Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day

743 Pages·2010·1.62 MB·English

by  Martha Stewart Living Magazine

Copyright © 2010 by
Martha Stewart Living Omnimedia, Inc.
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a
division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com
www.marthastewart.com
CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random
House, Inc.
The recipes and photographs in this book originally appeared in issues of Everyday Food magazine.
Library of Congress Cataloging-in-Publication Data is available.
eISBN: 978-0-307-75791-3
v3.0
To all the farmers and growers who provide us with the fresh ingredients we use each and every day
to make delicious, nutritious meals for our families and friends
When Everyday Food: Great Food Fast was published a few years ago, it
resonated so strongly with home cooks that we quickly decided to follow it up
with another collection of recipes that put a premium on time and ease. The new
book would serve as a natural companion to the first. Where Great Food Fast
was organized by season, here the recipes are grouped according to course
(mains, side dishes, desserts, and the like), since that’s the way we plan meals,
regardless of the time of year. We also included smoothies and other fast
breakfast options, a chapter on starters (which can double as snacks), and
another on sandwiches that make great quick-assembly lunches or dinners.
Preparing good food at home has never been more important to our well-
being, and it’s now well within our reach. Supermarkets have heeded the call of
customers for the freshest ingredients, including produce, dairy products, poultry
and meat, and other everyday staples. The recipes in Everyday Food magazine
are consistently developed with this in mind: Whenever appropriate, the food
editors opt for fresh fruits and vegetables, as well as sauces, dressings, and other
condiments prepared from scratch. Of course, a few shortcuts can make a big
difference in getting dinner on the table quickly. So there’s a recipe here for
tomato sauce, but you should feel free to substitute your favorite store-bought
variety. Just be sure to read labels on store-bought shortcuts. There are many
good options these days that are natural and additive-free, and minimally
processed, and they’re not just in specialty stores and gourmet markets—they are
widely available in supermarkets and wholesale “club” stores. And while it’s
best to use fresh fruits and vegetables in season, it’s not always practical—frozen
peas, corn, and spinach, for example, are reliable year-round options (and they
retain their nutritional qualities in the freezing process).
The 250 recipes in this book are quick to prepare, and you’ll be able to see at a
glance which ones can be prepared the fastest by looking for the clock symbol
(see an example). Each recipe is accompanied by a photograph, not only as
enticement to make the dish, but as visual guidance when following the steps.
Above all, the recipes are made without any specialty tools or ingredients, and
the instructions are always clear and easy to follow. I know I look forward to
cooking from this book whenever I want a fresh, flavorful meal, even on the
busiest of days or nights. I hope you will, too.
WALNUT AND DRIED-FRUIT GRANOLA
POMEGRANATE AND MIXED-BERRY SMOOTHIES
BLUEBERRY-YOGURT SMOOTHIES
BANANA-OAT SMOOTHIES
PEACH-STRAWBERRY SMOOTHIES
RAISIN-BRAN MUFFINS
COTTAGE-CHEESE PANCAKES
JAM-FILLED FRENCH TOAST
EGG IN THE HOLE
SKILLET EGGS AND TOMATO SAUCE
EGG-WHITE OMELET WITH GOAT CHEESE
DILL-FETA SCRAMBLED EGGS IN PITA
MUSHROOM AND SCALLION FRITTATA
CANADIAN-BACON STRATA
WALNUT AND DRIED-FRUIT GRANOLA
Granola is easy to make, and will keep for weeks. Toasting the oats,
wheat germ, and walnuts before combining with the other ingredients
deepens their flavor and ensures a satisfying crunch.
MAKES 5 CUPS PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 35 MINUTES
Nonstick cooking spray
3 cups old-fashioned rolled oats (not instant or quick-cooking)
¾ cup toasted wheat germ
¾ cup walnuts, coarsely chopped
½ cup frozen apple juice concentrate, thawed
¼ cup packed light-brown sugar
2 tablespoons vegetable oil, such as safflower
½ cup dried fruit, such as dried cherries, dates, raisins, or a mixture, halved or
chopped if large
1 Preheat oven to 300°F. Lightly coat a 9-by-13-inch baking pan with cooking
spray. Add oats, wheat germ, and walnuts, stirring to combine. Spread in an even
layer and toast until mixture is lightly browned, about 25 minutes, stirring
halfway through. Remove from oven.
2 Raise oven temperature to 350°F. Stir together apple juice, brown sugar, and
oil. Pour over oat mixture; stir to combine, and spread evenly in pan. Bake until
oats are crisp, about 30 minutes, stirring halfway through.
3 Let cool in pan, about 25 minutes; toss with dried fruit. Granola can be stored
up to 1 month in the refrigerator in an airtight container.
PER ½ CUP: 271 calories; 11.4 grams fat; 7.1 grams protein; 38.4 grams
carbohydrates; 4.6 grams fiber
Apple juice adds sweetness and allows you to cut back on the usual amount of