Cooking Light, November 2014 Page 164

Updated December 07, 2012
Credit: Chris Court; Styling: Carla Gonzalez-Hart

Since multiple recipes appear on page 164, select the one(s) you want to save, share or create a shopping list for, here.

Start Slideshow

1 of 3

Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Farro Stuffing with Butternut Squash, Red Onion, and Almonds Recipe

Earthy flavors and starchy comfort come from whole-grain farro, not bread, in this nontraditional stuffing. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

Advertisement
Advertisement

2 of 3

Roasted Fennel with Rosemary Breadcrumbs

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Roasted Fennel with Rosemary Breadcrumbs Recipe

Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

3 of 3

Hazelnut Rye Rolls

Credit: Chris Court; Styling: Carla Gonzalez-Hart

Hazelnut Rye Rolls Recipe

Rye flour and hazelnuts have a distinct rich flavor that makes these rolls anything but an afterthought. Make ahead, and freeze up to 1 month.

Advertisement
Replay gallery

Share the Gallery

Up Next