Recipes By Martha Rose Shulman
1502 recipes found
Spicy Quinoa Salad With Broccoli, Cilantro and Lime
The grassy flavor of quinoa works well with cilantro in this main-dish salad. I love the versatility of quinoa. It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish. Its grassy flavor marries well with cilantro, itself an herb with a grassy, though more pungent, taste. I added sieved hard-boiled eggs for protein – though you could leave them out if you want to make a vegan version of this dish, and toasted pumpkin seeds for crunch. Another ingredient that contributes crunch as well as color is the soaked split red lentils. They also contribute more protein to an already high-protein grain. They are optional – make this salad whether or not you have the lentils.
Steel-Cut Oatmeal With Fruit
Steel-cut oatmeal is my new favorite hot breakfast. It has more texture than rolled or flaked oats and really sticks to your ribs. But this tasty cereal takes about 25 to 30 minutes to cook — not what you need when you’re trying to get out the door. So I make a batch that will last a few days; it keeps well in the refrigerator, and you can reheat small portions gently atop the stove or in the microwave. You can also freeze this oatmeal in ice cube trays, an idea I got from oncology nutritionist Maria C. Romano. She contributed the recipe from which this one is adapted to the “Eat Healthy, Shop Smart” community farmers’ market program at Montefiore Medical Center in the Bronx.
Green Bean and Fava Bean Salad With Walnuts
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.
Summer Squash and Red Rice Salad With Lemon and Dill
During the hot summer months, cook rice in double batches so that you’ll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Asparagus Salad With Hard-Boiled Eggs
A classic Italian salad, there are many versions of this dish. Sometimes the asparagus are not cut up, just topped with chopped hard-boiled eggs and vinaigrette. I like to cut them into pieces and toss everything together.
Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta
Shell beans and tomatoes are still available at the end of September in farmers’ markets, and I’ll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.
Shell Beans and Potato Ragout With Swiss Chard
One of my favorite ways to serve shell beans is to cook them in a small amount of liquid with other vegetables. Serve this comforting ragout in wide soup bowls with crusty bread.
Cold Poached Pacific Cod with Spices
If you use a whole fish, you can use the bones to make a fish stock for poaching. But fillets can also be poached in a lighter broth. They are rubbed with a Middle Eastern spice mix.
Cold Steamed Petrale Sole with Uncooked Tomato Sauce
Stir-Fried Turkey Breast With Snap or Snow Peas and Chard
Turkey cutlets are easy to prep and cook quickly, and young snap peas can be almost as tender as the more traditional snow peas for stir-fries. Shopping for ingredients for this week’s recipes in my farmers’ market, I found young, tender snap peas that were almost as delicate as snow peas. I had part of a bunch of Swiss chard and used both vegetables. I like using turkey breast cutlets in stir-fries; they’ve already been cut to a uniform thickness, so all you need to do is slice them across the grain to get even pieces that cook in minutes.
Pasta With Shell Beans and Tomatoes
Many cooks find working with fresh shell beans, so smooth and cool in your hands, to be unexpectedly satisfying. The pods may be tough, but the beans inside are tender and ready to cook, and they need not be skinned after removal from the pods. Once shelled, fresh beans require just 40 to 45 minutes of simmering. And in terms of nutrition, they have everything dried beans have to offer: lots of protein and fiber, calcium, iron, folic acid and potassium.At my local farmers’ market, I’ve found large scarlet runner beans (they really are more purple than red, and some farmers call them purple runners); mottled pink-and-white cranberry beans (also known as borlotti, they come in the most beautiful pink pods); creamy, pale yellow cannelinis; and similar bean with pink markings called yellow Indian woman beans. Many are heirloom varieties and each is a little different, but they all have creamy textures and a wonderful fresh flavor. This is a very comforting pasta. I like to use large shells or tubes, which catch the beans and sauce.
Puree of Shell Beans and Potato
This puree of fresh shell beans and potato is inspired by a signature dish from Apulia, in southern Italy, that's made with dried, split fava beans and potato. The dish is traditionally served with cooked greens, but you can also offer it as a side dish or as an appetizer with bread. Use any type of bean for this. If you use scarlet runners, the puree will have a purple hue. In any event, it is best to serve the puree warm.
Arugula and Corn Salad With Roasted Red Peppers and White Beans
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Oven-Roasted Mussels With Fresh Spinach
Mussels don’t have to be steamed. They will pop open in a hot, dry cast iron skillet on a grill or in the oven. In this dish they are first tossed with garlic, olive oil and wine, then roasted along with the marinade in a pan in a hot oven. You may have to do this in batches, depending on the size of your skillet or baking dish. I like to use cast iron or enameled cast iron. This particular recipe is inspired by one in "The Mozza Cookbook," by Nancy Silverton. Served over a generous bed of steamed spinach, this is a beautiful dish. If you have leftovers, remove the mussels from the shells, chop the spinach and toss with pasta.
Spicy Stir-Fried Collard Greens With Red or Green Cabbage
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard. This is probably because collards have a stronger flavor and tougher leaf than many other greens. They do stand up to longer cooking, but they don’t require it. In this stir-fry, they stood in for more traditional greens like Chinese broccoli or bok choy and cooked up crunchy. As a bonus, collards are a great source of calcium. According to the Harvard School of Public Health, a cup of cooked collard greens has more calcium than a glass of skim milk.
Curry-Laced Moules à la Marinière With Fresh Peas
It’s important to buy mussels from a reputable fishmonger. If mussels are not properly stored, they die, and a dead mussel can make you very sick. Look for mussels that are shiny and black, and somewhat heavy. Once home, take them out of the wrapping immediately, give them a quick rinse and put them in a big bowl. Cover the bowl with a damp cloth and refrigerate until you’re ready to clean and cook them. The main work that goes into cooking mussels is the careful picking over that must be done first, to make sure there are no dead mussels. Rinse the mussels in several times in cold water and examine each one. If there are cracks in the shell, or if a mussel is open and doesn’t close back up when you tap the shell, throw it away. If the shells have lots of algae, seaweed or barnacles on them, you can brush them or scrape them with the edge of the shell of another mussel. Finally, pull out the beards. This should not be done until shortly before cooking as mussels can die once the beards have been pulled. Discard any that remain closed after cooking.
Parsley Hummus
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.
Spaghetti With Shrimp, Kale and Tomatoes
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.
Beet Greens and Rice Gratin
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It’s good hot or cold.
Potato and Collard Green Hash
Potatoes and greens are a classic, rustic combination, and a very comforting one. The greens are blanched, and then cooked with onion and garlic. After a while, cooked potatoes are added and crushed into the greens. The dish isn’t like mashed potatoes, more like a hash. Serve it as a side dish with fish or chicken, or with other vegetable dishes.
Scallion and Celery Quiche
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.
White or Pink Beans With Beet Greens and Parmesan
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Smashed Red Potatoes With Cabbage
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Pasta With Collard Greens and Onions
Slow cooking sweetens the collards in this satisfying pasta dish.