Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

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

Caprese skillet eggs

Maryanne Welton, PALO ALTO, CA

SERVES 4 | 25 MINUTES

2 tbsp. olive oil

½ cup chopped onion

3 medium tomatoes, chopped

½ tsp. each kosher salt and pepper

4 large eggs

½ cup shredded fresh mozzarella cheese

¼ cup mixed chopped fresh basil, orégano, and chives

Toasted sliced pant pugliese or ciabatta bread

1. Heat oil in a medium frying pan over medium heat. Add onion and cook until translucent, about 3 minutes. Add tomatoes, salt, and pepper. Simmer, stirring occasionally, until tomatoes have softened and released their juices, about 5 minutes.

2. Use a spoon to make 4 wells in the tomato mixture and crack an egg into each. Cover pan and cook until whites are firm and yolks are just starting to set, about 2 minutes. Sprinkle with cheese and cover again to melt cheese slightly, about 1 minute. Sprinkle with herbs and serve with toast.

PER SERVING 192 CAL., 67)? (l29 CAL.) FROM FAT; 10 G PROTEIN; 14 G FAT (4.3 G SAT.); 6.6 G CARBO (1.6 G FIBER); 262 MG SODIUM; 194 MG CHOL.

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Grilled turkey and zucchini burgers

Tara Kulikov, SAN LUIS OBISPO, CA

SERVES 6 | 30 MINUTES

1 lb. ground turkey

1 medium zucchini, shredded

5 large cremini mushrooms, chopped

1 tsp. each kosher salt and pepper

1 tbsp. each ketchup and Dijon mustard

1 medium white onion, sliced Into rounds

2 tbsp. vegetable oil

6 sourdough English muffins, split

6 lettuce leaves

1. Heat a grill to medium (350° to 450°). Mix turkey, zucchini, mushrooms, salt, pepper, ketchup, mustard, and 1 tbsp. water in a medium bowl. Form into 6 patties.

2. Brush patties and onion rings with oil. Grill both, turning once, until burgers are cooked through, about 8 minutes, and onion rings are starting to brown, about 3 minutes. In last few minutes, toast muffins on grill.

3. Assemble burgers on muffins with lettuce, onion, and any additional toppings you like.

PER SERVING 312 CAL., 35« (l09 CAL.) FROM FAT; 20 G PROTEIN; 12 G FAT (2.4 G SAT.); 31 G CARBO (2.6 G FIBER); 657 MG SODIUM; 56 MG CHOL.

Indian vegetable and fruit salad (pachadi)

Vishai Veiusamy, PASADENA

SERVES 4 | 30 MINUTES

1 cup each chopped pineapple and cucumber

½ cup each chopped tomato, red onion, and cilantro leaves

1 tsp. …

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