Lumpia Egg Rolls

Yield: 200 egg rolls

Prep: 3 hours

Ingredients

• 3 pounds of pork
• 3 onions - medium sized
• 3 carrots
• 3-4 celery sticks
• 4 cloves of garlic
• 1 pound of green beans
• 2 cans of  water chestnuts
• 2-3 bags of bean sprouts
• Soy sauce
• Green onions
• Salt & pepper

Vegetable Biryani

Recipe courtesy of Martha Stewart

Ingredients

• 1/3 cup plus two tablespoons vegetable oil
• 1 medium yellow onion, quartered
• 1 1/2 teaspoons coarse salt
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 3 teaspoons poppy seeds
• 6 cloves
• 2 bay leaves
• 1-inch piece cinnamon stick
• 1 1/2-inch piece fresh ginger
• 1/4 cup shredded unsweetened coconut
• 1 cup coconut milk
• 2 cups basmati rice
• 2 1/3 cups water
• 2 small russet potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• 10 ounces frozen peas

Eggplant Parm Stacks

Recipe courtesy of Martha Stewart

Yield: 4 servings

Ingredients

• 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
• 4 tablespoon olive oil, divided
• Coarse salt
• 1/2 cup fine breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• Fresh ground black pepper
• 1 1/2 teaspoons fresh oregano, finely chopped
• 2 tablespoons fresh basil, chopped
• 1 1/2 cups Basic Italian Tomato Sauce
• 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
• Extra-virgin olive oil to drizzle
• Parmesan for garnish

Tuscan Beans and Greens

Recipe courtesy of Martha Stewart

Yield: Serves 4 to 6

Ingredients

• 1 1/2 tablespoons olive oil
• 1 small onion, thinly sliced crosswise into half-moons
• 1 tablespoon minced garlic (about 2 cloves)
• 1 head escarole, washed well and stems trimmed
• 1 1/2 cups chicken stock
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
• Grated Parmesan cheese, for garnish

Bean-and-Veggie Sliders

Recipe courtesy of Martha Stewart

Prep Time: 20 minutes
Total Time: 25 minutes
Yield: Makes 12

Ingredients

• 2 cups cooked kidney beans
• 1 cup steamed jasmine or basmati rice
• 1/2 cup shredded carrot
• 1/3 cup shredded broccoli
• 2 tablespoons grated ginger
• 2 tablespoons finely chopped fresh cilantro
• 1/2 recipe flavor base
• 1 tablespoon vegetable oil
• 12 small whole-wheat rolls, split
• Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Pot of Beans

Recipe courtesy of Martha Stewart

Prep Time: 10 minutes
Total Time: 2 hours 10 minutes (or overnight)
Yield: Makes 6 cups

Ingredients

Beans

• 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
• 8 to 10 cups water, plus more for soaking

Flavor Base

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 fresh chile, chopped
• Coarse salt
• Optional flavor add-ins (see below)

Mexican Corn

Recipe courtesy of Martha Stewart

Yield: Serves 4

Ingredients

• 4 ears corn with husks
• 1/2 cup Mexican crema (or sour cream)
• 2 tablespoons chopped cilantro
• 1 lime, zested, lime cut into wedges
• 4 ounces queso fresco, crumbled
• 1/8 teaspoon chipotle chili powder

Carrots Agrodolce

Recipe courtesy of Martha Stewart

Yield: Makes 4 to 6 servings

Ingredients

• 1 pound carrots, peeled and sliced into matchsticks (cut carrot in half crosswise, then slice into lengthwise slabs, stack slabs on top of each other and finely slice into matchsticks)
• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 teaspoon coarse salt
• 2 tablespoons minced onion
• 3/4 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh mint (optional)

Blanched Spinach with Olive Oil and Lemon

Recipe courtesy of Martha Stewart

Ingredients

• 1 1/2 pounds baby spinach leaves, washed, with water still clinging to leaves
• 2 tablespoons extra virgin olive oil
• 1 minced garlic clove
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 lemon

Fat Girl Red Rice

Recipe courtesy of Martha Stewart

Yield: Serves 6 to 8

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 onion, chopped (about 1/3 cup)
• 1 garlic clove, minced
• 2 cups long-grain white rice
• 4 oil-packed sun-dried tomato halves, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon coarse salt
• 3 cups chicken broth

Callaloo

Recipe courtesy of Martha Stewart

Makes 6 servings as a side dish

Ingredients

• 2 pounds callaloo
• 1 tablespoon cooking oil
• 1 tablespoon butter
• 1 onion, chopped
• 3 whole scallions, chopped
• 1 sprig fresh thyme, or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup water

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.

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

Pickled Vegetables

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Ingredients

For the Pickling Spices (Makes Enough for 1 Version)

• 1 teaspoon whole black peppercorns
• 1 teaspoon whole coriander seeds
• 4 fresh bay leaves

For the Pickling Brine (Makes Enough for 1 Version)

• 2 cups white vinegar
• 2 cups water
• 2 tablespoons sugar
• Coarse salt

For Cucumber Variation (Makes 3 Quarts)

• 3 pounds Kirby cucumbers, trimmed and sliced into 1/8-inch-thick rounds or 1/2-inch-thick spears
• Coarse salt
• 6 garlic cloves
• 9 dill sprigs

For Carrot Variation (Makes 2 Quarts)

• 8 bunches (3 pounds) small carrots with stems, peeled, stems trimmed
• 4 serrano or jalapeno chiles
• 6 garlic cloves

For Beet Variation (Makes 2 1/2 Quarts)

• 12 medium red or golden beets (2 3/4 pounds), trimmed and scrubbed well
• 1 piece ginger (1 1/2 inches), peeled and sliced 1/8 inch thick
• 4 strips orange peel (4 inches each), preferably organic, washed well
• 1 habanero chile, thinly sliced

Candied Carrots

Recipe courtesy Better Homes and Garden

Ingredients

2 tablespoons butter
1 cup shaved carrots
2 - 3 tablespoons honey

Venetian Carrot Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 35 min
Inactive: 35 min
Cook: 40 min

Yield: 8 to 10 servings

Ingredients

Carrot cake:

• 1/2 cup regular olive oil, not extra-virgin, plus more for oiling pan 
• 3 tablespoons pine nuts 
• 2 medium carrots, grated (about 2 cups) 
• 1/2 cup golden sultanas 
• 1/4 cup rum 
• 3/4 cup superfine sugar 
• 1 teaspoon vanilla extract 
• 3 eggs 
• 2 1/2 cups almond meal/flour 
• 1/2 teaspoon ground nutmeg 
• 1/2 lemon, zest finely grated and juiced

Mascarpone cream, optional:

• 1 cup mascarpone 
• 2 teaspoons confectioners' sugar 
• 2 tablespoons rum 
• 1 (9-inch) springform or other round cake tin

Bangers and Mash

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 35 min

Yield: 6 servings

Ingredients

• 6 large potatoes, peeled and cut into large chunks
• Kosher salt
• 1/4 savoy cabbage, thinly shredded
• 6 large good quality pork sausages
• 1 large purple or red onion, thinly sliced
• Freshly ground black pepper
• Water
• 2 tablespoons whole-grain Dijon mustard

Parsnip and Apple Puree

Recipe courtesy Claire Robinson, Food Network

Prep: 20 min
Cook: 25 min

Yield: 4 servings

Ingredients

• 2 Fuji apples, peeled and cored
• 4 tablespoons unsalted butter, divided
• 1 shallot, peeled and sliced
• 1 pound parsnips, peeled and cut into chunks
• Kosher salt and freshly cracked black pepper
• 5 large fresh sage leaves
• Water, to cover

Layered Shrimp Salad

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Cook: 8 min
Total: 33 min

Yield: 4 to 6 servings

Ingredients

• 12 ounces cooked chilled shrimp, chopped
• 2 fresh jalapenos, seeded, ribbed and finely chopped divided
• 6 teaspoons lemon flavored olive oil, divided
• Kosher salt and freshly cracked black pepper
• 4 medium vine-ripened tomatoes, seeded and diced
• 1 to 2 avocados, peeled, pitted, and diced
• Chopped chives, for garnish