All posts filed under: Vegetarian

Sweet & Savory Sun-Dried Tomatoes

Published by Jacqueline King

We’ve had a warm fall so far so the tomatoes just keep coming. This is an easy and delicious way to preserve fresh tomatoes. Sun-dried tomatoes make a great addition to salads, pastas and wraps but these are so good you’ll want to eat them like raisins as a snack. I like using cherry tomatoes because they dry relatively quickly and since you can dry them skin side down, they don’t get sticky. You can  use Roma tomatoes cut in half, they will just take much longer. If you dry slices of larger tomatoes, you will want to lay them on foil so they don’t stick to your baking sheet. When temperatures are hot enough you can dry them outside in the sun on a wire rack. Use cheese cloth raised on bricks so it doesn’t stick to the tomatoes to keep the bugs and birds off and bring them in at night. I did this when temperatures were hovering around 100*F and it took 2 days for my cherry tomatoes to dry. Larger tomatoes …

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 …

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 …

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.

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

Roasted Farmer’s Market Veggies with Berbere Spice and Tofu

Published by Jacqueline King

I made these lovely skewers with organic baby beets, baby portabella mushrooms and purple, white and orange carrots from the new Sunset Strip Farmers Market but you can substitute with whatever is in season. Pumpkin, sweet potato, zucchini, cherry tomato, Brussel sprouts etc. would all be delicious. Try to cut everything approximately the same size so they cook evenly. If you’re using asparagus in the mix reserve and add after 20 minutes. Berbere is a delicious Ethiopian spice blend available at specialty and ethnic food markets and online or you can  make your own.   Enjoy! -Jacq Preheat oven to 400* Makes 4 main dish salads, 6 sides or appetizer salads or 8-10 skewers Ingredients: 2 lbs Fresh Veggies cut into aprox. 1-inch chunks 2 Tbsp Olive Oil 2 Tbsp fresh torn Cilantro leaves 1/2 tsp Kosher or Sea Salt 1/4 tsp Black Pepper 1/2 tsp Berbere Spice 8 oz. Extra-firm Tofu cut into dice Toss your vegetables, tofu and cilantro with olive oil and spices. Place in oven on a baking sheet or roasting pan for …