Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg. Hash is often served at breakfast or brunch, but this dish also makes an easy dinner.
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.