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Lunch

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

Ricotta Raviolini with Chef Scott Conant, Part 1

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How to Make an Egg Salad Sandwich

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Lunch with The Apprentice Contestants

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Meatloaf, Donald Trumps' Favorite Sandwich

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Spelt Pilaf with Saffron

Time:6 hours 35 mins
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Roasted Golden-Beet, Avocado, and Watercress Salad

Time:50 mins
Ingredients
  • 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
  • 2 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
  • 2 radishes, trimmed and thinly sliced
  • 1 avocado, sliced
  • 1 tablespoon snipped chives
  • 1 teaspoon red-wine vinegar
  • 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)
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Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad

Time:1 hour
Ingredients
  • 1 pound fresh cranberry beans, shelled (about 1 1/2 cups)
  • Coarse salt and freshly ground pepper
  • 5 ounces cornbread, cut into 1-inch cubes (about 1 1/2 cups)
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces dandelion greens, trimmed and cut crosswise into 2-inch pieces (about 4 cups)
  • 1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
  • 1/2 cup small fresh basil leaves
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Cucumber and Coconut Salad

Time:40 mins
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Fennel, Arugula, and Pine-Nut Salad

Time:15 mins
Ingredients
  • 1 small bulb fennel (about 10 ounces), fronds removed, cored, and thinly sliced with a mandoline or other handheld slicer (about 4 cups)
  • 2 cups packed baby arugula
  • 1/2 cup packed fresh flat-leaf parsley leaves and stems, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 ounce Pecorino Romano cheese, shaved (about 1/4 cup)
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Spiced Potato Salad

Time:1 hour 30 mins
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