As the weather warms, check out these delectable fruit- and veggie-focused spring dishes.
Poppy & Seed’s farmer’s market carrot features peaches, fennel, chili, marcona almonds and creme fraiche. PHOTO COURTESY OF POPPY & SEED
Pulled Carrot Tacos at Scarlet Kitchen & Lounge An East Coast native, chef Paige Riordan trained in holistic, plantbased cooking with whole foods at the Natural Gourmet Institute in Manhattan and is renowned for introducing farm-to-table cuisine to New York City at Reynard at the Wythe Hotel. Scarlet Kitchen & Lounge, her old Hollywood-inspired restaurant in Rancho Mission Viejo, blends East and West Coast cuisine via a variety of plant-based showstoppers—including Riordan’s vegan pulled carrot tacos. The flour tortilla tacos feature slow-cooked carrots—marinated in housemade barbecue sauce—as well as herb slaw, avocado, watermelon radish, jalapeno and a rich cashew ranch “crema.” 949.503.3086, scarletkl.com
Roasted Cauliflower Steak at Old Brea Chop House
Sure, steak is always a good idea at this luxury Downtown Brea chophouse—which recalls a classic New York steakhouse with wooden decor, leather banquettes and an inviting ambiance. But vegetarians and those seeking a lighter option among the stellar steaks, chops and seafood need look no further than the roasted cauliflower steak. A sizable cauliflower “steak” is roasted and browned to perfection, then topped with a tahini dressing made from sesame seeds, pomegranate, sumac spice, golden raisins for a touch of sweetness and extra-virgin olive oil. 714.592.3122, oldbreachophouse.com
Scarlet Beet “Ravioli” at Selanne Steak Tavern
Housed in a historic 1934 property on Pacific Coast Highway, ice hockey star Teemu Selanne and business partner Kevin Pratt’s classic American steakhouse and tavern in Laguna Beach is known for its steaks and chops, poultry and seafood. But one of its signature dishes is the scarlet beet “ravioli,” which features jumbo red beets that are oven-roasted and thinly sliced. The beet slices are then stuffed with a lemon goat cheese mixture and sandwiched and punched using ring cutters to resemble pasta ravioli. A golden beet vinaigrette made with roasted golden beets is combined with an orange-and-hazelnut-flavored vinaigrette, and served warm over the dish—which is plated with a mixture of frisee, watercress, arugula and candied orange, as well as grapefruit and sliced candied Chioggia beets. 949.715.9881, selannesteaktavern.com
Farmer’s Market Carrot at Poppy & Seed
From their new greenhouse space at Anaheim Packing District, husband-and-wife duo Michael and Kwini Reed of Los Angeles’ Poppy + Rose serve elevated American comfort food with a twist. Michael utilizes fresh ingredients from local SoCal gardens as well as his own in-house garden, where he grows his own microgreens and herbs. Sample the products of his labor with spring favorite the farmer’s market carrot, which pairs the popular root vegetable with peaches, fennel, chili, marcona almonds and creme fraiche, topped with a house vinaigrette. The result is a colorful and satisfying side. 714.603.7130, poppyandseedoc.com
Selanne Steak Tavern’s scarlet beet “ravioli” is stuffed with lemon goat cheese PHOTO: COURTESY OF SELANNE STEAK TAVERN
Spaghetti Squash & Braised
Green Enchiladas at Farmhouse at Roger’s Gardens One of Orange County’s trailblazing farm-to-table chefs, chef Rich Mead spent decades cultivating relationships with sustainably focused local farmers and purveyors, culminating in his Corona del Mar staple Farmhouse at Roger’s Gardens. A highlight on his fresh menus incorporating seasonal and locally sourced ingredients are the spaghetti squash and braised green enchiladas. Roasted spaghetti squash is mixed into braised greens with caramelized onions and potatoes, then tossed with cauliflower bechamel to form a stuffing that’s wrapped in Tehachapi Heritage Grain Project blue corn tortillas. Guajillo sauce, white cheddar cheese, chorizo spiced cauliflower rice, Brussels sprouts, roasted carrots, cipollini onions and cherry tomato avocado relish complete the bright plate. 949.640.1415, farmhouse.rogersgardens.com
The roasted cauliflower steak at Old Brea Chop House is topped with a tahini dressing. PHOTO: BY BOB HODSON
Leek Raviolo at Lido Bottle Works
At this scenic Newport Beach restaurant overlooking the harbor in Lido Marina Village, executive chef Joel Gutierrez makes complex creations out of fresh, farm-to-table produce. While he’s received much attention for his seasonal salads and vegetable creations, Gutierrez believes the seasonality of the potato is often overlooked. One of his favorite dishes for spring is the leek raviolo, a play on a potato leek soup that puts the potato front and center. A potato stock made from the roasting of potato skins becomes a sauce that gives the leekfilled dish a rich depth of flavor. 949.529.2784, lidobottleworks.com
Scarlet Kitchen & Lounge’s pulled carrot tacos include herb slaw, avocado, watermelon radish and jalapeno PHOTO: COURTESY OF OUTSHINE PR
Vegan Coconut Curry at Malibu Farm Lido
After hosting cooking classes and farm dinners out of her home and backyard, chef Helene Henderson founded Malibu Farm—preparing simple, health-forward fruit- and vegetable-heavy dishes at locations including Malibu and Newport Beach. A menu favorite at the bright and beachy Lido Marina Village outpost—and one of Henderson’s most popular restaurant recipes—is the vegan coconut curry, which is free of any GMOs. Housemade tofu, onions, peppers, asparagus, green beans and broccoli florets are combined with a curry sauce made up of coconut milk, ginger, carrots and a hint of lime. The satisfying dish is served with crispy red quinoa rice—and seaside views. 949.791.2096, malibu-farm.com/newport-beach
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