Cooking Light, November 2013 Page 181
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Meatballs in Brussels Sprout Cups
Friends will love the ingenuity of Meatballs in Brussels Sprout Cups. Little meatballs are cradled in Brussels sprout cups for a clever seasonal appetizer.
Savory Crisps with Bacon and Rosemary
Keeping the bacon very cold makes it much easier to cut.
Pepita Pesto-Stuffed Mushrooms
Brown the mushrooms and make the pesto ahead of time, and refrigerate. To serve, bring to room temperature, and fill caps.
Smoked Trout, Arugula, and Granny Smith Stacks
Crisp apples serve as a base for Smoked Trout, Arugula, and Granny Smith Stacks, lending crunch and flavor to these healthy bites.