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    214 Recipes

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    From Cooking Light. Serve with warm pita wedges.

    Recipe #240303

    From Cooking Light, the notation in the magazine says the pork is also good stir-fried with Asian veggies served with rice.

    Recipe #240302

    From Cooking Light-good alongside any roasted meat.

    Recipe #239990

    From Everyday Food, I haven't tried it yet, but the picture makes me want to!

    Recipe #239333

    From Cooking Light. I think some freshly grated parmesan on top would be nice.

    Recipe #239328

    From Cooking Light. To quickly thaw veggies, place them in colander and rinse with warm water for about a minute.

    Recipe #239236

    Recipe #238386

    From Cooking Light-on their website it got rave reviews. I can't wait to try it.

    Recipe #238379

    From Cooking Light. I haven't tried it yet, but it looks good, and easy to boot. It got good reviews on the Cooking Light website.

    Recipe #238378

    From Cooking Light. Would go great with any roasted meat.

    Recipe #238270

    From Bon Appetit. I think it would be visually appealing to add a bit of finely diced red bell pepper to the salsa. Would be great served with black beans and rice with some fresh cilantro. (I would season the flour and the panko with salt and pepper before breading the cutlets)

    Recipe #234273

    From Bon Appetit. Can be made up to 2 days ahead. Keep Frozen. I would sweeten the cream slightly.

    Recipe #233807

    From Cooking Light. Use a grill basket or thread the potatoes and onions on skewers before grilling. Dress veggies while still warm. Serve at room temp or chilled.

    Recipe #233804

    From Bon Appetit-for Breakfast or Dessert-would be great with a little fresh whipped cream. Some reviewers on Epicurious suggested adding a bit of sugar to the batter.

    Recipe #233699

    I got this from Bon Appetit, but it originated at SKYCITY at the top of the Space Needle in Seattle.

    Recipe #233691

    Recipe #233689

    Submitted to Cooking Light by Maro Desjardins. Different from most mexican style rice dishes because it uses brown rice.

    Recipe #233087

    From Cooking Light. Haven't made this yet, but includes all my faves. The mag says to make it an hour ahead of time and keep in fridge.

    Recipe #232867

    Submitted by reader, Sue Barker to Cooking Light. I would use dried cranberries in place of the raisins, and add them with the tomatoes.

    Recipe #232603

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