EatingWell Magazine, Jul/Aug 2015

  • Pesto-pork pinwheels with grilled peaches

    Pesto-pork pinwheels with grilled peaches (page 26)

    from EatingWell Magazine, Jul/Aug 2015 EatingWell Magazine, Jul/Aug 2015

    • Categories: Quick / easy; Grills & BBQ; Main course
    • Ingredients: breadcrumbs; pesto of your choice; balsamic vinegar; pork tenderloin; peaches
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Notes about Recipes in this book

  • Edamame & salmon stir-fry with miso butter

    • babyfork on August 20, 2015

      Very good. Family really liked it. Would make again. Salmon stuck to the cast iron skillet and I had to deglaze with a little white wine which was not part of the original recipe. Had the basil chopped and ready to go and then forgot to add it at the end. Enjoyed without it, but would've liked to include it! Served over Seeds of Change brown rice & quinoa blend.

  • Maple wild blueberry pie

    • dinnermints on September 05, 2015

      I was disappointed in this pie. I don't generally think pies need to be super sweet, but this one definitely needed more maple syrup and/or sugar. And the crust isn't nearly as good as the crust for their strawberry rhubarb pie, which is lower and fat and has a little bit of sugar in it. I served it with Eating Well's sweet corn ice cream (delicious!), which is also not overly sweet, but still completely eclipsed the pie.

  • Maine blueberry & lobster salad

    • Jane on June 02, 2018

      Delicious summer salad. We used arugula rather than red lettuce.

  • Classic basil pesto

    • mharriman on October 15, 2021

      This recipe creates a traditional basil pesto which tastes very good. I made two batches using my overgrown basil plants. This was an easy and quick recipe that I will return to. Served with whole wheat penne pasta and diced, poached chicken breasts for a simple entree.

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  • Published Jul 01 2015
  • Format Magazine
  • Page Count 96
  • 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.