Cooking Light, April 2013 page 84
Bistro Steak with Red Wine Sauce
Serve with Rosemary-Garlic Roasted Potatoes and Asparagus with Lemon and Pecorino.
Or serve with Quinoa with Toasted Pine Nuts and Celery and Parsley Salad.
Rosemary-Garlic Roasted Potatoes
Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes.
Asparagus with Lemon and Pecorino
Spring asparagus shines with just a few flavor enhancements.
Quinoa with Toasted Pine Nuts
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.
Celery and Parsley Salad
A crunchy, savory, tangy, wonderful combination.