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Lunch

Explore 2845 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

Asparagus Soup

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Grilled Chicken and Escarole Sandwich with White-Bean Spread

Ingredients
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 whole boneless, skinless chicken breast, (about 12 ounces), split and pounded to 1/2 inch thick
  • 1 tablespoon minced garlic
  • 1 cup drained jarred or canned white beans, (reserve 1/4 cup liquid)
  • 1 teaspoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper
  • Vegetable oil, cooking spray
  • 8 slices multigrain bread
  • 4 small radishes, thinly sliced
  • 1 cup thinly sliced escarole
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Steamers with Asian Broth and Cilantro Butter

Ingredients
  • 1 cup unsalted clam juice
  • 1 cup loosely packed Thai or regular fresh basil leaves
  • 1 2-inch piece lemongrass, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Asian fish sauce (nam pla)
  • 1 teaspoon salt
  • 1 cup loosely packed fresh cilantro leaves
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 8 pounds steamers (littlenecks or cherrystones can be used instead), scrubbed
  • 3 limes, cut in wedges, for garnish
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Pine Nut Cookies

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Candied Nuts

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Avocado Dressing

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Minestrone

Ingredients
  • 2 teaspoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium shallot, finely diced
  • 3 cloves garlic, minced
  • 3/4 teaspoon freshly ground pepper
  • 3 tablespoons finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh marjoram
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1 stalk celery, cut into 1/4-inch pieces
  • 2 medium carrots, (about 5 ounces), peeled and cut into 1/2-inch pieces
  • 1 eggplant, (about 14 ounces), cut into 1/2-inch pieces
  • 1 red bell pepper, (about 7 ounces), cut into 1/2-inch pieces
  • 1 zucchini, (about 8 ounces), cut into 1/2-inch pieces
  • 8 cups Homemade Chicken Stock, or low-sodium canned
  • 2 fourteen-and-a-half-ounce cans whole peeled tomatoes
  • 1 cup canned cranberry beans, drained and rinsed
  • 6 ounces colored pasta shells, cooked
  • Parmesan cheese, for garnish (optional)
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Chicken Salad with Pineapple-Lime Dressing

Time:15 mins
Ingredients
  • 1 teaspoon lime zest, plus 2 tablespoons juice (from 1 lime)
  • 2 teaspoons minced shallot
  • 1 1/2 teaspoons honey
  • 3/4 to 1 teaspoon minced habanero or jalapeno chile, stemmed and seeded
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup finely chopped pineapple
  • 1 bunch (3/4 pound) watercress, thick ends trimmed
  • 5 ounces baby spinach
  • 1/3 cup toasted cashews, chopped
  • 3/4 pound cooked chicken breast, shredded
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Thai Green Shrimp Curry

Ingredients
  • 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
  • 1 recipe Lemongrass Paste
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon coriander seed
  • 1 teaspoon cumin seed
  • 1 teaspoon coarse salt
  • 1 lime
  • 8 ounces dried rice noodles
  • 4 teaspoons vegetable oil
  • 1 red onion, cut into 1-inch pieces
  • 1 red bell pepper, seeded, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 2 3/4 cups cold water
  • 1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
  • One 3 1/2-ounce package enoki mushrooms
  • 1/4 cup low-fat canned coconut milk
  • 12 jumbo shrimp, peeled, tail intact, de-veined
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Asian Chicken Sandwich

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