Cooking Light, April 2013 page 84

Updated December 07, 2012
Johnny Autry; Styling: Cindy Barr

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Bistro Steak with Red Wine Sauce

Credit: Marcus Nilsson; Styling: Tiziana Agnello

Bistro Steak with Red Wine Sauce Recipe

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.

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Rosemary-Garlic Roasted Potatoes

Credit: Johnny Autry; Styling: Cindy Barr

Rosemary-Garlic Roasted Potatoes Recipe

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.

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Asparagus with Lemon and Pecorino

Credit: Johnny Autry; Styling: Cindy Barr

Asparagus with Lemon and Pecorino Recipe

Spring asparagus shines with just a few flavor enhancements.

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Quinoa with Toasted Pine Nuts

Credit: Johnny Autry; Styling: Cindy Barr

Quinoa with Toasted Pine Nuts Recipe

Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.

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Celery and Parsley Salad

Credit: Johnny Autry; Styling: Cindy Barr

Celery and Parsley Salad Recipe

A crunchy, savory, tangy, wonderful combination.

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