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Meatless

Explore 9245 recipes, 1 project, 10 articles, 6 galleries, 43 videos, and more

Horseradish Tartar Sauce

Ingredients
  • 1 stalk celery, strings removed, finely chopped
  • 2 tablespoons finely chopped cornichons or sour pickles
  • 1 tablespoon prepared horseradish
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/2 teaspoon dry mustard
  • 6 tablespoons Homemade Mayonnaise, or prepared
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper
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Mushroom-and-Celery Salad with Parmesan Cheese

Ingredients
  • 12 ounces fresh white or cremini mushrooms, thinly sliced
  • 6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
  • 6 celery stalks
  • 7 tablespoons fresh lemon juice (2 to 3 lemons)
  • 3 tablespoons finely chopped shallot
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces mixed baby lettuces, such as mache and mesclun
  • 6 ounces Parmigiano-Reggiano cheese
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Egg-In-The-Hole Toasts With Cherry Tomato Salsa

Ingredients
  • 2 slices whole wheat sandwich bread
  • 1 tablespoon extra-virgin olive oil
  • 2 large eggs
  • 1/4 teaspoon coarse salt
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 6 cherry tomatoes, quartered
  • 1 small fresh hot green chile, (such as serrano; optional), halved lengthwise
  • 2 tablespoons coarsely chopped fresh cilantro
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Grilled Green Beans and Red Onion

Time:30 mins
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Halibut With Mushrooms

Ingredients
  • 1/4 cup olive oil
  • 4 tablespoons unsalted butter
  • 4 large leeks (about 10 cups), white and light-green parts only, cut into thin matchsticks, well washed, and dried
  • 4 shallots (1 cup), thinly sliced into rings
  • 8 medium garlic cloves, thinly sliced
  • Coarse salt and freshly ground pepper
  • 10 (each 6 ounces, 1 inch thick; preferably square cuts) halibut fillets, skinned
  • 2 pounds oyster mushrooms, halved if large
  • Chive Oil, for drizzling
  • Beet Salad, for serving
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Hazelnut Thumbprints

Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg, separated, each part lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/8 teaspoon coarse salt
  • 1/2 cup toasted skinned hazelnuts, ground
  • Strawberry jam, for filling
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Lemony Zucchini, Chickpea, and Lima Bean Salad

Ingredients
  • 1/2 cup fresh or frozen lima beans, blanched
  • 1/2 cup drained canned chickpeas, rinsed
  • 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
  • 1/2 small red onion, halved and thinly sliced
  • 2 to 3 romaine leaves, cut into thin strips
  • 1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
  • 1 tablespoon chopped fresh basil, plus small sprigs for garnish
  • 4 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon red-pepper flakes
  • 3/4 teaspoon coarse salt
  • Freshly ground pepper, to taste
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Pear and Autumn-Vegetable Soup

Ingredients
  • 2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)
  • 1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces
  • 1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces
  • 1 sprig fresh sage
  • 1 1/2 teaspoons coarse salt
  • 1/4 cup heavy cream
  • 1/2 teaspoon freshly ground white pepper
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Goat Cheese with Arugula and Nasturtium Blossoms

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