OZ Center 4-Day Weekend Retreat for 18
Summer vegetables sautéed with garlic oil tossed with
opal and green basil
Warm polenta/buckwheat with raw goat Jack
Spinach nettle soup with coriander and fennel
Smashed white beans with crispy garlic and thyme
Borscht with crème fraiche
Savory cheddar bread pudding
Carmondy and red onion marmalade chutney
Stuffed eggs with summer herbs
Farm greens salad with hazelnuts, Pink Lady apples and goat cheese in a Meyer lemon dressing
Sheep’s milk ricotta tartlet with mint, melted onion, and peach relish
Sautéed greens with chile and garlic
Heirloom tomato salad with basil, torpedo onions
and red wine vinaigrette
Cucumber avocado gazpacho with corn
Mediterranean hummus, tzadziki,
chickpea flat breads
Celery cucumber sheep’s feta salad
Warm walnut lime farro with purslane and tomato
Moroccan chickpeas- preserved lemon and cilantro in a rich veg broth served with coconut brown baby basmati rice
Shaved fennel salad with nectarines, almonds and dates
opal basil and caramelized shallots with snap peas
Harissa
Baked Blossom Bluff Orchard fruit crisps topped with
a whipped crème fraiche
“Nicole has an ease around food that transmits. That and her great sense of humor make her such a pleasure to have on our retreats. She has an ability to understand the type of food that will nourish all the senses.”
– Laura spesh