Food Network Magazine - (03)March 2020

FISH AND SEAFOOD

71

Spanish Baked Salmon

74

Shrimp and Cheddar

Grits

83

Garlic Shrimp

81

Stuffed Mussels

52 69

Shrimp, White Bean

and Kale Stew

Ginger-Glazed Salmon

53

Citrus Arctic Char

with Farro

70

Baked Salmon with

Honey Mustard Sauce

50

Tuna Niçoise Salad
with Tahini Dressing

VEGETARIAN DINNERS

52 74

Grits with Mushrooms

and Acorn Squash

Curried Chickpea

Burritos

SOUPS

36 53

Chicken, Poblano and

Corn Tortilla Soup

Copycat Baked Potato

Soup

83

Patatas Bravas

with Saffron Aïoli

MARCH 2020 ●FOOD NETWORK MAGAZINE 7

contents

27

Strawberries–and–

Cream Trefoils

17

Copycat Shamrock Shake

26

Lemonade Cereal Treats

26

Thin Mint Ice Cream Pies

DRINKS AND DESSERTS

Do-si-do Caramel Corn

27

Samoa Magic Bars

26

45

Pistachio-Ricotta

Cheesecake

95

Sweet-and-Salty

Snack-Food Cake

44

Frozen Avocado-Lime-

Coconut Pie

Green Velvet Cupcakes

43

SIDES

70

Sautéed Spinach

and Mushrooms

58

French Fries with

Mustard Vinaigrette

58

Potato Puff Gratin

58

Roasted Carrots,

Parsnips and Fries

58

Steak Fry Fricos

69

Green Beans

with Magic Sauce

56

Everything-Spiced

Flatbread

Crispy Gnocchi

with Mushrooms

56

56

Sautéed Leeks

and Cabbage

Pear-Walnut

Quinoa Salad

56

Store nuts

in the freezer,

then add them

to salads like

this one!

BREAKFAST

64

Coconut Pancakes

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