Recipes By Martha Rose Shulman
1497 recipes found
Quinoa Pilaf With Sweet Peas and Green Garlic
Quinoa’s grassy flavor is beautifully complemented here by the sweet vegetables that are appearing in farmers’ markets.
Quinoa, Spinach and Poached Egg
I’m in that third situation a few nights a week, and often all I want to eat is a salad — but a salad with substance. I’m hungry at the end of the day, and dinner is the one meal of the day that I sit down to enjoy in a leisurely fashion, whether alone or in company. I’ve found that one of the most enjoyable ways to bulk up my salads (as well as panini and grain-and-vegetable combos) is to top the dish with a poached egg. Sometimes poached eggs are the centerpiece of my dinner, cooked in marinara or spicy tomato sauce and served with toasted country bread or over rice.
Quinoa and Carrot Kugel
A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
Couscous With Tomatoes, Okra and Chickpeas
Okra is popular in the North African cuisines of Tunisia and Algeria, where it is also dried. Because you don’t cut it up, the okra doesn’t become slimy. It contributes great flavor to the stew. Very high in dietary fiber, okra is a great source of vitamins A, C, B complex and the phytonutrients glutathione, xanthin, lutein and beta carotene, all believed to have antioxidant properties. For the best texture and flavor, look for the smallest pods you can find
Raw and Cooked Tomato and Herb Salad With Couscous
This is an adaptation of a recipe from Yotam Ottlenghi’s cookbook “Plenty.” I liked his idea of combining two different types of couscous, as well as both roasted and fresh tomatoes. The roasted tomatoes coat the couscous and add depth to the overall flavor of the dish.
Couscous With Chickpeas, Spinach and Mint
Spinach and chickpeas are a popular combination throughout the Mediterranean. This is one of my favorite couscous tagines. You can also use sturdier greens like chard. If you do use chard, simmer for 10 to 15 minutes rather than the 5 minutes required for spinach.
Three-Bean Soup
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall. I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.
Couscous With Tomatoes, Kale and Chickpeas
The topping for this couscous isn’t too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.
Couscous With Tomatoes, White Beans, Squash and Peppers
This hearty vegetarian dish, served with couscous, can be made ahead and uses the bounty of vegetables from late summer and early fall. And when the weather turns cold and winter rolls in, canned tomatoes are a fine substitute. The hot and the sweet peppers contribute great contrasting flavors.
Kale Salad With Apples and Cheddar
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Maple Pecan Pancakes
Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour. The almond flour makes for a very moist and delicate pancake. Almond flour is high in vitamin E, calcium, magnesium and copper.
Slow-Baked Beans With Kale
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.
Grilled Figs With Pomegranate Molasses
These are wonderful. First you toss them in a mix of balsamic vinegar and olive oil, then you grill them on both sides just until they soften and grill marks appear (at which point they are warm all the way through and just beginning to become jammy), then you remove from the grill and brush with pomegranate molasses. It’s a match made in heaven. Serve while the figs are still warm, as a first course with goat cheese, or as a dessert with ricotta or yogurt.
Greek Stewed Green Beans and Yellow Squash With Tomatoes
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it’s a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don’t be put off by the faded color of the beans; they’re comforting and delicious.
Stir-Fried Garlic Green Beans
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.”
Risotto Milanese With Parmesan Stock
Hang on to those Parmesan rinds because they make excellent stock. Simmer them in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.
Bulgarian Cucumber Soup With Walnuts
Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried — a great delicacy in the fall, just after the harvest. I’ve never encountered creamy, fresh walnuts in American farmers’ markets, but if you know a walnut farmer, perhaps you could request some the next time they’re harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.
Mushroom and Beet Borscht
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.
Phyllo Triangles With Squash and Mint
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles. Keep the sheets and strips you are not working with covered with a damp towel to avoid this. If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
Brown Rice Bowls With Stewed Peppers
I always include at least three elements in my grain bowls: the grains, the topping and something to garnish the topping, usually a protein, often a poached egg. I wanted some contrasting crunch as well as some cheese, so I made Parmesan crisps, also known as frico, one of the easiest, best-kept secrets in the Italian repertoire.
Okra and Potato Salad
To make the salad, I steam the potatoes first and, as soon as they’re done, season them and toss them with a portion of the lemon juice and vinegar dressing. Then, I briefly steam and slice the trimmed okra and toss everything together. It tastes like a creamy potato salad with a garlicky Mediterranean accent.
Quick Pickles
Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.
Cabbage and Potato Gratin
Like slow-cooked onions, slow-cooked cabbage takes on color, becoming meltingly tender and sweet. Because of the bulk of the potatoes, this gratin makes a satisfying vegetarian main dish, though it certainly works just as well as a side.
Stewed Romano Beans With Tomatoes
Romanos hold up to longer cooking, as you’ll see when you make this dish. Even when they soften, after 20 minutes of braising or stewing, they still have plenty of texture, their color remains good and they become somewhat juicy. If you can’t find romano beans use regular green beans. Just reduce cooking time to 15 minutes.