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Lunch

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

Creamy Fusilli with Yellow Squash and Bacon

Time:35 mins
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Cucumber-Buttermilk Gazpacho

Ingredients
  • 3/4 cup whole blanched almonds
  • 1/2 cup sliced blanched almonds, for serving
  • 4 ounces rustic white bread, crust removed, bread cut into chunks
  • 2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
  • 2 small garlic cloves
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons fresh lemon juice
  • 1 cup buttermilk
  • 2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 3/4 cup cold water, plus more if needed
  • 1 large ripe beefsteak tomato, diced, for serving
  • 4 scallions, sliced, for serving
  • 1/2 bunch fresh flat-leaf parsley, for serving
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Watercress Salad with Grapefruit, Olives, and Fried Sage

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Blue-Cheese Dip

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Crisp Sugar Doily Cookies

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Pecan Praline Tart

Ingredients
  • All-purpose flour, for dusting
  • 1/2 recipe Flaky Pie Dough
  • 2 cups packed light-brown sugar
  • 1 cup heavy cream
  • 1/2 stick (4 tablespoons) unsalted butter
  • 2 tablespoons light corn syrup
  • 2 cups coarsely chopped pecans, toasted
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon coarse salt
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Buttermilk Biscuits

Time:35 mins
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Mediterranean Salad with Green Beans and Feta

Time:20 mins
Ingredients
  • Coarse salt and ground pepper
  • 8 ounces green beans, trimmed and halved
  • 2 navel oranges
  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar
  • 1 1/2 cups crumbled feta (6 ounces)
  • 1 head romaine lettuce (about 1 1/2 pounds), halved and roughly chopped
  • 1 small red onion, halved and thinly sliced
  • 1 can (15 ounces) white beans, rinsed and drained
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Boiled Lentils

Other Ideas:
French lentils, Side dishes
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Italian Vegetable Soup

Ingredients
  • 2 tablespoons olive oil
  • 3 yellow onions, chopped
  • 3 cloves garlic, finely chopped
  • 1 stalk celery, chopped
  • 5 cups tomato juice
  • 1 1/2 pounds small white potatoes, halved
  • 1 cup dry white wine
  • 4 sprigs thyme
  • 1 small celeriac, peeled and cut into 1/2-inch pieces
  • 2 carrots, peeled and cut into 1/2-inch pieces
  • 1 small bulb fennel, cored and chopped
  • 16 ounces canned whole tomatoes, peeled, seeded, and coarsely chopped, juice reserved
  • 1 (4-ounce) Parmigiano-Reggiano rind
  • 1 small head escarole, very thinly sliced
  • 1/4 cup roughly chopped flat-leaf parsley
  • Salt and freshly ground black pepper
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