The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [96]
3. Transfer the mixture to a large bowl. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture. Toss to combine; serve warm.
FIT TO EAT RECIPE PER SERVING: 177 CALORIES, 4 GFAT, 0 MG CHOLESTEROL, 28 G CARBOHYDRATE, 255 MG SODIUM, 9 G PROTEIN, 11 G FIBER
corn and couscous salad
SERVES 4
1 teaspoon curry powder
2 teaspoons grainy mustard
1 tablespoon white-wine or sherry vinegar
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
¾ cup couscous
1 Vidalia or other sweet onion, diced
3 garlic cloves, minced
1 red chile, minced (optional)
3 cups fresh corn kernels (about 4 cobs)
¼ cup finely chopped fresh cilantro
1. In a medium bowl, whisk together the curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 tablespoons oil; whisk until emulsified. Set aside.
2. Place the couscous in a large bowl. Bring 1 cup water to a boil; pour over the couscous; stir to combine. Cover with a plate; let steam until the water is absorbed, about 5 minutes. Fluff with a fork; set aside.
3. Heat the remaining tablespoon oil in a large skillet over medium heat. Add the onion, and cook, stirring, until softened, about 4 minutes. Stir in the garlic and chile; cook, stirring, until softened, about 2 minutes. Add the corn, and cook until bright yellow and just tender, about 2 minutes. Stir the corn mixture into the couscous. Add the curry vinaigrette and cilantro; toss to combine. Serve warm or at room temperature.
lentils with tarragon, shallots, and beets
SERVES 8 TO 10
To prevent the lentils from becoming too soft as they cool, spread them on a baking sheet.
3½ pounds beets, trimmed
2 tablespoons plus ¼ cup extra-virgin olive oil
3½ teaspoons coarse salt, plus more for seasoning
¼ cup water, plus more for cooking lentils
1 pound French green lentils, picked over
2 garlic cloves
2 dried bay leaves
1 shallot, minced
1 teaspoon Dijon mustard
2 tablespoons plus 1 teaspoon balsamic vinegar
1 tablespoon chopped fresh tarragon
Freshly ground pepper
1. Preheat the oven to 350°F. In a medium bowl, toss the beets with 2 tablespoons oil and 1½ teaspoons salt. Arrange on a rimmed baking sheet; pour ¼ cup water into the pan. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from the oven; let cool. Peel and cut into ½-inch cubes.
2. Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
3. In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in the remaining ¼ cup oil in a steady stream.
4. Transfer the lentils to a large serving bowl. Add the vinaigrette and the tarragon; toss well to combine. Toss in the beets. Season with salt and pepper. Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.
french potato salad with white wine and celery leaves
SERVES 6
2½ pounds Yukon Gold potatoes
Coarse salt
3 tablespoons roughly chopped shallots
2 tablespoons white wine
2 tablespoons white-wine vinegar
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup loosely packed celery leaves from inner stalks, torn in half
1. Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
2. Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm,