The Martha Stewart Living Cookbook (31 page)

2 tablespoons fresh lemon juice

2 tablespoons coarsely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh thyme

Freshly ground pepper

1.
Preheat the oven to 375°F. Toss the beets with 1 teaspoon oil on a rimmed baking sheet. Cover the sheet with foil. Roast the beets until tender, 45 to 55 minutes. Let cool. Trim and peel the beets; cut into ½-inch cubes.

2.
Meanwhile, toss the carrots, 1 teaspoon oil, and ¼ teaspoon salt on another rimmed baking sheet. Roast the carrots until browned and tender, about 40 minutes. Let cool to room temperature.

3.
Stir the lemon juice, remaining ¼ teaspoon salt, and the parsley and thyme in a small bowl. Whisk in the remaining 2 tablespoons oil until emulsified. Season with pepper. Toss the beets and carrots with the dressing in a medium bowl. The salad can be refrigerated in an airtight container up to 3 days.

FIT TO EAT RECIPE
PER SERVING: 405 CALORIES, 22 G FAT, 25 MG CHOLESTEROL, 44 G CARBOHYDRATE, 892 MG SODIUM, 12 G PROTEIN, 10 G FIBER

three-bean salad with honey-mustard vinaigrette

SERVES 4

Juice of 2 limes

1½ tablespoons finely chopped fresh tarragon leaves

1½ tablespoons finely chopped fresh chives

1 tablespoon honey

1½ teaspoons Dijon mustard

¼ teaspoon coarse salt

¼ pound haricots verts or green beans, trimmed and cut into thirds

1 cup canned kidney beans, drained and rinsed

1 cup canned cannellini beans, drained and rinsed

1 ounce mâche or watercress, trimmed, rinsed, and spun dry

Freshly ground pepper

1.
Make the vinaigrette: In a small bowl, whisk together the lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.

2.
Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add the haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer the haricots verts to the ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add the kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mâche or watercress; season with pepper. Serve.

FIT TO EAT RECIPE
PER SERVING: 105 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 21 G CARBOHYDRATE, 164 MG SODIUM, 6 G PROTEIN, 6 G FIBER

corn-mango salad

SERVES 6 TO 8

6 cups fresh corn kernels (from 6 cooked ears of corn)

1 large mango, peeled and cut into ¼-inch dice (2 cups)

10 scallions, white and pale-green parts only, cut into very thin matchsticks

¼ cup thinly sliced fresh red chile (1 to 2 chiles)

1 cup fresh lime juice (about 7 limes)

1¼ teaspoons coarse salt

Toss the corn, mango, scallions, chile, lime juice, and salt in a large bowl. Refrigerate, covered, 30 minutes, or up to 2 days. Serve cold or at room temperature.

mixed mushroom salad

SERVES 6 TO 8

¼ cup fresh lemon juice (about 2 lemons)

1 tablespoon coarsely chopped fresh oregano

1 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon coarsely chopped fresh marjoram

1 teaspoon coarse salt

Freshly ground pepper

¾ cup extra-virgin olive oil, plus more for drizzling

6 cups thinly sliced mixed fresh mushrooms, such as cremini, shiitake, oyster, and button (about 1 pound)

2 bunches arugula (about 1 pound)

½ small head radicchio (about 8 ounces), thinly sliced

3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

1.
In a large bowl, whisk together the lemon juice, herbs, salt, and ½ teaspoon pepper. Whisk in the oil. Reserve 1 tablespoon dressing; set aside. Add the mushrooms to the remaining dressing, and toss to combine. Set aside.

2.
Toss together the arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with the Parmesan cheese, and drizzle with oil. Season with pepper.

cucumber salad with radish and dill

SERVES 4 TO 6

This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving.

1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, and thinly sliced

4 large radishes (about 6 ounces), thinly sliced

Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)

6 ounces feta cheese, coarsely crumbled (about 1½ cups)

2 tablespoons white-wine vinegar

1 tablespoon finely chopped fresh dill, plus more, torn, for garnish

½ teaspoon sugar

1 garlic clove, crushed with the flat side of a large knife

Coarse salt and freshly ground pepper

¼ cup plus 1 tablespoon olive oil

1.
Put the cucumber, radishes, and lemon zest in a medium bowl. Add the cheese.

2.
Make the vinaigrette: Whisk together the lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.

3.
Add the vinaigrette to the cucumber mixture; toss well. Garnish with the dill. Discard the garlic clove before serving. Refrigerate the salad in an airtight container up to 1 hour.

quinoa and apple salad with curry dressing

SERVES 4

¼ cup raw whole almonds

1 cup white quinoa

1 teaspoon honey

1 tablespoon finely chopped shallot

1 teaspoon curry powder

¼ teaspoon coarse salt

2 tablespoons fresh lemon juice

Freshly ground pepper

2 tablespoons extra-virgin olive oil

2 tablespoons dried currants

1 small McIntosh apple, cut into
¹
/
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-inch-thick wedges

¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

1.
Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.

2.
Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.

3.
Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

FIT TO EAT RECIPE
PER SERVING: 304 CALORIES, 14 G FAT, 0 MG CHOLESTEROL, 38 G CARBOHYDRATE, 154 MG SODIUM, 8 G PROTEIN, 5 G FIBER

QUINOA

Although only recently becoming popular in the United States, quinoa (pronounced KEEN-wah) has been grown and enjoyed in South America for centuries. There are plenty of good reasons to incorporate quinoa into your own diet. For one thing, it is incredibly healthful. Quinoa is an excellent source of protein that provides all the essential amino acids usually found only in animal proteins; it also offers iron, calcium, B vitamins, and vitamin E. Preparing quinoa is quick and easy. It takes less time to cook than long-grain rice, and is almost as versatile in its uses.

Quinoa, which is actually the seed of the quinoa plant, is available in white and red varieties. Both are equally nutritious, but the red seeds have a slightly nuttier flavor (and are a bit harder to find). The seeds are tiny, but the kernels become light and fluffy during cooking, expanding to four times their original size. You will notice a curled wisp emerging from each tiny kernel as you cook. This is the external germ, a healthful and crunchy part of the seed. Soups, salads, pilafs, stuffings, and baked goods are all excellent ways to use quinoa, which is delicious hot or cold.

classic creamy coleslaw

SERVES 6 TO 8

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon sugar

1 teaspoon coarse salt

½ cup mayonnaise

¼ cup sour cream

1 small green cabbage (about 1¾ pounds), finely shredded

2 medium carrots, cut into
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/
₈
-inch-thick matchsticks or coarsely grated

½ small onion, coarsely grated (optional)

1.
Whisk together the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate the dressing, covered, until ready to use, or up to 2 days.

2.
Put the cabbage, carrots, and onion (if desired) in a large bowl. Pour in the dressing, and toss thoroughly. Refrigerate, covered, until the slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss the coleslaw again.

italian potato salad

SERVES 10

8 large eggs

3 pounds small red potatoes

Coarse salt

2 to 3 tablespoons muscatel wine vinegar or white balsamic vinegar

1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped

1 medium red onion, coarsely chopped

(about ¾ cup)

¼ cup best-quality extra-virgin olive oil

Freshly ground pepper

1.
Prepare an ice-water bath; set aside. Cover the eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.

2.
Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain the potatoes; let cool slightly. Halve lengthwise.

3.
Transfer the potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in the parsley and onion. Gently tossing, pour in the oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.

4.
Just before serving, peel and quarter the eggs, and arrange them on top of the salad.

red and green cabbage slaw with bacon

SERVES 6 TO 8

This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325°F oven until it’s warm and crisp.

½ medium red cabbage (about 1 pound), finely shredded

¼ medium green cabbage (about ½ pound), finely shredded

½ pound smoked bacon (about 8 strips), cut into ¼-inch pieces

1 teaspoon caraway seeds (optional)

3 tablespoons olive oil

1 garlic clove, minced

¼ cup plus 3 tablespoons cider vinegar

2 teaspoons sugar

2½ teaspoons coarse salt