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Explore 135 recipes, 3 articles, 57 videos, and more

Tomato Confit

Other Ideas:
Confits, Tomatoes
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Indian-Spiced String Beans

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Roasted Mushrooms with Asparagus and Parmesan Cheese

Ingredients
  • 2 pounds portobello mushrooms, stems removed and reserved
  • 12 ounces shiitake mushrooms, stems removed and reserved
  • 1 1/2 cups dry white wine
  • 1 ounce dried porcini mushrooms
  • 8 sprigs fresh thyme
  • 2 medium Yukon gold potatoes, peeled
  • 12 medium shallots, peeled
  • 6 cloves garlic, peeled
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thin asparagus, ends trimmed
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 ounce shaved Parmesan cheese, optional
  • Olive-oil, cooking spray
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Summer Green Antipasto

Ingredients
  • 2 pounds unshelled fava beans (about 24 pods)
  • 1 lemon
  • 6 inner stalks celery, plus hearts, peeled and cut into 4-by-1/2-inch sticks
  • 2 sprigs flat-leaf parsley, coarsely chopped, plus 2 more sprigs for garnish
  • 8 ounces ricotta salata, sliced 1/2 inch thick
  • 2 heads Belgian endive, leaves separated
  • 1/2 cup picholine or other green olives (about 3 ounces)
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Butter Bean and Sugar Snap Pea Salad

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Zabaglione with Fresh Peaches and Raspberries

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Tender Bean Salad with Proscuitto, Roasted Tomatoes, and Parmesan

Ingredients
  • 1 pound haricots verts, trimmed
  • 16 thin slices proscuitto
  • 3 cloves Govind Amstrong's Roasted Garlic
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons sherry vinegar
  • 2 teaspoons red-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 2 bunches frisee, white veins removed
  • 8 sprigs fresh flat-leaf parsley, leaves torn
  • 2 small sprigs fresh basil, leaves torn
  • 3/4 cup Roasted Tomatoes, cut into 1/4-inch-thick strips
  • Shaved Parmesan cheese, for garnish
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Emeril's Green Bean Salad

Time:30 mins
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Seared Scallops with Sugar Snap Peas and Radishes

Ingredients
  • 8 ounces sugar snap peas, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 1 bunch French radishes, trimmed
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 4 tablespoons unsalted butter
  • 1 tablespoon water
  • 1 small bunch pepper cress, arugula, or watercress, well washed and spun dry
  • 1 pound sea scallops
  • 1 cup small pea shoots
  • Zest and juice of 1/2 orange
  • 1 cup pea-pod flowers (optional)
  • 2 very small beets, peeled and very thinly sliced on a mandoline
  • Fine sea salt and freshly ground pepper
  • Chive flowers, for garnish (optional)
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Haricots Verts with Pecans and Lemon

Time:20 mins
Ingredients
  • Coarse salt
  • 1 pound haricots verts or thin green beans, trimmed
  • 1/2 cup pecans
  • 3 tablespoons sherry vinegar
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 1/4 cup olive oil
  • 1 teaspoon freshly grated lemon zest
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