Amazing Dinners That Take 15 Minutes

Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
Sometimes, being an adult can feel way more awesome than you would have ever expected. Other times, it can also feel like it doesn't match your childhood expectations. Like, I can wake up and eat ice cream for breakfast, if I want — AMAZING. On the other hand, my weeknight dinners look NOTHING like what I was led to believe would happen — DISAPPOINTING. But, you know what? I gave up on the huge dinner spread long ago. That's life in a commercial. Real life looks more like a quick meal where I can have my feet up and good food in my belly, fast (and it better be really fast).

To that end, here are three recipes designed just for us by The Natural Gourmet Institute that take just 15 minutes to whip up. Double up on the recipes to have leftovers for an awesome take-to-work lunch!
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Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
Portabella-Avocado Tacos
Yield: 4 servings

Ingredients

1 tbsp extra virgin olive oil
1 small red onion, thinly sliced
1 tsp salt, divided
4 portabella mushrooms, stemmed and cut into 1/4-inch slices
2 ripe avocados, pitted
Juice of 1 lime
8 tortillas, warmed
Cilantro, optional

Instructions

1. In a large skillet, heat oil over medium-high heat. Add onion and 1/4 teaspoon salt. Cook until softened and starting to brown, about 5 minutes.

2. Add mushrooms and 1/2 teaspoon salt. Cook until mushrooms are softened and most of the liquid has evaporated, about 5 minutes. Taste and season with salt, if needed.

3. In a large bowl, mash avocados with lime juice and 1/4 teaspoon salt using a fork or potato masher.

4. To serve, divide avocado spread among tortillas and top with onion-mushroom mixture and cilantro (if desired).
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Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
Look at you, Chef! Homemade tacos in just 15 minutes!
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Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
Italian Bean Toasts
Yield: 4 servings

Ingredients

1 tbsp extra virgin olive oil
1 small white onion, diced
1/2 tsp salt
1 15 oz can cannellini beans, drained, rinsed
1 1/2 cups jarred marinara sauce
5 oz baby spinach
Freshly ground black pepper
4 thick slices whole grain bread, toasted

Instructions

1. In a large high-sided skillet, heat oil over medium heat. Add onion and salt. Cook until softened and starting to brown, about 5 minutes.

2. Add beans and tomato sauce. Simmer for 5 minutes, stirring occasionally. Turn heat off and add spinach and pepper; stir until wilted.

3. To serve, divide beans among toasted bread.
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Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
These bean toasts would also be awesome for breakfast with a fried egg on top!
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Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
Bulgur-Chickpea Tabbouleh
Yield: 4 servings

Ingredients

2 cups boiling water
1 cup fine bulgur
1 tsp salt
1 15-oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1/4 cup lemon juice (from about 2 lemons)
1 cup cherry tomatoes, halved
1 cup finely chopped parsley and/or mint

Instructions

1. In a large bowl, combine boiling water, bulgur and salt. Cover tightly with plastic wrap and let stand until all water is absorbed, about 7 minutes.

2. Fluff bulgur with a fork. Stir in remaining ingredients. Taste and season with more salt or lemon juice, if needed. The salad can be eaten right away or chilled in the refrigerator.
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Photography by Sam Kaplan; Food Styling by Jamie Kimm; Prop Styling by Amy Taylor.
A bowl of yum in just 15 minutes!
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