Cooking Light, July 2013 pages 94-95

Updated: October 11, 2014
Since multiple recipes appear on pages 94-95, select the one(s) you want to save, share or create a shopping list for, here.
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1 of 5

Tomato Salad with Goat Cheese and Basil

Photo: Iain Bagwell; Stylist: Cindy Barr
Tomato Salad with Goat Cheese and Basil Recipe
Choose a variety of tomato colors to make the salad more beautiful without any additional work.
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2 of 5

Roasted Potato Salad with Creamy Dijon Vinaigrette

Photo: Iain Bagwell; Stylist: Cindy Barr
Roasted Potato Salad with Creamy Dijon Vinaigrette Recipe
Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

3 of 5

Marinated English Cucumber and Onions

Photo: Iain Bagwell; Stylist: Cindy Barr
Marinated English Cucumber and Onions Recipe
If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.
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4 of 5

Summer Bean Salad

Photo: Iain Bagwell; Stylist: Cindy Barr
Summer Bean Salad Recipe
If you purchase whole fava bean pods, you'll need to shell them and then peel the beans: Blanch shelled beans in boiling water for a few seconds, remove to a bowl of ice water, drain, and slip off the opaque skins. You can also substitute shelled edamame.
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