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Cooking Light

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October, 2007

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Multigrain Pilaf

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Mussels Marinara

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Orange-Hazelnut Dacquoise

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Pan-Grilled Snapper with Orzo Pasta Salad

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Pear Crisp with Oat Streusel Topping

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Penne with Wild Mushrooms

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Porcini-Dusted Chicken Scaloppine

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Portobello Parmesan

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Puerto Rican Guava Bread Pudding

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Red Beans and Rice with Smoked Turkey Sausage

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Red Lentil Dal with Charred Onions

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Rice Pudding

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Roast Garlic-Lemon Chicken

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Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

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Roasted Pumpkin and Sweet Potato Pilau

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Sausage and Pepper Pizza

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Shrimp Fra Diavolo

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Slow-Cooked Tuscan Pork with White Beans

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Smoked Ham Hash

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Spiced Cider

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Spiced Rum-Glazed Plantains

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Spicy Roasted Potato Wedges

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Spicy Shrimp and Fettuccine

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Spinach and Ricotta-Stuffed Shells

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Split Pea Soup

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