Cooking Light, December 2013 Pages 89, 94 & 152

Updated: October 11, 2014
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.
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1 of 4

Roasted Side of Salmon with Shallot Cream

Photo: Johnny Miller; Styling: Sarah Smart 
Roasted Side of Salmon with Shallot Cream Recipe
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.
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2 of 4

Lemon Couscous

Photo: Randy Mayor; Styling: Melanie J. Clarke
Lemon Couscous Recipe

This recipe goes with Prosciutto-Wrapped Shrimp with Lemon Couscous.

3 of 4

Garlic Haricots Verts

Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Garlic Haricots Verts Recipe
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.
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