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Lunch

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

Nicoise Salad

Ingredients
  • 2/3 cup extra-virgin olive oil, plus more for brushing tuna
  • 1/3 cup freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon finely chopped capers
  • 12 quail eggs
  • 1/2 pound haricots verts, stem ends trimmed
  • 2 teaspoons rice-wine vinegar
  • 8 baby red or fingerling potatoes
  • 2 teaspoons dry vermouth
  • 1 1/2 pounds tuna steak, 1/2 inch thick
  • Coarse salt and freshly ground pepper
  • 1 head red-leaf lettuce
  • 1 head, Boston lettuce
  • 1/2 pint red cherry tomatoes
  • 1/2 pint yellow cherry tomatoes
  • 1/2 cup nicoise olives
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Broccoli Cream Soup

Ingredients
  • 5 tablespoons unsalted butter
  • 1 medium onion, chopped (about 1 cup)
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 4 cups Basic Chicken Stock, plus more as needed
  • 1 head broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems crosswise into 1/2-inch-thick pieces
  • Coarse salt and freshly ground pepper
  • 1/2 cup heavy cream (optional)
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Pear-and-Jicama Salad

Time:15 mins
Other Ideas:
Jicama, Pears, Salad course, Salads
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Slow-Roasted Tomato Slices

Other Ideas:
Side dishes, Tomatoes
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Bacon and Onion Quiche

Ingredients
  • 1/2 recipe Pate Brisee (Pie Dough) Pate Brisee
  • 1 tablespoon olive oil
  • 6 strips bacon, cut into 1-inch pieces
  • 2 medium onions, cut into small dice
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 large egg yolk
  • 6 ounces Gruyere cheese, grated (1 1/2 cups)
  • Pinch freshly grated nutmeg
  • Coarse salt and freshly ground pepper
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Chicken Breast with Roasted Peppers and Mozzarella Panini

Ingredients
  • 1/4 cup coarse salt
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breast
  • 8 slices sourdough bread
  • 1/4 cup Spinach-Basil Pesto
  • 1/2 cup Roasted Peppers, chopped
  • 8 ounces fresh mozzarella or buffalo mozzarella, sliced
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Squash and White-Bean Soup

Ingredients
  • 3 tablespoons olive oil
  • 1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
  • 1 medium onion, diced (about 1 cup)
  • 1 garlic clove, minced
  • 1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
  • 1 cup canned diced tomatoes, drained
  • 4 cups low-sodium canned beef broth
  • 4 thin slices sandwich bread
  • 1 cup canned great Northern white beans, rinsed and drained
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Avocado and Sprout Club Sandwich

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Savory Pie Crust

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Panko-Crusted Chicken Bites with Apricot-Mustard Sauce

Ingredients
  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch of cayenne pepper
  • 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes
  • 1 cup apricot jam or preserves
  • 1/4 cup Dijon mustard
  • 1 teaspoon chopped fresh thyme leaves
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