Celebrate the Seasons Issue 10
In Issue 10 (June 2016)
- Crispy Grilled ChickenGrilled chicken takes on the coveted crispiness of a fried chicken dinner with this soon-to-be favorite recipe.
- Cauliflower Crunch SaladEating vegetables is easy when they’re dressed up with creamy ranch dressing, crunchy cashews, and crispy bacon.
- Buffalo Turkey Burgers with blue cheese mayonnaiseAttention Buffalo wing lovers: Hot sauce and blue cheese make this turkey burger fit to satisfy your next craving.
- Celery Salad with cucumber dressingCool down the fiery burgers with this fresh salad of crunchy celery and crisp cucumber tossed in a creamy dressing.
- Peruvian Grilled ChickenPeruvian cuisine is all about cultural fusion — but the distinct flavors of this spicy dish stand harmoniously united.
- Quinoa SaladGrilling the vegetables for this salad imparts a smoky quality that enhances the natural flavors of the cumin and coriander.
- Bacon-Wrapped Filets with blue cheese butterMelt-in-your-mouth and super creamy, a simple compound butter takes this meal to over-the-top perfection.
- Grilled Potato Salad with grape tomatoesCrispy on the outside and creamy on the inside, grilled potatoes make for a new kind of potato salad.
- Greek Kebab WrapsSimple and fresh are two words that perfectly define Greek cuisine and these recipes are nothing short of either.
- Tomato-Cucumber SalsaThis fresh salad offers a Greek nod to Mexican pico with it’s simplicity and abundance of seasonal vegetables.
- AND MANY MORE!
Celebrate the Seasons Issue 10SKU CTS10
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