This month’s Cooking Light features several recipes I want to try:
- Loaded Potato Soup (p. 53)
- Honey-Wheat Pizza with Pear-Prosciutto Salad (p. 136)
- Chickpeas and Spinach with Smoky Paprika (pp. 136-137)
- Aromatic Slow-Roasted Tomatoes (p. 138) [I already tried these and pureed them for a pasta dish. Worth repeating often!]
- Creamy Lobster Pappardelle (p. 170)
- Baked Chocolate Mousse (p. 212)
- Creamy Pumpkin-Red Pepper Soup (p. 246)
- Golden Beet, Greens, and Potato Torta (p. 253)
I’m also saving “The World’s Your Oyster” photo spread of “53 foods and flavors from the global supermarket that every adventurous healthy cook should track down” (pp. 32-33) so that I can keep track of which I’ve tried and find and experiment with the ones I haven’t. So far, I’ve tried pomegranate molasses (which I’ve used in multi-grain bread when I want an unusual punch of flavor), smoked paprika (a favorite staple), bulgur, avocado oil, fish sauce, and everything in the new staples section except shelled frozen edamame, Spanish chorizo, and sambal.