Cooking Light, July 2013 pages 34-35

Updated December 07, 2012
Credit: Iain Bagwell; Stylist: Cindy Barr

Since multiple recipes appear on pages 34-35, select the one(s) you want to save, share or create a shopping list for, here.

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Mardi Gras Slaw

Credit: Iain Bagwell; Stylist: Cindy Barr

Mardi Gras Slaw Recipe

The traditional colors of Fat Tuesday celebrations are purple, green, and yellow, and this vibrant slaw mimics that combo. Use a mandoline or very sharp knife to cut the cabbage, and you'll avoid the rather strong smell that often comes when you shred it.

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Roasted Potato Salad with Creamy Dijon Vinaigrette

Credit: 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.

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Quick Classic Baked Beans

Credit: Iain Bagwell; Stylist: Cindy Barr

Quick Classic Baked Beans Recipe

Our baked beans are cooked mostly on the stovetop and then briefly broiled for crusty edges. If you want extra herby flavor, garnish with fresh thyme leaves.

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