Cooking Light, April 2013 page 84

December 07, 2012
Photo: Johnny Autry; Styling: Cindy Barr
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Bistro Steak with Red Wine Sauce

Photo: 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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2 of 6

Rosemary-Garlic Roasted Potatoes

Photo: 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.

 

3 of 6

Asparagus with Lemon and Pecorino

Photo: Johnny Autry; Styling: Cindy Barr
Asparagus with Lemon and Pecorino Recipe
Spring asparagus shines with just a few flavor enhancements.

 

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4 of 6

Quinoa with Toasted Pine Nuts

Photo: 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

Photo: Johnny Autry; Styling: Cindy Barr
Celery and Parsley Salad Recipe
A crunchy, savory, tangy, wonderful combination.

 

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