White Bean Salad With Spicy Roasted Tomatoes and Broccoli

Ingredients

Serves 4

• 2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
• 3 large garlic cloves, thinly sliced
• 5 teaspoons extra-virgin olive oil
• 1/2 teaspoon coarse salt
• 1 pound large cherry tomatoes, halved (about 3 cups)
• 1 tablespoon coarsely chopped fresh oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lemon juice
• Freshly ground pepper
• 2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
• 2 ounces baby spinach (about 2 cups)

Directions

1. Preheat oven to 375 degrees. Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4 teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
2. Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.
3. Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.
4. Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

Minestrone Salad

Ingredients

Serves 4

• 1 teaspoon coarse salt, plus more for seasoning
• 8 ounces gemelli or other pasta, such as penne or rotini
• 4 tablespoons extra-virgin olive oil
• 1 small onion, cut into 1/4-inch dice
• 2 cloves garlic, minced
• 1 carrot, peeled and cut into 1/2-inch dice
• 1 zucchini (about 6 ounces), cut into 1/2-inch dice
• 4 ounces green beans, cut into 1-inch pieces
• 1 1/4 cups corn kernels, cut from 1 ear, or frozen
• Freshly ground pepper
• 2 tablespoons balsamic vinegar
• One 15-ounce can cannellini beans, rinsed and drained
• 1 pound assorted tomatoes, roughly chopped

Directions

1. Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to the boiling water. Add gemelli, and cook until al dente, 8 to 10 minutes. Drain, and rinse under cold water; set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper. Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar, beans, tomatoes, and reserved pasta. Season to taste with more salt and pepper, if desired. Serve chilled or at room temperature.

Crisp Tofu With Crudites and Sesame-Ginger Dipping Sauce

From Living...

Low in calories and saturated fat, tofu is one of the most healthful sources of protein. Here, baked cubes are combined with crunchy cabbage, red pepper, and green beans -- all good suppliers of vitamin C -- and a zippy sesame-flavored sauce. To press the tofu, place it on a rimmed baking sheet lined with a double layer of paper towels, then cover it with another double layer of paper towels. Place a baking sheet on top, and weight with heavy cans. Let stand for 30 minutes, then pat the tofu dry.

Ingredients

Serves 4

• FOR THE SAUCE
• 5 teaspoons coarsely chopped peeled fresh ginger
• 1/4 cup tahini
• 5 teaspoons low-sodium tamari soy sauce
• 1 1/2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• FOR THE TOFU
• 1 1/2 packages firm tofu (21 ounces total), cut into 2 dozen pieces and pressed
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon coarse salt
• FOR THE CRUDITES
• 1/2 head green cabbage (1 pound), cut into 1/2-inch-thick wedges
• 8 ounces green beans, trimmed, steamed until crisp-tender
• 1 red bell pepper, seeds and ribs removed, cut lengthwise into 1/2-inch-thick strips

Directions

1. Preheat oven to 400 degrees. Make the sauce: Finely chop ginger in a food processor. Add tahini, tamari, honey, oil, and vinegar; process until combined. With machine running, add 3 tablespoons cool water. Process until smooth.
2. Put tofu into a medium bowl. Add sesame seeds, oil, and salt; toss to combine. Arrange tofu in a single layer on a rimmed baking sheet. Bake until golden brown and bottoms are lightly crisp, 12 to 15 minutes. Flip tofu, and bake 10 minutes more. Let cool completely.
3. To assemble, divide cabbage, green beans, and bell pepper into 4 servings, and top with tofu. Divide sauce among 4 small cups. Serve within 2 hours, or refrigerate, covered, up to 1 day.

Chickpea, Cherry Tomato, and Feta Salad

Add a little lemon juice, olive oil, oregano, and season to taste.... voila!!!

Lunch Ideas....

Crisp Tofu Sandwich with Peanut-Ginger Sauce

Get the Recipe from Body+Soul

Prosciutto and Fig Spread Sandwich

Get the Recipe from Everyday Food

Meatloaf Sandwich

Get the Recipe

Grilled Chicken and Escarole Sandwich with White-Bean Spread

Get the Recipe from Martha Stewart Living

Cheddar Sandwiches With Quick Pickles and Honey-Mustard Spread

Cheddar Sandwiches With Quick Pickles and Honey-Mustard Spread

Ingredients

Serves 4

• 1 large Vidalia onion, thinly sliced
• 1 medium English cucumber, thinly sliced
• 1 cup cider vinegar
• 1/4 cup honey (preferably raw or cream honey)
• 2 bay leaves
• 1 1/2 teaspoons finely chopped peeled fresh ginger
• 1 1/4 teaspoons brown mustard seeds
• 1/2 teaspoon coarse salt
• 2 teaspoons grainy mustard
• 4 small whole-wheat rolls, halved
• 4 ounces sharp white cheddar cheese, thinly sliced

Directions

1. Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
2. Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.

Martha Veggie Ideas

Recipes from Farm to Table

Gardens and farm stands are overflowing with just-picked fruits and vegetables. It won't last long -- fill your bag and prepare a feast using the season's freshest produce.

	Tomatoes
	Zucchini
	Corn
	Cucumbers
	Fresh Herbs
	Beets
	Melons
	Peaches
	Berry Desserts
	Blueberries

Quinoa-Spinach Bake from Martha

Quinoa-Spinach Bake

Ingredients

Serves 8 as a side dish

• 1 pound spinach, leaves picked and washed
• 2 teaspoons olive oil
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 tablespoon picked fresh thyme leaves
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red-pepper flakes
• 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
• 1 cup nonfat cottage cheese
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• Olive-oil cooking spray

Directions

1. Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.
2. Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.
3. Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.
4. Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.

First published: September 2001

Quinoa Recipes by Martha

Great "Grain"

While quinoa is not a true grain (it's a plant related to spinach and chard), you can substitute it for rice in any recipe. An added bonus? Quinoa seeds contain twice the protein of rice. Try our delicious recipes and make quinoa a lunch, dinner, and dessert staple.

Quinoa Pudding Greek-Style Quinoa Burgers Quinoa Salad with Toasted Almonds Black Cod with Quinoa and Kiwi Salsa Quinoa-and-Corn Salad with Pumpkin Seeds Quinoa-Spinach Bake Parsley Quinoa Salad Pacific Halibut with Quinoa

Almond pulp receipes

Great ideas at  http://www.rawfoodtalk.com/showthread.php?t=12805

Cucumber and Zucchini Recipes

evonnenoble@gmail.com thought you would be interested in this email.

If you cannot see this email, please click here. Register for other Martha Stewart newsletters at marthastewart.com.     Issue 183: July 21, 2009 · Send to a Friend   · Update Your Profile Cuke-and-Zuke Fest! Right about now, gardens and farmers' markets are bursting with new crops of cucumbers and zucchini. Find new ideas for your summer bounty with these collections of recipes. 28 Zucchini Recipes 34 Cucumber Recipes More from Everyday Food More Cool Summer Recipes Weekly Meal Plans Packed summer schedules can make home-cooked meals seem impossible. Let us plan the week's menu for you. Cool, Creative Suppers Dinners on the Grill Around-the-World Meals More Dinner Ideas Ice Cream Sandwiches The purchased kind is a thing of beauty, but homemade versions of this summer favorite are a real treat. Classic Ice Cream Sandwiches Coconut Cream Sandwiches Mini Chocolate Chip Ice Cream Sandwiches More Ice Cream Treats Take Our Quiz! What's your summer food IQ? Test your knowledge now. Take the Quiz Cookie of the Day We have a cookie recipe for every day of the year! See Today's Recipe Instant Inspiration Learn Martha's secrets to cooking, crafting, and entertaining with the Martha University video series. Starting at $5.95, the videos can be downloaded and watched on the go! Preview Now On the Radio "Everyday Food" took a road trip to Las Vegas and discovered the city's culinary delights. View Photos Subscribe to Martha Stewart Living at a reduced rate of only $24 for 12 issues. You'll save over half off the cover price -- it's like getting 6 issues free! CATEGORIES Food | Entertaining | Holidays | Home & Decorating | Crafts | Gardening | Weddings | Kids | Health | Community MAGAZINES Martha Stewart Living | Everyday Food | Weddings | Body+Soul TELEVISION & VIDEO The Martha Stewart Show | Everyday Food RADIO Martha Stewart Living Radio SHOP Martha Stewart Kodak Gallery | Martha Stewart Furniture | Martha Stewart Homes | Martha Stewart Everyday at Kmart | Martha Stewart for 1-800-Flowers | Martha Stewart Books & DVDs | As Seen on the Show CUSTOMER SERVICE Magazine Subscriptions | Newsletters | RSS | Frequently Asked Questions | Contact Us | Sitemap CORPORATE About Martha Stewart | Advertise | Investor Relations | Career Opportunities | Martha Stewart Foundation | Privacy Policy | Terms of Use   If you would prefer to not receive further emails please click here to unsubscribe. Please be advised that it may take up to 10 days for the adjustments to take effect. Our Security and Privacy Policy can always be viewed on our website. You may also mail inquiries to: Customer Relations/Email Administration Martha Stewart Living Omnimedia 11 West 42nd Street New York, NY 10036 © 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.