Recipes By Martha Rose Shulman
1499 recipes found
Penne With Peas, Pea Greens and Parmesan
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They’re sweet, light and nourishing, especially when you serve them along with peas.
Risotto With Kale and Red Beans
I’m always on the lookout for vegetables with red pigments, a good sign of anthocyanins, those beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables. When you cook the kale with the rice, the red in the kale dyes the rice pale pink (the kale goes to a kind of drab green). The first time I made it, without the red beans, the finished product reminded me of the way the rice looks when I make red beans with rice. So I decided to add red beans to the mix, which provide a healthy dose of protein and fiber, as well as color.
Macaroni With Tomato Sauce, Chard and Goat Cheese
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
Tuscan Bread and Tomato Soup (Pappa al Pomodoro)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn’t go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Barley and Herb-Stuffed Vegetables
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.
Long-Simmered Eggplant Stuffed with Farro or Spelt
This is a riff on imam bayildi, the long-cooking eggplant dish bathed in tomatoes and onions that is one of the great achievements of Turkish cuisine. I added cooked farro to the tomato-onion mix, making this more like a stuffed eggplant dish. The active cooking time is minimal, but the smothered eggplant must simmer for about 1 1/2 hours to achieve the intense, syrupy sauce and deep, rich flavor that make this dish such a wonder. Make it a day ahead for best results, and serve at room temperature on a hot night.
Cheddar Cheese Crackers
My son may not be convinced these can substitute for the ubiquitous orange crackers sold commercially, but I’ll take the homemade version any time.
Black and Arborio Risotto With Beets and Beet Greens
The red from the beets will bleed into the white rice in this nutrient-dense risotto. Both the beets and the black rice contribute anthocyanins, flavonoids with antioxidant properties.
Wild Rice and Arborio Risotto With Corn and Red Pepper
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing. But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice. Wild rice and corn contribute a New World character to this multicolored, multitextured risotto. The dish is delicious with or without the cheese.
Grilled Peppers with Garlic Yogurt
This dish is very much in the Turkish spirit of mixing warm vegetables with cool, garlicky yogurt. Various types of peppers will work. This is a typical Turkish way to use grilled peppers. Turkish cuisine features cool, garlicky yogurt with warm vegetables. You can use a mix of peppers for this (in Turkey, longish, thin-skinned green peppers are the norm), and you don’t have to stick to sweet peppers, though I prefer the sweet against the pungent yogurt. Roasted peppers will keep for a week in the refrigerator. They will continue to release liquid, which they can marinate in. Warm the peppers before serving, or serve them at room temperature with the topping.
Turlu
Turkish Spinach with Tomatoes and Rice
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn’t much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright’s “A Mediterranean Feast,” just enough to add substance to the vegetables.
Stir-Fried Chicken With Greens
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Farfalle With Roasted Peppers
For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.
Black Rice and Arborio Risotto With Artichokes
You can use fresh baby artichokes for this if they’re in season. Otherwise, it may be easier to find frozen ones.
Lemon Risotto With Brussels Sprouts
If you’re looking for a new way to include healthy Brussels sprouts in your diet, look no farther than this tantalizing risotto. Like the other cruciferous vegetables, Brussels sprouts are loaded with sulfurous compounds that are believed to have strong antioxidant properties.
Risotto with Tomatoes and Corn
This colorful risotto serves as a luxurious showcase for summer’s bounty of tomatoes and corn. This is about as colorful and summery a risotto as you can get. The tomatoes and broth team up as a rich medium for the rice. Don’t add the corn too soon, or it will develop a starchy texture like the rice. But cook it long enough to bring out its sweet flavor. Simmer the corn cobs for about 20 minutes in your broth to get a great sweet corn flavor.
Risotto With Turkey, Mushrooms and Peas
Turkey makes an unexpected but welcome addition to this traditional risotto.
Turkish Yogurt and Spinach Dip
Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.
Stewed Green Beans and Tomatoes With Trahana
The stewed green beans with tomatoes are typical of many Greek “olive oil dishes,” or “ladera,” though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.
Turkish Hummus with Yogurt
This is much like the familiar Middle Eastern chickpea purée, but instead of tahini, the chickpeas are blended with yogurt. It’s lighter than the version made with tahini, and it’s nice either warm or at room temperature. Skinning the chickpeas makes a more delicate, smoother purée, and it doesn’t take as long as you’d think, but I leave the step as an optional one.
Pre-Summer Greek Salad With Shaved Broccoli and Peppers or Beets
Classic Greek salad is a summer dish in my house; impossible to make if tomatoes are not in season and wonderful. But other vegetables take to the same treatment – a simple dressing with a high ratio of acid (in this case a combination of lemon juice and vinegar with olive oil), feta cheese and lots of mint and parsley. I don’t normally use uncooked broccoli flowers. But in this case, I slice the florets paper-thin, allowing the flower buds to crumble off when I cut the crowns. Cut like this the broccoli yields to the dressing and maintains its brightness for a much longer time than cooked broccoli does. I’ve made this salad combining broccoli with sweet red pepper and combining it with roasted Chioggia beets (yellow beets also work; red ones, however, bleed into the broccoli). I like both versions equally.
Tomato, Cucumber and Corn Salad
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
Purple Barley Risotto With Cauliflower
Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark purple hue. If you can’t find purple barley, make this delicious risotto with the regular type, preferably whole hulled barley that has not been pearled. (Pearl barley cooks more quickly, but many of the nutrients are lost when it’s pearled.) Whichever you use, cook the barley ahead of time so that the dish doesn’t take too long to make. Purple prairie barley takes about one and a half hours to cook if unsoaked, about one hour if soaked. A cup yields just under 4 cups cooked barley.