The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [116]
4. Place the mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.
5. Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread ¼ cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
grilled chicken and escarole sandwiches with white-bean spread
MAKES 4
You can make the white-bean spread ahead of time; store it in an airtight container in the refrigerator until ready to use, up to three days. The chicken will need to marinate for at least two hours before being grilled.
1 teaspoon finely chopped fresh oregano
1 teaspoon red-wine vinegar
3 tablespoons extra-virgin olive oil
1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to ½ inch thick
1 tablespoon minced garlic
1 cup drained jarred or canned white beans (reserve ¼ cup liquid)
1 teaspoon finely chopped fresh rosemary
¾ teaspoon coarse salt
Freshly ground pepper
Vegetable oil cooking spray
8 slices multigrain bread
4 small radishes, thinly sliced
1 cup thinly sliced escarole
1. Whisk together the oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
2. Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add ¼ teaspoon salt; season with pepper. Transfer to a small bowl. Cover; set aside.
3. Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining ½ teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into ¼-inch-thick slices; set aside.
4. Toast the bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
FIT TO EAT RECIPE PER SERVING: 409 CALORIES, 13 G FAT, 49 MG CHOLESTEROL, 43 G CARBOHYDRATE, 541 MG SODIUM, 29 G PROTEIN, 6 G FIBER
roasted eggplant, zucchini, and chickpea wraps
MAKES 4
1 tablespoon balsamic vinegar
1½ teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh oregano leaves
Vegetable oil cooking spray
1 large eggplant, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
1 cup drained canned chickpeas, rinsed
6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
½ teaspoon coarse salt
Freshly ground pepper
4 ounces fresh part-skim mozzarella, thinly sliced
4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
1. Preheat the oven to 400°F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
2. Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons