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!
- 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
1. Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.2. Season pork generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 6 minutes. Transfer skillet to oven and roast until pork registers 150 degrees on an instant-read thermometer, 8 to 10 minutes. Remove from pan and let rest for 10 minutes.3. Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.4. In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.5. Slice pork and drizzle with remaining vinaigrette. Serve with sautéed greens and sliced beets.
- 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
1. Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes. 2. Arrange roasted carrots and peppers with the oranges on a platter. Top with goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.
Serves 4. Active time: 20 minutes. Total time: 35 minutes.
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
To make the shrimp and penne:In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.To make the spring herb pesto:In a food processor, process 1 bunch parsley, large stems removed, 1/2 bunch mint, stems removed, 1/2 cup toasted sliced almonds, and 1/2 cup extra-virgin olive oil until smooth. To store, refrigerate pesto in an airtight container, up to 5 days.
- 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
1. In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).2. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.3. Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.