The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [231]
4. Add the fava beans. Cook until the beans are tender, about 3 minutes more. Serve hot or at room temperature.
FIT TO EAT RECIPE PER SERVING: 197 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 39 G CARBOHYDRATE, 544 MG SODIUM, 15 G PROTEIN, 9 G FIBER
corn on the cob with lime and melted butter
SERVES 4
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one ear per person.
4 ears corn, husked
4 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
2 limes, cut into wedges
1. Bring a large pot of water to a boil. Using a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1½ inches long. Add the corn to the boiling water, and cook just until the corn is tender, 3 to 4 minutes; this should not take much longer than the time required for the water to return to a boil.
2. Drain the corn. Toss with the melted butter, and season with salt and pepper. Serve with lime wedges to squeeze directly onto corn.
grilled ramps with asparagus
SERVES 4 TO 6 AS A SIDE DISH
Quickly grill ramps to make the most of their wild, earthy flavor.
1 bunch (about 20) ramps
1 bunch thin asparagus
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1. Heat a grill or grill pan on medium-high heat. Trim and discard the root hairs from the ramps. Trim the tough ends from the asparagus.
2. Place the ramps and asparagus on a baking sheet or in a shallow baking dish. Drizzle with the olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.
3. Arrange the ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to a platter, and serve hot or at room temperature.
cauliflower with hazelnut brown butter
SERVES 12 TO 14
1 cup hazelnuts (filberts)
3 small or 2 large heads cauliflower (about 3½ pounds)
Coarse salt
10 tablespoons (1¼ sticks) unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped chives
1. Preheat the oven to 350°F. Place the hazelnuts on a baking sheet; toast until fragrant, about 10 minutes. Transfer the nuts to a kitchen towel; rub off the loosened papery skins. Coarsely chop the nuts; set aside.
2. Trim the stems of the cauliflower so they sit flat, keeping the head intact. Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste. Steam the cauliflower until just tender, about 10 minutes. Transfer to a serving platter.
3. Combine the butter and hazelnuts in a small saucepan. Cook over medium heat until the butter turns brown, 3 to 4 minutes. Remove from heat, and add the lemon juice and chives. Season to taste with salt. Whisk to combine. Pour over the cauliflower, and serve immediately.
pan-fried fennel
SERVES 4
For best results, use a heavy-bottomed sauté pan.
2 medium fennel bulbs
1 cup all-purpose flour, for dredging
1½ cups fresh bread crumbs, for dredging
2 teaspoons coarse salt, plus more for seasoning
¾ teaspoon freshly ground pepper, plus more for seasoning
3 large eggs
1½ cups vegetable oil, just enough to yield about ¼ inch in the pan
2 lemons, cut into wedges
1. Remove the tops and fronds from the fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
2. Pour the flour into a medium bowl and the bread crumbs into another. Season with the salt and pepper. Crack the eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge the fennel lightly in the flour, then in the egg, and then in the bread crumbs, shaking off excess after each step.
3. Heat the oil in a large sauté pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles,