EatingWell Magazine, May/Jun 2013

  • Frozen raspberry-chocolate terrine

    Frozen raspberry-chocolate terrine (page 18)

    from EatingWell Magazine, May/Jun 2013 EatingWell Magazine, May/Jun 2013

    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead
    • Ingredients: raspberries; vanilla frozen yogurt; cocoa powder
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Notes about Recipes in this book

  • Anchovy & cherry tomato salad

    • Aggie92 on March 12, 2015

      Easy and tasty. You can't tell that there are anchovies in the dressing, so long as you mash them up really well. I cut the recipe in half since I only had one pint of cherry tomatoes. No chives either so substituted finely diced red onion. Some fresh herb, such as parsley or basil, would also be a delicious addition.

    • mharriman on January 20, 2022

      I agree with Aggie92 that this recipe is easy and makes a delicious salad. I made half a recipe for two with cherry tomatoes on the vine, which are about the only salad tomatoes that taste like tomatoes to me, here in the mid- Atlantic in Winter. I used white/green scallions in place of chives. We could taste the anchovies but just a tad.

  • Arugula & feta salad with strawberry vinaigrette

    • donascott on June 21, 2013

      I made this salad tonight with some modifications I used a combination of baby spinach and romaine since I didn't have any arugula. It was very good, especially the strawberry vinaigrette. Next time I'll add nuts but both my husband and I really enjoyed this salad.

    • wester on June 22, 2013

      This was very good - the strawberries fragrant but not too sweet, the feta adding creamy saltiness, the arugula peppery. Nice contrast of textures, too. It was a bit too sharp for the kids - next time I might leave out the scallion or decrease the garlic.

  • Pistachio breakfast sausage patties

    • dinnermints on August 09, 2015

      Little chunks of pistachio put these patties over the top. Making them the night before makes brunch that much easier. Making a double-recipe and to freeze some for later would not be a bad idea.

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  • Published May 01 2013
  • Format Magazine
  • Page Count 104
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life.

We speak to a new generation of intelligent, demanding consumers who are passionate about both their food and their health—and conscious of how their choices impact the environment and their communities. Our readers understand the intimate links between good food and wellness, vitality and happiness. They make health and flavor a priority in their lives and EATINGWELL helps them do so.

At a time when food is at the center of society-wide controversy and health concerns, EATINGWELL serves up authoritative, science-based advice on how to shop, cook and eat confidently, and provides delicious answers to the daily question, "What's for dinner tonight?"

Our trustworthy nutrition advice is easy to follow and our delicious recipes are tested over and over so that anyone can make them at home. EATINGWELL is all about "eating well" every day.