Digimarc - Cooking Light December 2015, Page 34

Credit: Jennifer Causey; Styling: Claire Spollen

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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.