Martha Stewart Living Magazine - Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day

This book represents the work of many talented individuals over several years. First and foremost, thank you to all the editors and art directors (past and present) who have helped create the award-winning Everyday Food magazine. Former editor Sandra Rose Gluck and her dedicated team (including Abigail Chipley, Kristen Evans, Emma Feigenbaum, Susan Hanemann, Kirk Hunter, and Allison Lewis Clapp) created many of the wonderful recipes that appear in this book. Under the guidance of executive editorial director of food, Lucinda Scala Quinn, and editor Anna Last, food editors Charlyne Mattox, Heather Meldrom, Dawn Perry, and Lesley Stockton continue to develop new recipes that celebrate ease of preparation and, above all, fresh flavors. Thank you to art director Alberto Capolino and assistant art director Kirsten Hilgendorf for consistently making the food look so enticing on the page.

The Special Projects Group at Martha Stewart Living Omnimedia took the magazine content and turned it into the wonderful book you hold in your hands. Deputy editor Evelyn Battaglia and senior associate editor Christine Cyr collaborated with the magazines editors to select the recipes; they also established the structure and steered the project every step of the way. Art director Yasemin Emory created the clean, modern, beautiful design. Ellen Morrissey, editor in chief, and William van Roden, art director, provided invaluable guidance, and managing editor Sarah Rutledge Gorman kept everything running smoothly, as always.

Thanks as well to chief creative officer Gael Towey and editorial and creative director Eric A. Pike. Others who provided helpful ideas and support include: Mary Cahill, Sarah Carey, Denise Clappi, Alison Vanek Devine, Lawrence Diamond, Stephanie Fletcher, Catherine Gilbert, Katie Goldberg, Heloise Goodman, Cyd Raftus McDowell, Pam Morris, Carla Lalli Music, Matthew Papa, Ayesha Patel, Sara Parks, Megan Rice, Sarah Smart, and Michelle Wong.

We are grateful for the group of very talented photographers whose work graces these pages (a complete list appears below).

Finally, many thanks to our longtime partners at Clarkson Potter Publishers, including Rica Allannic, Amy Boorstein, Angelin Borsics, Doris Cooper, Jenny Frost, Derek Gullino, Mark McCauslin, Donna Passannante, Marysarah Quinn, Lauren Shakely, Jane Treuhaft, and Kate Tyler.

WALNUT AND DRIED-FRUIT GRANOLA

Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch.

MAKES 5 CUPS PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 35 MINUTES

Preheat oven to 300F. Lightly coat a 9-by-13-inch baking pan with cooking spray. Add oats, wheat germ, and walnuts, stirring to combine. Spread in an even layer and toast until mixture is lightly browned, about 25 minutes, stirring halfway through. Remove from oven.

Raise oven temperature to 350F. Stir together apple juice, brown sugar, and oil. Pour over oat mixture; stir to combine, and spread evenly in pan. Bake until oats are crisp, about 30 minutes, stirring halfway through.

Let cool in pan, about 25 minutes; toss with dried fruit. Granola can be stored up to 1 month in the refrigerator in an airtight container.

PER CUP: 271 calories; 11.4 grams fat; 7.1 grams protein; 38.4 grams carbohydrates; 4.6 grams fiber

Apple juice adds sweetness and allows you to cut back on the usual amount of sugar. Because juice from frozen concentrate is thicker than bottled juice, it makes a better coating for the granola, helping it crisp in the oven without requiring much oil.

POMEGRANATE AND MIXED-BERRY SMOOTHIES

Combine tofu, berries, pomegranate juice, and honey in a blender. Add ice; puree on high speed until smooth. Serve immediately. MAKES 2

PER SERVING: 114 calories; 1.2 grams fat; 2.3 grams protein; 24.4 grams carbohydrates; 1.4 grams fiber

BLUEBERRY-YOGURT SMOOTHIES

Combine banana, blueberries, and yogurt in a blender; puree on high speed until smooth. Serve immediately. MAKES 2

PER SERVING: 169 calories; 2.6 grams fat; 7.4 grams protein; 31.5 grams carbohydrates; 3.6 grams fiber