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Lunch

Explore 2844 recipes, 9 projects, 84 articles, 46 galleries, 124 videos, and more

Barley, Mushroom, and Dill Salad

Time:1 hour 15 mins
Ingredients
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 10 cremini or white button mushrooms, stems removed
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 3 cups cooked pearl barley, tossed with 1 tablespoon red-wine vinegar while warm
  • 1 carrot, grated
  • 1 celery stalk, sliced on the bias
  • 1 scallion, thinly sliced
  • 2 tablespoons fresh dill
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Three-Pepper Slaw

Time:10 mins
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Asparagus and Spinach Frittata

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 pound asparagus, ends trimmed
  • 1 3/4 teaspoons coarse salt, divided
  • Juice of 1/2 lemon
  • 1 small yellow onion, finely chopped (1 cup)
  • 2 cloves garlic, minced
  • 10 ounces frozen spinach, thawed and drained
  • 1/4 teaspoon ground black pepper
  • 10 large eggs
  • 1 1/2 cups milk
  • 1 tablespoon salt-packed capers, rinsed and chopped
  • 1/4 cup chopped Italian parsley
  • 2 scallions, finely chopped
  • 1 tablespoon red-wine vinegar
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Pennoni with Grilled Eggplant, Mint, and Burrata

Time:30 mins
Ingredients
  • 5 medium eggplants, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 garlic cloves, thinly sliced
  • 1 red Thai chile, thinly sliced
  • Coarse salt
  • 1 pound pennoni, rigatoni, or orecchiette, cooked until al dente (1 cup cooking water reserved)
  • 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 8 ounces burrata or mozzarella cheese, torn into pieces
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Croxetti with Marinated Heirloom Tomatoes

Time:1 hour 5 mins
Ingredients
  • 5 garlic cloves, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • 2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
  • 3/4 cup torn fresh basil
  • 3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
  • 2 teaspoons finely grated lemon zest, plus more for sprinkling
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 1 pound croxetti (savorypantry.com) or other flat pasta, such as maltagliati or pappardelle, cooked until al dente
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Creamy Cantaloupe Custards with Mixed Berries

Time:2 hours 45 mins
Ingredients
  • 1 cantaloupe, peeled, seeded, flesh cut into large pieces (about 6 cups)
  • 3 teaspoons unflavored powdered gelatin (from 2 packets)
  • 1/2 cup low-fat plain Greek yogurt
  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • Coarse salt
  • 1 cup blackberries (5 ounces)
  • 1 cup blueberries (5 ounces)
  • 2 tablespoons fresh orange juice
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Tangy Potato Salad

Time:45 mins
Ingredients
  • 2 pounds small red potatoes, halved or quartered if large
  • Coarse salt and ground pepper
  • 1 bunch leeks (about 2 pounds), white and light-green parts only, halved lengthwise, cut into 3/4-inch slices, rinsed well, and drained
  • 2 tablespoons Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 1/4 cup roughly chopped fresh parsley leaves
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Michael Pollan Cooks

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Simple Supper, 2

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