Author: Jacqueline King

Fresh Lima Beans with Artichoke and Poached Shrimp

Prepared correctly fresh lima beans are such a treat! These are not the mealy, mushy, tasteless beans of your youth. They have a bright, green, creamy flavor that pairs beautifully with delicate poached shrimp. I like to cook them till they are tender with still just a bit of bite. The preserved lemon adds a subtle complexity to this dish. It is available at specialty food shops and many supermarkets or you can make your own. Enjoy! -Jacq 4 appetizer or 2 main dish servings For Lima Beans: 2 1/2 cup Fresh Shelled or Frozen Baby Lima Beans 1 1/2 cup Vegetable Broth 1/2 cup Water 1/4 cup White Wine 3/4 cup Marinated Artichoke, drained and chopped 1 Tbsp Preserved Lemon, chopped Bring liquids to a boil in a saucepan, add lima beans and lower to a simmer until beans are tender but not mushy about 15 minutes. Drain (you can reserve liquid for another use) and stir in artichoke and preserved lemon. For Shrimp: 8 medium to large shrimp, peeled and deveined 1/2 cup Vegetable Broth 1/2 …

Deconstructed Ratatouille Salad

Published by Jacqueline King

I just got back from our annual vacation in Canada to find summer in Los Angeles still in full swing. The first few days of September have been scorching with temperatures hovering near 100*. My tomato plants are loving the prolonged heat and I came home to find them full of sweet, delicious fruit. I couldn’t resist posting this shameless tomato selfie on the BHF Facebook Page.. When my friend Paige saw the pic she commented “I want to eat you tomatoes!” so I gladly invited her over for a tomato-centric lunch. I also had a couple of little Japanese eggplant, yellow summer squash, zucchini and peppers in the garden so I thought of making ratatouille but wanted something lighter. I came up with this salad of grilled vegetables in a cherry tomato vinaigrette. It tastes delicious warm or chilled and is a fresh, healthy take on a summer standard. Enjoy! Ingredients: Serves 4 For Tomato Vinaigrette: 1 pint Cherry Tomatoes, halved 1small Onion cut into 1/4 inch thick slices 1Shallot 2 cloves Garlic 2 …

Strawberry Lemon Chia Seed Jam

Published by Jacqueline King

Chia Seeds are a super-food packed with protein, omega-3s and vitamins. As you may know, they turn into gel when they’re mixed with water, which makes them perfect for jam-making. Just mix your fruit with these little nutritional powerhouses and you’ll get a beautiful fresh tasting jam that is just the right consistency. 1.5 cups sliced Strawberries + 4 whole Strawberries 1 Tbs Chia Seeds 1 Tbsp Maple Syrup or Honey 1/2 tsp Vanilla Extract 1/4 tsp Lemon Juice 1/8 tsp Lemon Zest 1. Add 2 Tbs water and sliced Strawberries to a pan and heat over medium stirring until strawberries begin to break down and water evaporates, about 5 minutes. 2. Pour berries into a blender along with all the other ingredients including the 4 whole raw Strawberries and briefly puree 3. Allow to cool, pour into a jar and stick in the fridge. That’s it- 10 minutes start to finish, healthy, and oh my gosh is it good! I would assume this will keep about 2 weeks in the fridge but we’ve never managed to …

Vineyard Wild Rice with Fresh Peas and Pea Shoots

Published by Jacqueline King

I just returned from what has to be one of the prettiest places is the USA. I never thought I would use the word “bucolic” to describe a modern-day location. It seems like a word reserved for people describing life in Jane Austen’s time, but what can I say?…. Bucolic, right?! I always feel inspired in Martha’s Vineyard not only by the views but by the fantastic produce grown on the island. You can read my post from last years visit here. There are over 40 farms within its 100 sq miles and on many roads you can find farm stands selling freshly harvested fruits and vegetables on the honor system… The peas I found were sweet enough to eat right out of the pods. This is a great recipe to try with peas fresh from the garden or farmers market. All parts of the pea plant are edible and fresh pea shoots and tendrils add a lovely delicate flavor to this dish. I put this together after a trip to the farm stand and really loved …

Watermelon Radish and Cream Cheese Toasts (Smoked Salmon Optional)

Published by Jacqueline King

I love watermelon radishes! They are a bright, beautiful addition to the winter table. These are one of my favorite appetizers to serve around the holidays. They are quick and easy, not too heavy, and always a big hit. Watermelon radishes are a rich source of antioxidants, vitamins and minerals and smoked salmon is high in heart healthy omega-3s. I am growing these in my garden this winter but they weren’t quite ready for the holidays so I picked some up at the farmer’s market. They can be a little difficult to find at regular supermarkets, but I have seen them at Whole Foods and other natural foods markets. If you’ve never tried them before- they look very similar to a turnip and taste savory and peppery like a regular radish, but are a touch sweeter and milder. Watermelon Radish and Cream Cheese Toasts (Smoked Salmon Optional) Makes approx. 25 Toasts Ingredients: 1 pkg. Pumpernickel Cocktail Bread or Mini Bagels cut in half* 3-4 lg. Watermelon Radishes sliced into large coins 8 oz. Cashew Cream …

Picked Peppers Pico De Gallo

Published by Jacqueline King

All through early fall there has been a plethora of peppers in our garden. Jalapeño, bell peppers, Anaheim and a variety of small sweet peppers abound. Quite frankly, I have peppers coming out of my ears. There are also spring onions, lots of them, so I was excited when I saw there were still beautiful heirloom tomatoes at the farmers market perfect for whipping up a fresh Pepper Pico de Gallo. The traditional version does not call for the sweet peppers but they add nice flavor, color and crunch. I also like to add a little dash of olive oil to bring the flavors together but I’m Californian and like to add olive oil to everything so feel free to leave it out. You can adjust the number of Jalapeños depending on how spicy they are and how spicy you like it. Enjoy with chips or as a flavorful topping to any mexican dish. Ok, that’s 7 peppers down… Ingredients: 3 small heirloom or Roma Tomatoes, diced 3 small Sweet Peppers or 1/2 lg Bell Pepper, seeded, diced 2 Spring Onions …

Sesame Spiced Sweet Potatoes

Published by Jacqueline King

This recipe was given to me by our Summer neighbor in Muskoka Canada, Martha Stigler. She is a brilliant entertainer and prints a cookbook with her recipes every year to share with friends and neighbors. What a wonderful gift! Enjoy! -Jacq Serves 4 Preheat oven to 400* Ingredients: 2 Sweet Potatoes 1 Tbsp Olive Oil 2 Tbsp Sesame Seeds 1/2 tsp Paprika 1/2 tsp crushed Fennel Seeds 1/4 tsp Cayenne Pepper Kosher Salt Cut Sweet Potatoes lengthwise into eighths and toss with Olive Oil to coat. Mix Seasonings and Sesame Seeds, sprinkle over Potatoes and toss again. Spread on a baking sheet and bake for 40 minutes, turning once. Remove from oven and sprinkle with Salt.

White Kidney Bean Hummus

Published by Jacqueline King

This recipe was given to me by our Summer neighbor in Muskoka Canada, Martha Stigler. She is a brilliant entertainer and prints a cookbook with her recipes every year to share with friends and neighbors. What a wonderful gift! Enjoy! -Jacq 4 servings, may be multiplied Ingredients: 1 15 oz can Eden Organics White Kidney (Cannellini) Beans 1/3 cup good Olive Oil 3 Garlic Cloves 3/4 tsp ground Coriander 1/2 tsp ground Cumin 1/2 tsp Hot Sauce 1/4 cup fresh Lemon Juice 1 tbsp Tahini Paste Kosher Salt & White Pepper to taste 3 Tbsp fresh finely chopped Cilantro (Coriander) Place ingredients except cilantro in a food processor and puree. Stir in half the cilantro leaves and garnish with the rest. Serve with warm Pita bread or Crudite.

Baked Pesto Citrus Salmon

Published by Jacqueline King

This is one of my favorite stand-by recipes. It’s easy and fast enough for a weeknight dinner but also makes for a beautiful presentation at a dinner party or brunch. Try the leftovers cold over a mixed green salad for a healthy lunch! One small note- enjoy the flesh of the fruit with your fish but the rinds are not meant to be eaten. Enjoy! -Jacq Ingredients: Fresh Salmon, preferably wild caught, .5 lbs per person Fresh Basil Pesto, approx 3 Tbsp per pound Orange, Lemon and Lime Slices Salt Pepper Paprika Preheat oven to 375* Place a sheet of tinfoil 6 inches longer than your fish on a baking sheet. Lay the salmon skin side down in the center of the foil. Sprinkle with salt, pepper and optionally paprika. Spread a layer of Pesto on salmon as if you were putting jam on toast. Top with orange, lemon and lime slices. Sprinkle a little salt on citrus. Fold the sides of the foil together, longways at the top and fold over a couple of times …

The Simplest and Best way to Enjoy Heirloom Tomatoes

Published by Jacqueline King

Summer tomatoes are finally here! With fun names like Green Zebra, Brandywine, Lollypop, Pineapple each heirloom tomato seems to taste better than the next. In fact there may be nothing better than a fresh cut heirloom tomato EXCEPT- a fresh cut heirloom tomato with a sprinkle of truffle salt and a light drizzle of very good olive oil. Oh sure, you could turn them into sauce or place them on a bed of greens, but right now these fresh beauties are the real stars. Why not let them shine? Have as an easy appetizer or refreshing snack. In fact even my chihuahua Lola likes them and she rarely eats anything that isn’t spelled M-E-A-T so you know they must be fantastic 😉 Enjoy! xJacq