1 Last week on the Today Show, I demonstrated recipes from the January 2012 issue of my magazine, Martha Stewart Living.
2 If you're craving a burst of refreshing flavor, look no further. This three-some of hardworking ingredients helps reinvent some mealtime basics.
3 Reach for the brightness of lemon.
4 And the freshness of parsley
5 And the sharpness of Parmesan
6 Think of these three ingredients as your refrigerator's Power Trio!
7 These incredibly versatile, and all too often unsung, flavors combine to make delicious meals for any time of day!
8 Getting ready for the segment as Matt Lauer reviews his notes
9 A flavor-packed salad of flat-leaf parsley, both grated and shaved Parmesan, toasted croutons, and roasted carrots tossed with a lemon vinaigrette - The carrots are roasted until they're slightly charred, bringing out their sweetness.
10 These three ingredients are often thought of as a garnish, an afterthought, or followed by a dismissive 'optional' in recipes. When they're all mixed together, lemon, parsley, and Parmesan become a magical flavor trifecta.
11 For a wonderful pasta, combine lemon juice, lemon zest, parsley, Parmesan, garlic, red-pepper flakes, and olive oil to make a pesto-like dressing.
12 The ingredients for the pasta - so basic and easy!
13 These microplane zester/graters make really nice citrus zest and grate even the hardest cheese, chocolate, and coconut into fine lacy wisps. They work well on ginger and garlic, too.
14 I also demonstrated how to make a very special roast chicken. The chicken is placed breast side up on a baking sheet, rubbed with 2 T of olive oil, and seasoned with salt and pepper.
15 Sprigs of parsley and half a lemon are placed in the cavity of the chicken, where they will infuse the meat with flavor from the inside.
16 To ensure a juicy bird, tie the legs together with kitchen twine.
17 Toss one pound of fingerling potatoes or small new potatoes with olive oil, lemon juice, salt and pepper and scatter the potatoes around the chicken before roasting in the oven.
18 The chicken and potatoes roast for 15-minutes at 425º and then for about 50-minutes more at 375º until the thickest part of the thigh reaches 165º.
19 While the chicken is roasting, you make a sauce with minced garlic, chopped parsley, olive oil, lemon zest and juice, Parmesan cheese, salt, and red-pepper flakes. After roasting, the sauce is brushed on the chicken and potatoes.
20 The fresh and zesty sauce in this dish provides a welcome diversion from the same old roast chicken. YUM!!!
21 I also showed Matt how to make a baguette filled with prosciutto and lemon, parsley, and Parmesan flavored eggs.
22 The eggs, of course, were laid by my chickens.
23 The ingredients for a hollowed out 15-inch baguette include 5 eggs, a bit of whole milk and some bread pieces, as well as lemon zest, parsley, Parmesan, salt and pepper.
24 You will also need about 4 slices of thinly sliced prosciutto.
25 You line the bottom of the hollowed out baguette with the prosciutto.
26 You then pour the egg mixture over the prosciutto and bake the whole thing in a 350º oven until the eggs are puffed up and cooked through, about 30 minutes.
27 This dish is an especially good recipe to make if you happen to have a day-old baguette or leftover Italian bread.
28 It's not exactly an egg sandwich and not quite a strata, but no matter how you slice it, this toasty egg, cheese, and prosciutto recipe makes an irresistible meal!
29 Posing with Judy Morris - MSLO producer of special projects
30 With Prop Stylist, Jocelyn Worrall