Cooking Light Magazine, September 2010

  • Prosciutto, fresh fig, and Manchego sandwiches
    • Categories: Sandwiches & burgers; Main course
    • Ingredients: Italian bread; baby arugula; prosciutto; Manchego cheese; figs; fig jam
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Notes about Recipes in this book

  • Thai beef salad

    • Dannausc on November 23, 2019

      I used clementine peel and 2 clementines in place of the orange peel and canned mandarin oranges. Quite good.

  • Maple-glazed salmon

    • mharriman on August 05, 2018

      Tasty and easy to prepare. I roasted my salmon fillets at 500 degrees for 10 minutes and that was too long, but the fish still tasted great. Next time I’ll drop that to 6-7 minutes with fairly thin sockeye fillets. The spice rub flavors and maple syrup create a nice juxtaposition of contrasting flavors. Served with roasted sweet potatoes and steamed asparagus.

  • Apricot lamb chops

    • karaslady on December 09, 2018

      I made this, substituting peach jam for the apricot. my 12-year-old immediately asked what I did to the lamb, because she LOVED it! Will make this again. The sauce is good on mixed vegetables, too.

    • chawkins on July 16, 2023

      Who knew a bit of sweetness would go so well with the lamb. Like the previous commenter, I also used peach jam (Stonewall Kitchen) rather than apricot jam.

  • 1-hour Spanish chickpea soup

    • quaquacat on February 25, 2021

      Delicious! The chickpeas were perfectly cooked, and the flavor in the soup was memorable. Used a dry Italian sausage from TJ’s instead of Spanish chorizo and some greens we had on hand—I think the recipe will tolerate a lot of substitutions.

  • Quick Greek couscous with shrimp

    • bktravels on May 26, 2018

      Surprisingly tasty and lovely for a summer evening supper. I had originally considered adding lemon juice for flavor, but it did not need it. We did add a small diced zucchini to the pan with the shrimp and it was a good complement to the rest of the dish.

    • Dannausc on November 23, 2019

      Quick and easy. I used broiled salmon in place of the shrimp. Pretty decent.

  • Toasted barley, green bean, and shiitake salad with tofu

    • Dannausc on November 23, 2019

      I added a few pickled Thai chiles to the tofu marinade and to the vinaigrette. Pretty decent; better than expected.

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  • ISSN 0886-4446
  • Published Sep 01 2010
  • Format Magazine
  • Page Count 236
  • Language English
  • Countries United States