January/February 2011 Recipe Index

Find all the healthy recipes from Cooking Light's January/February 2011 issue.

APPETIZERS

BREADS

DESSERTS

GRAINS

MAIN DISHES

Beef

Fish and Shellfish

Pork

Poultry

Vegetarian

Lamb

PASTA

SALADS

SANDWICHES

SAUCES, ETC

SIDES

SOUPS AND STEWS

SEE MORE

Note: We decided to jazz up our Jan/Feb cover with side dishes but then regretfully failed to add the recipes to the magazine. The polenta side is just basic polenta, made following package instructions. Here’s how to make the broccoli rabe dish:

Trim 1 1/2 pounds broccoli rabe (rapini); cut into 3-inch-long pieces. Cook in boiling water 1 1/2 minutes; drain and rinse under cold water. Drain well. Heat 1 tablespoon olive oil and 11/2 teaspoons butter in a large skillet over medium-high heat. Add 1 cup vertically sliced onion; sauté 2 minutes or until lightly browned. Add broccoli rabe; sprinkle with 1/4 teaspoon salt, and toss to combine. Cook 1 minute or until heated. Sprinkle with 2 tablespoons toasted pine nuts. Yield: 4 servings. CALORIES 132; FAT 7.7g (sat 1.6g); SODIUM 209mg