#1.  Sautéed Corn, Bacon and Scallions

Ingredients

Directions

• 2 pints grape tomatoes, halved
• 1 teaspoon olive oil
• 1/2 teaspoon crushed dried rosemary
• Coarse salt and ground pepper
• 1/4 cup coarsely chopped fresh chives

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.

• 2 tablespoons butter
• 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
• 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
• 2 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup heavy cream
• 1 cup panko
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
3. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Martha Stewart

#4.  Easy Creamed Spinach

Ingredients

Directions

1. Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
2. In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
3. Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Martha Stewart

#5.  Fried Green Tomatoes

Ingredients

Directions

1. In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.
2. Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.
3. Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.
4. In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.

Martha Stewart

#6.  Honey-Glazed Carrots

Ingredients

• 1 tablespoon vegetable oil, such as safflower
• 2 pounds carrots, cut into 1-inch lengths, halved if thick
• 1 cup canned reduced-sodium chicken broth or water
• 1/2 cup honey
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 tablespoons unsalted butter

Directions

1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes
2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper

Martha Stewart

#7.  Asparagas Gruyere Tart

Ingredients

Cook’s Note

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Martha Stewart

#8.  Potato-Chive Pancake

Ingredients

• 1 bag (16 ounces) frozen hash brown potatoes, thawed
• 1 tablespoon chopped fresh chives or scallions
• Coarse salt and ground pepper
• 3 tablespoons olive oil

Directions

1. Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
2. In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.

Martha Stewart

#9.  Cream Corn with Parmesan

Ingredients

• 2 tablespoons vegetable oil
• 6 cups fresh corn kernels (about 8 ears)
• Coarse salt and freshly ground pepper, to taste
• 3/4 cup heavy cream
• 1/4 cup homemade or low-sodium store-bought chicken stock
• 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Directions

1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

Martha Stewart

#10.  Lemony Baby Broccoli

Ingredients

• 1 tablespoon olive oil
• 2 bunches baby broccoli (6 to 8 ounces each), tough ends trimmed
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red-pepper flakes, (optional)
• 1 tablespoon fresh lemon juice, plus wedges for serving
• Coarse salt and ground pepper

Directions

1. In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.