Martha Stewart Living – September 2019

2 celery stalks, cut into ½-inch pieces

(1 cup)

½ small butternut squash, peeled

and cut into ½-inch pieces (2 cups)

1 sweet potato, peeled and cut into

½-inch pieces (2 cups)

Kosher salt and freshly ground pepper

2 teaspoons tomato paste

1 piece (2 inches) Parmesan rind

(optional)

½ small green cabbage, cut into

½-inch pieces (4 cups)

4 ounces anelli or other small ring-

shaped pasta

Chopped fresh parsley and cilantro,

for serving

1. Bring a small pot of water to a boil.
   Meanwhile, score a small X in the bottom
   of each tomato and prepare an ice-water
   bath. Add tomatoes to pot; boil just until
   skins begin to peel back from flesh where
   scored, about 30 seconds. Drain; plunge
   into ice-water bath until cool. Drain and
   peel tomatoes, then halve, seed, and chop.


2. Heat oil in a large pot over medium.
   Add both onions and cook, stirring occa-
   sionally, until translucent, about 5 minutes.
   Stir in carrots, celery, squash, and sweet
   potato; season with salt and pepper and
   cook, stirring occasionally, until begin-
   ning to soften, 8 to 10 minutes. Add
   tomato paste; cook, stirring, 1 minute.


3. Stir in chopped tomatoes, Parmesan
   rind, cabbage, 2 teaspoons salt, and 8 cups
   water. Bring to a boil, then reduce heat to
   low and simmer, partially covered, until
   vegetables are tender and flavors have
   melded and mellowed, 35 to 40 minutes.


4. Meanwhile, cook pasta in a pot of
   generously salted boiling water until al
   dente, about 2 minutes less than package
   instructions. Drain. To serve, spoon a
   small amount of pasta into serving bowls,
   ladle hot soup over, and top with herbs
   and a drizzle of oil.
   ACTIVE TIME: 40 MIN. | TOTAL TIME: 1 HR. 35 MIN.
   SERVES: 6 TO 8

Shredded Cabbage With Ginger

Vinaigrette

2 tablespoons yuzu rice vinegar,

such as O brand

1/3 cup fresh lime juice (from 2 limes)

1 tablespoon grated fresh ginger

(from a 2-inch piece)

1 tablespoon sugar

2 tablespoons vegetable oil

Kosher salt and freshly ground

pepper

4 cups finely shredded Savoy or green

cabbage

2 cups finely shredded red cabbage

2 cups finely julienned carrots

(from 3 to 4 medium)

Toasted sesame seeds, for serving

Whisk together vinegar, lime juice, ginger,

and sugar. Whisk in oil; season with salt

and pepper. Toss in a large bowl with cab-

bages and carrots. Top with sesame seeds.

ACTIVE/TOTAL TIME: 20 MIN. | SERVES: 6 TO 8

GOOD THINGS

PAGE 24

Tropical-Fruit “Sushi”

1 cup sushi rice

½ cup coconut milk

3 tablespoons pure maple syrup

Kosher salt

1 tablespoon apricot preserves

Very thinly sliced fruit, such as

strawberries, kiwifruit, and mango

Toasted desiccated coconut,

for sprinkling

1. In a small saucepan, bring rice, coco-
   nut milk, maple syrup, 1¼ cups water,
   and a pinch of salt to a boil. Reduce heat
   to low, cover, and simmer until rice
   is cooked and liquid is absorbed, about
   18 minutes. Spread onto a rimmed baking
   sheet; let cool completely.


2. Place 2 packed tablespoons rice on a
   piece of plastic wrap; use plastic to form
   into a compact egg shape. Transfer to a
   parchment-lined baking sheet; remove
   plastic. Repeat with remaining rice.


3. Melt apricot preserves in a small
   saucepan over low heat, or in a micro-
   wave; lightly brush over tops of rolls.
   Arrange a few fruit slices on top of each
   roll, tucking ends under rolls as needed.
   Sprinkle with coconut. Serve or refrig-
   erate, covered, up to 2 days.
   ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 15 MIN.
   MAKES: ABOUT 16

MARTHA STEWART LIVING 113

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