Cooking Light, November 2013 Pages 174-175

Updated December 07, 2012
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.

Start Slideshow

1 of 3

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.

Advertisement
Advertisement

2 of 3

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.

3 of 3

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.

Advertisement
Replay gallery

Share the Gallery

Up Next