{"product_id":"everyday-food-great-food-fast-isbn-9780307354167","title":"Everyday Food: Great Food Fast","description":"No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine \u003ci\u003eEveryday Food\u003c\/i\u003e, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.  \u003cbr\u003e\u003cbr\u003eBecause a change in weather affects how we cook as much as what we cook, the recipes in\u003ci\u003e Everyday Food\u003c\/i\u003e are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.\u003cbr\u003e\u003cbr\u003eDesigned in a contemporary and easy-to-read format, \u003ci\u003eEveryday Food\u003c\/i\u003e boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With \u003ci\u003eEveryday Food\u003c\/i\u003e, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.\u003cb\u003eMartha Stewart Living \u003c\/b\u003ewas first published in 1990. Since then, more than two dozen books have been published by the magazine’s editors. \u003cb\u003eMartha Stewart\u003c\/b\u003e is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of \u003ci\u003eThe Martha Stewart Show,\u003c\/i\u003e the popular daily syndicated television show.\u003cb\u003eAlmond-Apricot Chicken with Mint Pesto\u003c\/b\u003e\u003cbr\u003eThe addition of goat cheese, apricots, and pesto lends a Mediterranean flavor to chicken. The pesto is made with fresh mint and almonds, rather than the usual basil and pine nuts.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eServes 4\u003cbr\u003ePrep Time: 30 minutes\u003cbr\u003eTotal Time: 50 minutes\u003cbr\u003e\u003cbr\u003eIngredients\u003c\/b\u003e\u003cbr\u003e4 boneless, skinless chicken breast halves (6 ounces each) \u003cbr\u003e1⁄2 cup sliced almonds \u003cbr\u003e2 ounces goat cheese \u003cbr\u003e4 dried apricots, cut into 1\/4-inch pieces (3 tablespoons) \u003cbr\u003eCoarse salt and fresh ground pepper \u003cbr\u003e1\/3 cup plain breadcrumbs \u003cbr\u003e1 large egg, lightly beaten \u003cbr\u003e1 tablespoon olive oil \u003cbr\u003eMint Pesto (recipe below) \u003cbr\u003e\u003cb\u003eTo Prepare the Chicken\u003c\/b\u003e\u003cbr\u003e1. Preheat the oven to 375°F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.\u003cbr\u003e2. In a small bowl, combine 1\/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1\/2 teaspoon salt and 1\/4 teaspoon pepper.\u003cbr\u003e3. On a plate, combine the breadcrumbs and the remaining 1\/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture.\u003cbr\u003e4. Heat the oil in a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot with the mint pesto on the side.\u003cbr\u003e\u003cb\u003eMint Pesto Ingredients\u003c\/b\u003e \u003cbr\u003e3 cups lightly packed fresh mint \u003cbr\u003e1⁄4 cup sliced almonds \u003cbr\u003e1⁄2 cup extra-virgin olive oil \u003cbr\u003eCoarse salt \u003cbr\u003e\u003cb\u003eTo Prepare the Mint Pesto\u003c\/b\u003e\u003cbr\u003e1. In a food processor, combine the mint and almonds; process until finely chopped.\u003cbr\u003e2. With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.250 Recipes for Easy, Delicious Meals All Year Long","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46305227833573,"sku":"NP9780307354167","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307354167.jpg?v=1767726454","url":"https:\/\/k12savings.com\/es\/products\/everyday-food-great-food-fast-isbn-9780307354167","provider":"K12savings","version":"1.0","type":"link"}