Cooking Light, November 2013 Pages 174-175
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
The polenta and onions may be prepared a few days in advance.
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.
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.