Porchetta-Style Roast Pork
Stuffed Portobellos With Arugula-and-Bread Salad
Active Time: 25 min. Total Time: 1 hr. 15 min. Serves: 4
Active Time: 20 min. Total Time: 45 min. Serves: 4
4 cloves garlic, smashed
4 large portobello mushrooms (1 pound total), stems removed
2 tablespoons fennel seeds, toasted
7 tablespoons extra-virgin olive oil
1 small lemon, zested, then halved lengthwise and thinly sliced Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pork loin (2¼ pounds), trimmed 8 ounces pancetta, thinly sliced
Kosher salt and freshly ground pepper
½ loaf rustic Italian bread, cut into ¾-inch cubes (6 cups) 1 pound spicy Italian chicken sausage, casings removed 1 large egg, lightly beaten 1¼ cups shredded fontina (from a 4-ounce block) 4 cups packed baby arugula
1 pound small fingerling potatoes, halved
1 small bulb fennel, thinly sliced (2 cups)
1 sweet yellow onion (12 ounces), cut into eighths
4 teaspoons white balsamic vinegar
1. Preheat oven to 425° with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1½ teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.
2. Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with ⅓ cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138°, 40 minutes. Transfer to a cutting board; tent with foil. 3. Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.
1. Preheat oven to 450° with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
2. Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more. 3. Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.
Sea Bass With Kale and Cannellini Beans
Artichoke-and-Spinach Skillet Pizza
Active Time: 25 min. Total Time: 35 min. Serves: 4
Active Time: 20 min. Total Time: 50 min. Serves: 4
Any flaky white fish, like hake or cod, can be substituted for sea bass.
For pizza-oven-quality crust, be sure to get the skillet ripping hot.
2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)
½ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cans (each 15 ounces) cannellini beans, drained and rinsed 4 skin-on sea-bass fillets (each 4 ounces) 2 tablespoons fresh orange juice 1 tablespoon red-wine vinegar
½ small red onion, peeled and thinly sliced (½ cup) ¼ cup pitted, halved Kalamata olives 1. Preheat oven to 450°. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes. 2. Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.
½ cup ricotta ¼ cup shredded mozzarella ½ teaspoon minced garlic (from 1 small clove) 1½ teaspoons extra-virgin olive oil, plus more for pan and drizzling Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 1 pound store-bought or homemade pizza dough (for recipe, go to marthastewart.com/pizza-dough) 1 can (13.5 ounces) artichoke-heart quarters, drained 1 cup packed baby-spinach leaves
1. Preheat oven to 500°, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, ½ teaspoon salt, and a pinch of pepper.
2. On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven; top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.
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2 tablespoons fresh rosemary
