Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

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

Lamb kebabs

Michaelfurukawa, MENLO PARK, CA

SERVES 6 I 30 MINUTES

2 lbs. ground lamb

Zest and juice of 1 lemon

1 tsp. each fine sea salt, pepper, ground sumac*, and ground cumin

½ onion, finely chopped

2 garlic cloves, minced

½ cup plain fine dried bread crumbs

2 tbsp. olive oil

Hummus, pita bread, and green salad

1. Preheat broiler. Gently mix meat, lemon zest and juice, seasonings, onion, garlic, and bread crumbs in a medium bowl just until combined.

2. Form meat mixture into 18 balls (about 2 in. each) and slide 3 onto each of 6 metal skewers. Put on a baking sheet and brush with oil.

3. Broil, turning once, until browned and done the way you like, 10 minutes for medium. Serve meatballs with hummus, pita, and green salad.

*find ground sumac, made from tart red edible sumac berries, in the spice aisle of well-stocked grocery stores.

PER SERVING 380 CAL., 62% (236 CAL.) FROM FAT; 27 G PROTEIN; 26 G FAT (9.2 G SAT.); 8.7 G CARBO (0.7 G FIBER); 545 MG SODIUM; 101 MG CHOL.

Broccoli soup with blue cheese

Amy Eentley, SCOTTSDALE, AZ

SERVES 4 I 30 MINUTES

3 tbsp. unsalted butter

1 small onion, chopped

1 ½ lbs. broccoli florets

2 cups reduced-sodium chicken broth

½ cup crumbled gorgonzola cheese, divided

½ tsp. each salt and pepper

¾ cup half-and-half

½ cup croutons

1. Melt butter in a medium pot over high heat. Add onion and cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes.

2. Spoon out 1 cup small florets and reserve. Add 1A cup cheese, the salt, pepper, and half-and-half to pot. Working in batches, purée soup in a blender until very smooth, about 2 minutes per batch.

3. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining 1A cup cheese, and a few croutons.

PER 1 ½-CUP SERVING 314 CAL., 65% (204 CAL.) FROM FAT; 16 G PROTEIN; 23 G FAT (14 G SAT.); 16 G CARBO (0.6 G FIBER); 921 MG SODIUM; 65 MG CHOL.

FAST& FRESH EVERY DAY!

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Shrimp ~ceviche'~' tostadas

Robin Martínez, BEÑO, OR

SERVES 4 I 30 MINUTES

1 Ib. cooked medium (36 to 42 per Ib.) shrimp, cut in half lengthwise

1 medium tomato, chopped

1 avocado, chopped

1 serrano chile, halved, seeded, and sliced

½ English cucumber, peeled and chopped

½ cup chopped red onion

¼ cup chopped cilantro

½ tSp. …

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