Cooking Light, December 2013 Pages 89, 94 & 152
Updated December 07, 2012
Garlic Haricots Verts
Credit: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
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
Roasted Side of Salmon with Shallot Cream
Credit: 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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Lemon Couscous
Lemon Couscous
Credit: Randy Mayor; Styling: Melanie J. Clarke
This recipe goes with Prosciutto-Wrapped Shrimp with Lemon Couscous.
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Garlic Haricots Verts
Garlic Haricots Verts
Credit: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
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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