EatingWell Magazine, Mar/Apr 2014

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  • Salmon & asparagus farro bowl

    • Laura on February 07, 2016

      I chose this recipe because it seemed healthy and fairly easy and I had all of the ingredients on hand. I wasn't expecting it to also be downright delicious! It was, though. The miso definitely adds a certain umami flavor boost that lifts this dish from ordinary to really good. The only change I made was to replace the farro with barley because I prefer it. The barley worked really well, and I imagine that almost any grain would be good here. I'll most definitely be making this again.

    • Krisage on April 30, 2019

      Used this recipe as inspiration to use items I had on hand--yesterday's risotto and Trident Salmon Patties. Followed the directions for the veggie/miso mix, cooked the patties on the stovetop, revived the risotto, then assembled the dish. Quite tasty!

    • sturlington on April 28, 2014

      My son and I both liked this. (My husband isn't fond of seafood, which is why I rated it 3.5 stars.) Both stores were out of farro, though, so I would like to try the recipe again with the farro, as I think it would add a nice component. This is a healthy, easy and relatively quick recipe to prepare that I would definitely make again.

    • dinnermints on June 06, 2019

      Excellent for a weeknight dinner with company. I increased the amount of dry farro to at least a cup (no way 1/2 cup of farro will sustain my menfolk), and it took longer than 3 min. to cook the salmon, but great flavor. I love Krisage's idea of using salmon patties; I'd try that too.

  • Quick shepherd's pie

    • sturlington on April 27, 2014

      Family gave this recipe 4 stars. Will make again. Quick enough for a weeknight. I substituted ground turkey for the lamb. Further improvements for next time: substitute peas for corn and be more aggressive with the seasoning.

    • dkline on March 07, 2021

      Half pound of meat works for us; used ground chicken. Also need longer to cook at the end or the carrots won’t be done. It’s a staple at our house!

  • Miso-marinated flank steak

    • Barb_N on April 02, 2014

      This is a subtle marinade but it makes the steak deliciously tender. I considered reducing the marinade after removing the meat to add more flavor- maybe next time.

  • African sweet potato & chicken stew

    • Barb_N on April 02, 2014

      This is a nice alternative to curry flavored stews- make it spicy or not, depending on your preference.

  • Breakfast blueberry-oatmeal cakes

    • Barb_N on March 17, 2014

      I soaked the oats (including 1/2 c steel cut for texture) in buttermilk- increased liquid by 1/2 c. Next time I will stir the blueberries in, not just sprinkle on top. Added slivered almonds for more crunch.

  • Flat-iron steak salad with mustard-anchovy dressing

    • anya_sf on August 12, 2021

      I'd never cooked flat-iron steak before; this method worked well, although one of my steaks was larger and took several extra minutes to cook. The dressing was tasty too - I used red leaf lettuce instead of frisee and added heirloom tomatoes and roasted potatoes for a more substantial meal.

  • Vegetarian stuffed cabbage

    • cbrowne91 on August 06, 2017

      Works well with the nuttiness of red rice, replaced for black. Make sure to baste regularly, as the cabbage burns easily!

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  • Published Mar 01 2014
  • 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.

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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.