All posts filed under: Main Dishes

Sautéed Greens With Smoked Salt and Cherry Tomato Vinaigrette

Sautéed greens with smoked salt are my new favorite thing to eat at the moment! Smoked salt adds amazing depth to the flavor to any vegetable dish. My absolute favorite is called “7-fire” from Hepp’s Salt Co., available at farmer’s markets around Los Angeles and online, but you can also find smoked salt at Whole Foods, Walmart and most gourmet markets. You could also make some next time you BBQ. The greens are very tasty on their own, but even better with this warm cherry tomato vinaigrette and crunchy Marcona almonds. This makes a delicious and nutritious side or a light meal. You can also serve it over quinoa or brown rice to make it a hearty bowl. Ingredients: serves 2 as side 1 as a main dish For the Vinaigrette: 1 cup Cherry Tomatoes, halved 1/2 Shallot, chopped 1 cloves Garlic 1 sprig Thyme Salt & Pepper Olive Oil Red Wine Vinegar For the Greens: 1 bunch Kale or Swiss Chard 1 cup packed Baby Spinach 1 Tbsp Olive or Coconut Oil 1/4 Onion, thinly sliced …

REAL FOOD FAST- Ezekiel Hummus Wrap

Published by Jacqueline King

REAL FOOD FAST is a new series consisting of super fast, healthy, plant-based recipe ideas that take around 5 minutes to make. People often make excuses about being too busy to eat right, but there are lots of healthy meals and snacks you can make in less time than it would take to hit a drive through. These are my go-tos for a quick meal on the run. Ezekiel Bread Hummus Wrap– What you’ll need: 1. Ezekiel Bread or other whole grain or gluten free tortillas – I love Ezekiel sprouted whole grain tortillas because they are preservative free, organic, and since they are made with a variety of grains and legumes they are actually a complete protein! You can find them at Whole Foods or Trader Joe’s. 2. Hummus- today I used lemon, but any flavor you like will work. Since hummus is so rich in protein and fiber, it fights off hunger and can balance blood sugar levels. Try my Artichoke Hummus or my Canellini Bean Hummus recipes. 3. Veggies- I like to start with a leafy …

Fresh Lima Beans with Artichoke and Poached Shrimp

Published by Jacqueline King

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 …

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 …