Bestselling author and renowned New York Times columnist Martha Rose Shulman will be taking part in Vail’s annual restaurant month October 2nd-4th. Shulman hasÂ a newly released cook book, The Very Best of Recipes for Health, which is a collection of two hundred and fifty of her favorite recipes from herÂ beloved NYT column, Recipes for Health. SheÂ has also authored an impressive twenty seven other successful cookbooks, guiding the everyday person to an accessible way of eating healthy, and runs her own cooking school in Los Angeles, Venice Cooking School.
I recently chatted with the delightful Martha about all things related to eating and cooking healthy. Shulman started out as a vegetarian chef in the seventies, and has always been passionate about food and interested in health. She believes they should not be mutually exclusive and would never create healthy food if she didn’t believe it to be delicious as well. “Eating should be a pleasurable thing…” says Shulman.
What makes a healthy meal? Well,Â first and foremost, aÂ well stocked pantry is key to quick and easy healthy recipes, and Martha recommends including grains, beans, couscous, tomatoes, eggs, yogurt, fresh veggies, olive oil, onions, garlic, and grated cheeses as part of a complete kitchen. A chapter in her book is dedicated to the well stocked pantry.
Martha was kind enough to suggest one of her favorite recipes to 303:
1 recipe of SautÃ©ed summer squash with red pepper and onion
2 large or extra-large eggs
1/2 teaspoon salt
Freshly ground pepper
1/2 cup low-fat milk
1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
1 teaspoon coarsely chopped fresh thyme leaves
2 ounces GruyÃ¨re cheese, grated (1/2 cup, tightly packed)
1 ounce freshly grated Parmesan (1/4 cup, tightly packed)
1. Make the sautÃ©ed summer squash, season it well and set aside.
2. Preheat the oven to 375 degrees. Oil a two-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper and milk. Stir in the rice, thyme, sautÃ©ed squash and the cheeses. Scrape into the baking dish.
3. Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm or at room temperature.
Yield: Serves six
Advance preparation: The filling will keep for three days in the refrigerator. The gratin can be made a day ahead and reheated; leftovers will be good for four or five days.
So, for all you health nuts out there,Â pick up a copy of Â Martha’s new book or, better yet, check her out in person at one of Vail’s Restaurant Month events she’ll be taking part in:
Saturday October 2nd:
Terra Bistro presents: A Very Special Evening & Dinner with ” Recipes for Health” Author Martha Rose Shulman
Chef Kevin Nelson and Terra Bistro host New York Â Timesfood writer and renowned cookbook author Martha Rose Shulman for an evening of healthful, convenient gourmet cuisine. Featuring a three-course menu showcasing recipes from Martha’s upcoming cookbook The Very Best of Recipes for Health, Shulman’s menu will delight the foodie in you while offering balanced nutrition and a complete well-rounded meal without the excess calories. Guests will receive an autographed copy of the cookbook, and hear informative commentary by the author on the subject of gourmet healthy cuisine. 10/2, 6:30pm – 9:00pm, Terra Bistro, www.vailmountainlodge.com, Reservations: 970-476-6836
Â Sunday October 3rd:
Masters Gallerypresents a Very Special Reception for Martha Rose Shulman:
Meet New York Timesfood writer and renowned cookbook author Martha Rose Shulman for an afternoon reception and book signing featuring her acclaimed new cookbook The Very Best of Recipes for Health; Reception sponsored byGrappa Fine Wines & Spirits. 10/3, 2pm, Masters Gallery of Vail,(970) 477-0600