Everyday Food: Great Food Fast: 250 Recipes for Easy, Delicious Meals All Year Long by Martha Stewart Living Magazine

From Barnes & Noble

The 850,000 subscribers to Martha Stewart's Everyday Food know the quality of the recipes that emerge from the magazine's kitchens. In Great Food Fast, readers will find 250 season-specific recipes that cry out to be actualized. Among the tempting offerings are Cod with Leeks and Tomatoes; Roasted Cornish Hens with Grapes; Glazed Pork Tenderloin with Pineapple; Caesar Salad with Grilled Shrimp; Coconut Shrimp Soup; and Peanut Butter Chocolate Parfaits. The 300 full-color photographs bring it all to life.

From the Publisher

Something for everyone all year long. Organized by season, here are 250 indispensable recipes for flavorful, fresh, and easy food that anyone can make in a snap.

SPRING
Cream of Asparagus Soup n Spinach Salad with Dried Cherries
Hot and Sour Soup
Almond-Apricot Chicken with Mint Pesto
Risotto with Peas and Zucchini
Tortilla Soup
Rhubarb Crisp

SUMMER
Curried Zucchini Soup
Barbecued Chicken
Skirt Steak with Spicy Green Salsa
Greek-Style Mini Lamb Burgers
Rum-Glazed Shrimp and Mango
Corn Fritters
Blackberry and Ginger Tri?e

FALL
Coconut Shrimp Soup
Shredded Beet and Carrot Salad Roasted Cornish Hens with Grapes
Glazed Pork Tenderloin with Pineapple
Roasted Salmon with Lentils

Product Details

• ISBN: 0307354164
  
• ISBN-13: 9780307354167
• Format: Paperback, 384pp
• Publisher: Random House Inc
• Pub. Date: March 2007
• Sales Rank: 2,769
• Series: Vintage Ser.

• Read an Excerpt

Read an Excerpt

Almond-Apricot Chicken with Mint Pesto
The addition of goat cheese, apricots, and pesto lends a Mediterranean flavor to chicken. The pesto is made with fresh mint and almonds, rather than the usual basil and pine nuts.

Serves 4
Prep Time: 30 minutes
Total Time: 50 minutes

Ingredients
4 boneless, skinless chicken breast halves (6 ounces each)
1⁄2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)
To Prepare the Chicken
1. Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.
2. In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.
4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.
Mint Pesto Ingredients
3 cups lightly packed fresh mint
1⁄4 cup sliced almonds
1⁄2 cup extra-virgin olive oil
Coarse salt
To Prepare the Mint Pesto
1. In a food processor, combine the mint and almonds; process until finelychopped.
2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.