Cooking Light July 2015, Page 26
Updated April 22, 2015
Arugula and Blueberry Salad
Credit: Romulo Yanes; Styling: Claire Spollen
Since multiple recipes appear on page 26, select the one(s) you want to save, share or create a shopping list for, here.
Tomato-Asiago Frittata
Tomato-Asiago Frittata
Credit: Romulo Yanes; Styling: Claire Spollen
Customize the frittata--essentially a large, crispy-bottomed omelet--with any vegetables, fresh herbs, or cheeses you like.
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Arugula and Blueberry Salad
Arugula and Blueberry Salad
Credit: Romulo Yanes; Styling: Claire Spollen
Arugula and Blueberry Salad Recipe
Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.