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Lunch

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

Spinach Pie

Time:1 hour 45 mins
Ingredients
  • 1/2 cup plus 2 tablespoons olive oil
  • 4 medium onions, chopped
  • 6 garlic cloves, minced
  • Coarse salt and ground pepper
  • 6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry
  • 1 pound feta cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain dried breadcrumbs
  • 2 teaspoons dried dill
  • 8 large eggs, lightly beaten
  • 8 ounces frozen phyllo sheets, thawed and thinly sliced
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Roasted Tomato and Eggplant Soup

Time:1 hour 10 mins
Ingredients
  • 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
  • 1/2 pound carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving
  • Toasted rustic bread, for garnish (optional)
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Chunky Beef Chili

Time:2 hours 30 mins
Ingredients
  • 2 pounds sirloin steak, cut into 1/2-inch cubes
  • 12 ounces sweet Italian sausage, casings removed
  • 1 onion, coarsely chopped
  • 1 to 2 jalapeno chiles, (ribs and seeds removed for less heat, if desired), diced
  • Coarse salt and freshly ground pepper
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 tablespoon yellow cornmeal
  • 1 whole cinnamon stick
  • 3 dried bay leaves
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • Toppings, such as shredded Monterey Jack cheese, pickled jalapeno chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
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Butternut-Squash Pasta Sauce

Time:1 hour
Ingredients
  • 1 medium butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried rubbed sage
  • Coarse salt and ground pepper
  • 5 cloves garlic, peel on
  • 1 cup half-and-half
  • Pasta (such as cheese ravioli or any short pasta), for serving
  • Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage
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Lemon-Parsley Fish Cakes

Time:40 mins
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Roasted Beet and Potato Borscht

Time:1 hour 10 mins
Ingredients
  • 2 pounds red beets, scrubbed, peeled, and diced medium
  • 1 pound russet potatoes, peeled and diced medium
  • 2 shallots, coarsely chopped
  • 3 to 5 sprigs thyme
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 5 cups low-sodium chicken broth or water
  • 1 tablespoon red-wine vinegar
  • Sour cream, (optional)
  • Chopped fresh parsley (optional)
  • Thinly sliced scallion greens (optional)
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Smoky Roasted Potato Soup

Time:1 hour
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Roasted Beef, Mushroom, and Barley Soup

Time:50 mins
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Vegetarian Split-Pea Soup

Time:1 hour 15 mins
Ingredients
  • 3 cups dried split peas, rinsed and picked over
  • 1 1/2 pounds russet potatoes (about 3), peeled and cut into 1/2-inch pieces
  • 7 carrots, sliced 1/2 inch thick (3 cups)
  • 2 green bell peppers, cut into 1/4-inch pieces (2 cups)
  • 2 medium onions, cut into 1/2-inch pieces (2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper
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Empanadas

Time:2 hours
Ingredients
  • 4 cups all-purpose flour, plus more for dusting
  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
  • 1/2 teaspoon chili powder
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 2 cans (14.5 ounces each) tomatoes, diced
  • 1 cup cold water
  • coarse salt and ground pepper
  • 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)
  • 1 cup fresh cilantro, chopped
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