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Explore 89 recipes, 28 videos, and more

Pasta With Zucchini, Mint, and Pecorino

Time:35 mins
  • 12 ounces short curly pasta, such as gemelli or fusilli
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 anchovy fillets, rinsed and patted dry
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 2 pounds zucchini (about 5 small), shredded with a box grater
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 2/3 cup finely grated Pecorino Romano, plus more for serving
  • 1/4 cup lightly packed fresh mint leaves, chopped, plus more whole leaves for serving

"Olive's" Pizza Dough Tart


Green Goddess Dip with Endive


Pork Chops Puttanesca


Roasted Red Pepper Salad with Anchovy White Beans

Other Ideas:
Roasting, Salads
This fresh spring salad delivers a fantastic flavor and is also great for you! Although we love our greens, in this salad they are more of an accent to the tender white beans and sweet, meaty roasted red peppers. The anchovies add a satisfyingly salty and savory zing and are packed full of omega-3 fatty acids. And, unlike other fish, anchovies are not over fished and are notably low in mercury and other toxins.

Yellow Fin Tuna and Sweet Corn Salad


Roasted Red-Pepper Salad with Anchovy White Beans

Time:1 hour
  • 4 small red bell peppers
  • Coarse salt and freshly ground pepper
  • 2 anchovy fillets packed in olive oil, minced
  • 1 clove garlic, minced
  • 2 teaspoons sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 can (15 ounces) small white beans, drained and rinsed
  • 1/4 ounce Parmesan cheese, grated (2 tablespoons)
  • 1 cup packed spicy baby greens, such as watercress or arugula

Mixed Herb Sauce

Time:15 mins
Other Ideas:
Mint, Parsley, Sauces
  • 1 1/2 cups lightly packed fresh flat-leaf parsley leaves
  • 1 1/2 cups lightly packed fresh mint leaves
  • 1/4 cup lightly packed fresh oregano leaves
  • 40 small fresh lemon-balm leaves (available at farmers' markets and
  • 2 cloves garlic, minced
  • 1 teaspoon minced Thai bird chile
  • 2 teaspoons whole pink peppercorns (available at, crushed
  • 4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced
  • 1 cup extra-virgin olive oil
  • 1 teaspoon flaky sea salt, such as Maldon
  • 1/4 cup cider vinegar

Swordfish Puttanesca and Caprese Salad Part 1


Avocado, Anchovy, Caviar Deviled Eggs

Time:50 mins