The Martha Stewart Living Cookbook (77 page)

mustard greens and peas

SERVES 8

¼ cup unsalted butter

1 medium yellow onion (about 5 ounces), thinly sliced

2 garlic cloves, sliced

2 bunches mustard greens (about 2 pounds), trimmed and cut crosswise into 2-inch strips

½ cup homemade or low-sodium store-bought chicken stock

Coarse salt and freshly ground pepper

10 ounces partially thawed frozen or fresh shelled peas (1¾ cups)

1.
Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover; cook, stirring occasionally, until greens are wilted but not completely cooked, about 8 minutes.

2.
Stir in peas. (If you are using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.) Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately.

spicy chickpeas with fresh green chiles

SERVES 4 TO 6

¼ cup vegetable oil

2 onions (about 7 ounces each), 1 chopped, 1 thinly sliced for garnish

½ teaspoon ground cumin

½ teaspoon ground allspice

½ teaspoon ground cinnamon

1 teaspoon ground coriander

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teaspoon cayenne pepper

¾ teaspoon coarse salt

2 garlic cloves, minced

1 piece (1 inch) peeled fresh ginger, chopped (about 1 tablespoon)

2 tablespoons tomato paste

1 can (15 ounces) chickpeas, drained and rinsed

2 to 4 fresh green chiles (such as Pinocchio’s Nose or jalapeño), 1 seeded and finely chopped, remaining seeded and thinly sliced lengthwise for garnish

1 ripe tomato, halved and thinly sliced, for garnish

3 large pitas or naan (Indian bread), for serving

8 ounces plain yogurt, for serving

Lime wedges, for serving

1.
Heat oil in a medium skillet over medium heat. Add onion and cumin. Cook, stirring occasionally, until onion is light brown, about 5 minutes. Stir in allspice, cinnamon, coriander, cayenne pepper, and salt; cook 1 minute.

2.
Add garlic, ginger, and tomato paste to skillet. Cook about 4 minutes to dry out mixture. Stir in chickpeas and ¼ cup water. Cover; cook until water evaporates and chickpeas are slightly softened, 5 to 8 minutes. Stir in chopped chile.

3.
Transfer to a serving platter, garnish with slices of tomato, onion, and chile. Serve with bread, yogurt, and lime wedges.

wilted dandelion greens with sweet onion

SERVES 4

2 tablespoons extra-virgin olive oil

1½ cups thinly sliced Vidalia onion

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teaspoon sugar

1 garlic clove, sliced

1 tablespoon sherry vinegar

3 bunches dandelion greens, stemmed (about 7 ounces)

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teaspoon coarse salt

Freshly ground pepper

1.
Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally, 2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.

2.
Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.

FIT TO EAT RECIPE
PER SERVING: 107 CALORIES, 7 G FAT, 0 MG CHOLESTEROL, 10 G CARBOHYDRATE, 81 MG SODIUM, 2 G PROTEIN, 2 G FIBER

roasted cauliflower and capers

SERVES 8

2 large heads cauliflower (about 4 pounds total), cut into florets

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cup salt-packed capers, rinsed

6 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt

1 tablespoon coarsely chopped or very small whole fresh marjoram leaves

Preheat the oven to 400°F. Divide cauliflower and capers between 2 rimmed baking sheets. Drizzle each with 3 tablespoons oil; toss to combine. Season with salt. Spread mixture in a single layer. Roast, stirring occasionally, until cauliflower is golden brown and tender, 30 to 40 minutes. Add marjoram; toss to combine. Serve warm or at room temperature, drizzled with oil.

lemony baked onions

SERVES 12

6 medium yellow onions (6 to 8 ounces each), trimmed and halved crosswise, plus 1 small yellow onion, finely chopped (about ¾ cup)

Coarse salt

½ cup (1 stick) unsalted butter

3½ cups fresh bread crumbs (from about 9 slices white bread)

6 tablespoons fresh lemon juice

1.
Preheat the oven to 400°F. Arrange the onion halves in a large, nonreactive baking dish; season with salt. Add ¾ cup water to the dish. Cover the dish with foil. Bake the onions until tender, 40 to 45 minutes.

2.
Meanwhile, melt butter in a large skillet over medium heat. Add chopped onion. Cook, stirring, until softened, about 4 minutes. Stir in the bread crumbs. Cook, stirring occasionally, until bread crumbs are golden, about 3 minutes. Add lemon juice; season with salt.

3.
Top the onions with the bread-crumb mixture, dividing evenly. Return to the oven, and bake until the topping is crisp and golden brown, 20 to 25 minutes more.

sautéed zucchini and celery

SERVES 12

Use a mandoline or a very sharp knife to cut the celery and zucchini.

¼ cup extra-virgin olive oil, plus more for drizzling

2 medium white onions, thinly sliced

6 medium celery stalks, peeled and cut lengthwise into
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-inch-thick slices

2 teaspoons coarse salt

6 medium zucchini, trimmed and cut lengthwise into
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-inch-thick slices

Freshly ground pepper

1.
Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add ½ cup water; cover, and cook until celery is tender, about 5 minutes.

2.
Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.

caramelized turnips and shallots

SERVES 12

1¾ pounds white turnips, peeled and cut into 2½ × 1½-inch pieces

1¾ pounds golden turnips or rutabagas, peeled, cut into 2½ × 1½-inch pieces

10 shallots (about 10 ounces), peeled, root end intact

2 tablespoons plus 2 teaspoons extra-virgin olive oil

Coarse salt and freshly ground pepper

¾ cup red-wine vinegar

2 bay leaves

6 sprigs fresh thyme

¼ cup packed light-brown sugar

3 tablespoons unsalted butter

1.
Preheat the oven to 400°F. Put turnips, shallots, and oil on a rimmed baking sheet. Season with salt and pepper; toss. Spread in a single layer. Roast until tender and golden brown, about 35 minutes.

2.
Put vinegar, bay leaves, and thyme in a small saucepan. Bring to a simmer; cook until reduced by about half, about 10 minutes. Add sugar and ½ teaspoon salt; stir to dissolve. Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes. Discard thyme. Pour over roasted vegetables; toss to coat. Serve immediately.

cauliflower gratin with endive

SERVES 8

¼ cup (½ stick) unsalted butter, plus more for dish

2 heads Belgian endive, cut lengthwise into sixths

1 cup fregola Sarda (semolina pasta) or Israeli (large pearl) couscous

2 large heads cauliflower (about 2 pounds), cut into florets

¼ cup all-purpose flour

3 cups milk

2 tablespoons finely chopped fresh marjoram or oregano

1 teaspoon coarse salt

¼ teaspoon freshly ground black pepper

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teaspoon cayenne pepper

3 cups finely grated Gruyère cheese (about 10 ounces)

¼ cup fresh bread crumbs

¼ cup coarsely grated Parmesan cheese (about 2 ounces)

1.
Preheat the oven to 400°F, with rack in lower third. Butter a 1½-quart, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange pasta or couscous over endive. Top with cauliflower.

2.
Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Whisk in marjoram, salt, black pepper, and cayenne. Whisk in Gruyère until smooth. Pour over cauliflower. Sprinkle with bread crumbs. Set dish on a baking sheet.

3.
Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350°F; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let cool 10 minutes before serving.

green bean casserole with fried shallots

SERVES 8

6 tablespoons unsalted butter, plus more for dish

1 medium onion (about 6 ounces), cut into ¼-inch dice

1 red bell pepper, ribs and seeds removed, flesh cut into ½-inch dice

1 pound button mushrooms, trimmed and quartered

2 teaspoons coarse salt

½ teaspoon freshly ground black pepper

1½ pounds green beans, trimmed and cut into 2-inch pieces

6 tablespoons all-purpose flour

2 cups whole milk

Pinch of cayenne pepper

Pinch of grated nutmeg

1 cup finely grated Parmesan cheese

¼ cup fresh bread crumbs

¼ cup canola oil

4 shallots, cut crosswise into ¼-inch-thick rings

1.
Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add bell pepper and mushrooms, and cook, stirring occasionally, until softened and most of the liquid has evaporated, 8 to 10 minutes. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Remove from heat. Let cool completely.

2.
Bring a medium saucepan of water to a boil. Add beans; cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into an ice-water bath to stop cooking. Drain beans, and dry. Toss with mushroom mixture; set aside.

3.
Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Add ¼ cup flour; whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk; continue whisking until mixture thickens, 4 to 6 minutes. Stir in cayenne, nutmeg, and remaining teaspoon salt and ¼ teaspoon black pepper. Remove from heat; let cool completely, stirring occasionally. Pour over bean mixture, and toss.

4.
Butter a 13 × 9-inch baking dish. Spread half of the bean mixture into dish. Sprinkle with half of the Parmesan, and then top with remaining bean mixture. Combine remaining Parmesan and bread crumbs; sprinkle over top. Cover with foil, and refrigerate until ready to serve (up to 1 day); bring to room temperature before heating.

5.
Heat oil in a medium skillet over medium-high heat. Toss shallots with remaining 2 tablespoons flour. Fry shallots in 2 batches, turning frequently, until golden brown, about 3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; let cool completely. The shallots can be stored in an airtight container at room temperature up to 1 day.

6.
Preheat the broiler, with rack about 8 inches from heat. Cook casserole, covered, until mixture is bubbling and heated through, about 10 minutes. Uncover, and cook until top is golden brown, about 30 seconds. Remove from oven. Sprinkle with fried shallots. Serve immediately.

delicata squash with hot pepper glaze

SERVES 8

¼ cup hot pepper jelly

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

4 medium delicata squashes (about 3 pounds total), cut lengthwise into 1-inch-thick wedges, seeds discarded

2 teaspoons coarse salt

Freshly ground pepper

1.
Preheat the oven to 375°F. Stir jelly, oil, and garlic in a small bowl. Place squashes in a large bowl; add jelly mixture and salt. Season with pepper; toss.

2.
Divide squash between 2 rimmed baking sheets. Roast until tender and bottoms are golden brown, 30 to 35 minutes. Serve immediately.

pan-roasted balsamic onions

SERVES 8 TO 10

10 ounces white pearl onions

10 ounces red pearl onions

10 ounces cipollini

5 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

2¼ pounds leeks, white and pale-green parts only, halved lengthwise and rinsed well