Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

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

Grilled steak with avocado and red onion salad


2 New York strip steaks (1 ½ lbs. total)

4 tbsp. olive oil, divided

1 ½ tsp. each kosher salt and pepper, divided

1 ½ tsp. sweet smoked Spanish paprika

2 ripe avocados, sliced

½ cup each thinly sliced red onion and cilantro sprigs

Juice of 1 lime

½ small jalapeño chile, seeded and very thinly sliced

Warm flour tortillas

1. Heat grill to medium (350° to 450°). Brush steaks with 2 tbsp. oil and season with 1 tsp. each salt and pepper and the paprika. Grill steaks until done the way you like, turning once, 10 to 12 minutes total for medium-rare; transfer to a cutting board and let rest a few minutes.

2. Toss avocados in a large bowl with onion, cilantro, remaining 2 tbsp. oil, the lime juice, jalapeño, and remaining ½ tsp. each salt and pepper. Slice steaks across the grain and serve with salad and tortillas. -ADEENA SUSSMAN

PER SERVING 659 CAL., 73% (481 CAL.) FROM FAT; 36 G PROTEIN; 53 G FAT (l5 G SAT.); 10 G CARBO (5.9 G FIBER); 992 MG SODIUM; 111 MG CHOL.

Mini peppers filled with goat cheese and asparagus

Priti Malhotra, LOS GATOS, CA


8 sweet mini peppers or gypsy peppers, stemmed, cut in half lengthwise, and seeded

8 oz. asparagus spears, ends trimmed, chopped

2 tbsp. extra-virgin olive oil, divided

2 garlic cloves, minced

1 tsp. chopped fresh rosemary leaves

½ tsp. each kosher salt and pepper

Pinch red chile flakes

½ cup fresh goat cheese

1. Preheat broiler with rack set in top third of oven.

2. Toss peppers and asparagus in 1 tbsp. oil and spread out on a rimmed baking sheet. Broil, turning often, until starting to soften and brown slightly, 6 minutes.

3. Whirl garlic, rosemary, salt, pepper, chile flakes, and goat cheese in a food processor until just combined.

4. Spoon about 1 tbsp. cheese mixture into each pepper half and top with asparagus. Drizzle with remaining 1 tbsp. oil.

PER 2-PIECE SERVING 100 CAL., 71% (71 CAL.) FROM FAT; 4.1 G PROTEIN; 7.9 G FAT (3.5 G SAT.); 4.1 G CARBO (1.4 G FIBER); 168 MG SODIUM; UMG CHOL.

Strawberry salad with poppy seed dressing

Christine Johnson, SHELTON, WA


¼ cup extra-virgin olive oil

3 tbsp. Champagne vinegar

¼ tsp. salt

½ tsp. Dijon mustard

2 tbsp. grated sweet onion, such as Maui

2 tbsp. sugar

1 tsp. poppy seeds

10 oz. mixed baby greens

2 cups quartered strawberries

½ cup toasted sliced almonds

½ cup crumbled feta cheese

Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended. …

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