Monday, April 25, 2011

Magazine Cuisine: Episode 7

The new Cooking Light magazine could not have come at a better time. After a week of eating a lot of nothing, my mouth was watering as I turned through the pages. It was a GREAT edition--expect lots more recipes from this month.

Tonight's menu was Roasted Asparagus and Tomato Penne salad with Goat Cheese. Ahh...the taste of spring, summer, and fresh ingrediants could not have been more perfect.

There was a homemade dressing that you tossed all the ingrediants in that was a lemon juice/dijon/honey base. It was super light but had lots of flavor. Overall, I thought it was super easy to make, and a nice, quick, healthy weekday meal.

Want to try it for yourself? Here is the link to the recipe:

1 comment:

Anonymous said...

Goat cheese hand crafted in Vernon County?
Uncle Todd