The Martha Stewart Living Cookbook (71 page)

SERVES
6

1 bunch (12 ounces) asparagus

2 medium fennel bulbs

8 baby artichokes

1 lemon, cut in half

1½ cups large green olives, such as Cerignola

¼ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon coarse salt

¼ teaspoon freshly ground pepper

1.
Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.

2.
Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.

3.
Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.

provençal roasted tomatoes

SERVES
8
TO
10

These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.

12 plum tomatoes (about 3 pounds)

3 garlic cloves, minced

2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh flat-leaf parsley

Coarse salt and freshly ground pepper

¼ cup extra-virgin olive oil

1.
Preheat the oven to 350°F. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into 4 ½-inch slices. Place on the wire rack.

2.
In a small bowl, mix the garlic, thyme, and parsley; season with salt and pepper. Divide evenly among the tomato slices, spooning about ½ teaspoon on each. Drizzle the olive oil over the tomatoes. Roast until the herb mixture is lightly browned and the tomato skins are wrinkled, about 1 hour. Transfer the baking sheet to a wire rack to cool. Serve.

saucy black beans

SERVES
6
TO
8

1 12-ounce package dried black beans, picked over

3 tablespoons vegetable oil

1 large white onion, diced

8 cups cold water

Peel of 1 orange, pith removed (optional)

1 jalapeño pepper, sliced in half lengthwise and seeded (optional)

Coarse salt and freshly ground black pepper

Hot pepper sauce, such as Tabasco (optional)

1.
Place the beans in a large bowl or stockpot; cover with cold water by 2 inches. Let stand at room temperature 4 hours or overnight. Drain, and rinse the beans with cold water; set aside.

2.
Heat the oil in a large saucepan over medium heat. Add the onion, and cook until it is soft and translucent but not browned, about 8 minutes. Add the beans and the cold water, along with the orange peel and jalapeño, if desired. Bring to a boil, and reduce heat to a gentle simmer; cover, and cook, stirring occasionally, until the beans are tender and most of the liquid has evaporated, creating a sauce-like consistency, about 2 hours. Most of the liquid should have evaporated.

3.
Remove from heat; remove the orange peel and jalapeño, if using. Season with salt, black pepper, and hot pepper sauce, if desired. Serve hot or at room temperature.

brussels sprouts with lemon and walnuts

SERVES
8

2 pounds Brussels sprouts, stem ends trimmed and scored with an X

3 tablespoons unsalted butter

1 garlic clove, minced Coarse salt and freshly ground pepper

2 teaspoons fresh lemon juice

½ cup walnuts, toasted, coarsely chopped

1.
Bring a large pot of water to a boil; insert a steamer rack. Add the Brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.

2.
Melt the butter in a large skillet over medium heat. Add the garlic; cook, stirring, until soft, about 2 minutes. Stir in the Brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in the lemon juice and walnuts.

sautéed red cabbage with raisins

SERVES
4

2 tablespoons extra-virgin olive oil

1 small red cabbage (about 1¾ pounds), halved, cored, and thinly sliced crosswise

2 small shallots, quartered and separated into layers (about 4 ounces)

2 teaspoons coarse salt

2 tablespoons fresh lemon juice

2½ teaspoons cider vinegar

Freshly ground pepper

¹
/
₃
cup raisins

Heat the oil in a large nonstick sauté pan over medium-high heat until hot but not smoking. Add the cabbage and shallots, and cook, stirring occasionally, until the cabbage has softened slightly, about 15 minutes. Stir in the salt, lemon juice, and vinegar. Season with pepper. Cook until the cabbage has wilted and the shallots have softened, 10 to 12 minutes more. Stir in the raisins; serve.

tarragon green beans

SERVES
8

3 tablespoons unsalted butter

1 large shallot, finely chopped (½ cup)

2 pounds green beans, trimmed

½ cup dry white wine

2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish

Coarse salt and freshly ground pepper

1.
Melt the butter in a large, high-sided skillet over medium heat. Add the shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add the beans, and gently toss to coat with the shallot mixture. Cook, stirring occasionally, 2 minutes.

2.
Add the wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until the beans are tender, 3 to 5 minutes more. Stir in the tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

braised cabbage

SERVES
4

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.

2 cans (14½ ounces each) low-sodium chicken broth

1 teaspoon coarse salt

10 whole black peppercorns

1 bay leaf

1 small green cabbage (about 2 pounds), cut into 8 wedges

1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into ½-inch-thick pieces

Bring the broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add the cabbage and leek. Cover; reduce heat to medium. Simmer until the cabbage is tender, 12 to 15 minutes. Transfer the cabbage and some of the broth to a serving platter.

glazed carrots with whole spices and rosemary

SERVES
4
TO
6

2 pounds thin, tender carrots in assorted colors, with greens (or regular carrots, halved lengthwise)

Coarse salt

3 tablespoons packed light-brown sugar

1 tablespoon plus 1 teaspoon white-wine vinegar

2 tablespoons honey

1 teaspoon whole pink peppercorns

2 tablespoons extra-virgin olive oil, plus more (optional) for drizzling

2 sprigs fresh rosemary

1 whole star anise

1.
Peel and trim the carrots, leaving 1½ inches of the greens intact. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the carrots; cook until bright and just tender, 3 to 4 minutes. Immediately plunge into an ice-water bath. Drain.

2.
Preheat the oven to 375°F. Whisk together the sugar, vinegar, honey, and peppercorns.

3.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the carrots, rosemary, and star anise; cook, stirring, until the carrots are tender, about 5 minutes. Stir in the honey mixture. Season with salt. Bring to a boil over medium-high heat, turning the carrots to coat.

4.
Transfer the skillet to the oven. Roast the carrots until slightly caramelized, 20 to 25 minutes. Drizzle with oil, if desired.

celery root puree

SERVES
4
AS A SIDE DISH

1 tablespoon vegetable oil

2 medium shallots, finely chopped Coarse salt and freshly ground white pepper

1 large celery root (about 2 pounds), peeled and cut into 1-inch chunks

2 cups milk

1 bay leaf

2 garlic cloves, crushed

Pinch of ground nutmeg

1.
Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the shallots; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes.

2.
Add the celery root, milk, 2 cups water, bay leaf, garlic, and nutmeg. Season with salt and pepper. Bring to a boil. Reduce heat; simmer until the celery root is very tender, about 15 minutes. Let cool.

3.
Discard the bay leaf. Transfer the solids to a blender using a slotted spoon. Add ¼ cup cooking liquid. Blend until smooth (add more cooking liquid, if needed). Season with salt and pepper.

sautéed peas and scallions

SERVES 4

Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.

2 tablespoons unsalted butter

3 cups shelled fresh peas or thawed frozen peas

3 scallions, white and pale-green parts only, thinly sliced diagonally

Coarse salt and freshly ground pepper

Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.

roasted fennel with thyme

SERVES
6
TO
8

4 large fennel bulbs, trimmed and cut into 8 wedges each

¼ cup extra-virgin olive oil

3 sprigs fresh thyme, leaves removed and stems discarded, plus 3 whole sprigs

Coarse salt

¼ teaspoon freshly ground pepper

Juice of 1 lemon

Preheat the oven to 400°F. Toss together the fennel, oil, thyme leaves and sprigs, ½ teaspoon salt, and the pepper in a large bowl. Spread the fennel mixture into a single layer on a rimmed baking sheet. Roast the fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with the lemon juice; season with salt.

collard greens with bacon

SERVES
8

2 bunches collard greens, stemmed

3 tablespoons vegetable oil

½ red onion, sliced

3 slices bacon, cut crosswise into ¼-inch strips

2 tablespoons cider vinegar

1 cup homemade or low-sodium store-bought chicken stock

1.
Working in batches, stack the greens; cut crosswise into 2-inch-thick strips. Gather the strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer the greens to a colander using a slotted spoon; let drain. Repeat until the greens are free of grit.

2.
Heat the oil in a very large skillet over medium-high heat. Add the onion and bacon; cook until the onion is translucent, about 4 minutes. Add the greens; cook, stirring, until the greens begin to wilt and are reduced in volume.

3.
Raise heat to high; add the vinegar. Cook, scraping up brown bits from the bottom of the skillet, until the vinegar has evaporated, about 1 minute.

4.
Add the stock; reduce heat. Simmer, covered, until the greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low.

baked stuffed red peppers with cherry tomatoes, feta, and thyme

SERVES
4

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist. You can also try other varieties of small tomatoes such as grape, currant, or even yellow pear in the filling.

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed

1 heaping cup cherry tomatoes (about 6 ounces)

1½ ounces feta cheese (preferably goat’s milk), crumbled

1 teaspoon coarsely chopped fresh thyme

8 basil leaves, torn into pieces

Freshly ground pepper

1 tablespoon extra-virgin olive oil

1.
Preheat the oven to 400°F, with the rack in the top third. Place the bell pepper halves, cut sides up, in a baking dish. Toss together the tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.

2.
Bake the stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove the foil; continue to bake until the tomatoes begin to burst and the cheese turns light brown, 13 to 15 minutes more. Remove the stuffed peppers from the oven, and serve warm.

neapolitan green beans

SERVES 6

1 pound green beans, trimmed

2 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes