-inch cast iron skillet with nonstick spray. Whisk flour, baking powder, salt, and sugar together in a large bowl. Whisk honey, eggs, ricotta, olive oil, and pistachio extract together in a medium bowl, until combined. Fold wet ingredients into the dry ingredients.  Fold half of the figs into your batter. Pour batter into prepared cast iron and top with remaining figs and chopped pistachios. Bake cake until golden brown 50–60 minutes. Allow to cool in the pan for 10 minutes before removing. Serve warm.

Cardamom Pistachio Cookies

Cardamom Pistachio Cookies

You don’t need to worry about being too neat or tidy when frosting these impressive cookies; the glaze will smooth itself out on its own. Just be sure to sprinkle with pistachios and rose petals right away so they adhere to the top before the glaze sets.

Ingredients:
Dough
2¼ cups (560 mL) all-purpose flour, plus extra for 

   dusting
1 tsp (5 mL) ground cardamom
1/2 tsp (2 mL) fine sea salt
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) natural shelled pistachios
1 cup (250 mL) unsalted butter, at room temperature
1 egg
1 tsp (5 mL) vanilla

Glaze:
2¾ cups (675 mL) icing sugar
1/4 cup (60 mL) whole milk
1/4 cup (60 mL) natural shelled pistachios, very finely 

   chopped
Dried rose petals, optional

Directions:
Combine flour with cardamom and salt in a small bowl and set aside.

In a food processor, whirl granulated sugar with 1/2 cup (125 mL) pistachos until finely ground. Transfer to a stand mixer fitted with the paddle and beat with butter on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour.

Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.

Working with 1 disc at a time, roll dough on a lightly floured surface to 1/8-inch (3-mm) thickness. Using a 2 5/8-inch (6-cm) scalloped-edge cutter, cut rounds. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough.

Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 12 to 14 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes.

Combine icing sugar with milk in a small bowl. Mixture will be thick. Using an offset spatula, spread evenly over cookies, pushing to edges. Transfer to rack and immediately sprinkle with 1/4 cup (60 mL) pistachios and rose petals, if using. Let stand until dry to the touch, 20 more minutes.   Makes 48 cookies