Chef Martin Recipes

Our Latest Recipes

Course

My Favorite Chia Seed Pudding

This creamy chia seed pudding recipe tastes like a creamsicle! You’re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together.

Cuisine

Greek Farro and Chickpea Salad with Herbed Yogurt

A colorful and hearty Greek-inspired salad featuring farro, chickpeas, mint-dill yogurt sauce and plenty of greens.

Everyday Meals

Cinnamon Roll Monkey Bread

This ooey-gooey cinnamon roll monkey bread is devoured every time I make it for breakfast. Refrigerated rolls are quartered and dipped in melted butter and cinnamon sugar so they don't combine when baked and are easy to pull apart when you serve. It's a very creative way to use a can of cinnamon rolls!

Everyday Meals

Fish Tacos with Mango Salsa

This Hawaiian-style fish taco with homemade mango salsa is light and refreshing. For a heartier taco add some coleslaw on top of the mango salsa.

Course

Cabbage and Broccoli Stir Fry

This stir-fry's sweet and salty sauce is made predominately with miso, maple and butter. While you can use other veggies for this recipe, cabbage and broccoli are fresh and crisp, taking well to the sauce’s umami flavor. Serve the veggies over rice or rice noodles. —Pamela Gelsomini, Wrentham, Massachusetts

Ingredient

Black Bean Hummus

This black bean hummus is the absolute best hummus I have ever had. It goes great with toasted pita bread. If it tastes like it needs a little extra kick, add more lemon juice.

What to Cook This March

Thank goodness March is here. January and February were full of snow days and sicknesses, and I thought we’d never make it! The days are growing longer, the birds are chirping, and I love how the spring sunshine illuminates our kitchen.

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Featured Recipes

Non Veg

Lemon Chicken

This easy lemon chicken is dredged, seared, then finished in a lemony butter sauce. It's comforting with a twist, and is quick enough to become a weeknight favorite.

Course

Sofrito

Sofrito is the base for most Puerto Rican dishes, and this one is better than store-bought (it's difficult to find in the stores in the western United States). Sofrito can be added to beans, rice, soups, and stews; you name it.

Ingredient

Indian Spiced Chickpea Wraps

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia

Course

Vegetarian BLT Sandwich

Try this vegetarian riff on a BLT sandwich! Instead of bacon, this recipe uses pan-fried halloumi cheese, which is similarly chewy, salty, golden and tasty. Recipe yields 2 large or 3 medium sandwiches, depending on the size of your bread.

Non Veg

Chili Cheeseburgers

Loaded with spicy, smoky, made-from-scratch chili, this recipe for chili cheeseburgers is one of the all-time greats.

Ingredient

Shrimp Egg Foo Young

This egg foo young recipe includes a delicious sauce to put on top of the patties. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red 1966 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. To serve, place egg patty over steamed rice and put the sauce on top.

Healthy Summer Recipes

Here are some of my favorite warming wintertime recipes. Healthy does not mean boring! These fresh vegetarian recipes feature winter produce like butternut squash, brussels sprouts, cauliflower, and citrus.

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