EatingWell Magazine, May/Jun 2014

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  • High-protein breakfast tacos
    • Categories: Sandwiches & burgers; Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Mexican; Vegetarian
    • Ingredients: eggs; cheddar cheese; black beans; corn tortillas; salsa
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  • Nut & berry parfait
    • Categories: Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: Greek yogurt; berries of your choice; sliced almonds; honey
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  • Broccoli-Parmesan omelet
    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; broccoli; shallots; Parmesan cheese
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  • Seared salmon with sugar snap-fennel slaw
    • Categories: Salads; Quick / easy; Main course
    • Ingredients: lemons; shallots; fennel; sugar snap peas; salmon; chives
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  • Kale & Gruyère panini
    • Categories: Quick / easy; Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: onions; balsamic vinegar; kale; country bread; Gruyère cheese; tomatoes
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    • Categories: Pies, tarts & pastries; Appetizers / starters; South American
    • Ingredients: onions; ground pork; canned diced tomatoes; ground cumin; dried oregano; refrigerated pie crust; sharp cheddar cheese
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  • Roasted pork tenderloin with rhubarb BBQ sauce
    • Categories: Quick / easy; Main course
    • Ingredients: onions; rhubarb; tomato ketchup; apple cider vinegar; Worcestershire sauce; pork tenderloin
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  • Summer vegetable pasta with crispy goat cheese medallions
    • Categories: Quick / easy; Pasta, doughs & sauces; Main course; Summer; Vegetarian
    • Ingredients: whole wheat bowtie pasta; dill; panko breadcrumbs; goat cheese; spring onions; cherry tomatoes; baby spinach
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  • Smoked trout, potato & arugula salad
    • Categories: Quick / easy; Salads; Main course
    • Ingredients: baby potatoes; capers; sour cream; dill; shallots; baby arugula; hard-boiled eggs; smoked trout
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  • Frisée salad with cherries & blue cheese
    • Categories: Salads; Appetizers / starters
    • Ingredients: prosciutto; cherries; raspberry vinegar; shallots; tarragon; frisée; blue cheese
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  • Fresh cherry lemonade
    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: cherries; lemons
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  • Cherry-ricotta blintzes
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Jewish
    • Ingredients: cherries; ricotta cheese; crêpes
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  • Cherry-almond farro salad
    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: farro; white balsamic vinegar; cherries; ricotta salata cheese; slivered almonds; red onions; mint
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  • Summer peach salsa
    • Categories: Dips, spreads & salsas; Quick / easy; Summer; Vegan; Vegetarian
    • Ingredients: peaches; cherry tomatoes; jalapeño chiles; basil; red onions; limes
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  • Middle Eastern layered dip
    • Categories: Dips, spreads & salsas; Quick / easy; Middle Eastern; Vegetarian
    • Ingredients: hummus; Greek yogurt; cucumbers; tomatoes; olives; feta cheese; dried oregano
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  • Watercress & spring onion raita
    • Categories: Dips, spreads & salsas; Quick / easy; Indian; Vegetarian
    • Ingredients: yogurt; cucumbers; watercress; spring onions; ground cumin; ground coriander
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  • Quick romesco dip
    • Categories: Dips, spreads & salsas; Quick / easy; Spanish; Vegan; Vegetarian
    • Ingredients: roasted red peppers; slivered almonds; parsley; sherry vinegar
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  • Quick chicken braciole
    • Categories: Quick / easy; Main course; Italian
    • Ingredients: marinara sauce; chicken breasts; prosciutto; Swiss chard; mozzarella cheese
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  • Chicken club wraps
    • Categories: Quick / easy; Sandwiches & burgers; Main course; American
    • Ingredients: chicken breasts; Greek yogurt; apple cider vinegar; tomatoes; avocados; cooked bacon; lettuce; whole wheat tortillas
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  • Thai chicken stir-fry with basil & cashews
    • Categories: Quick / easy; Stir-fries; Main course; Thai
    • Ingredients: peanut oil; chicken breasts; scallions; zucchini; fish sauce; limes; molasses; cashew nuts; Thai basil
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  • Crispy chicken schnitzel with herb-brown butter
    • Categories: Quick / easy; Main course; German
    • Ingredients: chicken breasts; white whole wheat flour; lemons; whole wheat breadcrumbs; butter; shallots; dill; parsley; chives
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  • Slow cooker German potato salad
    • Categories: Salads; Side dish; Cooking ahead; German
    • Ingredients: bacon; apple cider vinegar; whole grain mustard; fingerling potatoes; celery; sweet onions; dill
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  • Slow cooker honey-orange chicken drumsticks
    • Categories: Main course; Cooking ahead
    • Ingredients: honey; oranges; reduced salt soy sauce; fresh ginger; rice vinegar; dried red pepper flakes; chicken drumsticks; cilantro; toasted sesame seeds
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  • Slow cooker quinoa-summer squash casserole
    • Categories: Side dish; Cooking ahead
    • Ingredients: tomatillos; cherry tomatoes; poblano chiles; white onions; limes; quinoa; cotija cheese; summer squash; oregano
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  • Slow cooker vegetarian pinto bean sloppy Joes
    • Categories: Sandwiches & burgers; Main course; Cooking ahead; American; Vegetarian
    • Ingredients: carrots; white onions; garlic; chile powder; balsamic vinegar; pinto beans; red peppers; tomato sauce; reduced salt soy sauce; tomato paste; green cabbage; zucchini; corn; honey mustard; whole wheat hamburger buns
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Notes about this book

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Notes about Recipes in this book

  • Apricot Bavarian cream cake

    • chawkins on June 05, 2014

      Wonderful cake, good spring time dessert. I did not use all the syrup to moisten the cake, worrying that the cake might get too soggy and I would not be able to move it for the assembly. Next time, I'll use all the syrup and move the cake with a big spatula. I had about 3/4 cup of the mousse leftover.

  • Persian cucumber salad with lentils & sprouts

    • dinnermints on June 03, 2019

      Excellent way to take advantage of some Armenian cucumbers I picked up at the farmers' market. I doubled the recipe for a larger six portions for dinner, subbed thinly sliced fennel for half of the cucumber (didn't want to use up ALL of the cukes), and used fennel fronds instead of dill. And, used some sort of frilly red mustard leaves instead of microgreens. Served over a bed of kamut. Refreshing!

    • csavegetablesfan on November 17, 2018

      This recipe is in the Eating Well Vegetables cookbook.

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  • Published May 01 2014
  • Format Magazine
  • Page Count 92
  • 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.