Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

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

Gorgonzola-stuffed pork chops with pears

SERVES 4 I 20 MINUTES

4 boneless pork chops (about 6 oz. each)

2 oz. gorgonzola dolce cheese, cut into 4 chunks

1/3 cup chopped toasted hazelnuts

1 tbsp. extra-virgin olive oil

2 pears (about 8 oz. each), cored and cut into wedges

6 to 8 sprigs fresh thyme

1. Preheat oven to 375°. Cut a horizontal pocket into the side of each pork chop.

2. Press cheese chunks into hazelnuts to coat, reserving nuts that don't stick. Push 1 cheese chunk into each pork chop pocket.

3. Heat oil in a 12-in. cast-iron or other ovenproof frying pan over high heat. Sear chops until browned, 2 minutes per side. Add pears and thyme to pan.

4. Bake until pork is firm but still slightly pink in the center, about 8 minutes. Sprinkle with reserved nUtS. -APRIL COOPER

PER SERVING 457 CAL., 58SS (267 CAL.) FROM FAT; 31 G PROTEIN; 30 G FAT (9.4 G SAT.); 19 G CARBO (4.4 G FIBER); 279 MG SODIUM; 99 MG CHOL.

Shrimp and white bean salad with harissa dressing

SERVES 4 TO 6 I 10 MINUTES

3 cups arugula

2 cans (15 oz. each) cannellini beans, rinsed and drained

1 celery stalk, sliced thinly diagonally

1/3 cup flat-leaf parsley leaves

1 lb. large peeled cooked shrimp (26 to 30 per lb.)

3 to 4 tbsp. harissa*

1/3 cup lemon juice

¼ cup extra-virgin olive oil

1 large garlic clove, minced

½ tsp. kosher salt

Put arugula, beans, celery, parsley, and shrimp in a large bowl. Mix remaining ingrethents in a small bowl and serve on the side to add to salad, -jessica battilana

*Fmd harissa, a North African chUe-and-spice paste, in the international foods aisle.

PER IVi-CUP SERVING 315 CAL., 37Ü (115 CAL.) FROM FAT; 25 G PROTEIN; 13 G FAT (2 G SAT.); 25 G CARBO (7 G FIBER); 677 MG SODIUM; 147 MG CHOL.

FAS G ft FRESH EVERY DAY!

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Spiced chicken pilaf with eggs

Susenjit Guha, KOLKATA, INDIA

SERVES 4 I 30 MINUTES

3 large eggs

2 tbsp. oil, divided

4 bone-in chicken thighs (about 8 oz. each) with skin

7 black peppercorns

2 dried bay leaves

3 whole cloves

1 tsp. ground cardamom

2 cinnamon sticks (about 2V2 in. long)

1 tsp. kosher salt

1 onion, sliced

1 cup basmati rice

1 cup plain yogurt

¼ cup each chopped fresh mint leaves and cilantro

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