Cooking Light November 2015, Page 127

Updated September 30, 2015
Credit: Jennifer Causey; Styling: Claire Spollen

Since multiple recipes appear on page 127, select the one(s) you want to save, share or create a shopping list for, here.

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Chimichurri Steak Tacos with Pickled Vegetables

Credit: Jennifer Causey; Styling: Claire Spollen

Chimichurri Steak Tacos with Pickled Vegetables Recipe

Though the amount of chicken skin may seem like a lot, it renders out most of its fat so that you only end up with 2.3 ounces after cooking. Use the cilantro stems for the sauce; the leaves will go in the rice. You'll use the parsley stems and carrot trimmings in the stock for Dinner 3 and the broccoli florets in Dinner 5.

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Cilantro Yellow Rice

Credit: Jennifer Causey; Styling: Claire Spollen

Cilantro Yellow Rice Recipe

We've found that cooking brown rice like pasta produces the fluffiest grains.

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