by Amy Chaplin
Martha's Circle

Category Archive for 'Side Dishes'

Firstly, I’m sorry for the lack of posting going on around here!  It’s been a busy last few months including a 4-week trip to Australia, shooting the cover for my book and a big round of book edits.  Please know that I’ve really missed sharing recipes with all of you and the feeling of connectedness […]

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The really good organic heirloom tomatoes have just hit the farmer’s market: plump, juicy, tangy and sweet. I know it’s hard at the moment to think of eating a dish that doesn’t revolve around a tomato of some sort, but this tasty beet salad is so good and deliciously refreshing that I had to share […]

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Beans and greens, and a tartine

I recently had the pleasure of a kitchen visit from Myriam Babin, a photographer and creator of the lovely blog New York Kitchen – you can check out her post here, (she also snapped these pictures during our afternoon together). I took a much-needed break from editing to make us lunch and get to know her gorgeous […]

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When Sarah Britton of My New Roots and Elenore Bendel Zahn of Earthsprout invited me to take part in their Fabulous Fermentation Week, I was delighted! Last time they collaborated they created this gorgeous raw chocolate, so I think we’re in for a treat this week! One of my favorite fermented foods is kimchi.  I […]

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Late spring sauté

I got a little carried away at the market the other morning. My plan was to nip up to Union Square (Farmer’s Market) quickly and gather a short list of ingredients to take upstate for the weekend. As soon as I arrived, I was instantly and delightfully overwhelmed by the beautiful array of newly arrived […]

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I was planning to create a new asparagus recipe to celebrate the first organic asparagus to arrive at the green market today. But when I pulled this lovely purple bunch from the fridge, I decided to share the way I eat it most often, roasted. I know roasting asparagus is not new to many of […]

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Nishimi Squash

Nishimi is a cooking style, that means long cooked with little water. I think of it as the opposite to oshitashi, which is vegetables that are briefly cooked in lots of water, like the blanched watercress you may have eaten in Japanese restaurants. Nishimi is best suited to the cooler months and for root vegetables […]

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Chickpea Mash

I am finally moving back into a new kitchen and have been in domestic bliss the last few days placing bowls of fresh garlic and heirloom tomatoes on the counter, organizing grains and beans into jars and finding places for crockery and other kitchen things that I had forgotten about.  Such a pleasure!  And with […]

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Labneh

This labneh, or yogurt cheese as it is sometimes called, was served with the chickpea tagine that I last posted. All it really is, is yogurt strained for about 5 hours or overnight. The whey drips out and what you are left with is a lusciously thick and creamy cheese. It’s a great way to […]

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Socca

When we are blessed with beautiful spring days, my approach to meals changes dramatically. I naturally start thinking of lighter foods and dishes that taste good at room temperature, like marinated beets, tender bitter greens, white bean aioli and flavorful roasted vegetable salads, all of which would be perfect paired with this delicious socca. Recommend […]

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