Cooking Light, December 2013 Pages 89, 94 & 152
Since multiple recipes appear on pages 89, 94 & 152, select the one(s) you want to save, share or create a shopping list for, here.
Roasted Side of Salmon with Shallot Cream
This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.
This recipe goes with Prosciutto-Wrapped Shrimp with Lemon Couscous.
Garlic Haricots Verts
French for "green beans," Haricots Verts refers to a longer, thinner type of green bean than the typical American green bean. Garlic, olive oil, salt and pepper is all you need to bring out the best flavor in this dish.