Cooking Light, April 2013 page 66

Updated: October 11, 2014
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Chicken with Quick Chile Verde

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Chicken with Quick Chile Verde Recipe
Serve with Grapefruit, Walnut, and Feta Salad and Herbed Corn Muffins. Or serve with Rosemary-Garlic Roasted Potatoes and Snap Pea and Radish Sauté. If you can't find fresh tomatillos, substitute canned whole tomatillos and use less salt. Grilled lime wedges are a zesty garnish.
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2 of 6

Grapefruit, Walnut, and Feta Salad

Photo: Johnny Autry; Styling: Cindy Barr
Grapefruit, Walnut, and Feta Salad Recipe
You can use oranges or tangerines instead of the grapefruit, and goat cheese in place of feta.

 

3 of 6

Herbed Corn Muffins

Photo: Johnny Autry; Styling: Cindy Barr
Herbed Corn Muffins Recipe

These muffins are tender, moist, and light, with a lovely herbal fragrance from parsley and thyme.

 

 

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4 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.

 

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Snap Pea and Radish Sauté

Photo: Johnny Autry; Styling: Cindy Barr
Snap Pea and Radish Sauté Recipe
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.

 

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