Cooking Light Magazine, May 2014: The Fast Issue

  • Skillet asparagus salad with goat cheese

    Skillet asparagus salad with goat cheese (page 14)

    from Cooking Light Magazine, May 2014: The Fast Issue Cooking Light Magazine, May 2014 by Linton Hopkins

    • Categories: Salads; Quick / easy; Appetizers / starters; Vegetarian
    • Ingredients: asparagus; oranges; lemons; dry white wine; baby salad leaves; goat cheese; pecans; tarragon; parsley
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Notes about Recipes in this book

  • Chicken verde enchiladas

    • tmitra on June 17, 2016

      Per one of the "Cooking Light" reviewers, I recommend baking this at 375 for a few minutes rather than broiling it. In addition to melting the cheese, you will re-warm the entire dish.

  • Edamame with lime-sesame salt

    • kbrooks on May 24, 2025

      I warm the cooked edamame in butter and then toss with the lime sesame mixture.

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  • Published May 01 2014
  • Format Magazine
  • Page Count 174
  • Language English
  • Countries United States

Publishers Text

Cooking Light is the world’s largest and most trusted food and lifestyle brand—making healthy food taste great, and making healthy living an enjoyable part of our every day lives.

Cooking Light offers fresh, nutritious and easy-to-follow kitchen-tested recipes for every day living or special occasions. So whether you are in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light provides the tools for cooks of all levels to feel confident in creating great tasting, healthy meals along with a variety of tips and advice for ways to embrace a healthier and happier lifestyle.