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A taste of Ojai collection box

Ojai Valley Inn

Savor a taste of Ojai at home or give the gift of the valley’s local flavors with the Taste of Ojai Collection box. Includes A Taste of Ojai by Chef Robin Goldstein, The Farmhouse branded G.K.P. apron, OJAI wine tote, Ojai Valley Inn branded Corkcicle travel mug, and a Bumble Bee Seed Pop, as well as locally produced honey, olive oil from Ojai Organics, and Ojai Habanero Jelly. This curated Taste of Ojai collection comes in a custom Ojai Valley Inn wood box that is made with FSC-certified materials. For every box purchased, the maker plants a tree through the non-profit Trees for the Future.

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Pascale’s Kitchen

Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!

Check out her online shop HERE
Her fabulous cookbooks are HERE

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Bobs Well Bread at the Ballard Store












Additional location for Bobs Well Bread in Ballard, CA!!
Opens Thursday, October 1, 2020
The “Ballard Store” and “Ballard Store Restaurant” were at this location
many years ago-

If you’re heading up to sip wine on the Santa Ynez Valley Wine Trail be sure to follow the delicious aroma wafting from Bobs Well Bread at his new location-
If you haven’t tried his breads, pastries, meals… you haven’t lived! 
Ballard was founded in 1880. 
Ballard is the smallest and oldest community in the Santa Ynez Valley

PS You’ll also find Ojai Jelly here!

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Field + Fort

2580 Lillie Avenue Summerland, CA. (805) 770-7897                                          Great restaurant & shop!
“To-Go” orders & safe pick up during Covid.
You’ll find Ojai Habanero Apricot Jam on the menu, as well as for sale in the shop!      photo credit: Field + Fort













Ojai Jalapeno Jelly, Apricot Habanero Jam, and Habanero Jelly stacked on a table outdoors

photo credit: Amber Dolyak (805) 245-1274


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Crab Cake Dipping Sauce

Ojai Jelly
Crab Cake Sauce

3/4 c. safflower mayonnaise (or your favorite)

1/4 c. buttermilk (or plain yogurt)

3 T. Ojai Habanero Jelly (room temperature)

3 T. fresh dill leaves- chopped fine

1 T. fresh parsley leaves- chopped

2 T. lemon zest

1/2 lemon- juiced

1 garlic clove- minced

Combine all ingredients in a bowl & stir well.
Keep refrigerated until just before serving.
Sauce will thicken as it chills-




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Ojai Habanero Apricot Jam

Sweet yet Savory


Ripe California Apricots Blended with Habanero Peppers

Decadent on cheesecake or over ice cream-
Remarkable on bagels or waffles-
Jam-Packed with flavor-Big cheese pleaser!

Transformative on chicken-

A perfect addition to nearly everything…

Heal Level 2


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Year of the Horse Salad

Katie Upton Local Santa Barbara Artist

A special THANK YOU to local Santa Barbara artist; Katie Upton.
I ♥ her work!

Wine Pairing; Zaca Mesa Winery 2011 Viognier

Toss together;
2 c. organic beets, spiralized, then lightly steamed, or micro’d ‘al dente’
2 c. organic Granny Smith Apples, spiralized or sliced thin
1/2 c. organic kale, or a handful of fresh parsley- chopped
1/2 c. organic celery root, (anise root, or jicama are also delicious)- chopped

(heat & mix over low heat, do not boil)
1/2 c. olive oil
2-3 t. Ojai Jalapeño Jelly

Once it’s cooled, complete by adding;
1/2 c. “White Apple Balsamic Vinegar
1/2 c. White Stilton Mango & Ginger Cheese
squeeze of lemon (♥ Meyers)

At the last moment throw in
a handful of “NutC” Sweet n’ Spicy Walnuts– broken up, irregularly
Toss & serve-


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Vegan Sushi Roll


served with a Savory Peanut Sauce


10–12 Spring Roll Skins
1 small Red or Yellow Bell Pepper
7 Asparagus spears
1/3 of a Fennel Root
3 small Carrots
1 medium Haas Avocado. cubed
about 1 c. Wild (or brown) rice, cooked
1-3 T. Robbins Family Farm Lemon Balsamic
Squeeze of fresh lemon
I add a little lemon zest occasionally

Nasturtium Flowers
1-3 T. Black sesame seeds
fresh rosemary


Gently wash & air dry;
Nasturtium flowers (separate petals) for color & a little spice to the roll. Set aside.

It’s only fair to WARN you that it would be best if you practice with the rice wraps a few times. They’re a bit temperamental, but worth the trouble. ONLY rinse ONE AT A TIME- & DO NOT lay them together. I’m convinced that laying them together inadvertently created the ‘super ball’. :/

Chop, grate, mince & julienne vegetables of your choice, considering size, texture & variety.
Place all vegetables, cooked rice & vinegar in a bowl-
Toss & set aside. Cilantro & Nasturtiums are not in the mix.

Next, run the rice paper under warm tap water until it changes from hard to malleable & use right away.
One at a time, lay on a very thin (NOT fuzzy) kitchen cloth.
Lightly dab off excess water.  Lightly spray “Pam” olive oil on an olive serving dish. The indentation of the dish will assist you in forming the ‘cavity’ needed for the rolls. Lay the damp rice paper across the olive oil tray & push in the center to fill.

For flavor & a splash of color, lay a few nasturtium flower petals, &/or a cilantro leaf or two on the center of your rice paper. If you serve your rolls whole they will be seen first.

Next add about 3 T. of the ‘salad’ like mixture to the rice paper.
Pull up ends at the 6 o’clock & 12 o’clock position of your rice paper, then left to right. As you continue it will be more uniform to create sushi-looking rolls.
Aim for rolls that are about 1.5″ x 5″

Lightly sprinkle sesame seeds on top of each roll.
These wraps are translucent & make very attractive finger-food.



Savory Dipping Sauce


3/4 c. Peanut Butter (I like fresh ground, organic)
3/4 c. Ojai Jalapeño Jelly or Ojai Habanero Jelly


Mix the peanut butter with Ojai Pepper Jelly.
Serve sauce in individual ramekins &/or with a small serving spoon- guests like to add sauce as they eat their roll.

Serve on a plain platter, so you & your guests can enjoy the natural colors of the ingredients. Garnish serving dish with a few Cilantro leaves & Nasturtium Flowers.



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Year of the Dragon Salad

This recipe originally came from my Mother.  It was really good, but (as usual), I just had to play with it a bit.
I switched out the sugar for Ojai Jelly, tweaked it a bit & there you have it!
I find it’s a good crowd-pleaser & you can temper the ‘heat’ level to your group, if needed.

I prepare this ahead of time, cover well & refrigerate;
1 head of white cabbage, shredded thin
2-4 green onions, sliced very thin

I put the crunchies ‘bits’ in a bag & set aside until I’m ready to toss the salad
1 package of Organic “Koyo Ramen Noodles” (broken up well)
3 T. black sesame seeds
1 c. slivered almonds

You can prepare this dressing ahead of time & save in a jar-
In a small saucepan heat, but don’t boil-
1/2 c. “Soy Vay” sesame dressing
1/4 c. rice wine vinegar
1/4 c. apple cider vinegar
1/3 c. Ojai Jalapeño Jelly (or Ojai Habanero Jelly)
1 T. (yes one tablespoon) ground black pepper
1 t. celery seeds
1/4 t. ground cumin
1 clove garlic, chopped fine

Be sure to allow the dressing to cool before mixing into the salad,
& just before serving, add the crunchy bits.  Toss well.




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Spicy Mediterranean Apricot Boats

Here’s what you’ll need;

2 heads of Organic Endive-
1 handful “Mediterranean Apricots”, cut in thin, long strips
1/2 c. “Absolut Vodka
3 T. Ojai Habanero Jelly
4 sprigs of Organic Lemon Thyme
1 t. Green “Caper” Brine
1 Chèvre Log (I like “Cypress Grove” Chèvre Logs with herbs), room temperature
about 25 Green Capers
about 10 Walnuts (or Pecans), dry roasted, broken up

Carefully pull apart the endive leaves; wash, spin, & set aside to dry

In a small saucepan, over low heat, simmer;
Apricots strips, covered with Vodka, Ojai Habanero Jelly, lemon thyme & brine.
Stir occasionally to mix.
It will take about 10 minutes to cook off the liquid.
Once it thickens, set aside to cool.

With a frosting piping bag (or a strong plastic bag), pipe the chévre onto the center section of the endive.

For each endive ‘boat’, add:
1 strip of the Spicy Mediterranean Apricot
1 caper
1 small piece of walnut (or pecan) dry roasted

Place on a platter & watch them disappear-
(no serving utensils needed)
The apricots are the same beautiful color as the Ojai Habanero Jelly, so it seems like you’re eating a long strip of hot Habanero Pepper, but the union of flavors united are divine- not too hot, not too sweet!