Cooking Light, April 2013 pages 90-91

Updated December 07, 2012
Credit: 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

Credit: 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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Goat Cheese Crostini

Credit: Johnny Autry; Styling: Cindy Barr

Goat Cheese Crostini Recipe

Amazing how a little garlicky goat cheese turns toast into something much more special.

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Vegetable Pasta Salad with Goat Cheese

Credit: 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

Credit: 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

Credit: 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

Credit: 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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