Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

Recipes from our kitchen and yours, in 30 minutes or less

Shawarma lamb with couscous salad


1 cup reduced-sodium chicken broth

1 cup couscous

1 medium carrot, shredded

½ cup roughly chopped flat-leaf parsley

¼ cup olive oil, divided

Zest and juice of 2 lemons, divided

1 large onion, thinly sliced

3 garlic cloves, thinly sliced

1 ½ lbs. top round lamb steak, thinly sliced

2 tsp. ground cumin

½ tsp. cayenne

1 tsp. each kosher salt and pepper

½ cup Greek yogurt

1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.

2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.

3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb, -ADEENA SUSSMAN

PER SERVING 613 CAL., 41Ü (251 CAL.) FROM FAT; 46 G PROTEIN; 28 G FAT (8.9 G SAT.); 42 G CARBO (4.2 G FIBER); 572 MG SODIUM; 120 MGCHOL

Warm dates with soft blue cheese and prosciutto


½ cup (2 oz.) loosely packed crumbled mild blue cheese such as Danish

½ cup mascarpone or cream cheese

12 Medjool dates, halved and pitted

2 oz. thinly sliced prosciutto (4 to 5 slices), cut into 24 thin (Vz in.) strips

1 tbsp. vegetable oil

i. Mash blue cheese and mascarpone in a bowl with a fork until smooth. Fill each date cavity with a rounded Vi tsp. cheese. Wrap each half with a strip of prosciutto.

2. Warm oil and 1 tbsp. water in a medium nonstick frying pan over low heat. Add dates and cook, covered, until warmed through and softened, about 3 minutes. Serve warm.

PER 2 DATE HALVES 185 CAL., 58% (l08 CAL.) FROM FAT; 4.1 G PROTEIN; 12 G FAT (5.7 G SAT.); 18 G CARBO (1.6 G FIBER); 156 MG SODIUM; 27 MG CHOL.

Thai barbecued pork

Karen Fukui, Olympia, wa


1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks

1 tbsp. sugar

2 tbsp. reduced-sodium soy sauce

1 tbsp. fish sauce

1 quarter-size slice fresh ginger

¼ tsp. pepper

A few cilantro sprigs, plus leaves for garnish

1 tbsp. …

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