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Lentil noodle soup with greens from Olives, Lemons & Za’atar

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Cooking Light

MAGAZINE

April, 2014

March

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appetizers(20) | bars(3) | beef(2) | chicken(6) | cookies(1) | desserts(6) | eggs(13) | fish(13) | fruit(1) | ham(1) | lasagna(1) | main(29) | pasta(5) | pork(2) | salad(13) | sauce(1) | shrimp(3) | sides(8) | spread(1) | vegetarian(2)

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Arugula Salad With Parmesan Vinaigrette

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Bacon and Blue Cheese Deviled Eggs

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Braised Chicken With Honey-Lemon Leeks

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Carrot Cake Sandwich Cookies

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Champagne Risotto With Peppers and Asparagus

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Chard, Caramelized Onion, and Gruyère Crepes

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Cherry-Almond Energy Bars

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Chicken Posole and Corn Bread Muffins

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Chicken, Rice, and Parmesan Skillet

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Citrusy Banana-Oat Smoothie

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Coconut Chicken Strips and Basmati Rice

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Cornmeal-Crusted Tilapia With Squash Salad

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Crab Cakes With Buttermilk Ranch Dressing

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Cranberry-Pistachio Energy Bars

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Creamy Artichoke and Asparagus Lasagna

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Creamy Asparagus, Herb, and Pea Pasta

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Curried Deviled Eggs

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Easy Caprese Quesadilla

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Fava Bean Salad With Fennel and Radish

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Fish Taco-Dilla

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Garlicky Grilled Cheese With Bacon and Spinach

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Greek Orzo Salad

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Green Eggs and Ham Deviled Eggs

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Grilled Chicken With Spicy Rhubarb-BQ Sauce

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Grilled Leek and Radicchio Salad With Citrus-Walnut Vinaigrette

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