The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [413]
2. Remove from heat. Stir in the lemon juice, zest, and Worcestershire. Stir in the crabmeat and parsley. Season with salt and pepper. Transfer to a 1-quart ovenproof dish.
3. Melt the remaining 2 tablespoons butter; stir into the bread pieces. Season with salt and pepper. Arrange the bread mixture over the crab dip. Bake until heated through and golden brown, 25 to 30 minutes. Let stand at room temperature 10 minutes. Serve with baguette slices.
fava bean and sausage dip
MAKES ABOUT 3 CUPS
Look for merguez at specialty stores, or use another spicy sausage in its place.
1 cup large, dried, split fava beans (8 ounces)
6 garlic cloves (3 whole; 3 sliced lengthwise) Coarse salt
12 ounces merguez (spicy Moroccan lamb sausages), casings removed
1/3 cup extra-virgin olive oil, plus more for drizzling
¼ cup tahini
¼ cup fresh lemon juice, plus 1 teaspoon freshly grated lemon zest (2 lemons)
Freshly ground pepper
3 tablespoons fresh flat-leaf parsley leaves, for garnish
Flatbread crisps, for serving
1. Bring 5 cups water and the fava beans, whole garlic cloves, and ½ teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until the beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
2. Crumble the sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add the sliced garlic. Cook, stirring occasionally, until the sausage is cooked through and the garlic is crisp, about 4 minutes more.
3. Put the bean mixture, oil, tahini, lemon juice and zest, ¾ teaspoon salt, a pinch of pepper, and ¼ cup water in a food processor. Process, adding up to ¼ cup more water, until smooth and creamy. Season with salt and pepper.
4. Smooth the dip in an even layer on a platter. Using a slotted spoon, arrange the sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.
swiss chard tzatziki
MAKES ABOUT 1¼ CUPS; SERVES 4
1 cup green or red Swiss chard, stemmed and finely chopped
1 garlic clove
¼ teaspoon coarse salt
1 cup low-fat Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
2 whole-wheat pitas, cut into wedges and toasted
1. Prepare an ice-water bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. The tzatziki can be refrigerated in an airtight container up to 1 week.
FIT TO EAT RECIPE PER SERVING: 137 CALORIES, 5 G FAT, 3 MG CHOLESTEROL, 17 G CARBOHYDRATE, 311 MG SODIUM, 7 G PROTEIN, 3 G FIBER
basil chimichurri
MAKES ABOUT 1 ½ CUPS
In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.
¼ cup finely chopped fresh basil leaves
¼ cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
½ cup extra-virgin olive oil
¼ cup red-wine vinegar
2 garlic cloves, minced
2 dried red chiles
¼ teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Stir together all ingredients in a bowl; cover and refrigerate at least 1 hour, and up to 3 days. Serve cold or at room temperature.
roasted red pepper and olive salsa
MAKES ABOUT 2 CUPS
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish,