Stolen with permission from Executive Chef Josiah Citrin, this delicious recipe couldn't be easier! Cache specializes in contemporary American cuisine styled with a French accent. It's a casual but upscale restaurant in an expansive garden setting just a few blocks from the Santa Monica beach.

Citrin, a prominent local chef and restaurateur, chose 26-year-old Nyesha Arrington as Cache's Chef de Cuisine after working with her at two of his Los Angeles restaurants, (Lemon Moon and Melisse), and their shared affinity for fresh seasonal produce is reflected in the market-based menus. Nyesha is even growing her own herbs in Cache's garden.

The bar lounge has an emphasis on farmers' market products and features Mason jars filled with eclectic ingredients such as Duck Confit; Eggplant-Olive Tapenade; Mason Jar Marinated Market Vegetables and Smoked Salmon Potato Salad. Signature dishes in the restaurant include Market Wedge, Cherry Tomato, Blue Cheese, Egg, Bacon Salad and Ahi Tuna Tartare with Avocado, Lime-Ginger Vinaigrette. Two sizes of either a charcuterie with savory garnishes or artisanal cheese platter with honeycomb, sweet onion marmalade and candied walnuts are designed to share. Entrees include a perfectly tender Kurobota Pork Chop, Pineapple Chutney and Mint; Tea-Smoked Ahi Tuna, Marinated Eggplant, Lemon and Rosemary.

Wood Fired Calamari Salad is served at Cache for $13. This recipe makes 4 restaurant servings.

 Wood Fired Calamari Salad Ingredients:

• 12 oz large squid, cleaned, well-dried and scored with knife
• 1 clove garlic, chopped
• 1/2 shallot, finely diced
• 2 Roma tomatoes, peeled, seeded and diced
• 2 tablespoons chicken stock
• 1 teaspoon fresh oregano, roughly chopped
• 1 teaspoon fresh parsley, roughly chopped
• 6 lemon segments, pith removed and diced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons mascarpone
• 1/2 lemon (juiced)
• 1 tablespoon olive oil
• 1 tablespoon canola oil
• Salt and pepper for seasoning