Cooking Light, December 2013 Pages 89, 94 & 152
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  1. Magazine and Cookbooks
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  3. Cooking Light, December 2013 Pages 89, 94 & 152

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.

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October 25, 2013
1 of 3 Photo: Johnny Miller; Styling: Sarah Smart 

Roasted Side of Salmon with Shallot Cream

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 3 Photo: Randy Mayor; Styling: Melanie J. Clarke

Lemon Couscous

Lemon Couscous Recipe

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

3 of 3 Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Garlic Haricots Verts

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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