Some easy recipes featured in Sunset magazine are chicken cordon bleu, chicken puttanesca, and Southwest grilled chicken and avocado melts. The magazine also provides easy weekend brunch recipes and light meals such as winter greens and mushroom pasta and eggs Benedict light.
Make Southwest grilled chicken and avocado melts by grilling 4 Anaheim or poblano chiles brushed with oil over high heat until the outside starts to blacken. After they cool, remove the skin. Season 4 chicken breast halves with 2 teaspoons of ground cumin, 1/2 teaspoon of cayenne pepper and 1 teaspoon of kosher salt, and grill them for 10 minutes. Top the grilled chicken with fresh lime juice, the chile peppers, 1 sliced avocado and 1 cup of shredded Jack cheese, and return them to the grill just until the cheese melts.
To make winter greens and mushroom pasta, cook and drain 6 ounces of angel hair pasta, setting 1 cup of the cooking liquid aside. Saute 8 ounces of sliced cremini mushrooms in 2 tablespoons of olive oil for five minutes, and then add 1 chopped leek and 1 minced garlic clove. After one minute, stir in 1 bunch of dandelion greens, 4 ounces of chopped radicchio and 1 teaspoon of kosher salt. Toss the mixture in a bowl with the pasta and reserved liquid, 1/3 cup of flat-leaf parsley leaves, 1/2 cup of ricotta cheese, 1/4 cup of crushed croutons and 2 tablespoons of olive oil.