Digimarc - Cooking Light December 2015, Page 34

Credit: Jennifer Causey; Styling: Claire Spollen

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

Start Slideshow

1 of 2

Credit: Jennifer Causey; Styling: Claire Spollen

This restaurant-worthy meal feels date-night special. Make sure to let the meat rest before slicing so the juices can redistribute.

Credit: Jennifer Causey; Styling: Claire Spollen

Add the spinach as soon as the garlic is golden so it won't burn.