Everyday Food - Martha Stewart Living Magazine [63]
2 Pulse bread, prosciutto, scallions, oil, and garlic in a food processor to form coarse crumbs. Season with salt and pepper. Gently spread outer leaves of artichokes to create room for stuffing. Dividing evenly, fill cavities and spaces between outer leaves with bread-crumb mixture; place artichokes upright in the baking dish.
3 Cover dish tightly with aluminum foil. Bake until base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.
PER SERVING: 354 calories; 12.9 grams fat; 15.7 grams protein; 37.2 grams carbohydrates; 7.5 grams fiber
ROASTED ROOT VEGETABLES
Take care not to crowd the vegetables, or they will steam rather than brown. You’ll also need to toss them periodically so they’ll stay coated in oil. Add leftover vegetables to a salad, or use them to top the Roasted Root-Vegetable Pizza.
SERVES 8 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
1 butternut squash (2 pounds), peeled, seeded, and cut into 1½-inch pieces
2 pounds new potatoes, scrubbed and quartered
1 pound red onions, peeled and quartered lengthwise
1 pound carrots, halved lengthwise if thick, cut into 1½-inch pieces
5 garlic cloves, crushed
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 Preheat oven to 450°F, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.
2 Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
PER SERVING: 228 calories; 5.5 grams fat; 4.5 grams protein; 43.1 grams carbohydrates; 6.6 grams fiber
Let vegetables cool completely, then transfer to an airtight container; refrigerate up to 3 days.
CAULIFLOWER GRATIN
Smothered in a rich, creamy Gruyère-cheese sauce, then sprinkled with toasted parmesan bread crumbs, cauliflower becomes a favorite-comfort-food contender.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 1 HOUR 5 MINUTES
3 slices white sandwich bread, torn into large pieces
2 tablespoons coarsely grated parmesan cheese
3 tablespoons unsalted butter
⅓ cup all-purpose flour
2 cups milk
1 head cauliflower (about 2 pounds), trimmed and cut into small florets (see note)
Coarse salt and freshly ground pepper
1 cup coarsely grated Gruyère cheese (4 ounces)
1 Preheat oven to 350°F. In a food processor, pulse bread and parmesan until coarse crumbs form.
2 In a large saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute (do not let it darken). Gradually whisk in milk.
3 Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until cauliflower is starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyère.
4 Transfer cauliflower mixture to a 2-quart baking dish, and sprinkle evenly with bread-crumb mixture. Cover with aluminum foil; bake until cauliflower is just tender when pierced with the tip of a sharp knife, about 20 minutes. Remove foil, and continue baking until bread crumbs are golden brown, about 20 minutes more. Serve hot.
PER SERVING: 419 calories; 23.6 grams fat; 20.5 grams protein; 34.2 grams carbohydrates; 6.3 grams fiber
STUFFED ONIONS
Serve these bacon-and-cheese-stuffed onions as a side dish for roasts, or as an unexpected main course for dinner, supplemented by a green salad. Don’t rush the cooking of the chopped onions; keep them on the heat until caramelized, for the best flavor.
SERVES 4 PREP TIME: 35 MINUTES TOTAL TIME: 1 HOUR
4 large yellow onions, peeled and hollowed (see note), insides chopped and reserved
½ cup low-sodium chicken broth
4 slices bacon (4 ounces), cut crosswise into ½-inch-thick pieces