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Cookbooks

FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Cooking Light

MAGAZINE

April, 2008

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To Try(1) | appetizers(4) | beef(5) | bread(2) | breakfast(1) | cake(2) | chicken(7) | desserts(4) | fish(13) | halibut(7) | main(23) | pasta(8) | pork(1) | salad(5) | sandwiches(3) | sauce(2) | sausage(2) | shrimp(2) | sides(11) | vegetarian(3)

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Beef Tenderloin Steaks with Shiitake Mushroom Sauce

(Cooking Light, April, 2008)

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Blackened Halibut with Remoulade

(Cooking Light, April, 2008)

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A little high in sodium.

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Brisket with Olives and Preserved Lemons

(Cooking Light, April, 2008)

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Chicken Roulade with Olives and Simple Preserved Lemons

(Cooking Light, April, 2008)

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Coriander-Crusted Tuna with Black Bean Salsa

(Cooking Light, April, 2008)

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Flavorful source of protein, fiber, and iron.

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Flank Steak with Hot Peanut Sauce

(Cooking Light, April, 2008)

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Garam Masala

(Cooking Light, April, 2008)

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Green Olive and Artichoke Tapenade

(Cooking Light, April, 2008)

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Grilled Rack of Lamb with Saffron Rice

(Cooking Light, April, 2008)

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Herb-Crusted Salmon with Mixed Greens Salad

(Cooking Light, April, 2008)

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Salmon is a "superfood" loaded with nutrients. Colorful salad greens add phytonutrients to this low fat dish.

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Light and Fresh Potato Salad

(Cooking Light, April, 2008)

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Lots of color and nutrients in this flavorful salad

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Mediterranean Fish Stew

(Cooking Light, April, 2008)

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Moroccan Tri-Color Pepper Salad

(Cooking Light, April, 2008)

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Colorful salads like this add a healthful variety of phytonutrients to one's diet.

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Pan-Seared Fennel-Scented Halibut with Puttanesca

(Cooking Light, April, 2008)

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Roasted Potatoes with North Indian Spices

(Cooking Light, April, 2008)

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Semolina Lasagna with Spicy Amatriciana

(Cooking Light, April, 2008)

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Skordalia

(Cooking Light, April, 2008)

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Spicy Cabbage Slaw with Peanuts

(Cooking Light, April, 2008)

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Lots of color means lots of healthful phytonutrients.

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Spicy South Asian Roasted Fish

(Cooking Light, April, 2008)

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Steamed Halibut with Sesame-Lime Sauce and Coconut Rice

(Cooking Light, April, 2008)

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Tropical Muffins with Coconut-Macadamia Topping

(Cooking Light, April, 2008)

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Whole Wheat Tagliolini with Fresh Cherry Tomato Sauce

(Cooking Light, April, 2008)

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Brandy and Mustard–Glazed Tenderloin Steaks

(Cooking Light, April, 2008)

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Chicken-Orzo Salad with Goat Cheese

(Cooking Light, April, 2008)

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Crab Cakes with Roasted Vegetables and Tangy Butter Sauce

(Cooking Light, April, 2008)

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Almost a complete meal with lots of veggies. A good source of fiber, but high in sodium.

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Comments:

On May 4, 2008, 5:37 am cyager said:

New to Project Foodie! Once I saw the cover of the April issue of CL, I knew I'd be trying these Crab Cakes. I made the entire recipe - crab cakes, roasted veggies, tangy butter sauce, and it was delightful!


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