Cooking Light, November 2013 Pages 174-175
Updated December 07, 2012
Meatballs in Brussels Sprout Cups
Credit: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
Since multiple recipes appear on pages 174-175, select the one(s) you want to save, share or create a shopping list for, here.
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
Credit: 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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Pepita Pesto-Stuffed Mushrooms
Pepita Pesto-Stuffed Mushrooms
Credit: 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.
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Meatballs in Brussels Sprout Cups
Meatballs in Brussels Sprout Cups
Credit: 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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