Beet, Carrot, and Watercress Salad

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 4 medium-sized beets
• 1/2 cup sherry vinegar
• Coarse salt
• 1 tablespoon vegetable oil
• 4 small carrots, peeled and cut on the diagonal, 1/4-inch thick
• 2 tablespoons sugar
• 1 bunch watercress, washed and well-dried, bunch separated and thick stems removed
• 3 radishes, thinly sliced
• Freshly ground pepper
• Extra-virgin olive oil

Coconut Rice

Recipe courtesy of Martha Stewart

Ingredients

• 2 cups basmati or jasmine rice, rinsed
• 1 can light coconut milk (13.5 oz)
• 1 1/4 cups water
• 1 teaspoon salt
• 1 scallion, thinly sliced

Directions

Place the rice, coconut milk, water, and salt in a pan. Bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. Fluff with a fork and stir in scallions.

Asian-Style Orange Chicken Roasted Under a Brick

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 2 oranges
• 1 lime
• 2 scallions, crushed with the flat side of a large knife
• 3 garlic cloves, crushed with the flat side of a large knife
• 1/4 cup soy sauce
• 1/4 cup ponzu or rice-wine vinegar
• 1/4 cup mirin (Japanese sweet rice wine) or honey
• 1 whole chicken (3 to 4 pounds), rinsed and patted dry
• Vegetable oil

Israeli Salad

Recipe courtesy of Martha Stewart

Ingredients

• 3 medium or 6 small Israeli cucumbers, chopped small
• 4 Roma tomatoes, chopped small
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper

Directions

Combine all ingredients together in a large bowl and season with salt and pepper to taste.

Falafel

Recipe courtesy of Martha Stewart

Ingredients

• 1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
• 2 garlic cloves, smashed
• 1 small yellow onion, cut into 1-inch pieces
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• Juice of 1 lemon
• 1 egg, lightly beaten
• 3 tablespoons sesame seeds, toasted
• 1/2 cup safflower or canola oil

For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Cooked Dried Chickpeas

Recipe courtesy of Martha Stewart

Ingredients

• 1 pound chickpeas
• Water
• 1 tablespoon baking soda

Directions

Soak the chickpeas in water with baking soda for 8 hours. Drain and rinse. Place chickpeas in a pot, cover with water, bring to a boil, simmer, and cook until softened (about 2 hours). Rinse the chickpeas and use as desired.

Hummus

Recipe courtesy of Martha Stewart

Ingredients

• 3 1/2 cups Cooked Dried Chickpeas, or two 15.5 oz cans chickpeas, drained and rinsed
• 1 clove garlic, smashed
• 1/4 cup lemon juice
• 2 tablespoons tahini paste
• 1 teaspoon coarse salt
• 1/2 cup water
• 1/2 cup olive oil

Spinach Pie (Byrek Mi Spinaq)

Recipe courtesy of Martha Stewart

Ingredients

• 1 8-ounce package whipped butter
• 1/2 cup canola oil
• 3 bunches of spinach, stemmed and chopped
• 1/2 small onion, chopped
• 1 egg
• 1 cup sour cream
• 2 tablespoons plain yogurt
• 1 teaspoon salt
• 2 tablespoons of butter and oil mixture, as per directions
• 20 sheets prepared phyllo dough, thawed if frozen