The Martha Stewart Living Cookbook (32 page)

Freshly ground pepper

1 Granny Smith apple (optional)

1.
Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.

2.
Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.

3.
Just before serving, cut the apple into ¼-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.

fingerling potato salad with sugar snap peas

SERVES 4 TO 6

1½ pounds fingerling or other small potatoes, cut into ½-inch-thick rounds

Coarse salt

8 ounces sugar snap peas, plus more, split, for garnish (optional)

½ small red onion, thinly sliced

Creamy Tarragon Vinaigrette (recipe follows)

Freshly ground pepper

Fresh tarragon and tarragon flowers, for garnish (optional)

1.
Cover the potatoes with cold water by 2 inches in a medium saucepan. Bring to a boil; add 3 tablespoons salt. Reduce heat to medium-high; simmer the potatoes until tender, about 8 minutes. Transfer to paper towels to drain.

2.
Bring another medium saucepan of water to a boil; add 2 tablespoons salt. Blanch the snap peas until just tender, 1 to 2 minutes. Let cool in an ice-water bath. Drain, and pat dry.

3.
Toss the potatoes, snap peas, onion, and vinaigrette in a bowl. Season with salt and pepper. Garnish with the split snap peas, tarragon, and tarragon flowers, if desired.

creamy tarragon vinaigrette

MAKES ABOUT 1 CUP

2 teaspoons tarragon vinegar

¾ teaspoon Dijon mustard coarse salt and freshly ground pepper

½ cup extra-virgin olive oil

½ cup sour cream

2 tablespoons finely chopped fresh tarragon

Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.

wheatberry salad

SERVES 8

Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.

2 cups hard red winter wheatberries (about 13 ounces)

2 tablespoons plus ½ cup extra-virgin olive oil

1 cup diced red onion (1 small onion)

½ cup balsamic vinegar

½ cup sliced scallions, cut diagonally into ¼-inch slices (about 6 scallions)

1 small red bell pepper, seeded and cut into ¼-inch dice (1 cup)

1 small yellow bell pepper, seeded and cut into ¼-inch dice (1 cup)

1 cup diced carrots (2 carrots)

½ teaspoon salt

½ teaspoon freshly ground black pepper

1.
Bring a medium saucepan of water to a boil. Add the wheatberries; cook until tender, 30 to 40 minutes. Drain; set aside.

2.
Heat 2 tablespoons olive oil in a large sauté pan over low heat. Cook the onion until translucent, stirring occasionally, about 10 minutes. Remove the pan from heat; add remaining ½ cup olive oil and balsamic vinegar.

3.
In a large bowl, combine the wheatberries, onion mixture, scallions, peppers, carrots, salt, and pepper. Allow to sit for at least 1 hour at room temperature so the wheatberries absorb the flavors. Serve at room temperature.

black-eyed pea and jalapeño salad

SERVES 4

Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out

2 fresh jalapeño peppers, seeds and ribs discarded, flesh cut into ¼-inch dice

1 small red onion, cut into ¼-inch dice

¾ cup sprouts, such as sunflower or alfalfa

¼ cup extra-virgin olive oil

2 tablespoons red-wine vinegar

Coarse salt and freshly ground black pepper

Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.

vidalia onion slaw

SERVES 10 TO 12

2 tablespoons plus 1½ teaspoons coarse salt

4 Vidalia or other sweet onions, cut into ¼-inch dice

1½ cups mayonnaise

¼ cup apple cider vinegar

1 tablespoon sugar

1 teaspoon ground celery seed

½ teaspoon freshly ground pepper

1.
Prepare a large ice-water bath; set aside. Bring a stockpot of water to a boil; add 2 tablespoons salt and the onions; simmer until the onions are translucent but still crisp, about 4 minutes. Transfer to the ice bath to cool. Drain; pat dry with paper towels.

2.
Transfer to a large bowl, and mix with the mayonnaise, vinegar, sugar, celery seed, remaining 1½ teaspoons salt, and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 2 days.

crunchy jícama, apple, and carrot slaw with creamy orange dressing

SERVES 8

1 cup mayonnaise

½ cup sour cream

¼ cup fresh orange juice

2 tablespoons cider vinegar

1 tablespoon minced fresh basil

Coarse salt and freshly ground pepper

2 Granny Smith apples

1 jícama (about 1 pound), peeled

2 carrots

½ small head green cabbage, finely shredded

1.
In a small bowl, whisk together the mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.

2.
Slice the apples, jícama, and carrots on the thinnest setting of a mandoline or with a sharp knife; then cut the slices into julienne, about 2 inches long.

3.
In a large bowl, toss the julienned apples, jícama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.

beet, cabbage, and carrot slaw with caraway seeds

SERVES 6

1 teaspoon caraway seeds

2 tablespoons fresh lemon juice

1 tablespoon white or yellow miso paste

1 small shallot, halved lengthwise and thinly sliced into half-moons

2 tablespoons extra-virgin olive oil

Freshly ground pepper

2½ cups julienned or grated beets (about 2)

2 cups finely shredded red cabbage (¼ medium)

1½ cups julienned or grated carrots (about 3)

1.
Make the dressing: In a small bowl, combine the caraway, lemon juice, miso, and shallot. Slowly whisk in the oil until emulsified. Season with pepper. Set aside.

2.
In a large bowl, combine the beets, cabbage, and carrots. Drizzle dressing over the vegetables, and toss until combined. Serve chilled or at room temperature.

FIT TO EAT RECIPE
PER SERVING: 79 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 8 G CARBOHYDRATE, 172 MG SODIUM, 2 G PROTEIN, 3 G FIBER

broccoli and white bean salad

SERVES 4

1 large bunch broccoli (about 1 pound)

Coarse salt

1 can (15½ ounces) cannellini beans, drained and rinsed

½ small red onion, halved and thinly sliced into half-moons

1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon)

2 tablespoons extra-virgin olive oil

¼ teaspoon crushed red pepper flakes

Freshly ground black pepper

¾ cup shaved Pecorino Romano or Parmesan cheese (about 2 ounces)

1.
Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove the tough outer layer. Slice the peeled stems on the bias into ¼-inch pieces; set aside.

2.
Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the broccoli florets. Cook over high heat until the florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to the ice bath. Add the stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to the ice bath. Let the florets and stems cool completely, and drain.

3.
In a large mixing bowl, combine the broccoli, beans, onion, lemon juice and zest, oil, and red pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately.

warm bean, snap pea, and tomato salad

SERVES 4

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup)

4 ounces sugar snap peas, trimmed and cut in half (about 1 cup)

1 tablespoon extra-virgin olive oil

4 scallions, sliced into ¼-inch rounds

3 garlic cloves, minced

1½ cups cooked cannellini beans, drained

2 beefsteak tomatoes, cut into ½-inch dice, juice and seeds reserved

½ teaspoon coarse salt

Freshly ground black pepper

1 cup loosely packed fresh basil leaves

1.
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil over high heat. Add the wax beans, and cook until crisp-tender and bright, about 2½ minutes. Remove the beans with a slotted spoon, and immediately plunge into the ice bath. Drain, and set aside. Repeat with the snap peas, blanching them about 1 minute.

2.
Heat the oil in a large sauté pan over medium heat. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add the cannellini beans, and cook until just heated through, about 2 minutes more.

3.
Transfer the mixture to a large bowl. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture. Toss to combine; serve warm.

FIT TO EAT RECIPE
PER SERVING: 177 CALORIES, 4 GFAT, 0 MG CHOLESTEROL, 28 G CARBOHYDRATE, 255 MG SODIUM, 9 G PROTEIN, 11 G FIBER

corn and couscous salad

SERVES 4

1 teaspoon curry powder

2 teaspoons grainy mustard

1 tablespoon white-wine or sherry vinegar

Coarse salt and freshly ground pepper

4 tablespoons extra-virgin olive oil

¾ cup couscous

1 Vidalia or other sweet onion, diced

3 garlic cloves, minced

1 red chile, minced (optional)

3 cups fresh corn kernels (about 4 cobs)

¼ cup finely chopped fresh cilantro

1.
In a medium bowl, whisk together the curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.

2.
Place the couscous in a large bowl. Bring 1 cup water to a boil; pour over the couscous; stir to combine. Cover with a plate; let steam until the water is absorbed, about 5 minutes. Fluff with a fork; set aside.

3.
Heat the remaining tablespoon oil in a large skillet over medium heat. Add the onion, and cook, stirring, until softened, about 4 minutes. Stir in the garlic and chile; cook, stirring, until softened, about 2 minutes. Add the corn, and cook until bright yellow and just tender, about 2 minutes. Stir the corn mixture into the couscous. Add the curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.

lentils with tarragon, shallots, and beets

SERVES 8 TO 10

To prevent the lentils from becoming too soft as they cool, spread them on a baking sheet.

3½ pounds beets, trimmed

2 tablespoons plus ¼ cup extra-virgin olive oil

3½ teaspoons coarse salt, plus more for seasoning

¼ cup water, plus more for cooking lentils

1 pound French green lentils, picked over

2 garlic cloves

2 dried bay leaves

1 shallot, minced

1 teaspoon Dijon mustard

2 tablespoons plus 1 teaspoon balsamic vinegar

1 tablespoon chopped fresh tarragon

Freshly ground pepper

1.
Preheat the oven to 350°F. In a medium bowl, toss the beets with 2 tablespoons oil and 1½ teaspoons salt. Arrange on a rimmed baking sheet; pour ¼ cup water into the pan. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from the oven; let cool. Peel and cut into ½-inch cubes.