Recipes By Martha Rose Shulman
1499 recipes found
Kohlrabi Home Fries
Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry.
Bean and Green Herb Stew
This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia’s wonderful new book, “The New Persian Kitchen.” Louisa uses tofu in her stew; I’m just focusing on the beans, herbs and spinach.It’s crucial to cook red kidney beans thoroughly, because they contain a naturally occurring toxin called phytohemagglutinin that causes extreme intestinal distress but is reduced to harmless levels when the beans are boiled for a sufficient amount of time (10 minutes is sufficient, according to the Food and Drug Administration, but of course beans require a lot more cooking than that to soften). You should not cook them in a crockpot because the temperature may not be high enough to destroy the toxin, and you should discard the soaking water.
Garlic Soup With Spinach
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Tacos With Roasted Vegetables and Chickpeas in Chipotle Ranchera Salsa
These winter vegetables sweeten with roasting and contrast beautifully with the chipotle-spiked cooked tomato salsa. It’s another easy do-ahead dish that can be reheated when the crowds are hungry.
Black-Eyed Pea Soup or Stew With Pomegranate and Chard
This is another dish inspired by a recipe in Louisa Shafia’s book “The New Persian Kitchen.” You can use more or less water, depending on whether you want the dish to have the consistency of a soup or a thick stew. It’s hearty, and the most beautiful pink hue.
Eggplant Torte
This is a dramatic dish, like a molded eggplant parmesan inside a double crust. It makes a great vegetarian dinner party main dish.
Martha Rose Shulman's Roasted Okra
My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.
New Year’s Black-Eyed Pea Salad
A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.
Black-Eyed Pea Salad
This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn’t find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It’s a great salad with or without the tomatoes.
Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Turkey Burgers With Green Garlic and Parsley
I’m even adding green garlic to my son’s turkey burgers. The grated onion and abundance of green garlic add moisture as well as flavor to these burgers. Make sure not to press on them when you cook them, as turkey burgers can be dry – they need all the juice they’ve got.
Purslane Salad With Cherries and Feta
This salad is inspired by one I ate in Greece. I’ve added the cherries and made the olives optional, though I like the contrast of the briny, salty olives against the cherries. Purslane is nutrient-dense, with lots of omega-3s. If you can’t get hold of it, substitute mâche, another high-omega-3 salad green.
Peppers Stuffed with Farro and Smoked Cheese
This dish combines smoky-flavored cheese and paprika with the crunch of the farro and walnuts. Simmer the farro or spelt until it splays. I was inspired to make this filling by a delicious stuffed tomato dish I ate recently at Oliveto in Oakland, Calif., in which the tomatoes were stuffed with a smoky barley filling. I used a Dutch smoked gouda-like cheese that was labeled, simply “smoked cheese.” I added paprika to the mix, which contributes to the smoky flavor, and walnuts, because I love the crunchiness with the grains. The cooked farro or spelt should be soft, so make sure to simmer until the grains splay.
Super Tomato Sandwiches
I never could resist a tomato sandwich. It is the combination of mayonnaise, tomatoes and bread that is so compelling. I call these MLTs: mayonnaise, lettuce and tomatoes. I make a spicy mayo with chipotle adobo (my son’s favorite), and an herbal mayo with tarragon (my favorite). Play around with aioli and other flavored mayonnaises. Use whole grain bread and toast it lightly so that it doesn’t get soggy. The tomatoes should overlap in a thick layer.
White Bean and Yogurt Green Goddess
I’ve always had a weakness for green goddess dressing. It has that creamy appeal that ranch dressing also has, with the heady flavor and fragrance of fresh tarragon, which is the key to its flavor. The base is modeled on the bean and yogurt salad dressing base that the Sodexo chef Lisa Feldman has introduced to school lunch programs. Serve it as a dip with spring vegetables like artichokes and asparagus or with crispy salads.
Arugula, Cherry and Goat Cheese Salad
This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you’re not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.
Berry-Rose Crumble
If you’re wondering how to incorporate more antioxidant-rich foods into your diet, look no further. The perfume of rose water, which you can find in Middle Eastern markets, is irresistible here. Served with yogurt, this is one of my favorite breakfasts. The berries are quite juicy. If you want a thicker syrup, use corn starch or arrowroot.
Parsley and Romaine Salad
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Spinach and Endive Salad With Kasha and Mushrooms
Kasha is not the main ingredient here, so I wouldn’t call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Romaine and Radish Salad With Buttermilk Lemon Dressing
Those of you who are getting loads of lettuce in your C.S.A. boxes may be tiring of salads, but this simple combination will never get old for me. Radishes look and taste beautiful against a romaine backdrop, and the creamy dressing is especially complementary. Radishes are rich in folic acid, vitamin C and anthocyanins, phytonutrients that are believed to have antioxidant properties.
Mango Lime Sorbet
This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.
Quinoa-Oat Crumble Topping
Lately I’ve been thinking about desserts and all the after-dinner delights that my gluten-intolerant friends are missing. Pies, for instance: I have yet to come up with a gluten-free pie crust that I like. But crumbles can make a fine alternative, because the topping requires none of the flour that gluten-intolerant diners can’t stomach. Crumbles are easy to throw together and are a perfect destination for seasonal fruit. In this recipe, I use flour made from quinoa — easy to do in a spice grinder — and gluten-free oats, which I ordered from Bob’s Red Mill. Crumbles require little added sugar. So that I can make crumbles on a whim, I make the topping in advance and keep it in the freezer. Bake the crumble halfway through without the topping, then sprinkle it on and finish baking close to serving time. The topping never gets soggy waiting for the fruit underneath to cook. I like to stir leftovers into my yogurt for breakfast. This topping can be used to make any number of delicious, gluten-free crumbles.
Pigeon Peas With Mango
This dish is based on a recipe from “660 Curries,” by Raghavan Iyer. I’ve given you the option of using cayenne and sesame seeds instead of Mr. Raghavan’s garam masala, but I encourage you to make the spice mix if you can. You can find pigeon peas and curry leaves in Indian markets. Pigeon peas resemble split yellow peas in color and flavor.
Green Mole With Chicken
Green mole is one of the best destinations I can think of for the tough outer leaves from a head of romaine or leaf lettuce. If you don’t eat meat, you can make the mole with vegetable broth and enjoy it over rice and vegetables.