Cooking Light Magazine, March 2017: The Breakfast Issue

  • Shirred eggs with marinara and feta (page 10)

    from Cooking Light Magazine, March 2017: The Breakfast Issue Cooking Light Magazine, March 2017

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Vegetarian
    • Ingredients: sourdough bread; eggs; marinara sauce; feta cheese; oregano
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Notes about Recipes in this book

  • Berry-and-beet green smoothie

    • IvyManning on March 30, 2017

      Exactly like drinking bog water. Beet greens are so astringent and their texture was far too much for my good ol' Oster blender. I was picking stringy bits out of my teeth for far longer than the virtuous glow of drinking something 'healthy' lasted.

  • Go big or go home fries

    • IvyManning on March 13, 2017

      Lots of work for not a huge pay back.

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  • Published Mar 01 2017
  • Format Magazine
  • Page Count 134
  • 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.