The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [221]
3. Preheat a grill or grill pan until hot. Toss the asparagus with the remaining teaspoon oil and ½ teaspoon salt in a large bowl. Grill the asparagus, turning once, until tender, 4 to 8 minutes (depending on the thickness of the spears).
4. Arrange the asparagus on a platter, and let cool completely. Finely chop the basil, and stir into the beet relish. Using a slotted spoon, spoon the beet relish over the asparagus.
wilted baby spinach with crispy shallots
SERVES 6
Baby spinach is easy to find—either loose at farmers’ markets or prewashed and bagged at supermarkets. If possible, get the curly-leaf (crinkled) type, as it doesn’t shrink as much during cooking as the flat-leaf variety does.
Vegetable or light olive oil, for frying
All-purpose flour, for dredging
Coarse salt and freshly ground pepper
1 large shallot, cut crosswise into rings and separated (about ? cup)
2 tablespoons extra-virgin olive oil
1 pound baby spinach
1. Heat ½ inch vegetable oil in a small skillet over medium heat. Meanwhile, put the flour in a bowl, and season with salt and pepper. Dredge the shallot rings in the flour all at once. When the oil is hot (a shallot ring will sizzle on contact), fry the rings in batches, shaking off excess flour before transferring them to the skillet. Fry until golden brown and crisp, 1 to 3 minutes. Transfer the shallot rings with tongs or a slotted spoon to paper towels to drain.
2. Heat the extra-virgin olive oil in a Dutch oven or shallow stockpot over medium heat until hot but not smoking. Add the spinach (if it doesn’t fit all at once, wait to add more until some of it cooks down, or cook in two batches). Season with salt and pepper. Cover; cook, uncovering occasionally to toss, until the spinach is wilted, 2 to 3 minutes.
3. Transfer the spinach to a serving bowl with tongs or a slotted spoon, leaving any excess liquid in pot. Sprinkle with the shallot rings; serve immediately.
tomatoes with oregano and lime
SERVES 4
This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.
1¼ pounds assorted ripe tomatoes in all sizes, cut into wedges if large or halved if small
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime (about 2 tablespoons)
2 tablespoons coarsely chopped fresh oregano
Arrange the tomatoes on a serving platter; season with salt and pepper. Drizzle with the oil and lime juice; sprinkle with the oregano.
ratatouille
SERVES 6
Ratatouille is very versatile. It works equally well as a main course or side dish, and can be served hot, cold, or at room temperature. You can refrigerate it, covered, up to 3 days.
1 large eggplant (about 1½ pounds), cut into 1-inch cubes
4 medium zucchini, cut into 1-inch cubes
½ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped fresh thyme
Coarse salt and freshly ground pepper
6 pounds vine-ripened tomatoes (about 10)
2 bell peppers, 1 red and 1 yellow
4 garlic cloves, finely chopped
2 medium onions, halved and cut into half-moons
½ cup coarsely chopped fresh basil
½ cup coarsely chopped fresh flat-leaf parsley
1. Preheat the oven to 400°F. Toss together the eggplant, zucchini, ½ cup oil, 1 tablespoon thyme, 1 teaspoon salt, and ½ teaspoon pepper on a large rimmed baking sheet. Roast, tossing occasionally, until the vegetables are golden, about 1 hour.
2. Meanwhile, bring a large pot of water to a boil. Prepare an ice-water bath, and set aside. Cut a small, shallow X in the stem end of each tomato; blanch the tomatoes until the skins begin to loosen, about 30 seconds. Immediately transfer with a slotted spoon to the ice-water bath.
3. Drain the tomatoes. Remove the skins; cut the tomatoes