Coastal Harvest Aged Plant Board

Introduction

Hey friends! There is something so grounding about the way flavors deepen over time. Today, I am bringing the spirit of the Santa Cruz mountains and the Ojai orchards to your table with a board that celebrates aging—not through meat, but through slow-roasted vegetables, fermented nut cheeses, and the smoky kiss of almond wood. It is vibrant, salty, and totally unfussy, just like a golden hour in Northern California.

Ingredients

• 1 cup raw cashews, soaked for 4 hours
• 2 tablespoons white miso paste
• 1 tablespoon nutritional yeast
• 1 lemon, juiced
• 3 large red beets
• 1 tablespoon ancho chile powder
• 1 teaspoon smoked paprika
• 1/4 cup Sonoma extra virgin olive oil
• 2 tablespoons verjus or white balsamic vinegar
• 1 cup Castelvetrano olives, smashed
• 1 teaspoon Meyer lemon zest
• 1/2 cup pickled nopales, sliced thinly
• 4 dried Mission figs, halved
• 1 bag blue corn masa chips or sourdough crostini
• 1 teaspoon flaky smoked sea salt
• Fresh sprigs of rosemary and thyme

Instructions

1. To make the aged cheese, blend soaked cashews, miso, nutritional yeast, and lemon juice until silky smooth. Place in a cheesecloth and let sit in a cool spot for 24 hours to develop tang, then chill until firm.
2. For the beet bresaola, peel and rub beets with ancho powder, smoked paprika, and a touch of olive oil. Roast at 325 degrees Fahrenheit until tender but still firm, about 1 hour. Cool completely and slice into paper-thin rounds.
3. Toss the smashed olives with Meyer lemon zest and a splash of olive oil in a small bowl.
4. Arrange the beet slices in a fan shape on a large wooden board, mimicking cured meats.
5. Place the chilled cashew cheese in the center, topping it with a drizzle of olive oil and fresh herbs.
6. Fill the gaps with the marinated olives, sliced pickled nopales, and halved dried figs.
7. Drizzle the verjus over the beets just before serving to add a bright, wine-country acidity.
8. Serve alongside the masa chips or grilled sourdough and finish everything with a generous sprinkle of flaky smoked salt.

Gather your favorite people, pour a glass of crisp Mendocino white wine, and let everyone graze. This board is not just a meal; it is a conversation. See you at the market!

Emily