Cooking Light, November 2013 Pages 174-175

Updated: October 11, 2014
Since multiple recipes appear on pages 174-175, select the one(s) you want to save, share or create a shopping list for, here.
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1 of 4

Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme Recipe
The polenta and onions may be prepared a few days in advance.
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2 of 4

Pepita Pesto-Stuffed Mushrooms

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross    
Pepita Pesto-Stuffed Mushrooms Recipe
Brown the mushrooms and make the pesto ahead of time, and ­refrigerate. To serve, bring to room temperature, and fill caps.

3 of 4

Meatballs in Brussels Sprout Cups

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross    
Meatballs in Brussels Sprout Cups Recipe
Friends will love the ingenuity of Meatballs in Brussels Sprout Cups. Little meatballs are cradled in Brussels sprout cups for a clever seasonal appetizer.
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