Cooking Light, April 2013 pages 90-91

December 07, 2012
Photo: Johnny Autry; Styling: Cindy Barr
Since multiple recipes appear on pages 90-91, select the one(s) you want to save, share or create a shopping list for, here.
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Tuna Salad Niçoise

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Tuna Salad Niçoise Recipe
If you follow a gluten-free diet, omit the Goat Cheese Crostini or substitute a gluten-free baguette for traditional French bread.
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2 of 6

Goat Cheese Crostini

Photo: Johnny Autry; Styling: Cindy Barr
Goat Cheese Crostini Recipe
Amazing how a little garlicky goat cheese turns toast into something much more special.

 

3 of 6

Vegetable Pasta Salad with Goat Cheese

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Vegetable Pasta Salad with Goat Cheese Recipe
Serve with Quick Chilled Pea Soup.
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Quick Chilled Pea Soup

Photo: Johnny Autry; Styling: Cindy Barr
Quick Chilled Pea Soup Recipe
Blending a handful of spinach into the soup enhances the green color and adds subtle earthy notes.

 

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BLT Salad with Eggs Sunny Side Up

Photo: Iain Bagwell; Styling: Cindy Barr
BLT Salad with Eggs Sunny Side Up Recipe
Serve with Creamy Tomato Soup.

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Creamy Tomato Soup

Photo: Johnny Autry; Styling: Cindy Barr
Creamy Tomato Soup Recipe

Smoked paprika and cumin round out the sweetness of San Marzano tomatoes. If you can't find these tomatoes, use a can of regular unsalted tomatoes.

 

 

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