Recipes By Martha Rose Shulman
1499 recipes found
Pesto and Pistou
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties. It's also an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. Purists will only use a mortar and pestle for pesto. I like the results I get using a hand blender inside a straight-sided jar. As long as you make the full batch, this is the best machine to use, as it purées the basil much more efficiently than a food processor.
Mache and Endive Salad With Clementines and Walnuts
Mache, a delicate green with a mild, subtle flavor, packs quite a nutritional punch, as it is high in omega-3s (as are walnuts) and folic acid. The salad is simple to throw together, but its flavors are complex, with sweet juicy mandarin (or tangerine or clementine sections), crunchy bitter endive and walnuts, soft and almost sweet mache, and vibrant fresh herbs. The recipe will serve 4 to 6 but I admit to eating a good half of this salad when I tested it.
Stir-Fried Shrimp With Snow Peas and Red Peppers
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Whole Wheat Focaccia With Tomatoes and Fontina
Spinach Salad With Persimmons, Goat Cheese and Walnuts
I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.
Mâche Salad With Yogurt Dressing
Mâche is a delicate green also known as lamb’s lettuce, and it’s now available in many Whole Foods stores and other supermarkets in the United States. It has a rich nutritional profile: It is very high in vitamin C, beta carotene, omega-3s and iron (it has even more than spinach). I love the contrast here between the mild, subtle mâche and the sharp, pungent garlic-spiked yogurt.
Creamy Pasta
Forget boxed macaroni and cheese — what kids really like are noodles bathed in a creamy sauce. This is a fine alternative to the packaged stuff. Instead, make the sauce by blending cottage cheese with milk in a food processor. It’s not yellow, but it has that creamy, cheesy taste. Make sure to blend the sauce well so that it won’t be chalky. This is a good sauce for penne or fusilli (though other kinds of pasta will work). You can add vegetables, like broccoli, which really catches the sauce.
Cornmeal and Oatmeal Polenta With Tomato Sauce and Parmesan
I think I like this combination even more than I like traditional cornmeal polenta, and that's saying a lot. The oatmeal contributes both texture and a wonderful creaminess to the dish. It’s a comforting, satisfying meal.
Chicken, Chermoula and Vegetable Sandwich
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Purslane Salad With Mushrooms, Walnuts and Olives
One of the things I like best about these greens is that they’re good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Mediterranean Artichoke and Fresh Fava Stew
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here’s a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.
North African Bean and Squash Soup
This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.
Asparagus and Herb Frittata
This also makes a beautiful appetizer, cut into diamonds.
Blueberry Coconut Oatmeal Pudding
I spoon this comforting, sweet pudding into ramekins and serve it as a dessert, but you could also make it a breakfast splurge. You can serve it hot or cold.
Baked Lentils With Goat Cheese
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Spicy Lentil and Sweet Potato Stew With Chipotles
The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they’re they are packed in. The combination, with the savory lentils, is a winner.
Lentil Salad With Walnut Oil
This dish is inspired by a recipe from “The Paris Cookbook,” by Patricia Wells. I’d never thought about using walnut oil, which is high in omega-3 fats, with lentils. It’s a great combination. Be sure to keep walnut oil in the refrigerator once it’s opened.
Frittata With Turnips and Olives
This is adapted from a Richard Olney recipe. Even in winter it is possible to find turnips that are not fibrous or spongy. (Those, Mr. Olney says, should be relegated to the soup pot.) Look for hard medium-size or small turnips.
Tomato Stracciatella
Stracciatella is like an Italian egg drop soup. This particular version is adapted from one of my favorite cookbooks, "Cooking From an Italian Garden," by Jon Cohen and Paola Scaravelli. I’d never seen a stracciatella with tomatoes until I came across this recipe.
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots
Turnips are a perfect winter vegetable for a hearty stir-fry.
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Brown Rice Salad With Mushrooms and Endive
Triticale is a hybrid grain made from wheat and rye, which farmers and health food stores alike had high hopes for in the 1970s. It is a good source of phosphorus and a very good source of magnesium, but apparently the yields were disappointing to farmers and it never really caught on among consumers. I had sort of forgotten about it until I came across it again recently at Bob’s Red Mill. I like its chewy texture and earthy flavor, both very similar to farro or wheatberries. Any hearty, toothsome grain works well in this salad, so I’ve given you a choice.
Mashed Turnips and Potatoes With Turnip Greens
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes
Tomatoes and noodles Asian style; the cherry tomatoes are cooked just to the point at which their skins split, allowing the fruit inside to soften just a little bit and sweeten a lot.