I look forward to trying several of the recipes in the May 2012 Cooking Light:
- Peach “Fried” Pie (p. 34)
- Grilled Salmon and Brown Butter Couscous (p. 64)
- Butterscotch Pudding (p. 76)
- Roasted Potatoes with Arugula-Pistachio Pesto (p. 82)
- Vegetable and Rice Burritos With Quesadilla Cheese (p. 88)
- Cumin-spiced Fish Tacos with Avacado-Mango Salsa (p. 91)
- Vegetable Lasagna (p. 102)
- Beef Filets with Red Wine Sauce and Roasted Veggie Fries (p. 104)
- Ricotta-Strawberry Napoleons (p. 114)
- Strawberry-Buttermilk Sherbet (p. 116)
- Vegetarian Benedicts with Thyme Sabayon (p. 132)
- Cheese Souffles with Herb Salad (p. 134)
- Chai Banana Bread (p. 144)
- Peanut-Crusted Tofu Tacos with Tangy Slaw (p. 150)
I’m a little surprised by how many recipes caught my attention, but I pulled most of the ones above because they use produce that’s locally in season.