Cooking Light Magazine, April 2008

  • Asparagus with orange and red onion (page 22)

    from Cooking Light Magazine, April 2008 Cooking Light Magazine, April 2008

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: asparagus; oranges; shallots
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Notes about Recipes in this book

  • Thai noodle salad with sautéed tofu

    • jjhorinek on September 21, 2015

      The salad base is very good for a number of toppings--grilled shrimp seems like it might work. You can also use very thin Italian pasta in place of the vermicelli. For additional "healthyness" (at the expense of a little flavor, the rofu needn't be fried. Only caution on this recipe is to watch the salt content--close to one day's maximum mg's in this dish.

  • Seoul-ful chicken with minted cucumbers

    • lizbot2000 on July 07, 2018

      This has no right to be as delicious as it is. It's heavenly, especially on a hot outdoor grill that gets the outside crispy and caramelized. Even on our half-broken old indoor grill it's good. We've probably made this at least 100 times over the years. I usually serve it with gaba rice and a different cucumber side (on all recipes, the "refreshing Korean cucumber salad" is highly recommended - it tastes ridiculously good with this).

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  • Published Apr 01 2008
  • Format Magazine
  • Page Count 216
  • 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.