Try this cool and crunchy vegetable side dish on a warm day.
Author: Martha Stewart
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
Author: Martha Stewart
Author: Martha Stewart
Cucumbers are dolled up with butter and cream, then given a quick turn in the oven and finished with fresh horseradish, lemon zest, and dill in this elegant side dish.
Author: Martha Stewart
Fresh figs, goat cheese, and golden-brown onions on a sandwich -- who knew?
Author: Martha Stewart
Serve this hearty vegetarian dish over rice, couscous, or quinoa.
Author: Martha Stewart
Top these tomato-and-mozzarella sandwiches with ribbon-trimmed toothpicks for a festive touch.
Author: Martha Stewart
Toasted almonds, panko, roasted red peppers, and feta add heft and flavor to these California-style veggie burgers. The patties can be made with any kind of beans. You can also swap homemade for a 15.5-ounce...
Author: Martha Stewart
Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.
Author: Martha Stewart
Though made entirely of corn, these traditional summer fritters resemble fried oysters -- hence the name, from Emeril Lagasse's book "Farm to Fork."
Author: Martha Stewart
If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.
Author: Martha Stewart
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Author: Martha Stewart
This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living.
Author: Martha Stewart
Author: Martha Stewart
Though the flavors seem familiar together -- eggplant, feta, and fresh herb -- this deconstructed dish allows guests to graze, making each mouthful a new combination.
Author: Martha Stewart
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against...
Author: Martha Stewart
This delicious vegetable, which you may see labeled as baby broccoli, broccolini, or asparation, is a cross between broccoli and Chinese kale. It has a slightly milder, sweeter taste than broccoli and...
Author: Martha Stewart
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Author: Martha Stewart
When potato wedges are tossed on the grill, they take on a crisp, smoke-infused exterior and fluffy, french-fry-like interior -- a fresh side for crowd-pleasing flank steak.
Author: Martha Stewart
Author: Martha Stewart
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Author: Martha Stewart
Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the...
Author: Shira Bocar
These veggie burgers are filled with soybeans and served with an Asian-inspired mayo. The fat in the patties, unlike the kind in beef burgers, is largely plant-based and unsaturated ("good") fat.
Author: Martha Stewart
A bowl of simple boiled red potatoes -- dressed up by a peeled center strip, a little butter, and a handful of chopped fresh flat-leaf parsley -- rounds out a hearty meal.
Author: Martha Stewart
Here's a healthy and satisfying make-ahead meal that kids will love: salami and cream cheese sandwiches.
Author: Martha Stewart
Hot ears of fresh corn rolled in chilled chive butter are the perfect companion to any grilled burger.
Author: Martha Stewart
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Author: Martha Stewart
Grill pineapple to give it a charred touch before tossing it with basil and cucumber.
Author: Martha Stewart
Author: Martha Stewart
One of the golden rules of sandwich making is to use contrasting flavors and textures. Consider the classic California vegetable sandwich, which wouldn't be the same without crunchy sprouts, creamy avocado,...
Author: Martha Stewart
Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet...
Author: Martha Stewart
Don't forget the vegetarians on your next picnic. This sandwich piles high crunchy cucumber, carrot, and radish and pairs them with creamy goat cheese, avocado, and sprouts for a sandwich that will please...
Author: Martha Stewart
These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section of local supermarkets.
Author: Martha Stewart
Author: Martha Stewart
Cream cheese gives these mashed potatoes a deliciously mild tanginess.
Author: Martha Stewart
The brussels sprouts should be thoroughly dry before frying. Any water clinging to the sprouts will cause the oil to splatter. The oil takes time to come up to temperature, so get that heating on the stove...
Author: Martha Stewart
Fresh mint is sprinkled on at the end along with a squeeze of lemon juice, brightening up this classic pizza combination. Martha made this recipe on Martha Bakes episode 608.
Author: Martha Stewart
To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.
Author: Martha Stewart
This side dish has all the flavors of traditional Indian cooking.
Author: Martha Stewart
This delicious recipe is courtesy of chef Michelle Bernstein.
Author: Martha Stewart
Author: Martha Stewart
A flavorful-yet-simple vinaigrette acts as both a marinade and a dressing for grilled leeks in this easy, healthy side dish.
Author: Martha Stewart
This classic combo, with red onion and olives, goes great on your pizza.
Author: Martha Stewart
Author: Martha Stewart
Garlic, tomato, capers, and fresh basil give blanched Swiss chard a puttanesca-esque flavor in this easy side dish.
Author: Martha Stewart
Take advantage of sweet summer corn with this classic American side dish.
Author: Martha Stewart
This cold sauce fuses mayonnaise with mustard, resulting in a condiment that can be used with many dishes.
Author: Martha Stewart
Because this recipe is so simple, using excellent ingredients is important. Choose a ripe avocado that gives slightly when pressed. Use smooth, richly flavored extra-virgin olive oil, and splurge on good...
Author: Martha Stewart