Cooking Light, April 2013 page 84
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  3. Cooking Light, April 2013 page 84

Cooking Light, April 2013 page 84

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February 27, 2013
1 of 5 Photo: Marcus Nilsson; Styling: Tiziana Agnello

Bistro Steak with Red Wine Sauce

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 5 Photo: Johnny Autry; Styling: Cindy Barr

Rosemary-Garlic Roasted Potatoes

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 5 Photo: Johnny Autry; Styling: Cindy Barr

Asparagus with Lemon and Pecorino

Asparagus with Lemon and Pecorino Recipe
Spring asparagus shines with just a few flavor enhancements.

 

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4 of 5 Photo: Johnny Autry; Styling: Cindy Barr

Quinoa with Toasted Pine Nuts

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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5 of 5 Photo: Johnny Autry; Styling: Cindy Barr

Celery and Parsley Salad

Celery and Parsley Salad Recipe
A crunchy, savory, tangy, wonderful combination.

 

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