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Explore 129 recipes, 3 articles, 48 videos, and more

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Fava Bean Salad with Roasted-Garlic Vinaigrette

Ingredients
  • 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
  • 1 head garlic, 1/2 inch cut off top to reveal cloves
  • 1 tablespoon extra-virgin olive oil
  • 2 cups fresh corn kernels (from 2 ears of corn)
  • 1 medium cucumber, quartered lengthwise and thinly sliced
  • 3 tablespoons red-wine vinegar
  • 3/4 teaspoon coarse salt
  • 1/2 red onion, thinly sliced (1/2 cup)
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup (2 ounces) walnuts, toasted and chopped
  • 2 ounces feta cheese, crumbled
  • Freshly ground pepper, to taste
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Couscous with Green and White Asparagus

Ingredients
  • 1 1/2 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned, fat skimmed
  • 1 cup couscous
  • 3/4 pound green and white asparagus, ends trimmed, cut in half (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped arugula
  • 2 teaspoons extra-virgin olive oil
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Thai Beef Salad

Ingredients
  • 2 tablespoons unsalted peanuts
  • 1 one-inch piece fresh ginger, peeled and minced (1 tablespoon)
  • 1 tablespoon grated (about 3 limes) lime zest
  • 1 jalapeno chile, halved, or 2 Thai chiles
  • 4 tablespoons finely chopped (about 4 shallots) shallot
  • 2 1/2 teaspoons sugar
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons plus 1 teaspoon canola oil
  • 1 1/2 pounds sirloin steak
  • 2 tablespoons freshly squeezed lime juice (about 2 limes)
  • 1 head red cabbage, halved and thinly sliced (about 3 cups)
  • 1/2 head Napa cabbage, halved and thinly sliced (about 3 cups), plus a few whole outer leaves
  • 2 carrots, thinly sliced diagonally
  • 2 scallions, cut into 2-inch lengths and then sliced into thin strips
  • 6 ounces green beans, trimmed
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Three-Bean Salad with Honey-Mustard Vinaigrette

Ingredients
  • Juice of 2 limes
  • 1 1/2 tablespoons finely chopped fresh tarragon leaves
  • 1 1/2 tablespoons finely chopped fresh chives
  • 1 tablespoon honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/4 teaspoon coarse salt
  • 1/4 pound haricots verts or green beans, trimmed and cut into thirds
  • 1 cup canned kidney beans, drained and rinsed
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 ounce mache or watercress, trimmed, rinsed, and spun dry
  • Freshly ground pepper
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Shrimp and Vegetable Fried Rice

Ingredients
  • 1 1/4 cups brown rice
  • 1/2 teaspoon salt
  • 3 ounces sugar snap or snow peas, stems trimmed and strings removed
  • 1/2 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons canola oil
  • 8 ounces small shrimp, peeled, deveined, and cut in half crosswise
  • 1 small onion, cut lengthwise into 1/4-inch-thick slices
  • 4 cloves garlic, minced
  • 2 teaspoons grated ginger
  • 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 2 thin stalks celery, strings removed and sliced thinly on bias
  • 1 carrot, peeled and sliced into very thin half moons
  • 1/2 red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long match sticks
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup bean sprouts
  • 4 scallions, trimmed and sliced into 3/4-inch-long matchsticks
  • 1/4 cup watercress leaves
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Golden Papaya and Crab Salad

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Stewed Baby Artichokes with Fava Beans

Ingredients
  • 1 1/2 pounds fava beans, shelled
  • 4 cups water
  • 3 tablespoons lemon juice plus a lemon half for rubbing cut artichokes
  • 2 1/4 pounds (about 24) baby artichokes
  • 2 teaspoons olive oil
  • 3 cloves garlic, peeled and lightly crushed
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red-pepper flakes
  • 4 sprigs fresh thyme
  • 4 sprigs fresh flat-leaf parsley
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Tomato-Paprika Salad Dressing

Time:15 mins
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Farro, Pea Shoot, and Goat Cheese Salad

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