Charred Market Squash and Rancho Beans with Ojai Citrus Herb Mojo

Introduction

Sun-drenched California coastal cooking is all about taking morning-harvested market vegetables, applying a kiss of fire, and bathing them in exuberant herbal brightness. This plate marries rich, creamy heirloom white beans simmered with fragrant epazote, almond-wood charred summer squash, and an electrifying citrus mojo spiked with Ojai oranges and Meyer lemon. It is hearty, grounding, and smells like an ocean-breeze picnic along Highway 1.

Ingredients

• 2 cups cooked Rancho Gordo Marcella or heirloom white beans, with 1/4 cup bean broth
• 2 medium summer squash or zucchini, halved lengthwise and scored in a diamond pattern
• 1 tender nopal pad (cactus paddle), cleaned and sliced into ribbons
• 1 tbsp cold-pressed avocado oil
• 1 tsp smoked sea salt
• 1/2 cup extra-virgin Sonoma olive oil
• 2 small Ojai Pixie or Navel oranges, zested and juiced
• 1 Meyer lemon, zested and juiced
• 2 cloves garlic, finely grated
• 1 fresh serrano chile, seeded and finely minced
• 1/2 cup fresh cilantro leaves and tender stems, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1 sprig fresh epazote (or 1 tsp dried)
• 1/4 cup raw pumpkin seeds (pepitas), toasted
• 1 ripe Hass avocado, sliced

Instructions

1. Gently warm the cooked heirloom beans in a small heavy saucepan over low heat with their bean broth, a pinch of sea salt, and the fresh epazote sprig until fragrant and velvety.
2. Whisk together the extra-virgin olive oil, orange zest, orange juice, Meyer lemon zest, lemon juice, grated garlic, minced serrano, cilantro, and mint in a ceramic bowl to create the citrus-herb mojo; season with a pinch of salt.
3. Rub the scored squash halves and sliced nopales with avocado oil and season evenly with smoked sea salt.
4. Set a cast-iron skillet or grill pan over medium-high heat until lightly smoking, then lay the squash cut-side down for 4 to 5 minutes until deeply caramelized and tender-crisp.
5. Sear the nopal ribbons in the same pan for 2 to 3 minutes until tender with light blistered edges.
6. Ladle the warm, brothy beans into the center of a wide, shallow ceramic platter.
7. Arrange the charred squash halves, blistered nopales, and creamy avocado slices directly over the warm beans.
8. Spoon the fragrant citrus-herb mojo generously over the top and scatter with toasted pepitas before serving immediately.

Scoop this up with warm hand-pressed corn tortillas or crusty wood-fired sourdough. The fragrant citrus oils mingling into the savory, creamy bean broth make every spoonful taste like pure coastal sunshine.

Emily