Make a healthy meal with a little help from Martha

Domestic diva Martha Stewart is here to share recipes from Whole Living magazine that are both good and good for you. Check out these healthy ways to prepare pork, vegetables, shrimp, pasta and even dessert!

Pork tenderloin with roasted beets and greens

Ingredients

    • 1 bunch beets with greens (about 2 to 3 pounds), greens separated and chopped (about 8 cups greens)
    • 1 pork tenderloin (about 1 pound), trimmed of excess fat
    • Coarse salt and ground pepper
    • 1 tablespoon vegetable oil
    • 4 teaspoons Dijon mustard
    • 2 tablespoons red-wine vinegar
    • 7 tablespoons extra-virgin olive oil
    • 2 cloves garlic, thinly sliced

Preparation

Baking Directions:

Roasted sweet peppers and carrots with orange and hazelnuts
Servings:

Serves 4.

Ingredients

    • 2 small orange bell peppers, halved and seeded
    • 5 medium carrots, trimmed, scrubbed, and halved
    • 2 Tbsp. olive oil, plus more for drizzling
    • Coarse salt and freshly ground black pepper
    • 1 navel orange, peel and pith removed, sliced
    • 1/4 cup fresh goat cheese
    • 1/4 cup toasted hazelnuts, chopped
    • 1 Tbsp. sherry vinegar

Preparation

Baking Directions:

Shrimp and penne with spring herb pesto
Servings:

Serves 4. Active time: 20 minutes. Total time: 35 minutes.

Ingredients

  • For the shrimp and penne:

    • Coarse salt and ground pepper
    • 3/4 pound penne rigate
    • 1 pound medium shrimp, peeled and deveined
    • 1/2 pound snap peas (3 cups)
    • 1/2 cup spring herb pesto (see recipe below)
    • 4 ounces ricotta (1/2 cup)
    • Grated Parmesan and extra-virgin olive oil, for serving (optional)
  • For the spring herb pesto:

    • 1 bunch parsley, large stems removed
    • 1/2 bunch mint, stems removed
    • 1/2 cup toasted sliced almonds
    • 1/2 cup extra-virgin olive oil

Preparation

Baking Directions:

Blueberry-ricotta tart
Servings:

Serves 8.

Ingredients

    • 1 cup all-purpose flour
    • 1/4 cup finely ground blanched almonds
    • 2 tablespoons toasted wheat germ
    • 2 tablespoons light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon baking powder
    • 4 tablespoons cold, unsalted butter, cut into pieces
    • 1/4 to 1/3 cup low-fat buttermilk
    • 1 1/4 cups part-skim ricotta
    • 1/4 teaspoon salt
    • 1/4 teaspoon cinnamon
    • 1 tablespoon plus 2 more tablespoons honey
    • 2 cups blueberries

Preparation

Baking Directions:

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