Recipes By Martha Rose Shulman
1502 recipes found
Coconut Ginger Tea With Lime, Honey and Turmeric
I love the fair trade teas produced by Zhena’s Gypsy Tea, especially her Coconut Chai. Inspired by the perfume of coconut in that tea, I infused shredded coconut and ginger and added a little fresh lime juice, honey and a smidgeon of turmeric. The idea of making a turmeric and honey paste comes from Heidi Swanson’s 101cookbooks.com.
Tuna, Chickpeas and Broccoli Salad
This recipe is inspired by a common Italian combination, tuna and beans. It’s a salad that keeps well in the refrigerator and one that’s great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.
Beet and Chickpea Salad With Anchovy Dressing
This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
Sautéed Beet Greens with Garlic and Olive Oil
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers’ market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Parsley Pesto
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It’s marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it’s a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Mustard Vinaigrette
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
Sesame Ginger Vinaigrette
My decision to devote this week’s recipes to salad dressings was partly a reaction to my son’s request for a bottled sesame ginger dressing. “We don’t buy dressings in this house,” I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.
Spinach and Onion Tart
This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
White Bean Pâté
White bean pâté has been a signature dish of mine for decades. I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
Roasted Squash and Red Onion Gratin With Quinoa
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Oven-Steamed Cod or Mahi Mahi in Green Tomatillo Salsa
I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.
Grilled Polenta
Grilled polenta makes a great side dish if you’re grilling meat or fish; it’s also a perfect solution for vegetarians at your barbecue. Squares of polenta are best if they’re thick, so the basic polenta recipe is increased by half and the polenta is cooked for a longer time.
Green Bean Salad With Chickpeas and Mushrooms
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Onion and Zucchini Frittata to Go
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means “harvester’s omelet.” Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they’re suitable for just about any meal.
Lentil Pâté With Cumin and Turmeric
Lentils and curry flavors go together beautifully. This pâté tends to be dry if you overcook it, so remove it from the oven when it’s just set, before the top cracks.
Rice Pilaf With Pistachios and Almonds
This dish is inspired by a number of Persian rice pilafs, but it’s simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Basic Steamed Long-Grain Rice
Rice can be cooked many ways, but here’s the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don’t soak my basmati rice — and I can’t really tell the difference.
Polenta With Braised Root Vegetables
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.
Quinoa Salad with Lime Ginger Dressing and Shrimp
This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.
Hot-and-Sour Soba Salad
I find any combination of noodles and hot-and-sour dressing fairly addictive, and none more than these earthy buckwheat noodles. You can make a meal of this salad if you add a little protein in the form of tofu, shredded chicken or shrimp.
Quinoa and Squash Gratin
I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.
Lentil and Carrot Salad With Middle Eastern Spices
I combined two of my favorite Mediterranean salads to stretch the cup of lentils I had in my pantry. Take care not to overcook the lentils; they should be slightly al dente. They go quickly from al dente to mushy, so make sure to check after 25 minutes.
Roasted Root Vegetables With Polenta
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Chicken Stew With Sweet Potatoes, Almonds and Apricots
Loosely based on an Algerian recipe from “Real Stew” by Clifford A. Wright, this sweetly spiced dish, with beta-carotene-rich apricots and sweet potatoes, is also evocative of recipes from the Middle East and Iran.