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Explore 1086 recipes, 19 articles, 6 galleries, 387 videos, and more

Veggie Goat Cheese Tart

Ingredients
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1/2 small red onion, thinly sliced
  • 1 diced zucchini
  • 10 eggs
  • 2 cups reduced-fat milk
  • 1 teaspoon fresh chopped thyme
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 9-inch Low-Fat All-Purpose Pie Crust
  • 1/4 cup crumbled goat cheese
  • 1 cup chopped baby spinach
  • 1 tablespoon grated Parmesan
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Penne with Lobster, Corn, Zucchini, and Arugula

Ingredients
  • 1 onion, quartered
  • 1 carrot, peeled and cut into 1-inch pieces
  • 3 bay leaves
  • 1 clove garlic, peeled and smashed
  • 1 piece (1 inch long) fresh ginger, sliced
  • Zest of 1 orange
  • 1 tablespoon whole black peppercorns
  • 2 live lobsters (1 1/4 pounds each)
  • Salt
  • 8 ounces penne, or garganelli
  • 1 Vidalia or other sweet onion
  • 4 small zucchini (about 1 pound)
  • 2 tablespoons minced garlic
  • 4 ears corn, shaved from the cob
  • 2 arugula, stems trimmed, chopped
  • 2 tablespoons fresh marjoram leaves
  • 1 ounce freshly grated Parmesan cheese (optional)
  • Olive-oil cooking spray
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Linguine with Zucchini and Toasted Bread Crumbs

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Chicken Cutlets and Sauteed Veggies

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Cavatelli with Beets and Swiss Chard

Ingredients
  • 5 or 6 good-quality slices white bread
  • 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 8 ounces chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
  • 2 pounds beets, greens removed
  • 2 tablespoons plus 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound red Swiss chard
  • 1 pound dried cavatelli, or orechiette
  • 6 to 8 cloves garlic, thinly sliced
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Pasta Rags With Confit, Beets and Vegetables Pt. 2

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Mahi Mahi with Polenta, Part 2

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Italian Thanksgiving Stuffing

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Marrakesh Stew

Time:1 hour
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, diced large
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 large carrots, cut into 1-inch pieces
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes
  • 3 3/4 cups low-sodium vegetable broth
  • 2 small eggplants, cut into 1-inch pieces
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • Cooked couscous (optional), for serving
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Yellow Fin Tuna and Sweet Corn Salad

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