EatingWell Magazine, Mar/Apr 2018

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  • 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).

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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.