Cooking Light, December 2013 Pages 86-87, 92
Since multiple recipes appear on pages 86-87, 92, select the one(s) you want to save, share or create a shopping list for, here.
Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce
For an easy, elegant meal, serve family and friends Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce. Our secrets for the best beef tenderloin: Cook it quickly, keep it moist, and use a trustworthy thermometer. Pull the tenderloin from the oven right when it hits 125', and residual heat will take it to perfection.
Smashed Potatoes with Goat Cheese and Chives
Get the same creaminess–and a lot more flavor–when you blend goat cheese instead of cream cheese into your potatoes. This tasty side dish is perfect for busy weeknights and entertaining alike.
Roasted Winter Vegetables
Use any combination of vegetables you like for this riotously colorful side dish. To ensure all the vegetables are done at the same time, place the second pan in the oven after the first pan has been in for 20 minutes.