Magazine article Sunset

Fast & Fresh

Magazine article Sunset

Fast & Fresh

Article excerpt

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

Spicy sausage and chard pasta

Willy and Sandy Hermann, ORINDA, CA


12 oz. whole-wheat or regular (inguine

12 oz. hot Italian sausages, casings removed

Vi cup chopped onion

2 large garlic cloves, chopped

1 bunch Swiss chard, stems discarded and leaves chopped

4 Roma or medium beefsteak tomatoes, seeded and chopped

½ cup whipping cream

¼ cup slivered fresh basil leaves

Shaved parmesan cheese

1. Cook pasta according to package directions. Meanwhile, heat a large, wide pot over medium heat. Cook sausage, onion, and garlic, stirring frequently, until sausage starts to brown, about 5 minutes. Add chard and tomatoes and cook, covered, until chard wilts, about 4 minutes. Stir in cream.

2. Put drained pasta in a large, shallow serving bowl. Pour sausage and chard mixture over pasta and sprinkle with basil and parmesan cheese.

PER SERVING 692 CAL., 43* (298 CAL.) FROM FAT; 28 G PROTEIN; 33 G FAT (35 G SAT.); 72 G CARBO (il G FIBER); 848 MG SODIUM; 92 MG CHOL.

Edamame and almond hummus

SheilaPiccini, PORT TOWNSEND, WA


1 cup toasted slivered almonds

1 ½ cups shelled fresh or thawed frozen edamame

2 tbsp. toasted sesame oil

2 tbsp. olive oil

Zest and juice of IV2 lemons

1 garlic clove, minced

1 tbsp. chopped cilantro

2 tbsp. reduced-sodium soy sauce

1 tsp. toasted sesame seeds

vegetable slices and rice crackers for dipping

1. Whirl almonds in a food processor until fi nely grou nd, scrapi ng i nside of bowl as needed, about 2 minutes.

2. Add V3 cup water and the remaining ingredients through soy sauce; whirl until well blended, about 3 minutes. Spoon into a bowl and sprinkle with sesame seeds. Serve with the vegetables and crackers.

PER V4-CUP SERVING 165 CAL., 76SS (l25 CAL.) FROM FAT; 5.3 G PROTEIN; 14 G FAT (l.6 G SAT.); 5.9 G CARBO (2.2 G FIBER); 131 MG SODIUM; 0 MG CHOL. >98


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Armenian pilaf with pine nuts

Christine Oatian, LAS VEGAS


2 tbsp. butter

1 cup (4 oz.) vermicelli, broken into 1-in. pieces

2 cups long-grain white rice

1 qt. reduced-sodium chicken broth

1 tsp. kosher salt

½ tsp. pepper

1 tsp. lemon juice

¼ cup toasted pine nuts

1. Melt butter in a large frying pan over medium-high heat. …

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