EatingWell Magazine, Mar/Apr 2018

  • Avocado & caper flagel

    Avocado & caper flagel (page 12)

    from EatingWell Magazine, Mar/Apr 2018 EatingWell Magazine, Mar/Apr 2018

    • Categories: Sandwiches & burgers; Breakfast / brunch; Spring; Vegetarian
    • Ingredients: cream cheese; micro greens; avocados; capers; everything bagels
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Notes about Recipes in this book

  • Lemony linguine with spring vegetables

    • dinnermints on May 25, 2018

      This recipe needs some tweaking, but is very quick and worth finding adjustments for. I used frozen edamame instead of peas, frozen spinach instead of fresh, and canned artichokes instead of frozen. I used 1/4 cup previously frozen heavy whipping cream instead of half and half, but I think goat cheese would've been a lot better; maybe mixed with some of the pasta liquid and then mixed back in. I'm pretty sure I used more parmesan cheese, and added 1/2 preserved lemon (flesh included), finely diced. I also added some chopped chives and mint (basil would also be nice).

    • vermope on January 30, 2021

      Used preserved lemon, added vegetable stock cube, parsil, basilicum and mint.

  • Stir-fried chicken & broccoli with mango chutney

    • mharriman on September 13, 2020

      I used leftover chicken from a whole roasting chicken, so skipped step 3 and just incorporated the chicken into the stir-fried broccoli florets at the end of the broccoli cooking time. I used spaghetti noodles instead of capellini with no noticeable difference. One of the selling points of the recipe was the mango chutney. We always have it (Major Grey) on hand because my English husband uses it as a frequent condiment. We liked this a lot. It was quick and easy and pretty tasty with a mild brown sauce.

  • Chocolate-pistachio kiwi

    • mharriman on December 26, 2022

      We usually eat fresh fruit for dessert, so this dressed-up version of fresh fruit was the perfect ending to our holiday Christmas dinner this year. I used a Wegman’s dark chocolate bar for the chocolate. It melted quickly over low heat. I added sliced fresh strawberries for a red and green plate. Simple yet Tasty.

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  • Published Mar 01 2018
  • Format Magazine
  • Page Count 108
  • 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.