Recipes By Martha Rose Shulman
1502 recipes found
Provençal Tomato and Squash Gratin
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn’t what the salad is about. It’s about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.
Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this recipe called for quinoa spaghetti (and if you're into that, go for it!), but we've found it's just as tasty with the traditional sort as well.
Forbidden Rice Pudding With Blueberries
This recipe is an adaptation of a wonderful recipe by Sherry Yard, executive pastry chef at Spago Beverly Hills. Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries. Serve this for dessert or for breakfast. For a delicious vegan rice pudding, substitute rice beverage for the milk.
Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum, and a very good source of dietary fiber, protein, and manganese. Any type will work here.
Steamed Artichokes With Vinaigrette Dipping Sauce
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it’s time well-spent. The simplest way to prepare an artichoke is to steam it, there’s hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Whole Wheat Focaccia with Cherry Tomatoes and Olives
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.
Tunisian Winter Squash Puree
This is one of many North African spicy cooked vegetable purees typically served as a starter. The authentic dish is seasoned with harissa, the spicy hot pepper paste used widely in Tunisia and Algeria. If you can get hold of harissa easily, substitute 1 teaspoon or more to taste for the cayenne. You can serve this as an hors d’oeuvre, side dish or salad.
Tacos With Summer Squash, Tomatoes and Beans
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Roasted Carrots and Parsnips with Rosemary and Garlic
Parsnips are carrots’ sweeter cousins, with a rich, nutty flavor. Though they don’t pack the beta-carotene that their orange relatives offer, they’re a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it’s worth it.
Roasted Apple and Pear Compote With Candied Ginger
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Tofu With Miso Peanut Sauce
Miso, a paste made from fermented soybeans and grains, has a rich, salty and complex flavor. It’s high in B vitamins, protein and manganese, as well as many phytonutrients that are believed to have antioxidant properties. Pomegranate molasses, though a Middle Eastern food, is a nice complement in this recipe. You can find miso at Whole Foods and at markets that sell Japanese foods, as well as at some Asian markets. You can find pomegranate molasses at Middle Eastern markets. This makes enough sauce for a pound of tofu.
Orange Chicken With Vegetables
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
Pasta with Dried Mushrooms and Tomato Sauce
This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Along with intense flavor, porcinis are an excellent source of riboflavin and niacin, and a good source of selenium and potassium. They also contain a powerful antioxidant called L-ergothioneine.
Martha Rose Shulman's Rouille
This variation is served with bouillabaisse and other fish soups. I like it with just about anything that aioli is good with.
Whole Wheat Focaccia with Peppers and Eggplant
I first made this because I had a festival of leftovers in my refrigerator – sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it’s even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.
Mushroom Tart
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Focaccia With Cauliflower and Sage
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Pan-Cooked Summer Squash With Tomatoes and Basil
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Pasta With Mushrooms and Gremolata
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Winter Tomato Quiche
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Baked Giant White Beans With Cabbage
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I’ve been finding in whole-foods stores, whether from Thailand or Bhutan.