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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 cup White Wine
4 Tbsp Coconut Oil
4 cloves Garlic, finely chopped
2 Tbsp Fresh Dill, chopped
1 Tbsp Fresh Tarragon, chopped

Butterfly the tip of the shrimp if desired. Add broth, wine and garlic to a small saucepan over medium-low heat, add coconut oil 1 Tbsp at a time and whisk to incorporate. Add herbs and shrimp. Heat on low about 5 minutes, turning once, until shrimp are white and pink not grey or translucent.

Plate shrimp on top of lima beans and spoon poaching liquid and herbs on top. Garnish with a sliver of preserved lemon and sprinkle of black pepper.

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!

Deconstructed Ratatouille Salad

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 sprigs Thyme
Pinch of Herb d’ Provence, Chili Flakes, Salt & Pepper
Olive Oil
Red Wine Vinegar

For Grilled Vegetables:

1 lg Zucchini, cut lengthwise into 1/4 inch filets
1lg Yellow Summer Squash cut lengthwise into 1/4 inch filets
2 small Japanese Eggplant, halved
1 red or orange Bell Pepper, sliced
Olive Oil + Red Wine Vinegar
Pinch of Herb d’ Provence, Salt & Pepper
1/2 cup Oil-Cured Black Olives
1/2 head of Butter Lettuce

For Vinaigrette:

Sautee onion in about 3 Tbsp olive oil over medium-low heat until onions are soft and translucent, about 6 minutes. Chop shallot and add to pan, cook 2 minutes. Thinly slice garlic, add to pan and cook an additional 2 minutes. Add tomatoes, thyme leaves and seasonings. Simmer on low until tomatoes begin releasing their juices but still hold shape.

Meanwhile…

For Grilled Veggies:

Toss veggies (except lettuce) in a bowl with a drizzle of olive oil and a generous pinch of salt, black pepper, Herb d’ Provence and a splash of red wine vinegar. Grill over medium flame on a BBQ or grill-pan flipping occasionally until blackened cross marks appear on both sides .

Assemble:

Smash 4-5 tomatoes in the pan with a fork to release juices and stir in a splash of red wine vinegar.

Lay 2-3 butter lettuce leaves on each salad plate. Layer alternating slices of grilled veggies into stacks. Spoon tomato mixture on top. Sprinkle with olives and garnish with torn basil and Italian parsley leaves. Enjoy! xJacq

*if serving chilled., refrigerate vinaigrette and veggies separately up to one day ahead before assembly.

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 keep it around that long 🙂 Enjoy! xJacq

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?….

Photo: Matthew Weinstein -NYT

Photo: Hosteling International- Flicker

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…

Photo: Hugh Stewart- Condé Nast Traveler

Photo: Morning Glory Farm

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 it. When I went to make it again the next day so I could measure the ingredients for this recipe I could no longer find fresh pea shoots. As you can see I used a sautéed garlic scape on top instead. It was a suitable and aesthetically pleasing substitution, but I can’t say I preferred it.

Cooking times for wild rice will vary, but you’ll know its done when tender and slightly chewy but not mushy. The subtle flavors of this dish pair well with tofu, fish or any other veggie. If you want to serve it as a main try crumbling fresh walnuts on top.

Ingredients:

1 cup Wild Rice

1 cup fresh shelled Peas

1 cup Pea Shoots and Tendrils, torn into bite sized pieces

1/2 Lemon, juice and zest

Splash dry White Wine

1 tsp Champagne Vinegar

1 Tbsp Olive Oil

1 Garlic Clove

4-6 Basil leaves, chopped

Salt & Fresh cracked Black Pepper

Bring 2 1/4 cups water to boil in a saucepan. Stir in rice and 1/2 tsp salt, bring back to a boil then lower to a simmer and cover. Cook for 35 minutes then add wine and stir. If there is still a lot of water keep lid off, otherwise cover.

Heat olive oil in a frying pan over medium-low heat. Thinly slice garlic and add to pan, sauté 1 minute, add peas, sprinkle with a small pinch of salt, stir and cook an additional 1 minute. Remove peas from heat.

When rice is tender drain any excess liquid then return to heat add the vinegar, lemon juice and lemon zest, and a bit of black pepper and stir. Stir in peas then fresh peas shoots. Transfer rice immediately to a serving bowl and sprinkle with basil. Serve warm or refrigerate and serve chilled.

Nothing is as relaxing as good food and a couple of lazy summer days…

and if you’re looking for a great summer read try this…

The only bad thing about it was I couldn’t put down and finished it in 2 days leaving me with nothing to read on vacation but epic New Yorker articles on subjects as varied and stimulating as ticks and treadmill desks 😉 I hope you’re having a delicious summer so far! xo, Jacq

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 Cheese

1 Bunch Fresh Dill

1 8oz. package Smoked Salmon (optional)

1/2 small Lemon

Black Pepper

Toast bread on a baking sheet in oven heated to 375* about 6 minutes. Generously spread with cream cheese. Top with a radish slice. Add small slices of smoked salmon on top if desired. Garnish with fresh dill, squeeze the juice from the lemon over top and sprinkle with black pepper.

For a party make about 1/3 without the fish for those who don’t eat fish and for maximum visual effect.

*For a lighter, gluten-free option make them without the bread using the radish as a chip with the cream cheese on top.

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 including tops, diced

1 Garlic clove minced

2-4 Jalapeños, seeded, minced (leave in a few seeds if you like it hot)

2 Tbsp Cilantro chopped

juice from 1 Lime

pinch of Salt and Chili Powder

dash Olive Oil (optional)

3 dashes of your favorite Hot Sauce (optional)

Mix all the ingredients in a bowl. Taste and adjust seasoning if needed. Bam! You’re done. If you are serving as a dip or topping leave as-is. If you are using in a wrap or burrito, place in a colander and allow it to drain a bit before use so tortillas don’t get soggy. Buen Provecho! X, Jacq

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

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 to seal, leaving an inch of air so fish can steam. Fold the ends over a few times to make a packet.

Bake about 25 minutes for a smaller piece of fish and 35 minutes if larger. Remove fish from oven and let sit for 5 minutes. Carefully open packets and check for doneness. The salmon will be pink and flaky when done.

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