Recipes By Martha Rose Shulman
1499 recipes found
Fava Bean Soup with Mint
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.
Turkish Bean and Herb Salad
The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.
Whole Wheat Irish Soda Bread With Bulgur
If you have ever been to Ireland you have tasted soda bread, a moist, easy to make bread that is rich and nutty tasting when made with whole wheat flour. It is a very quick and easy bread to make as long as you are willing to get your hands sticky. When you pull the bread from the oven wrap it loosely in a kitchen towel and allow to cool. This softens the crust and makes it easier to cut.
Fava Bean and Asparagus Salad
Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.
Roasted Asparagus and Scallion Quiche
I’ve made many a spring quiche filled with asparagus and herbs, yet I’d never thought about roasting the asparagus instead of steaming it. But lately I’ve been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn’t lost even when the sliced stalks are hidden inside a quiche.
Gluten-Free Dessert Pastry
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too easily. So I combined it with corn flour, which is finely ground cornmeal; Bob’s Red Mill produces the version I used. Millet flour will also work, but it has a chalkier flavor. The almond flour absorbs moisture and helps hold the dough together. The dough will crack if you roll it out cold, so I roll it between pieces of plastic before I chill it. Then I remove it from the refrigerator and let it soften just enough so that I can line the tart pans without it cracking.
Swiss Chard and Chickpea Minestrone
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Puree of Chickpea Soup
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Winter Vegetable Soupe au Pistou
This is a big, simple soup made with winter vegetables – all diced small and thrown into a big pot with water and simmered for an hour. It’s garnished with the Provençal version of pesto, which does not contain any pine nuts. It makes a hearty meal.
Lasagna With Roasted Broccoli
The broccoli part of this recipe is adapted from Molly Stevens’ Blasted Broccoli in her wonderful book “All About Roasting.”
Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa
The idea of embellishing a yogurt soup or salad with quinoa comes from Deborah Madison, who uses black quinoa in a brilliant recipe for a soup in her book “Vegetable Literacy.” I used red quinoa to add texture, color and substance to this typical Mediterranean combination – finely diced cucumber, garlic, and thick plain yogurt. Use mint or dill, or a combination, and make sure to dice the cucumber very small.
Lasagna With Roasted Beets and Herb Béchamel
I also call this “pink lasagna,” as the beets will bleed into the béchamel and onto the pasta when it bakes. Roast the beets ahead so that they will be cool enough to handle easily when you’re ready to assemble the lasagna.
Lasagna With Pistou and Mushrooms
There will be a day when the weather suddenly cools and my basil plants and those at your farmers’ market stop thriving, but that day hasn’t come yet. So I’m making lots of pesto and pistou (pesto without the nuts), putting some of it in the freezer (I just blend the basil and olive oil together for the freezer and add the other ingredients when I thaw the mixture) and using the rest in all manner of pastas. This is the first time I’ve used it in a lasagna.
Lasagna With Asparagus and Chives
Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.
Rainbow Quinoa Salad
Dr. David Eisenberg of the Harvard School of Public Health demonstrated along with his daughter, Naomi, a whole- wheat couscous salad that is the inspiration for this one at the “Healthy Kitchens, Healthy Lives” medical education conference in Napa Valley this year. You can use a variety of dried fruits and nuts, as well as a mix of herbs. Chop the larger dried fruits small so that the pieces are uniform.
Cauliflower Salad With Capers, Parsley and Vinegar
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be. Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing. The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
Chopped Herb Salad With Farro
This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I’m calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It’s modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.
Warm Lentil Salad With Balsamic Roast Squash
This recipe started out as something else. I had in my pantry a bag of mixed sprouted lentils – black, green, and brown. I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them. Meanwhile I had roasted some squash with balsamic vinegar. I ended up warming the lentils in a cumin-scented vinaigrette and serving them with the squash.
Lasagna with Chard, Tomato Sauce and Ricotta
This savory vegetarian lasagna is easy to put together. You can assemble it up to a day ahead of time, then bake it shortly before dinner.
Marinated Cauliflower and Carrots With Mint
This is an elaboration of one of my favorite carrot dishes. That dish couldn’t be simpler – steamed carrots tossed with sherry vinegar, olive oil, salt and fresh mint. It is good at room temperature or warm, as a starter or a side dish. I added steamed cauliflower to the mix but made no other changes to the formula. The cauliflower, which always loves a vinegar marinade, is a wonderful addition, very compatible with the carrots and pretty, too. The dish is great for a buffet as it only gets better as it sits. The dish is particularly beautiful if you use different colored carrots.
Ellen’s Lemon Basil Salad Dressing
Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes. Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.
Lentil Salad With Fresh Favas
According to Jo Robinson, a food and nutrition writer whose informative new book, Eating on the Wild Side,” cites a federal survey of phytonutrient content of common fruits and vegetables, lentils have the most antioxidant activity of all legumes, with black beans a close second.
Salmon and Cucumber Tartare With Wasabi Sauce
This makes a delightful hors d’oeuvre, appetizer or even a light supper. If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).
Lentil and Herb Salad With Roasted Peppers and Feta
A delicious salad that works equally well warm or at room temperature.