Bonus Column: Martha Stewart

The Detroit News

Succulent suppers in as little as 20 minutes? Miracles do happen when you turn on your broiler. Here’s how to put a springtime spin on classic puttanesca sauce, add sizzle to a beef-and-broccoli bowl, give juicy chicken thighs a delectably crisp skin and more. From start to finish, each of these dishes is a sure winner.

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PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA

Active Time: 15 minutes

Total Time: 20 minutes

Serves: 4

1 yellow bell pepper, ribs and seeds removed, sliced into 1⁄4-inch strips

1 pound cocktail tomatoes, such as Campari (about 8), halved

3 tablespoons extra-virgin olive oil

1⁄4 teaspoon red-pepper flakes, plus more for serving

Coarse salt and freshly ground pepper

4 bone-in pork chops (each 1-inch thick), room temperature

1 cup Kalamata olives, pitted if desired

3 tablespoons capers, preferably salt-packed, rinsed and drained

Fresh basil leaves and crusty bread, for serving

1. Heat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.

2. Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 F, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables and pan juices with bread.

Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad is perfect for a light summer meal.

COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD

Active/Total Time: 25 minutes

Serves: 4

4 ounces vermicelli rice noodles

3⁄4 cup panko breadcrumbs

1 teaspoon lime zest, plus 3 tablespoons juice

1/3 cup unsweetened shredded coconut

2 large eggs, room temperature

Coarse salt and freshly ground pepper

1 pound large shrimp, peeled (tail segments left attached) and deveined, patted dry

1 head romaine lettuce, shredded (about 8 cups)

5 radishes, thinly sliced

1 Fresno or jalapeño chile, thinly sliced

1⁄4 cup hot-pepper jelly or mango chutney, warmed

1 avocado, pitted, peeled and thinly sliced

1. Heat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.

2. Combine panko, lime zest and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

BEEF AND BROCCOLI STIR-FRY WITH WATER CHESTNUTS

Active Time: 20 minutes

Total Time: 30 minutes

Serves: 4

Here the broiler does all the work, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.

1⁄4 cup oyster sauce

3 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon minced garlic (from 2 cloves)

1 tablespoon minced fresh ginger (from a 1 1⁄2-inch piece)

1 tablespoon cornstarch

Coarse salt and freshly ground pepper

1 1⁄4 pounds skirt steak, sliced 1⁄4-inch thick against the grain

1 head broccoli, cut into florets, stems peeled and sliced

1 can (8 ounces) sliced water chestnuts, drained

Steamed rice and toasted sesame seeds, for serving

1. Heat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.

2. Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

SKILLET CHICKEN WITH LEEKS, POTATOES AND SPINACH

Active Time: 20 minutes

Total Time: 45 minutes

Serves: 4

2 leeks, white and light-green parts only, cut into 1⁄2-inch rounds, washed well

1 pound baby yellow potatoes, cut into 1⁄4-inch rounds

1 cup low-sodium chicken broth

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

8 bone-in, skin-on chicken thighs (21⁄2 pounds total)

2 teaspoons coriander seeds, toasted and crushed

1 lemon, cut into 6 wedges

1 bunch spinach, thick stems removed (about 6 cups)

1. Heat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.

2. Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 F, 10 to 12 minutes more. Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges and pan juices.


For more recipes and additional tips, visit www.marthastewart.com. Questions or comments should be sent to: askmartha@marthastewart.com.