Magazine article Sunset

Fast & Fresh Recipes from Our Kitchen and Yours, in 30 Minutes or Less

Magazine article Sunset

Fast & Fresh Recipes from Our Kitchen and Yours, in 30 Minutes or Less

Article excerpt

Spinach salad with bacon and eggs

Sandy Juhola, PORTLAND

SERVES 6 | 20 MINUTES

2 large eggs
6 slices thick-cut bacon (3/4 lb.)
1/4 cup olive oil
3 tbsp. red wine vinegar
2 tbsp. sugar
1 tsp. kosher salt
1 bag (6 oz.) baby spinach leaves
8 oz. sliced mushrooms
2 carrots, cut into thin ribbons with a vegetable peeler
1/2 cup crumbled feta cheese
2 small avocados, chopped

1. Put eggs in a small saucepan and cover with water.
Bring to a boil, cover, remove from heat, and let sit 15 minutes.
Rinse with cold water until cool, then peel and quarter.

2. Cook bacon in a large frying pan until browned and crisp,
8 minutes. Crumble and set aside.

3. Whisk together oil, vinegar, sugar, and salt in
a large serving bowl.
Add remaining ingredients with reserved
bacon and eggs; toss to coat.

PER 12/3-CUP SERVING 396 CAL., 70%
(279 CAL.) FROM FAT; 14 G PROTEIN; 31 G
FAT (7.7 G SAT.); 18 G CARBO (6.7 G FIBER);
979 MG SODIUM; 102 MG CHOL.

[ILLUSTRATION OMITTED]

Chicken puttanesca

Leigh Trivino, SPOKANE

SERVES 4 | 30 MINUTES

2 tbsp. olive oil
4 boned, skinned chicken breast halves (about 11/2 lbs. total)
1/2 tsp. each kosher salt and pepper
1/4 tsp. red chile flakes
1 tbsp. minced garlic
1 pt. cherry tomatoes, halved
1 tbsp. fresh oregano leaves
2/3 cup pitted kalamata olives
4 oz. fresh mozzarella cheese, sliced

1. Heat oven to 450[degrees] with a rack set 5 in. from the
heat source. Heat oil in a large ovenproof
frying pan over high heat.

2. Sprinkle chicken with salt and pepper.
Brown chicken in hot oil on one side, about 4 minutes.
Turn chicken over and add chile flakes, garlic,
tomatoes, oregano, and olives.

3. Transfer pan to oven and bake until chicken is cooked through,
about 20 minutes. Lay cheese over chicken and bake just
until melted and browned, 2 minutes.

PER SERVING 417 CAL., 49% (205 CAL.) FROM
FAT; 40 G PROTEIN; 23 G FAT (6.6 G SAT.); 5.4 G
CARBO (1.2 G FIBER); 815 MG SODIUM; 122 MG CHOL.

[ILLUSTRATION OMITTED]

Mango and paprika pork chops

Mindy and Adam Krakow, OAKLAND

SERVES 4 | 30 MINUTES

4 boneless pork chops (about 11/2 lbs. total)
2 to 3 tsp. hot Hungarian paprika
1 tsp. kosher salt, divided
1 tsp. pepper, divided
2 tbsp. olive oil
1 large mango (about 1 lb.), peeled and cubed
1/2 red onion, cut into thin wedges
1 green bell pepper, sliced Couscous
1/4 cup cilantro leaves

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