Everyday Food: Fresh Flavor from the kitchens of Martha Stewart Living (Random House) lists 250 savoury and sweet recipes that are accompanied by colourful photos and organized by breakfast, sandwiches, burgers and pizza, appetizers, salads, soups and stews, pastas, main courses, side dishes, and desserts made from scratch with fresh, easy to find seasonal ingredients.
There is also a chapter on tips, techniques, basic recipes, cook's guide and nutritional information for every recipe listed.
Everyday Food: Fresh Flavor Fast Recipes
These are just a few of the delicious recipes to choose from: Canadian-Bacon Strata, Prosciutto and Fig Fig-Jam Sandwiches, Thinnest-Crust Pizza with Ricotta and Mushrooms, Warm Spinach Salad with Poached Eggs, Tuscan Bread Soup, Farfalle with Arugula and White Beans, Braised Chicken with Shallots, Asian Salmon Patties, Curried Shrimp, Lamb Chops with Parsley Pesto, Stuffed Poblanos, Roasted Root Vegetables, Flourless Chocolate Cake, and Lemon Ricotta Cake.
Everyday Food: Fresh Flavor Fast from the kitchens of Martha Stewart Living belongs in every cook's kitchen as it will be referred to time and time again for its flavorful easy to make recipes.
Orange, Roasted Beet, and Arugula Salad Recipe
From Everyday Food: Fresh Flavor Fastby Martha Stewart Living Magazine
The beet can be roasted up to a day in advance of serving the salad. Although the red beet contrasts nicely with the orange wedges, a golden or chioggia beet can be used instead.
Prep Time: 15 Minutes
Total Time: 1 hour 15 minutes
Serves 4 as a starter.
Ingredients:
- 1 large beet
- 2 navel oranges
- 1 tablespoon olive oil
- 1 tablespoon white- wine vinegar
- 1 teaspoon Dijon mustard
- Coarse salt and freshly ground pepper
- 2 bunches arugula, washed well and dried
- 5 ounces fresh goat cheese, crumbled
How to Make Orange, Roasted Beet, and Arugula Salad
- Preheat oven to 450°F. Wrap beet tightly in aluminum foil; place on a rimmed baking sheet. Cook until tender when pierced with the tip of a sharp knife, 45 to 50 minutes. When cool enough to handle, peel (see below) and cut into wedges.
- Meanwhile, prepare oranges: Slice off both ends of each with a paring knife. Cut away the peel and white pith, following the curve of the fruit. Holding the fruit over a bowl, cut along membranes to release whole segments. Squeeze juice from the membranes into another bowl, and add any accumulated juice from the segments.
- Add oil, vinegar, and mustard to orange juice; season with salt and pepper, and whisk to combine. Add arugula, and toss to coat with dressing. Divide the arugula among four plates. Top with beet wedges, orange segments, and goat cheese. Serve immediately.
TIP: Peeling Beets
Once the cooked beets are cool, rub off the skins, using paper towels to keep your hands from staining.
Excerpted from Everyday Food: Fresh Flavor Fast by Martha Stewart Living Copyright © 2010 by Martha Stewart Living. Photo Copyright © 2010 by Anna Williams. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Everyday Food: Fresh Flavor Fast
From the Kitchens of Martha Stewart Living
Publisher: Random House
Cost: $24.99 US $29.99 CAD
