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Spring

Explore 812 recipes, 173 projects, 152 articles, 156 galleries, 123 videos, and more

Linguine with Spring Vegetables

Time:20 mins
Ingredients
  • Coarse salt and ground pepper
  • 3/4 pound linguine
  • 1 pound asparagus (tough ends removed), cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas (stem ends trimmed), halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh tarragon leaves
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Roasted Sesame Asparagus

Time:20 mins
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Asparagus Couscous

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Steamed Salmon with Peas

Ingredients
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 large lettuce leaves, for lining the basket
  • 2 sprigs dill
  • 1 salmon fillet (each about 7 ounces and 1 inch thick)
  • Coarse salt and freshly ground pepper
  • 1 small green-cabbage leaf, for the cup
  • 1/2 cup shelled fresh English peas or frozen, defrosted
  • 1/2 tablespoon unsalted butter, cut in half
  • 1/2 cup plain yogurt
  • 1 teaspoon fresh lemon juice
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Cured Country Ham with Grilled Artichokes

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Tropical Caipirinha

Other Ideas:
Brazilian, Cachaca, Cocktails, Limes
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Potato and Zucchini Hash

Time:30 mins
Ingredients
  • 2 medium russet potatoes (1 1/2 pounds total), peeled, quartered lengthwise, and thinly sliced crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, thinly sliced
  • Coarse salt and ground pepper
  • 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
  • 4 eggs, sunny side up
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Diane's Roast Lamb

Other Ideas:
Greek, Leg of lamb, Main course
Ingredients
  • 18 garlic clove
  • 1 (750-ml) bottle dry red wine
  • 2 cups freshly squeezed lemon juice
  • 3 tablespoons dried Greek oregano
  • 3 tablespoons dried rosemary
  • Coarse salt and freshly ground pepper
  • 1 8-pound leg of lamb, bone in and trimmed of fat
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 6 pounds Idaho potatoes, peeled and cut into sixths lengthwise
  • 8 large globe artichokes, stems, leaves, and chokes removed
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Flank Steak with Snap-Pea and Asparagus Stir-Fry

Time:35 mins
Ingredients
  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound flank steak
  • Coarse salt and ground pepper
  • 8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
  • 1 bunch asparagus (1 pound), tough ends removed, cut into 2-inch lengths
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon red-pepper flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
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