EatingWell Magazine, May/Jun 2016

  • Grilled polenta & vegetables with lemon-caper vinaigrette (page 44)

    from EatingWell Magazine, May/Jun 2016 EatingWell Magazine, May/Jun 2016

    • Categories: Dressings & marinades; Grills & BBQ; Quick / easy; Main course; Summer; Vegan; Vegetarian
    • Ingredients: dill; shallots; capers; tomatoes; zucchini; eggplants; red peppers; prepared polenta; canned white beans
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Notes about Recipes in this book

  • Lemon & herb chicken kebabs

    • mharriman on April 24, 2022

      The marinade for the chicken is flavorful but the grilling time is way too long, at least on our Green Egg. Husband grilled at shortest time given and the kebabs were overdone, and that was with 2 inch chunks of chicken. Grilled the vegetables separately and those turned out better but were blackened and crispy. If we repeat, we’ll cut the grill time by half or more for the chicken.

  • Upside-down cinnamon-pecan coffee cake

    • gastronom on January 14, 2018

      Good use of pecans, but too much butter.

  • Asparagus tabbouleh

    • Laura on February 22, 2019

      This was quite good -- light and refreshing. Made a good side to roast chicken cooked with middle eastern spice marinade. I made some changes: the recipe calls for the bulgur to be soaked, but not cooked. I wasn't sure about that method, so cooked the bulgur as usual and then let it cool off. Also, the recipe calls for using raw asparagus and that did not sound appealing, so I lightly steamed the asparagus before cutting them into tiny pieces. One full cup of pomegranates seemed to be too much for the amount of bulgur, so I only used a little over half a cup. I would definitely make this again, the next time I find pomegranate seeds at the market.

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  • Published May 01 2016
  • Format Magazine
  • Page Count 120
  • 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 healthóand 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.