Here are a few favorite recipes from

Martha Stewart Everyday Food

magazine food editor Sandy Gluck. These spring recipes are clever combinations that use leftovers, and they are part of her food team's new book "Martha Stewart Everyday Food: Great Food Fast," (Clarkson Potter, $24.95).


2 cans (14.5 ounces each) reduced-sodium chicken broth

3 tablespoons butter

1 to 2 large zucchini

(1 pound total) cut

into 1/2-inch cubes

Coarse salt and freshly ground pepper

1/2 cup finely chopped onion

1 1/2 cups arborio rice

1/2 cup dry white wine

1 cup frozen peas, thawed

1/2 cup grated Parmesan cheese, plus more for garnish

Heat the broth and 2 1/2 cups water in a saucepan over low heat. Keep warm. Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat. Add the zucchini. Season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer the zucchini to a plate.

Reduce the heat to medium-low. Add the onion and cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to medium. Add the rice and cook, stirring, until translucent around the edges, about 3 minutes. Add the wine and cook until absorbed, about 2 minutes.

Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more) until tender, 25 to 30 minutes total.

Add the zucchini and peas. Cook until the peas are bright green, 2 minutes. Remove from the heat. Stir in the remaining tablespoon of butter and Parmesan. Serve, topped with more cheese. Serves 6.


4 trimmed shoulder lamb chops (each 8 ounces and 1 inch thick)

1 tablespoon dried rosemary

Coarse salt and freshly ground


3 tablespoons fresh lemon juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

cup finely chopped red bell


1/2 cup chopped fresh mint

1 scallion, thinly sliced

Heat the broiler. Rub both sides of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt, and 1/4 teaspoon ground pepper. Broil the lamb on a broiler pan until the chops are browned, turning once, about 4 minutes per side for medium-rare.

Meanwhile, in a small bowl, whisk together the lemon juice, olive oil and Dijon mustard. Stir in the bell pepper, mint and scallion. Serve the lamb chops warm, with the sauce spooned over the top. Serves 4.


For the cupcakes:

1 1/4 cups shredded coconut

1 cup sugar

cup vegetable oil, plus more for pan, if needed

2 tablespoons fresh orange juice

1/2 teaspoon vanilla extract

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

cup plus 2 tablespoons flour

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

For the icing:

8 ounces cream cheese, at room temperature

cup confectioners' sugar

1/4 teaspoon vanilla extract

To make the cupcakes: Preheat oven to 350 degrees. Spread 1 cup of the shredded coconut on a baking sheet, and toast in oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.

In a bowl, combine the sugar, 1/3 cup oil, orange juice, vanilla and eggs. Stir in the baking powder, baking soda, allspice and salt. Add the flour and mix. Stir in the shredded carrots, the walnuts and the remaining 1/4 cup shredded coconut.

Oil a standard muffin tin or line with paper muffin liners. Distribute the batter evenly. Bake until a toothpick inserted in the centers comes out clean, about 25 minutes. Let the cupcakes cool before frosting with cream-cheese icing. Garnish with reserved toasted shredded coconut.

To make the icing: In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, or store in the refrigerator in an airtight container for up to 5 days.

Makes 12 cupcakes.