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Beignets: French Donuts from Paris to Provence

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Cooking Light

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March, 2004

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Southeast Asian Grilled Beef Salad

(Cooking Light, March, 2004)

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Sweet Potato Hash

(Cooking Light, March, 2004)

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Thai Shrimp Rolls with Julienne of Vegetables

(Cooking Light, March, 2004)

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Thin French Apple Tart

(Cooking Light, March, 2004)

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Tomato and Lentil Soup

(Cooking Light, March, 2004)

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Healthful Info:

Excellent source of fiber! Sodium is a little high so may want to limit the salt.

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Comments:

On January 17, 2008, 5:21 pm foodieprincess said:

Continuing with my soup making spree, I tried this recipe that was floating around the blogsphere. I love tomato and I love lentil so I just knew this would be a great combination. The lentils are hearty and filling and sweetness of the tomatoes just takes things to a whole different level. I would serve this as a starter when entertaining too.


Tricolor Bitter Greens Salad

(Cooking Light, March, 2004)

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Triple Sesame Asparagus

(Cooking Light, March, 2004)

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Trout with Lentils

(Cooking Light, March, 2004)

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Twenty-Minute Chili

(Cooking Light, March, 2004)

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Txilindron de Cordero (Lamb Stew)

(Cooking Light, March, 2004)

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Tzatziki

(Cooking Light, March, 2004)

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Vegetable-Beef Stew

(Cooking Light, March, 2004)

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Warm Eggplant and Goat Cheese Sandwiches

(Cooking Light, March, 2004)

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White Pizza

(Cooking Light, March, 2004)

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Wilted Greens with Rice

(Cooking Light, March, 2004)

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Ziti Baked with Spinach, Tomatoes, and Smoked Gouda

(Cooking Light, March, 2004)

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