Cooking Light, April 2013 page 66
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Chicken with Quick Chile Verde
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.
Grapefruit, Walnut, and Feta Salad
You can use oranges or tangerines instead of the grapefruit, and goat cheese in place of feta.
Herbed Corn Muffins
These muffins are tender, moist, and light, with a lovely herbal fragrance from parsley and thyme.
Rosemary-Garlic Roasted Potatoes
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.
Snap Pea and Radish Sauté
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.