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Lunch

Explore 2838 recipes, 9 projects, 84 articles, 46 galleries, 123 videos, and more

Coconut-Almond Egg-Shaped Cake

Ingredients
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups packed sweetened shredded coconut
  • 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for pans
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • 3/4 cup unsweetened coconut milk
  • Seven-Minute Frosting
  • Piped Spring Flowers
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Roasted Eggplant, Zucchini, and Chickpea Wraps

Ingredients
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, cooking spray
  • 1 large eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
  • 1 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh part-skim mozzarella, thinly sliced
  • 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
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Turkey Sandwich with Apple and Havarti

Time:25 mins
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Super Heebster

Other Ideas:
Bagels, Sandwiches
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Citrus Marinated Quail

Ingredients
  • 4 quail, 5 ounces each
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon corn or vegetable oil
  • Zest and juice of 1 orange
  • Juice of 1 lime
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 clove garlic, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 1 piece (1 inch) fresh ginger, peeled and finely chopped
  • Salt
  • 1/4 pound soba noodles, or spaghetti
  • 2 tablespoons toasted sesame seeds
  • 2 to 3 cups loosely packed pea shots or watercress leaves
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Slab Bacon in Hot-Pepper-and-Brown-Loaf-Sugar Adobo

Ingredients
  • 1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
  • 18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
  • 1 tablespoon extra-virgin olive oil
  • 8 large cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon aniseed
  • 1/2 teaspoon Spanish hot paprika
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
  • 2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
  • 1/4 cup Oloroso sherry
  • 1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
  • 1 teaspoon coarse salt
  • Guatemalan Red Cabbage Relish, optional
  • Mendoza's Fresh Corn Polenta, optional
  • Cacao nibs, optional
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Karen's Sui Choy Slaw

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Pressed Picnic Sandwich

Ingredients
  • 3 medium red bell peppers
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons warm water
  • Salt and freshly ground pepper
  • 1 loaf rustic Italian bread, such as ciabatta
  • 1/2 cup prepared black-olive paste
  • 8 ounces fresh goat cheese
  • 8 ounces marinated artichoke hearts
  • 6 ounces prosciutto, thinly sliced
  • 1/4 pound peppered salami, thinly sliced
  • 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
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Sprouted Moong Dal Salad

Ingredients
  • 3/4 cup moong dal
  • 1 medium tomato, chopped
  • 1/4 small red onion or cucumber, chopped
  • 1/4 to 1/2 cup pitted, peeled, and chopped ripe mango
  • 1/4 cup shredded unsweetened coconut (optional)
  • 2 jalapeno chiles, halved, stem and seeds removed, chopped
  • 1 teaspoon chat masala
  • 1 teaspoon coarse salt
  • 1 tablespoon coriander leaves
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Indian pickles, such as ginger, mango, or lemon
  • Chapati, for serving
  • Ghee, for serving
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Brown-Rice-Stuffed Grape Leaves

Ingredients
  • 5 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 cup brown rice, cooked according to package directions
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped mint
  • 1 teaspoon lemon zest
  • 1/4 cup currants
  • 1/4 cup pine nuts, toasted
  • 1/4 cup freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 3 cups homemade or store-bought low-sodium chicken broth
  • 32 grape leaves (about 1/3 of a 16-ounce jar), rinsed, dried, and stems removed
  • 1 lemon, sliced crosswise into 8 slices
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