Recipes By Martha Rose Shulman
1502 recipes found
Apple Clafoutis
Clafoutis is a French dish that is sort of a cross between a flan and a pancake. Similar to a flan, clafoutis is a very easy dessert that always impresses. It’s hearty enough even to serve for breakfast.
Black Rice and Soy Salad
I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Mushroom Hash With Black Rice
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Stir-Fried Chicken and Eggplant With Thai Basil
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Vegetarian Spring Rolls With Kohlrabi
Spring rolls are quite easy to make, and make a light and delicious lunch, appetizer, side dish or snack. You can find the rice flour spring roll wrappers in Asian markets.
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Miso-Peanut Spread
Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités. I like to pipe it onto rounds of cucumber and slices of jicama.
Sicilian Stuffed Tomatoes
This is an easy stuffed tomato recipe, based on one in Carlo Middione’s book "The Food of Southern Italy." If salt isn’t an issue for you and you want an even more robust flavor, use more anchovies.
Bruschetta With Swiss Chard and Smoked Trout
You can serve these bruschetta for lunch or dinner, or cut them into smaller pieces and serve them as appetizers. I use drained, canned smoked trout packed in oil (although it doesn’t have to be packed in oil). Don’t forget to squeeze on a little lemon juice when you serve these; it’s a perfect touch. The trout is an excellent source of omega-3 fats.
Asparagus Frittata With Smoked Trout
Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.
Black Beans With Amaranth
Throughout Mexico, wild and cultivated greens of all kinds are added to beans and to meat dishes. Amaranth is a favorite choice. The pretty leaves are red, or green with red veins. While they’re a bit tough and bitter when uncooked, they’re sweet and tender after blanching.
Mushroom and Beef Meatballs
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Oven Fries
These fries have savory, crisp, dry edges, and they’re satisfying and somewhat addictive, just like regular fries. I use a mix of regular and sweet potatoes for this. Choose waxy potatoes, like new potatoes or red potatoes, which have a lower glycemic index than starchy russets.
Beet Greens and Potato Hash
This recipe begins as if you were making hash brown potatoes, but then you add beets and their greens and end up with a much more nutritious, and decidedly pink, dish. If you have leftovers and want to do something different with them, warm and toss this hash with a vinaigrette for a delicious potato salad.
Grilled Eggplant Panini
Grilling eggplant slices on a panini grill is worth the price of the grill. They’re ready in 2 or 3 minutes, and if you don’t use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Spicy Carrot, Parsnip and Potato Latkes
Indian flavors add a new dimension to potato latkes. I love the Indian flavors in these irresistible latkes. The heat comes from the chiles, the spice from the nigella seeds.
Crêpes With Grilled Peaches and Apricots
Heat deepens the flavor of both peaches and apricots, and grilling adds one more seared dimension. The trick here is to grill the fruit just until it colors and softens, but not to let it burn or collapse. I find that 3 minutes on one side is sufficient for peaches, and 2 minutes for apricots, with about 1 minute on the other side. Crêpes are easy to make if you use a nonstick crêpe pan, and great to have on hand for desserts like this one. Keep the six extra that this recipe yields in the freezer, and grill some more peaches and apricots next week.
Cabbage, Carrot and Purple Kale Latkes
These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.
Arugula Salad With Grilled Apricots and Pistachios
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.
Tuna Ceviche or Tartare With Avocado
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Whole-Wheat Focaccia
Focaccia is a flatbread, not unlike a very thick-crusted pizza. It’s an easy dough to put together. It’s a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. When I use Community Grains whole-wheat flour, a California flour made from ancient strains of wheat that is milled in such a way that it is very fine but retains all of its nutrients, I can get away with using a lot. Coarser whole-wheat flours are best used in combination with all-purpose.
Buckwheat Crêpes With Caramelized Apples
Buckwheat crêpes have wonderful earthy/nutty flavor. They are equally at home with a sweet or savory topping. If you have any caramelized apples left over, stir them into your yogurt for breakfast.
Soba Noodles With Shiitakes, Broccoli and Tofu
Soba noodles are Japanese, not Chinese, but I love using them in Chinese stir-fries. They have a wonderful nutty flavor, and buckwheat has a lot going for it nutritionally – it is a good source of manganese, copper and magnesium, and it is also high in phytonutrients. To make a quick vegetable stock, simmer the shiitake mushroom stalks in a small amount of water for about 20 minutes.