I recently met and had the joy of cooking with the brilliant Theo Stephan of Global Gardens in Santa Ynez, California. Theo, short for Theodora, was the first to plant olives for extra virgin olive oil in Santa Barbara county, back in 1996. In 1998, they celebrated the company’s first actual harvest.
Theo also wrote about the foods she grew up on in Opa! The Healthy Greek cookbook. In August, I was able to attend a wonderful cooking class she taught at La Cocina Que Canta, the farmhouse at Rancho La Puerta with recipes from her book.
Under Theo’s supervision, we made Baked Zucchini Patties, a Greek Yogurt Dip she recommends to accompany these patties, Skordalia – a Greek version of Guacamole, and many other gorgeous recipes from her book, including a Lemony Olive Oil Cake (Fysiká!), which I thought I’d only taste but loved so much I took home a second piece for the next day!
Below is an adapted recipe of the baked patties, plus a cookbook giveaway for one beautiful reader, and a special offer from Theo herself.
I wanted to make the Baked Zucchini Patties again when I got home, and play around with a plant-based version for those who don’t eat eggs. As it was late summer there was an abundance of yellow squash so I tried that and it made a really pretty patty. But then late summer turned into autumn and I wanted to see what would happen if we used a hard squash instead of summer one. This is what I share below. I will post the Zucchini/Summer Squash recipe next summer.
In the headnotes of the recipe, Theo calls this is a meat-free version of Keftedes, a traditional flat meatball, popular as a main dish, or as an appetizer, in Greece.
To me it is like of a wildly liberated falafel… Which may inspire how you enjoy it. Wrap it in pita bread, drizzled with tahini, or serve on top of a salad with a side of tabbouleh, or alongside sautéed greens, or with a bowl of lentils. For me, it was enough to just have 2 or 3 with the dip, which I also adapted to something of a Raita (recipe below).
Theo’s recipe calls for eggs and feta cheese. This is a play on that, without eggs, without cheese. Many of you will know why I chose to leave those ingredients out.
On the other hand, some may ask, but why leave out the best parts? If you want that, you can find the recipe in her book (look for the giveaway of Opa! below).
It works well with a “flax egg” which gives it even more fiber, and pumpkin which so beautifully absorbs the flavors of citrus and spice.
I also added peas, pumpkin seeds, fresh lemon juice and zest. It turned out so well, I’d even call it craveworthy. It’s full-bodied, while light on digestion, and goes with anyything.
I love these creative plays in the kitchen. What’s amazing is that as I was truly dancing around, with Theo’s book open and memories of that evening in the Rancho La Puerta garden alive in my mind, when the doorbell suddenly rang. What was it? A package from Theo!
Lemony Pumpkin, Pea & Pepita Patties
Baked for a healthier version than the traditional “fritters”, there is nothing lost in translation here. These little pat-a-cakes are incredibly moist, with a lemony lift, and great texture from the pea and pumpkin seeds. What’s not to love? Opa!
Ingredients
1 small pumpkin – a kabocha, sweet dumpling, cinderella, sugar pie, or red kuri
2 teaspoons olive oil (try @globalgardens)
2 cups peas
1/4 cup pumpkin seeds
2 scallions, chopped
1 small lemon, juice and zest
1 cup almond or coconut flour
1/2 cup ground flax meal
1/4 cup shredded coconut
1/2 teaspoon curry spice blend (or chai spices)
1/ 8 teaspoon mineral salt & fresh cracked black pepper
2 tablespoons finely chopped dill
Optional: few leaves of mint, torn
Instructions
First, roast the pumpkin. Heat the oven to 425F.
With a large sharp knife, carefully slice the pumpkin in half the long way, from top to bottom. *If you can break the stem off and make the top flat then standing it on its top will make it more stable for cutting.
Using a sharp spoon or an ice cream scoop, scrape out the seeds and strings.
Line a baking tray with parchment paper and drizzle a little olive oil in two spots. Place the two pumpkin halves on those olive oil drizzles, insides down, and swirl to cover the flesh in oil.
Put the tray on the middle shelf, in the oven, and bake for 30-40 minutes. You know it’s done when easily pierced by a fork.
Remove from the oven, and reduce the oven to 375F.
Allow the pumpkin to cool for 10 minutes. Once cool, using a large spoon, scoop the pumpkin flesh into a a medium bowl. Remove 1 tablespoon and set aside for the raita.
Combine the peas, pumpkin seeds and scallion. Zest the lemon, squeeze one tablespoon lemon juice, and stir in zest and juice in with the vegetables.
In another small bowl, mix the dry ingredients – the flour, flax, curry spice. Fold into the larger bowl, and mix well. Let sit for 10 minutes.
Stir in the fresh dill, mint optionally. Add salt and pepper to taste, and form into small 1-inch balls. Pat them between your hands to flatten, or keep them round for something more like a falafel, and carefuly place on a parchment-lined baking tray.
Bake for 15 minutes. Turn, and bake another 12 minutes. They are down when they begin to brown. Remove from oven and allow a few minutes to cool. Serve warm.
Serving suggestions
Enjoy these baked patties with a lemony herb raita (recipe below) or tzatziki (Theo has a great, really unique, Tzatziki recipe in her book!), or a lemony mayonnaise. The key is lemon-y
You could also serve them floating in a creamy saag, or a soupy dal. You could wrap them in radicchio for a summer lunch, toss with spinach and pasta for family night, or just eat them as they are… Really they are so versatile.
Store in a glass jar in the refrigerator for only up to 24 hours. They are best fresh, and warm.
Lemony Herb Raita
A Yogurt Dip adapted from Theo Stephan’s book, Opa!
Ingredients
1 tablespoon pumpkin, from the roast above
1 tablespoon lemon juice freshly squeezed
1 cup yogurt, whole milk or vegan, just not sweetened
1 teaspoon fresh dill, stems removed
1 teaspoon fresh parsley, chopped
Optional: a small amount of mint or fresh basil is also good
Salt & pepper, to taste
Instructions
In a small bowl mix pumpkin with lemon juice. Stir in the yogurt, herbs, salt and pepper to taste. Stir it all together and enjoy with the patties above.
Note: This dip is also great with a warm flatbread. Makes an easy appetizer for larger gatherings.
Global Gardens
I was in the kitchen riffing on a recipe from @theostephan’s Opa: Healthy Greek Cookbook, when the doorbell rang. Get to the door to find a large box, an unexpected delivery.
Isn’t that always such a delight?
A present…
Turns out it was a gift of Theo’s @globalgardens Santa Barbara grown, gild standard Extra Virgin Olive Oil, a 100% Taggiasca Varietal, plus a Lime Chili Kick Balsamic, plus a Mustard Seed “Caviar” Spread.
Santa Barbara’s First Extra Virgin Olive Oil Producer since our first harvest in 1998. We planted over 2000 Organic Olive Trees (starting out with Koroneiki trees we imported from Crete) in 1995. A true family business with expert knowledge and love for the land. We take our olive oils seriously…just ask our resident Olive Oil Sommelier!
What are the chances of this timing? This treasure from Theo arrives while I am in the kitchen playing with ideas from her cookbook, utterly unbeknownst to her.
And, what are the infinite ways of saying Yum?!
So many “special” olive oils are too bitter for me, or too plain… or added fruits and flavors…
This olive oil is perfection. Seriously, it’s as good as any I’ve ever had.
The Lime Chili Balsamic will be great for the kids who love that kind of kick. And the mustard seed spread… Be still my beating heart. It’s great straight from the jar – imagine how it will be with… everything.
Ok, enough gushing. I just want you to know that you can have this too. Go to Global Gardens, click their link to order and get free shipping with the code: ayurvedanutrition. They also have a monthly membership, which I think would make a great gift.
Mmmm. So good. Thank you @theostephan and Global Gardens
This photo is of the Baked Zucchini Patties from Theo Stephan’s Opa! Healthy Greek Cookbook. Let’s get someone a copy of it, shall we?
Comment OPA below, or let us know if you will try these. I’d love to hear…
All comments will be included in the draw, this Friday.
Thank you Opa!
Would I try these??? You’ve GOT to be kidding!!
She had me with the floral octopus interlaced into a
beachy scalloped fence! We all need a little Greece
this time of year! I also enjoyed the interiors of the
Rancho where Theo provided her cooking course!
So warm and restful! I could feel the Greek and
California Sunshine all the way up here in Canada!
We are also vegan, so I’ll have fun adapting the wonderful
recipes into their yoghurt & feta vegan cousins!
Thanks Laura, for sharing this truly heart-warming cuisine!
Lovely Thanksgiving!
Lynda Ryan
Montreal, Canada
How beautiful Lynda. You are a gem! And yes, isn’t the Ranch just gorgeous?! Enjoy the feel of the Greek sun winter descends.
wow- i have some squash from our farmers market- and will roast one tonight! these look amazing- thank you!
Delicious! Hope you enjoy.
I wish you all were in my kitchen tonight to cook the fritters. My mouth is watering! Thanks for sharing your experience at Rancho La Puerta! I participated in a super fun cooking cooking class where we made a zucchini soup that I still enjoy from time to time. It’s been about 10 years since I was there ;-)!
I love zucchini soup! It’s sort of a delightful surprise, after thinking we need to grill it to bring out its flavor. Love hearing this. Thank you.
OPA! This sounds lovely…thank you! All my love!
All my love to you Seana!
Seana, You’ve won. The blind, random drawing drew your name. I will email you separately for a shipping address. Thank you
Thank you laura I was just wondering how to cook this little pumpkin and then I saw your letter :-)… I will have to try making it into patties and leave a little bit for a pumpkin drink XOXO happy Thanksgiving
A pumpkin drink? Please do share… Thank you
Opa! This looks wonderful – thank you for sharing this!
Opa! Thank you.
I’ll try it! Can’t wait. I have also spent many a day in the Rancho La Puerta kitchen and garden. What an wonderful culinary experience.
Linda
Linda, How fortunate you are! It’s such a dream place, so inspiring.
Wonderful recipe.. I am sure the book has many such gems.
Thank you Saby. It does!
OPA! Thank you for this recipe, can’t wait to try! Lots of love from TN.
Thanks Caroline. Lots of love to you in TN.
OPA! Thank you for this recipe. Earlier today I was wondering what to make with the squash on my counter – now I know! I will make this tomorrow. Thank you Laura! I enjoy your emails and posts!
Thanks Kay! I appreciate you.
OPA!! I can’t believe i found this page and all its wonderful, supportive recipes, guidance and goodness. This recipe has blown me away. I am Greek…so to come across this brings up so many memories of my mother’s cooking. And to have it balanced according to the Ayurvedic principles…has blown my mind. Best of both worlds…my inner and outer experiences. This is priceless. I will be making both varieties. Thank you ever so much for this. And thank you OPA for creating such a book of goodness and health.
How wonderful! I am so glad you have those divine memories. I hope you enjoy the recipes, and recommend you get in touch with the author, Theo Stephens at Global Garden. I am sure she’s love to hear from you.