Cooking Light, April 2013 page 66

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

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Chicken with Quick Chile Verde

Credit: 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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Grapefruit, Walnut, and Feta Salad

Credit: 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.

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Herbed Corn Muffins

Credit: 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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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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Snap Pea and Radish Sauté

Credit: 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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