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

Grilled pork chops with plum chutney SERVES 41 30 MINUTES

[ILLUSTRATION OMITTED]

4 bone-in pork chops (each about 8 oz.
and 3/4 in. thick)
1/2 tsp. each kosher salt and pepper
1 tsp. coriander seeds, crushed
1/2 tsp. mustard seeds
1 tbsp. vegetable oil, divided
1 tbsp. each minced fresh ginger and cider vinegar
2 tbsp. packed light brown sugar
1 1b. firm-ripe plums, halved and pitted
1/2 sweet onion, cut crosswise into 1/4-in.-thick slices

1. Heat grill to high (4500 to 5500). Sprinkle pork
chops with salt and pepper. Cook coriander and
mustard seeds in a medium saucepan in 1 tsp. oil
over high heat until mustard seeds begin to pop,
1 minute. Remove from heat and stir in ginger,
vinegar, and brown sugar; set aside.

2. Grill pork chops, turning once, until cooked medium,
about 10 minutes total. Brush plums and onion with
remaining 2 tsp. oil. Grill onion, turning once, until
softened and slightly charred, 8 to 10 minutes. Grill
plums, turning once, until grill marks appear, 3 minutes.

3. Transfer onion and plums to a cutting board and cut
pieces in half. Toss in pan with reserved spice mixture
and serve over pork chops.

Orecchiette with sausage and broccoLi rabe

Laura Chun Urquiaga, SAN FRANCISCO SERVES 4 | 30 MINUTES

[ILLUSTRATION OMITTED]

8 oz. orecchiette pasta
8 oz. Italian-style sausages, casings removed
1 tbsp. olive oil
1 shallot, chopped
1 garlic clove, minced
3 tbsp. sherry vinegar
1 bunch broccoli rabe, ends trimmed, chopped About
1/4 tsp. kosher salt
1/2 tsp. pepper
Parmesan cheese

1. Cook pasta as package directs. Meanwhile, in a large
frying pan over medium-high heat, brown sausages in
oil, stirring to break up, about 5 minutes. Add shallot
and garlic and cook until fragrant, about 1 minute. Pour
in vinegar and scrape pan to loosen browned bits. Add
broccoli rabe, sprinkle with 1/4 tsp. salt and the pepper,
and cook, covered, until bright green and tender-crisp,
about 2 minutes.

2. Drain pasta, reserving 1/2 cup cooking water. Return
pasta to pot along with sausage mixture. Add a little
reserved water if pasta seems dry. Season with salt to
taste and serve with parmesan.

Chicken and lentil. salad

Mari Perrone, SANTA MONICA

SERVES 3 OR 4 | 30 MINUTES

[ILLUSTRATION OMITTED]

1 cup brown lentils, sorted of debris and rinsed
1/3 cup extra-virgin olive oil
1/3 cup lemon juice
1 tsp. fennel seeds, crushed
1 tsp. chopped fresh tarragon
1/2 cup slivered red onion 1 cup shredded rotisserie chicken
1/4 tsp. each kosher salt and pepper
1/2 cup flat-leaf parsley leaves

1. Simmer lentils in 1 qt. lightly salted water in a covered
saucepan just until tender to the bite, 15 minutes. … 
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