SCENIC HIKING TRAILS AROUND LA
ESCONDIDO FALLS Address: 27807 Pacific Coast Highway, Malibu
starting your hike, be sure to hang a left at the first fork so you can face the ocean during your descent. This trail is open from dawn to dusk, and hikers can park on the Pacific Coast Highway by Malibu Seafood for just $5 at the trailhead. Leashed dogs are allowed, and you can expect to spend anywhere from 60–90 minutes on this 2.5-mile trail.
This 3.8-mile round-trip hike begins just off the Pacific Coast Highway and ends at a beautiful waterfall. After leaving the blacktop, the road arrives at Escondido Canyon Park. Take the dirt path to the left of the sign that reads “Edward Albert Escondido Canyon Trail and Waterfall.” Cross the field of fennel and mustard toward the creek. Then, cross over the creek and turn left to head upstream toward the falls. Lower Escondido Falls is beautiful, but if you’re up for a challenge, you can explore Upper Escondido Falls, which is three times taller. Remember to wear appropriate footwear for this hike and keep in mind that some places near the falls will be slippery.
ECHO MOUNTAIN Address: East Loma Alta Drive at Lake Avenue, Altadena
Unless you live in the neighborhood, this hike is more of a weekend destination than an after-work jaunt. This may be a more challenging hike, but novices should not be deterred. The views of downtown LA, Pasadena, and the San Gabriel Valley on the path are stellar. At the top of the mountain, you can see the ruins of White City, which burned down in the early 1900s. Hikers must keep dogs on leashes. Free street parking is available by the entrance, and hikers can expect to spend 2.5–3.5 hours on this 5-mile trail.
SARA WAN TRAILHEAD AT CORRAL CANYON Address: 25623 Pacific Coast Highway, Malibu
For another beautiful view, check out the Sara Wan Trailhead at Corral Canyon, where mountains collide with ocean beaches. The trail on this gentle hike is practically deserted on weekday afternoons. When
SAUTÉED ZUCCHINI AND SQUASH WITH FETA
TAKE A BREAK
• 1 zucchini • 1 summer squash • 1/2 medium red onion • 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh thyme • 1/4 cup crumbled feta cheese • Salt and pepper to taste
1. Cut zucchini into 1/4-inch-thick semicircles. Dice onion.
2. Heat a large skillet to medium high. Add olive oil, onion, and thyme.
3. Once onion is soft (about 2 minutes), add zucchini and squash. Season with salt and pepper; cook 4–5 minutes until squash barely begins to caramelize.
4. Place in serving bowl and top with feta.
[ Inspired by thekitchn.com ]
LA · 310.275.4137 / WEST HILLS · 747.888.3562 | 3
Published by The Newsletter Pro • www.TheNewsletterPro.com
Made with FlippingBook Learn more on our blog