Recipes By Martha Rose Shulman
1499 recipes found
Lasagna With Spicy Roasted Cauliflower
Now that I’ve discovered how delicious roasted cauliflower is and how easy it is to do it, that’s the only way I want to cook it. It might be difficult to abstain from eating the cauliflower before you’ve gotten it into your lasagna.
Lasagna With Roasted Brussels Sprouts and Carrots
A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups, lacto-vegetarians and meat eaters. I like to tuck roasted vegetables into the layers of pasta, marinara sauce, Parmesan and ricotta. In this rendition I used brussels sprouts and carrots; the sprouts are slightly bitter and the carrots sweet. I sliced the brussels sprouts about the same width as the carrots and roasted the two together. Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Lentil Soup With Chipotles
Chipotles in adobo add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors — that’s why they’re so often cooked with sausage or bacon.
Portobello Mushroom Cheeseburgers
Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.
Quinoa and Greens Burger
Rainbow quinoa looks especially nice in these burgers, and the red, black and golden grains all contribute slightly different textures. Don't try to grill these on a grate; it's best to cook them in a pan.
Lasagna With Spinach and Wild Mushrooms
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby variety, because baby spinach can be a bit stringy when you cook it (however you will be chopping it and blending it into the ricotta here so perhaps that isn’t such an issue). Before you begin to assemble your lasagna it helps to be organized about the quantities of each element that you will need for the layers. It is very frustrating to get to the last layer of your casserole and not have enough sauce for the top.
Stuffed Shells Filled With Spinach and Ricotta
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you’re ready for dinner.
Pizza on the Grill
Pizzas made on the grill are really more like topped flatbreads. They get plenty of direct heat, so the surfaces brown nicely, but not enough ambient heat, even with the lid closed, for a crumb to develop on the rim of the pizza. Stretch out or roll the dough very thin, with no raised edge, so that the pizzas won’t have a doughy texture. It’s much easier to work with smaller pies, and it’s important that you don’t weigh down your pizzas with ingredients, especially marinara sauce, or they’ll be difficult to get on and off the grill and they’ll be soggy. A thin layer of marinara — 1/4 cup — will be plenty for a 10-inch disk.
French Lentils with Chard
This hearty one-dish vegetarian meal is meant to appeal to families that include a mix of meat-eaters and vegetarians. A great pot of beans or lentils, even when you add to it a bunch of chard from the farmers’ market, costs no more than $4 to make, and it feeds four to six people. This combo of lentils and greens is inspired by a classic preparation for the tasty French Le Puy green lentils that traditionally includes salt pork and/or bacon and sausage. For this vegetarian version, I don’t insist on Le Puy lentils, although I highly recommend them. Meat eaters in the family might want to accompany this with sausage, cooked separately or with the lentils. I recommend topping the lentils with goat cheese or feta.
Lasagna With Roasted Kabocha Squash and Béchamel
This rich-tasting lasagna is inspired by my favorite northern Italian pumpkin-filled ravioli. It would make a terrific vegetarian item on a Thanksgiving buffet. Making the lasagna is not time-consuming if you use no-boil lasagna noodles. Be sure to season the squash well as you assemble this
Quinoa and Vegetable Burgers With Ginger
This vibrant burger is made with both cooked and uncooked vegetables. The egg is optional; if you don’t use it, be careful when flipping the patty so that it doesn’t fall apart.
Lentil, Celery and Tomato Minestrone
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor to the mix that ordinary minestrone just doesn’t have. Celery has long been used in Chinese medicine to help control high blood pressure. It is also an excellent source of Vitamins K and C, and a very good source of potassium, folate, dietary fiber, molybdenum, manganese, and Vitamin B6.
Grilled Watermelon and Feta Salad
I love watermelon and feta salad, whether the watermelon is grilled or not. The sweet, juicy watermelon against the salty, creamy feta and pungent onions is a winning combination. This version introduces heat — if you serve it right after grilling the melon (it isn’t a must) — and char. Throw the watermelon slices, with the rind, onto the grill after or before you’ve grilled your meat or fish or vegetables. Grill them on both sides until just charred, then cut away the rinds and dice up the melon for the salad.
Lentil Minestrone With Greens
A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I’m using now, but I wouldn’t hesitate to use kale, either.
Mushroom Burgers With Almonds and Spinach
These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
Mushroom Lasagna
This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first.
Chicken Cacciatore
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below). You can increase or decrease the number of chicken pieces according to your needs. This stew freezes well; thaw it overnight in the refrigerator for the next night’s dinner. If the stew doesn’t thaw completely, heat gently in a casserole or use your microwave’s defrost function.
Grapefruit Ice
Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.
Tofu With Hot Chipotle BBQ Sauce
Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce. You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu. This makes enough for a pound of tofu.
Pear and Red Wine Sorbet
This sorbet might sound unusual, but it's a sophisticated (and delicious) twist on the standard one-note fruit sorbet: the sweetness of the pears and the acidity of the red wine balance each another out, a sprinkle of black pepper adds bite and a baseline of cinnamon and vanilla warm it all up. It couldn't be easier to make (sauté, blend and freeze) and it's gorgeous to boot.
Spicy Tofu Marinade
This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.
Beet, Rice and Goat Cheese Burgers
For some reason these pink burgers tasted better to me after they’d sat for a day in the refrigerator. So make them ahead for quick meals through the week and reheat in a medium oven or a frying pan.
Mollie Katzen-Inspired Potato and Broccoli Burgers
The famed vegetarian cookbook author Mollie Katzen has a whole chapter devoted to burgers and savory pancakes in her beautiful cookbook “The Heart of the Plate.” Before I’d looked carefully at the chapter I’d bought a bunch of broccoli with the idea that specks of broccoli would be beautiful in a burger. Mollie, with her delicious Walnut-Coated Broccoli-Speckled Mashed Potato Cakes, was way ahead of me on that idea. I loved her idea of coating the burgers with ground walnuts and barely cooking the finely chopped broccoli before incorporating it into the mix. I’ve made a variation on Mollie’s burgers, using red potatoes, cumin and garam masala.
Potato and Pea Patties With Indian Spices
The whole spices in this burger, adapted from the chef Suvir Saran, contribute not only amazing flavors, but texture as well. It's nice to use a combination of light-fleshed sweet potatoes, which go well with the spices, and starchy red boiling potatoes, which help hold the burger mixture together.