Cooking Light Magazine, April 2009

  • Raw spring vegetable salad with goat cheese

    Raw spring vegetable salad with goat cheese (page 75)

    from Cooking Light Magazine, April 2009 Cooking Light Magazine, April 2009 by Viana La Place

    • Categories: Salads; Side dish; Spring; Vegetarian
    • Ingredients: carrots; spring onions; radishes; basil; goat cheese
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Notes about Recipes in this book

  • Soy citrus scallops with soba noodles

    • Barb_N on May 18, 2024

      I have made or adapted this several times. It is simple but elegant, and can be ‘served to company’ as my SO says. I like the sauce to be citrus forward and do not marinate the scallops.

    • Barb_N on July 22, 2025

      This link no longer works. Fortunately I found a similar recipe in The Gourmet Cookbook.

  • Garden harvest cake

    • ricki on September 07, 2019

      We liked this a lot and will use this recipe again. It will be a good starting point for variations. With lots of apples and zucchini from the garden, I used ¾ cup each and omitted the carrots. Halved the sugar and used light brown; I wouldn't want it sweeter. Halved the cinnamon and added vanilla. Yielded 9 muffins, which baked in 20 minutes.

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  • Published Apr 01 2009
  • Format Magazine
  • Page Count 176
  • 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.