This meatless lunch includes fiber, protein and a rainbow of veggies.
Author: Martha Stewart
If you'd like, use a large, round whole-wheat loaf and cut into wedges for Alexis's Egg-Salad Sandwich. It's a delicious recipe for any time of day.
Author: Martha Stewart
When cooked, tiny new potatoes hold their shape beautifully and readily absorb the flavor and aroma of a light lemon vinaigrette and fresh herbs.
Author: Martha Stewart
You don't have to wait until Thanksgiving to enjoy sweet potatoes-try them in a salad, as a side dish, or for dessert.
Author: Martha Stewart
Eli Zabar, owner of The Vinegar Factory in New York City, believes that with only a few fresh ingredients, you can achieve a full-flavored sandwich. This is one of Eli's favorite recipes.
Author: Martha Stewart
Author: Martha Stewart
All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn....
Author: Martha Stewart
Use leftover chicken, onions, and honey mustard from our Grilled Honey-Mustard Chicken with Onions and Spinach Salad to make this baguette sandwich.
Author: Martha Stewart
Pull these cornmeal treats out of the oven, and you have a satisfying snack.
Author: Martha Stewart
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
Author: Martha Stewart
Nothing hits the spot like golden, buttery grilled cheese.
Author: Martha Stewart
Vegetables, which vary widely in their protein content, are valuable for bringing fiber to protein centered meals. Turkey sausage is combined with sweet, vitamin C-rich Cubanelle peppers.
Author: Martha Stewart
This wild mushroom dish has a champagne-vinaigrette pan sauce that can also be drizzled over our Salt-Baked Chicken Breast Stuffed With Asparagus.
Author: Martha Stewart
Ears of corn, cut into small pieces, make a perfect summer side dish. Plan on one whole ear per person.
Author: Martha Stewart
Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.
Author: Martha Stewart
Mashed kidney beans are amped up with carrots, chili powder, and oregano for these meatless burgers.
Author: Martha Stewart
Toasted ancho chiles add smoky, earthy flavor to this meatless chili that teams vitamin-rich sweet potatoes with protein-packed black beans.
Author: Riley Wofford
Just an hour in the oven gives russet potatoes tender, fluffy centers, while a prebake brush of olive oil and sprinkle of salt yield crunchy, tasty skin.
Author: Martha Stewart
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Author: Martha Stewart
New potatoes grilled in a foil pouch equal an easy summer side with no clean-up required.
Author: Martha Stewart
Old Bay Seasoning, a mix of more than 12 herbs and spices, is key to the distinctiveness of this Southern egg salad.
Author: Martha Stewart
Use these to top our Blue Cheese, Potato, and Green-Apple Danish Sandwiches, as well as our Salami Danish Sandwiches.
Author: Martha Stewart
Take familiar techniques, like steaming, and apply them in new ways for this delicious side.
Author: Martha Stewart
This refreshing summertime fruit salad is made with plums, peaches, watermelon, raspberries, and mint.
Author: Martha Stewart
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Author: Martha Stewart
Serve this colorful vegetable side dish with our Herb-Crsuted Leg of Lamb.
Author: Martha Stewart
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing...
Author: Martha Stewart
This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal...
Author: Martha Stewart
These delicious slow-roasted tomato slices can be paired with hearty Macaroni and Cheese -- both recipes are adapted from "Martha Stewart's Cooking School."
Author: Martha Stewart
This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.
Author: Martha Stewart
This recipe comes from Lisa Fain, a seventh-generation Texan living in New York whose popular blog, homesicktexan.com, has recently been turned into a cookbook.Posole, a stew that contains the hulled,...
Author: Martha Stewart
Jicama, a root vegetable with tan skin and white flesh, is available at most supermarkets. Its mild sweetness and crunchy texture make it a refreshing addition to salads.
Author: Martha Stewart
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine and Grand Marnier.
Author: Martha Stewart
Make these tostadas on the grill, in the summer, when produce is most flavorful and everyone will enjoy them to the fullest.
Author: Martha Stewart
We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.
Author: Martha Stewart
Simmering the dried black beans with the beets infuses them with flavor and color.
Author: Martha Stewart
Ted Turner shared this better-than-beef burger recipe with Martha. Bison meat tastes similar to beef, but is leaner. Cook them up and give them a generous sprinkling of Ted's Special Spice Mixture and...
Author: Martha Stewart
Author: Martha Stewart
Serve up veggie-packed pizzas without rolling dough or even turning on the oven: Toss some flatbread on the grill, add your favorite produce picks, and dinner's ready.
Author: Martha Stewart
Author: Martha Stewart
Often called the king of herbs, za'atar is treasured for its savory-thyme-oregano flavor. The spice blend adds complexity to these crispy roasted potatoes.
Author: Martha Stewart
Author: Martha Stewart
The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.
Author: Martha Stewart
Use this Green Goddess dressing on our Southwestern Cobb Salad. Let dressing sit overnight to meld flavors.
Author: Martha Stewart
For a dessert you can serve in "fruitful" bowls, fill hollowed-out watermelon halves with slices of papaya, honeydew, and cantaloupe, as well as balls of the watermelon -- all sprinkled with lime zest....
Author: Martha Stewart
For a fast, flavorful side, try this saute of summer staples and store-bought curry.
Author: Martha Stewart
A fried egg on matzo that's topped with cheese and tomato sauce is a kosher nod to pizza. Serve it for a quick and tasty family-friendly lunch.
Author: Martha Stewart