The Martha Stewart Living Cookbook (39 page)

2.
Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.

3.
Place the onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer to a clean plate; keep warm.

4.
Place the mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.

5.
Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread ¼ cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

grilled chicken and escarole sandwiches with white-bean spread

MAKES 4

You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.

1 teaspoon finely chopped fresh oregano

1 teaspoon red-wine vinegar

3 tablespoons extra-virgin olive oil

1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to ½ inch thick

1 tablespoon minced garlic

1 cup drained jarred or canned white beans (reserve ¼ cup liquid)

1 teaspoon finely chopped fresh rosemary

¾ teaspoon coarse salt

Freshly ground pepper

Vegetable oil cooking spray

8 slices multigrain bread

4 small radishes, thinly sliced

1 cup thinly sliced escarole

1.
Whisk together the oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.

2.
Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add ¼ teaspoon salt; season with pepper. Transfer to a small bowl. Cover; set aside.

3.
Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining ½ teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into ¼-inch-thick slices; set aside.

4.
Toast the bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.

FIT TO EAT RECIPE
PER SERVING: 409 CALORIES, 13 G FAT, 49 MG CHOLESTEROL, 43 G CARBOHYDRATE, 541 MG SODIUM, 29 G PROTEIN, 6 G FIBER

roasted eggplant, zucchini, and chickpea wraps

MAKES 4

1 tablespoon balsamic vinegar

1½ teaspoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon coarsely chopped fresh thyme leaves

1 tablespoon coarsely chopped fresh oregano leaves

Vegetable oil cooking spray

1 large eggplant, cut into 1-inch cubes

1 medium zucchini, cut into 1-inch cubes

1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges

1 cup drained canned chickpeas, rinsed

6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)

½ teaspoon coarse salt

Freshly ground pepper

4 ounces fresh part-skim mozzarella, thinly sliced

4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

1.
Preheat the oven to 400°F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

2.
Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

3.
Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1¼ cups vegetable salad. Roll up; cut in half.

FIT TO EAT RECIPE
PER SERVING: 371 CALORIES, 18 G FAT, 20 MG CHOLESTEROL, 34 G CARBOHYDRATE, 622 MG SODIUM, 19 G PROTEIN, 9 G FIBER

steak sandwiches

MAKES 4

1 tablespoon whole black peppercorns

1 tablespoon whole white peppercorns

1 tablespoon whole coriander seeds

1 teaspoon brown mustard seeds

1 New York strip steak (about 1 pound; ¾ to 1¼ inches thick)

4 garlic cloves

½ cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 Vidalia onion, halved and cut into ¼-inch-thick slices

Coarse salt

4 ciabatta rolls, halved

½ teaspoon fresh lemon juice

1 ounce baby arugula

1.
Coarsely grind together the spices in a spice grinder, then rub steak all over with spice mixture. Refrigerate 30 minutes.

2.
Blend garlic and ½ cup oil in a blender until combined. Set garlic oil aside.

3.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 25 minutes.

4.
Bring steak to room temperature. Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 or 6 seconds). Season steak with salt. Grill, flipping once, until medium-rare, about 8 minutes per side. Let rest 10 minutes.

5.
Brush cut sides of rolls with garlic oil to taste. Grill rolls, cut sides down, until slightly charred around edges.

6.
Whisk remaining teaspoon olive oil, the lemon juice, and a pinch of salt in a small bowl. Add arugula; toss to combine.

7.
Thinly slice steak at an angle. Divide steak, onion, and arugula among rolls.

smoked salmon croque madames

MAKES 4

5 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

²
/
₃
cup whole milk

Coarse salt and freshly ground pepper

8 slices white Pullman bread or thinly sliced sandwich bread

2 tablespoons Dijon mustard

5 ounces smoked salmon

¼ cup small dill sprigs, plus more for garnish

2 cups grated Comté cheese

4 large eggs

1.
Make the béchamel sauce: Melt 1 tablespoon butter in a wide medium saucepan over medium-high heat. Whisk in flour; cook, whisking, 30 seconds. Gradually whisk in milk; cook, whisking, until mixture comes to a boil and has thickened, about 2 minutes. Remove from heat. Season with salt and pepper.

2.
Using remaining 4 tablespoons butter, butter 1 side of each piece of bread. Set aside 4 slices. Spread unbuttered sides of remaining 4 slices with mustard; top with salmon. Scatter dill over salmon. Top each with ¼ cup cheese. Sandwich with remaining bread, buttered side up.

3.
Preheat broiler. Heat a large nonstick skillet over medium-low heat. Add sandwiches; cook, turning once, until golden brown, about 2 minutes per side. Spread 2 tablespoons reserved béchamel sauce on top of each sandwich; sprinkle each with ¼ cup remaining cheese. Broil until cheese is bubbling and golden brown.

4.
Meanwhile, heat a large nonstick skillet over medium heat. Crack eggs into skillet. Cover, and cook until whites are set but yolks are still soft, about 2 minutes. Season with salt and pepper. Place 1 egg on top of each sandwich, and serve.

roast beef sandwiches

MAKES 6

To make slicing easier and more precise, make the beef a day ahead and refrigerate it overnight.

2 tablespoons olive oil

1 tablespoon unsalted butter

1½ pounds beef eye of round

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

3 firm, ripe avocados

2 medium tomatoes, cut into ¼-inch-thick slices

Lettuce and radicchio, for serving

12 slices rustic bread (½ inch thick each)

Horseradish Cream (recipe follows)

1.
Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat until warm. Add oil and butter; heat until oil is hot and butter has melted.

2.
Season beef with salt and pepper; place in skillet. Cook until beef is well browned on all sides, about 5 minutes.

3.
Transfer skillet to oven. Bake until an instant-read thermometer registers 130°F for medium-rare, 18 to 22 minutes. Transfer beef to a cutting board; let rest at least 20 minutes before slicing.

4.
Slice beef very thinly crosswise. Peel and pit avocados; cut into ½-inch-thick slices. Arrange tomatoes, lettuce, radicchio, avocados, and beef over half the bread. Spread horseradish cream onto each remaining bread slice, and place on top of sandwich, spread side down.

horseradish cream

MAKES ABOUT 1 CUP

8 ounces cream cheese, room temperature

¼ cup prepared horseradish, or to taste

½ teaspoon coarse salt

¼ teaspoon freshly ground pepper

Stir together all ingredients in a small bowl until smooth. Spread can be refrigerated, covered, up to 1 week. Bring to room temperature before using.

oyster po’boys

MAKES 4

½ cup (1 stick) unsalted butter

2 tablespoons minced garlic

4 ciabatta rolls, split

²
/
₃
cup whole-wheat flour

½ cup powdered milk

½ teaspoon cayenne pepper

1½ teaspoons coarse salt

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh chives

Freshly ground pepper

32 shucked fresh large oysters, drained

Vegetable oil, for frying

2 ounces arugula

4 anchovy fillets, rinsed

8 lemon segments

1.
Preheat the oven to 400°F. Melt butter in a saucepan with garlic. Puree in a food processor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.

2.
Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.

3.
Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. To serve, fill the rolls with the oysters, arugula, anchovies, and lemon.

cheddar sandwiches with quick pickles and honey-mustard spread

MAKES 4

Tangy homemade pickles and onions bring intense flavor and satisfying heft to these sandwiches. However, you can omit step 1 and use jarred pickles; just do keep in mind that these may increase your sodium intake.

1 large Vidalia onion, thinly sliced

1 medium English cucumber, thinly sliced

1 cup cider vinegar

¼ cup honey (preferably raw or cream honey)

2 bay leaves

1½ teaspoons finely chopped peeled fresh ginger

1¼ teaspoons brown mustard seeds

½ teaspoon coarse salt

2 teaspoons grainy mustard

4 small whole-wheat rolls, halved

4 ounces sharp white Cheddar cheese, thinly sliced

1.
Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and ½ cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. The pickled vegetables can be refrigerated in an airtight container up to 2 weeks.

2.
Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with
¹
/
₃
cup drained pickled vegetables and top half of roll. The sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.

FIT TO EAT RECIPE
PER SERVING: 343 CALORIES, 7 G SATURATED FAT, 1 G UNSATURATED FAT, 30 MG CHOLESTEROL, 46 G CARBOHYDRATE, 664 MG SODIUM, 11 G PROTEIN, 5 G FIBER