Love fresh, tasty food? Martha Stewart shares her simple and easy-to-follow dishes from the special summer issue of Everyday Food:
Recipe: Tomato, celery and toasted bread salad (on this page) Recipe: Mexican-style grilled corn (on this page) Recipe: Grilled salmon with sweet corn relish (on this page) Recipe: Tomato tartlets (on this page)
Active Time: 25 min
Total Time: 35 min
Preheat oven to 450°. In a small bowl, cover onion with cold water. Swish water around, rubbing onion slices with your hand. Drain and repeat 2 or 3 times, letting slices soak and changing water every 10 minutes. Drain onion; pat dry. Arrange bread in a single layer on a rimmed baking sheet. Bake until edges are crisp and golden, 6 minutes. Let cool completely on sheet on a wire rack; transfer to a large bowl. Add tomatoes and ½ teaspoon salt; let sit 10 minutes.
Meanwhile, finely chop garlic with a generous pinch of salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a small bowl and whisk in oil and vinegar. To tomato mixture, add onion, cucumber, celery, radishes, basil, parsley, capers, and dressing; toss to combine. To serve, season with salt and pepper and toss.
Serves 4 to 6
Active time: 5 min
Total time: 15 min
Heat a grill or grill pan to high. Clean and lightly oil hot grill. Place Parmesan on a plate; set aside. Brush corn with butter and season with salt and pepper. Grill corn until kernels are tender and slightly charred, 10 to 12 minutes, turning occasionally; let cool slightly.
Brush corn with mayonnaise and roll in Parmesan to coat. Sprinkle with chile powder and serve with lime wedges.
Serves 4
If you can’t find salmon with the skin on, skinless will work, too; be sure the grill is hot and generously oil it so the fish won’t stick.
Active time: 25 min
Total time: 40 min
In a large pot of boiling water, cook corn until tender, about 5 minutes. Let sit until cool enough to handle, 10 minutes. Cut off tips of corn and stand in a wide shallow bowl. With a sharp knife, cut off kernels from cobs, Add tomatoes, avocados, onion, parsley, 2 tablespoons olive oil, and lemon juice; season with salt and pepper. Toss to combine.
Heat a grill or grill pan to medium-high. Clean and oil hot grill. Brush salmon with 1 tablespoon olive oil, sprinkle evenly with Creole seasoning, and season with salt and pepper. Place salmon, skin side down, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Serve salmon with corn relish.
Serves 4
Active time: 15 min
Total time: 40 min + cooling
Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a ¼-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.
Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. (Store between layers of parchment in an airtight container, up to one day.) To serve, top with basil.
Makes 10
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