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Explore 5194 recipes, 117 articles, 100 galleries, 1020 videos, and more

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

Ingredients
  • 1 1/2 cups short-grain brown rice
  • 1/2 ounce sliced dried shiitake mushrooms
  • 8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 dried red chile, crumbled
  • 1/4 teaspoon coarse salt
  • 3 ounces baby spinach (about 4 1/2 cups)
  • 1/2 cup finely chopped scallions (about 6), white and pale-green parts only
  • 1/4 cup loosely packed fresh cilantro, finely chopped
  • 2 tablespoons plus 1 teaspoon low-sodium soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
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Broiled Black-Pepper Tofu

Time:35 mins
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Red Snapper Veracruz Style

Other Ideas:
Red snapper, Tomato sauce
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Roasted Chicken Tacos

Time:1 hour
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Pinto Bean and Poblano Tacos

Ingredients
  • 6 fresh poblano chiles (about 1 1/2 pounds)
  • 1 teaspoon extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 cup drained canned pinto beans, rinsed
  • 1/4 cup homemade or low-sodium store-bought vegetable stock
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup fromage blanc or plain nonfat yogurt
  • 12 corn tortillas (6 inches each), warmed
  • Lime wedges, for serving
  • Cilantro sprigs, for garnish
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Turkey Chilaquiles

Time:50 mins
Ingredients
  • 12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
  • 2 tablespoons canola oil
  • Salt and pepper
  • 1 small onion, chopped (1/2 cup)
  • 2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
  • 1 clove garlic, chopped
  • 1 1/4 cups reduced-sodium canned chicken broth
  • 6 ounces white cheddar cheese, grated
  • 12 ounce leftover Grilled Turkey, shredded
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Basic Quesadillas

Ingredients
  • 4 teaspoons canola oil
  • 8 corn or flour tortillas
  • 2 cups grated cheese, like queso blanco or Monterey Jack
  • 1 cup filling, room temperature (optional)
  • Sour cream, for serving (optional)
  • Tomato Salsa Tomato Salsa, for serving (optional)
  • Guacamole Guacamole, for serving (optional)
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Tacos

Ingredients
  • 2 avocados, pitted and peeled
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro, leaves
  • 1 teaspoon coarse salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, cut into 1/2-inch dice
  • 1 pound ground sirloin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 12 corn tortillas
  • 8 ounces cheddar cheese, grated
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup sour cream
  • Tomato Salsa Tomato Salsa
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Shredded-Pork Tacos

Time:3 hours 45 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 1 (3-pound) boneless pork shoulder, cut in half lengthwise
  • 1 can (28 ounces) whole tomatoes in juice
  • 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
  • 16 (6-inch) toasted corn tortillas
  • 1 cup crumbled queso fresco, feta, or goat cheese
  • 1 cup fresh cilantro leaves
  • Crunchy Slaw with Radishes, optional
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Corn Chowder with Zucchini and Orzo

Time:30 mins
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