Martha_Stewart_Living_November_2016

Roast-Chicken Grain Bowl

Active Time: 30 min. Total Time: 1 hr. Serves: 4

10 lemon slices (from 1½ lemons), plus 1 tablespoon fresh juice

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 bone-in, skin-on chicken-breast halves (2¼ pounds total)

Kosher salt and freshly ground pepper

1 cup medium-grind bulgur

1 small bunch beets, bulbs peeled and grated, tops shredded

2 shallots, halved and thinly sliced (a heaping ½ cup)

1 teaspoon Dijon mustard

3 medium carrots, peeled and grated (2 cups)

Greek yogurt, for serving

1.Preheat oven to 450°. Place lemon slices on a rimmed baking

sheet; drizzle with oil. Top with chicken; season with salt and

pepper. Roast until a thermometer inserted into thickest parts

of chicken (avoiding bones) registers 160°, 30 minutes. Whisk 1

tablespoon water into pan juices; reserve. Meanwhile, place

bulgur and 1 teaspoon salt in a bowl; add boiling water to cover

by 1 inch. Cover and let stand until tender, 20 minutes. Drain.

2.Heat oil in a skillet over medium-high. Add beet tops, shallots,

and a pinch of salt; cook 3 minutes. Stir in bulgur. In a bowl, com-
bine lemon juice and Dijon; whisk in reserved pan juices. Season
with salt and pepper. Remove chicken from bones; slice. Divide
bulgur mixture among bowls; top with carrots, grated beets, yogurt,

and chicken. Drizzle with dressing and serve.

Thai Pork Salad

Active/Total Time: 25 min. Serves: 4

4 boneless pork chops, each ½ inch thick, patted dry

Kosher salt and freshly ground pepper

1 head napa cabbage (about 1½ pounds), halved lengthwise

2 tablespoons safflower oil

½small red onion, thinly sliced lengthwise (⅔ cup)

¼cup fresh lime juice (from 2 limes)

2 tablespoons fish sauce, such as nam pla

1 serrano or red finger chile, finely chopped (2 tablespoons)

2 teaspoons packed light-brown sugar

1 English cucumber, peeled, halved lengthwise, and chopped

Fresh mint leaves and chopped peanuts, for serving

1.Season pork with salt and pepper. Heat a large skillet (prefer-

ably cast iron) over high 5 minutes. Add half of cabbage, cut-side

down; cook, flipping once, until charred, 3 to 4 minutes. Transfer

to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flip-

ping once, until a thermometer inserted into thickest parts reg-

isters 140°, 2 to 3 minutes. Transfer pork to a plate; let cool

slightly, then thinly slice.

2.In a large bowl, whisk together onion, lime juice, fish sauce,

chile, sugar, and remaining 1 tablespoon oil. Chop raw and

charred cabbage into bite-size pieces; add to bowl along with

cucumber and toss to combine. Season with salt and pepper.

Divide among plates. Top with pork, mint, and peanuts; serve.

Smoky Salmon-and-Potato Stew

Active Time: 30 min. Total Time: 1 hr. Serves: 4

Briny clam juice is the secret weapon in this dish. We like the salinity

of Bar Harbor brand, which goes well with the paprika.

3 tablespoons extra-virgin olive oil, plus more for drizzling

½head fennel, chopped (1 cup), plus fronds for serving

2 celery stalks, chopped (about 1 cup)

Kosher salt and freshly ground pepper

4 cloves garlic, minced (1 tablespoon)

½teaspoon smoked paprika

1 can (14 ounces) diced tomatoes

16 ounces clam juice (two 8-ounce bottles)

10 small yellow potatoes, cut into ¼-inch slices (2½ cups)

1 ½pounds salmon fillet (preferably wild), skin removed, cut into

1-inch pieces

1.Heat oil in a large straight-sided skillet over medium-high. Add

fennel, celery, and a pinch of salt; cook, stirring often, until veg-

etables begin to soften, 5 minutes. Add garlic and paprika; cook

until fragrant, 30 seconds. Add tomatoes and cook, stirring, until

thickened slightly, 5 minutes. Add clam juice and potatoes; season

with salt and pepper. Bring to a boil, then reduce heat and simmer,

covered, until potatoes are fork-tender, 30 minutes.

2.Season fish with salt; gently fold into stew. Return to a simmer,

cover, and remove from heat; let stand 5 minutes. Serve, topped

with fennel fronds, a drizzle of oil, and more pepper, if desired.

Loaded Baked Sweet Potatoes

Active Time: 15 min. Total Time: 1 hr. Serves: 4

Roasting sweet potatoes directly on the oven rack allows their skins

to become extra-crisp. For a variation, try pale-fleshed Japanese

sweet potatoes, which have a richer flavor and are in season now.

4 medium sweet potatoes (each 8 to 10 ounces), scrubbed

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

8 ounces broccoli rabe, tough ends trimmed

1 can (15 ounces) cannellini beans, drained and rinsed

¼cup sliced pepperoncini, plus brine for drizzling

(from a 16-ounce jar)

Flaky salt, such as Maldon, for serving

1.Preheat oven to 400° with racks in upper and lower thirds. Prick

potatoes all over with a fork. Rub with 2 tablespoons oil; season

with kosher salt. Place directly on top rack, with a parchment-lined

rimmed baking sheet on rack below. Roast 45 minutes.

2.Meanwhile, toss broccoli rabe with remaining 1 tablespoon oil;

season with kosher salt and pepper. Carefully remove parchment

from lower baking sheet; add broccoli rabe in a single layer. Roast,

tossing once, until tender and bright green and potatoes are soft

and oozing, 15 minutes. Transfer vegetables to a cutting board;
let cool slightly, then chop broccoli rabe into bite-size pieces. Split
sweet potatoes open; mash lightly with a fork. Top with broccoli
rabe, beans, and pepperoncini. Serve, drizzled with oil and brine

and sprinkled with flaky salt.

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