Everyday Food - Martha Stewart Living Magazine [12]
3 In a large skillet with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium-high. Add half the filled wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add ½ cup water (oil may spatter); cover, and steam until wrappers are translucent, 2 to 3 minutes. Repeat with remaining tablespoon oil, wontons, and ½ cup water. Serve immediately, with soy sauce on the side for dipping; garnish pot stickers and soy sauce with chopped scallions.
PER SERVING: 321 calories; 17.2 grams fat; 13.3 grams protein; 29.1 grams carbohydrates; 2.3 grams fiber
HOT SPINACH DIP
Serve this rich, velvety dip with crostini breadsticks, or crackers. Or try it as a delectable accompaniment for roast chicken or pork.
MAKES 3 CUPS PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR
2 teaspoons olive oil, plus more for baking dish
1 onion, finely chopped
2 garlic cloves, minced
2 pounds spinach, washed well and coarsely chopped
½ cup milk
6 ounces cream cheese, cut into pieces, softened
3 dashes Worcestershire sauce
3 dashes hot-pepper sauce, such as Tabasco
¾ cup shredded mozzarella cheese (3 ounces)
Coarse salt and freshly ground pepper
1 Preheat oven to 425°F. Heat oil in a Dutch oven (or large pot) over medium. Add onion and garlic; cook, stirring occasionally, until lightly browned, 5 to 8 minutes.
2 Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, tossing frequently, 5 to 8 minutes. Transfer mixture to a colander; drain, pressing to release all excess liquid.
3 In the same pot, bring milk just to a simmer. Add cream cheese and cook, whisking, until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot-pepper sauce, and ¼ cup mozzarella; stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled 1½-quart shallow baking dish; sprinkle evenly with remaining ½ cup mozzarella.
4 Bake until bubbly and cheese is golden brown, 20 to 25 minutes. Serve hot.
PER TABLESPOON: 26 calories; 1.9 grams fat; 1.3 grams protein; 1.2 grams carbohydrates; 0.5 gram fiber
You can prepare the recipe through step 2 a day or two ahead; let spinach mixture cool, then refrigerate it in an airtight container before proceeding.
ZUCCHINI AND RED ONION SALAD
SHAVED BEET SALAD
WATERMELON AND FETA SALAD
SPINACH, PEAR, AND BLUE CHEESE SALAD
NAPA CABBAGE SALAD WITH PEANUTS AND GINGER
NAPA CABBAGE SALAD WITH APPLES AND CARAWAY SEEDS
ROASTED PORTOBELLO SALAD WITH BLUE CHEESE
ORANGE, ROASTED BEET, AND ARUGULA SALAD
BLT SALAD WITH BUTTERMILK DRESSING
BEAN, CORN, AND TORTILLA SALAD
WARM SPINACH SALAD WITH POACHED EGGS
SHRIMP AND SNAP PEA SALAD WITH GINGER DRESSING
SALMON, CUCUMBER, AND GREEN BEAN SALAD
ZUCCHINI AND RED ONION SALAD
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
½ small red onion, thinly sliced
4 small zucchini (about 1½ pounds)
1 In a large bowl, whisk together vinegar and oil; season with salt and pepper. Stir in the sliced onion, and let stand 15 minutes.
2 Meanwhile, using a vegetable peeler or mandoline, slice each zucchini into paper-thin ribbons (stop when you reach the seeded core). Add to bowl with onion mixture; season with salt and pepper, and toss to combine. Serve immediately. SERVES 4
PER SERVING: 52 calories; 3.6 grams fat; 1.5 grams protein; 4.8 grams carbohydrates; 1.5 grams fiber
SHAVED BEET SALAD
1 pound beets, trimmed and peeled
1 teaspoon finely grated orange zest plus 2 tablespoons orange juice
2 teaspoons white-wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon sugar
Coarse salt and freshly ground pepper
1 Using a mandoline or sharp chef’s knife, slice beets into very thin rounds.
2 In a large bowl, whisk together orange