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Puree

Explore 510 recipes, 165 videos, and more

Minted English Pea Soup

Ingredients
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 1 leek, well cleaned and finely chopped
  • 1 rib celery, chopped
  • 1 medium russet potato, peeled and chopped
  • 8 cups homemade Patrick O'Connell's Vegetable Stock
  • Coarse salt and freshly ground white pepper
  • 1 1/4 pounds fresh, shelled English peas (from about 3 pounds unshelled)
  • 1 1/2 cups heavy cream
  • Sugar
  • 1 small bunch fresh mint
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Swedish Pancakes with Applesauce

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Buttermilk Vichyssoise with Watercress

Ingredients
  • 3 tablespoons unsalted butter
  • 4 leeks, white and light-green parts only, halved lengthwise then thinly sliced into half-moons, washed well and drained
  • 3 large white potatoes, peeled and cut into 1-inch pieces
  • 4 1/2 cups homemade or low-sodium canned chicken stock
  • 3 cups cleaned watercress leaves, loosely packed
  • Coarse salt and freshly ground white pepper
  • 2 cups buttermilk (or 1 cup buttermilk and 1 cup half-and-half)
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Chili Con Carne

Ingredients
  • 1 pound dried pinto beans, soaked according to package directions
  • 1/4 cup plus 3 tablespoons corn oil
  • 3 1/2 pounds plum tomatoes (about 18)
  • 2 1/2 pounds medium yellow onions (about 7), stem ends trimmed, quartered lengthwise with skins left on
  • 10 garlic cloves (skins left on)
  • 4 mulato chiles
  • 3 ancho chiles
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 cup water
  • 5 pounds ground round or ground chuck
  • 1 tablespoon coarse salt
  • 2 ounces Mexican chocolate or semisweet chocolate, chopped
  • 1/2 teaspoon freshly ground black pepper
  • Lumpy Guacamole
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Roasted Red Pepper and Walnut Dip

Ingredients
  • 3 red bell peppers (about 1 pound)
  • One 6-inch pita bread (2 ounces)
  • 1 cup water
  • 1 small garlic clove
  • 4 ounces walnut pieces (about 3/4 cup), toasted, plus more for garnish
  • 1 1/2 teaspoons paprika, plus more for garnish (optional)
  • 3/4 teaspoon ground cumin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
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Stanley's Green Papaya Salad

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Curried Zucchini Soup

Time:40 mins
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Watermelon Margarita

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Strawberry Crush

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Carrot Puree

Time:35 mins
Other Ideas:
Carrots, Side dishes
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