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Summer

Explore 2052 recipes, 205 projects, 226 articles, 304 galleries, 133 videos, and more

Grilled Mustard Chicken with Salami and Avocado

Time:50 mins
Ingredients
  • 2/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • Grated zest of 2 lemons, plus 6 tablespoons juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 boneless, skinless chicken-breast halves (each about 6 ounces)
  • Safflower oil, for brushing
  • 4 ounces cured salami, cut on the bias into 1/8-inch-thick slices
  • 1 head frisee (about 6 ounces), leaves separated
  • 1 avocado, pitted, peeled, and cut into wedges
  • 1/2 English cucumber, thinly sliced
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Roasted Beet Hummus

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Striped Frozen-Yogurt Terrine

Time:1 day
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Summer Vegetable Skewers with Pesto Drizzle

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Vegetable Tian

Ingredients
  • 1 head garlic, separated into cloves with all but 1 clove unpeeled
  • 1/3 cup olive oil
  • 1 yellow squash, about 6 ounces, thinly sliced crosswise
  • 1 small Japanese eggplant, about 6 ounces, thinly sliced crosswise
  • 1 zucchini, about 6 ounces, thinly sliced crosswise
  • 4 plum tomatoes, about 1 pound, sliced lengthwise 1/4-inch thick
  • 1 medium red onion, thinly sliced crosswise
  • Coarse salt and freshly ground pepper
  • Sprigs of thyme, rosemary, oregano, or marjoram
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Tomato, Baby-Lettuce, and Olive-Bread Salad

Time:15 mins
Ingredients
  • 3 slices (about 3 ounces) olive or other rustic bread, toasted
  • 6 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 1 pound large ripe tomatoes, cut into 1-inch pieces
  • 1 small zucchini, thinly sliced (about 1 cup)
  • 1 head (about 2 ounces) baby tender lettuce, such as red oak leaf or Boston, leaves separated and torn if large
  • 1/4 cup pitted kalamata olives
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh mint leaves
  • 1/4 teaspoon minced garlic
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon water
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Grilled Vegetable and Tofu "Lasagna" with Pesto

Time:1 hour 20 mins
Ingredients
  • For the marinade:
  • 3/4 cup extra-virgin olive oil
  • 6 strips lemon zest (1 by 4 inches), plus 1/3 cup fresh lemon juice (from 1 or 2 lemons)
  • 3 garlic cloves, crushed
  • Coarse salt and freshly ground pepper
  • For the pesto:
  • 1/2 cup pine nuts, toasted
  • 1 small garlic clove
  • 2 cups fresh basil
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • For assembling the "lasagna":
  • 1 package (14 ounces) extra-firm tofu, sliced lengthwise 1 inch thick
  • 5 or 6 zucchini and yellow summer squashes (about 2 1/2 pounds), trimmed, and sliced lengthwise about 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 2 medium tomatoes, sliced 1/4 inch thick
  • 18 large basil leaves
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Fish Fillets with Herbs, Zucchini, and Whole-Wheat Couscous

Ingredients
  • 6 scallions, chopped
  • 1 cup packed fresh cilantro
  • 1/2 cup packed fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped peeled fresh ginger (from one 3/4-inch piece)
  • 3/4 teaspoon ground coriander (optional)
  • Coarse salt and freshly ground pepper
  • 1 zucchini, cut into 3/4-inch-thick spears
  • 4 skinless fillets firm white fish (5 ounces each), such as hake or black cod
  • 1 cup dry whole-wheat couscous
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Vegetable Salsa

Ingredients
  • 3 medium red or yellow tomatoes
  • 2 small zucchini
  • 2 Japanese eggplants
  • 2 small yellow squashes
  • 1/4 cup onion minced
  • 1 tablespoon turmeric minced or 1 tablespoon ground, dried turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon canola oil
  • 3 tablespoons freshly squeezed orange juice
  • Salt, to taste
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