Cooking Light, August 2013 pages 124-125
Since multiple recipes appear on pages 124-125, select the one(s) you want to save, share or create a shopping list for, here.
Tequila Slaw with Lime and Cilantro
Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. Serve on tacos, alongside barbecue chicken, with grilled flank or skirt steak, or with (or on) burgers.
Sautéed Snap Peas with Ricotta Salata and Mint
Floral lemon zest (but no tart juice) allows the sweet pea flavor to shine. Chop mint, grate lemon rind, and crumble cheese while the peas cook. Serve with panini or other sandwiches, grilled chicken, or pork chops.
Greek Salad Cucumbers
The vinegar is quite pumped-up because there's not much time for the cukes to pick up much flavor otherwise. Serve with grilled steak or chicken or beef kebabs.
Beet-Citrus Salad with Pistachios
This is a fresh, bright, zero-effort side, thanks to precooked beets and precut fresh citrus. It makes a fine accompaniment to grilled salmon, pork, or chicken.
Yogurt Rice with Cumin and Chile
Using whole packages of rice and yogurt saves the time of measuring. Be sure to use standard yogurt here; Greek is a bit too thick. Serve with grilled lamb chops, roasted chicken, or grilled salmon.