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If you’re a fan of Everyday Food magazine (and you need to be), you will probably be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food which is all to easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. –Daphne Durham
Great Food Fast Recipe Preview

Pan-fried Shrimp with Green Curry Cashew Sauce

Serves 4
Prep Time: 15 minutes
Total time: 15 minutes

You can purchase bottled Thai green curry sauce for most supermarkets, but this recipe proves how quick and simple it’s to make your own. Refrigerate any leftover sauce, covered, for as much as 3 days.

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil

1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to two minutes, scraping on the sides as needed. Transfer with a serving bowl; sprinkle using the remaining cashews.
3 Season the shrimp with salt and pepper. Heat 1 tablespoon in the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to three minutes. Repeat using the remaining tablespoon oil and remaining shrimp. Serve the shrimp using the sauce.
Almond-Apricot Chicken with Mint Pesto
The addition of goat cheese, apricots, and pesto lends a Mediterranean ?avor to chicken. The pesto is created using fresh mint and almonds, as opposed to the typical basil and pine nuts.

Serves 4
Prep Time: 30 minutes
Total Time: 50 minutes

Ingredients
4 boneless, skinless chicken breast halves (6 ounces each)
1?2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 1/4-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, lightly beaten
1 tablespoon olive oil
Mint Pesto (recipe below)
To Prepare the Chicken
1. Preheat the oven to 375°F. Cut a slit a single side of each chicken breast to develop a pocket about 4 inches long.
2. In a little bowl, combine 1/4 cup of the almonds while using goat cheese and apricots. Stuff each breast with one quarter in the mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Over a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast in to the beaten egg, then dredge within the breadcrumb mixture.
4. Heat the oil inside a large ovenproof nonstick skillet over medium heat. Cook the chicken until golden, Three to four minutes on each side. Transfer to the oven; bake until cooked through, about 15 minutes. Serve hot using the mint pesto around the side.
Mint Pesto Ingredients
3 cups lightly packed fresh mint
1?4 cup sliced almonds
1?2 cup extra-virgin essential olive oil
Coarse salt
To Prepare the Mint Pesto
1. In a food processor, combine the mint and almonds; process until finely chopped.
2. With the motor running, gradually pour the extra virgin olive oil from the feed tube. Season with salt. Keep at room temperature until able to serve. Store leftover pesto in a very sealed container inside refrigerator for around two weeks; let it arrive at room temperature before serving.

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