The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [215]
winter greens and bacon
SERVES 4
Any combination of kale, chard, and mustard or collard greens works well.
4 slices thick-cut bacon, cut into ½-inch strips
1 pound kale, ribs removed, leaves torn into 2-inch pieces
1 bunch Swiss chard, ribs removed, leaves torn into 2-inch pieces
¾ cup water
2 teaspoons apple cider vinegar
Coarse salt and freshly ground pepper
1. In a large skillet over medium heat, cook the bacon until browned, about 5 minutes. Remove with a slotted spoon, and set aside. Pour off all but 2 tablespoons rendered fat.
2. Add the greens and water to the pan, and bring to a boil. Cover, reduce heat, and simmer until the greens are wilted and almost all the water has evaporated, about 8 minutes.
3. Remove the greens from the heat. Stir in the vinegar, and season with salt and pepper. Toss in the bacon. Serve warm.
carrot, parsnip, and pea gratin
SERVES 6
Unsalted butter, for baking dish
5 large carrots, cut into 1-inch pieces
5 large parsnips, cut into 1-inch pieces
10 ounces frozen peas, thawed
10 ounces frozen pearl onions, thawed
1 cup heavy cream
Coarse salt and freshly ground pepper
Preheat the oven to 375°F. Butter a 2-quart gratin or baking dish. Place the carrots, parsnips, peas, and onions in a medium bowl. Pour in the cream; season well with salt and pepper. Toss until well combined. Pour into the baking dish; bake, stirring halfway through, until bubbly and golden brown, 40 to 50 minutes. Serve immediately.
roasted baby artichokes, asparagus, and fennel with olives
SERVES 6
1 bunch (12 ounces) asparagus
2 medium fennel bulbs
8 baby artichokes
1 lemon, cut in half
1½ cups large green olives, such as Cerignola
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper
1. Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
2. Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
3. Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.
provençal roasted tomatoes
SERVES 8 TO 10
These tomatoes hold up well for up to 2 days when stored in the refrigerator; serve as a sandwich filling or pasta topping.
12 plum tomatoes (about 3 pounds)
3 garlic cloves, minced
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
¼ cup extra-virgin olive oil
1. Preheat the oven to 350°F. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into 4 ½-inch slices. Place on the wire rack.
2. In a small bowl, mix the garlic, thyme, and parsley; season with salt and pepper. Divide evenly among the tomato slices, spooning about ½ teaspoon on each. Drizzle the olive oil over the tomatoes. Roast until the herb mixture is lightly browned and the tomato skins are wrinkled, about 1 hour. Transfer the baking sheet to a wire rack to cool. Serve.
saucy black beans
SERVES 6 TO 8
1 12-ounce package dried black beans, picked over
3 tablespoons vegetable oil
1 large white onion, diced
8 cups cold water
Peel of 1 orange, pith removed (optional)
1 jalapeño pepper, sliced in half lengthwise and seeded (optional)
Coarse salt and freshly ground black pepper
Hot pepper sauce, such as Tabasco (optional)
1. Place the beans in a large bowl or stockpot; cover with