Summer is in full swing, which means it’s time to fire up the grill and enjoy lazy long days with family and friends. We’re joining hostess with the mostest, Jenni Kayne for another holiday get-together, this time celebrating a well-styled, star-spangled Fourth. Jenni is the quintessential hostess when it comes to entertaining at home and we’re always happy to snap a few shots inside her gorgeous L.A. abode. Nearly every holiday of the year, we’re bringing you inspirational ideas from her own cozy get-togethers, whether it be a Thanksgiving feast or a Mother’s Day tea.
For the Fourth, Jenni added her signature touch to a holiday that usually harkens up images of smoky barbeques, firecrackers, and poolside shenanigans – traditions to be sure. This year, however, we’re loving a few of Jenni’s subtle details to bring your Independence Day celebrations to a higher gloss. L.A. florist Bloom & Plume created these beautiful red, white and blue arrangements to adorn each table – peonies, dahlias, and nigella in wooden bowls. Jenni used traditional and patriotic-colored Falcon Enamelware plates, Ambatalia chambray napkins, and a Nathan Turner water jug filled to the brim with luscious berries to sweeten up tables and glasses.
Beyond setting the scene, the real star of the show was Pamela Salzman and her delicious menu bursting with all the flavors we love in the summertime. Our favorite at-home-chef, Pamela knows how to cook for a crowd, and whipped up an all-vegetarian menu complete with juicy veggie burgers, charred corn, farro and arugula salad with peaches – and a too-good-to-be-true blueberry tart we’ll share later this week…
Pamela excels at making what might seem like extravagant cooking completely accessible (watch our video cooking series here). Don’t just take our word for it: whip up her Fourth of July menu yourself next weekend. You’ll find you have time to spare to enjoy the relaxed summer vibes with family and friends. Now that’s something to celebrate!
In The Veggie Kitchen Veggie Burgers
Makes 6 patties
Ingredients
8 oz beets, steamed or roasted and peeled (1 large or 2 small)
3 cups black beans, or two 15-ounce cans, drained and rinsed
½ cup cooked, cold brown rice
¼ cup dried figs, diced small
¼ cup oat flour
½ cup diced red onion
2 garlic cloves, minced
1 Tbsp smoked paprika
2 tsp brown mustard
1 tsp ground cumin
½ tsp ground coriander
½ tsp dried thyme
1 ½ tsp sea salt
freshly ground black pepper to taste
unrefined coconut oil for cooking patties
sprouted grain hamburger buns, for serving (optional)
Accompaniments:
grilled onions
avocado
tomato
cheese
sprouts
Directions
1. Pulse beets along with 2 cups of the black beans in a food processor until roughly chopped.
2. Add beet-bean mixture to a large bowl, along with the next 13 ingredients (remaining black beans, brown rice, dried figs, oat flour, red onion, garlic, smoked paprika, brown mustard, ground cumin, ground coriander, thyme leaves, salt, pepper). Stir to combine, mashing the mixture together with a spatula or wooden spoon.
3. Using a half-cup measure, form six patties. Cover them with plastic wrap and transfer to the refrigerator to chill for 30 minutes.
4. In a large skillet, heat 1/8 inch of oil. Add the burgers and cook over medium heat, turning once, until browned and heated through, about 6 minutes. Serve with desired accompaniments.
FARRO AND ARUGULA SALAD WITH PEACHES
Serves 6
Ingredients
¾ cup farro
½ tsp fine-grain sea salt
6 oz arugula
2 peaches, chopped
¼ cup chives, chopped
nuts
cheese (optional)
Dressing:
3 Tbsp Champagne vinegar
honey
salt and pepper
shallot (optional)
5 Tbsp unrefined, cold-pressed extra-virgin olive oil
Directions
1. Place farro in a medium saucepan with water to cover by at least three inches and add a pinch of salt. Bring to a boil, lower to a simmer and cook until tender, about 25 minutes. Drain well. If using right away, rinse with cold water to cool down.
2. In a medium bowl or a glass jar with a fitted lid, combine all dressing ingredients.
3. Place the arugula, farro, chives, and peaches in a serving bowl and drizzle with enough dressing to lightly coat. Toss gently.
4. Add chopped nuts and/or crumbled cheese if desired.
CHARRED CORN SALAD with TOMATOES and AVOCADO
Serves 8
Ingredients
12 ears of corn, husked
6 Tbsp unrefined, cold-pressed, extra-virgin olive oil
1 cup thinly sliced red onion
2 large tomatoes, chopped
1 cup (loosely packed) fresh basil leaves, large leaves torn
1/3 cup (or more) freshly squeezed lime juice
2 Tbsp chopped fresh thyme
sea salt and freshly ground black pepper, to taste
Instructions
1. Heat your grill to high. Rub corn with 1 tablespoon olive oil. Grill, turning frequently, until the corn is charred and heated through, 10-12 minutes. Remove from grill. When cool enough to handle*, cut kernels from cobs and transfer to a large bowl.
2. Place the onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoon olive oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt and pepper, and more lime juice, if desired.**
*The corn can be made 3 hours ahead of time, let stand at room temperature.
** The salad can be made 1 hour ahead of time, let stand at room temperature.
