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!