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Cooking Light

MAGAZINE

May, 2013

April

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appetizers(2) | beef(5) | bread(1) | breakfast(1) | cake(2) | chicken(5) | crab(1) | desserts(5) | drinks(1) | fish(8) | frozen(1) | main(26) | muffins(1) | pasta(6) | pork(2) | salad(3) | sandwiches(2) | sausage(1) | sides(18) | vegetarian(3)

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Huevos Rancheros Tacos

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Individual Mushroom, Onion, and Arugula Pizzas

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Lemon-Tarragon Crab Cakes

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Microwave Sweet Potato Chips

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Mini Greek-Style Meat Loaves With Arugula Salad

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Morel Mushroom and Asparagus Saute

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Moroccan-Spiced Baby Carrots

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Newfangled Peas and Carrots

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Open-Faced Chicken Sandwiches With Artichoke Pesto

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Orzo With Garlicky Spinach

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Orzo With Pecorino and Mushrooms

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Orzo With Sun-Dried Tomato and Basil

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Orzo With Tarragon and Peas

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Pine Nut, Butter, and Parsley Rice

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Pork and Sweet Pepper Kebabs

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Pork Schnitzel

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Potato, Poblano, and Chorizo Tacos

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Pound Cake With Strawberry Glaze

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Quick Seafood Stew

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Raspberry-Chipotle Chicken Breasts With Cucumber Salad

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Roasted Asparagus and Arugula Salad With Poached Egg

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Roasted Baby Artichokes With Lemon Aioli

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Roasted Baby Beets and Blood Orange Salad With Blue Cheese

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Rum-Raisin Rice Pudding

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Seared Tuna With Avocado Salsa

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