Seeking a scrumptious side to round out your warm-weather menu? Martha’s got four vegetable dishes that fit the bill perfectly on the latest episode of "Cooking School." Inspired by the flavors of the Arabian Gulf, she puts a new spin on everything from creamed spinach to roasted potatoes. She also plays with textures to delicious effect in a broiled eggplant dish and a cauliflower and chickpea salad. Choose your own veggie adventure, or better yet, make all four! Get the recipes below and be sure to tune in this weekend for Martha’s step-by-step breakdown of each dish.
1. Eggplant with Herbs and Yogurt
Eggplants are brushed with a spiced parsley-and-cilantro paste, then broiled and served with a citrusy yogurt sauce, jalapeno, lime wedges, sesame seeds, and pomegranate.
2. Creamed Coconut Spinach
Not your grandma’s creamed spinach! This Omani-style version bathes the leafy greens in coconut milk, fresh ginger, jalapeno, and cumin.
3. Cauliflower Salad with Roasted Chickpeas
We love the combination of raw cauliflower, cooked crisp-tender green beans, and crunchy roasted chickpeas in this salad. Fresh parsley and dried currants complete the potluck-friendly dish.
4. Za’atar Smashed Potatoes
Baby red potatoes are boiled, smashed, topped with za’atar and rosemary, and roasted until golden brown and irresistible. A bright, nutty cilantro-and-mint sauce takes the side to the next level.
"Martha Stewart's Cooking School" season 5 airs on PBS stations nationwide (check local listings).