I’ve already tried Vegetable and Steak Fajitas with “Killed” Jalapenos from this month’s Cooking Light and look forward to experimenting with the recipe. The lime was a nice counter-point to the jalapeno peppers, and the various veggies (mushrooms, zucchini, onion, red bell pepper) almost automatically make the recipe a winner.
I look forward to trying a few more recipes from the issue:
- Artichoke, Spinach, and White Bean Dip
- Roasted Vegetable and Ricotta Pizza (Not usually a huge ricotta fan, but the roasted veggies are appealing…)
- Mediterranean Barley with Chickpeas & Arugula
- Asparagus with Balsamic Tomatoes (a variation on one of my go-to asparagus recipes)
- Slow-Roasted Tomato Pasta
- Smoky Asparagus & Mushroom Saute