Cooking Light, November 2013 Pages 113, 178

Updated: October 11, 2014
Since multiple recipes appear on pages 113, 178, select the one(s) you want to save, share or create a shopping list for, here.
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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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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.
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