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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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
FILL UP
FOR
BIG DAYS
