EatingWell Magazine, March 2021

  • Warm cabbage salad with bacon

    Warm cabbage salad with bacon (page 36)

    from EatingWell Magazine, March 2021 EatingWell Magazine, March 2021

    • Categories: Dressings & marinades; Salads; Quick / easy; Side dish
    • Ingredients: bacon; apple cider vinegar; whole grain mustard; honey; grapeseed oil; carrots; red onions; Savoy cabbage
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Notes about Recipes in this book

  • Roasted pork & potatoes with fig sauce

  • Pork & green bean stir-fry

    • SalsaSister on April 09, 2026

      I didn’t have apricot jam so I used my homemade peach jam instead. And I beefed up the veggies adding 8 ounces of sliced mushrooms and 4 ounces of of snow peas, cutting back the green beans to maybe 8 ounces. I added more veggies because my pork loin was almost a pound and a half. To get the stuck bits off the bottom of the pan I added a little water two different times and worked those bits into the sauce.

  • Clean-out-the-fridge vegetable soup

    • mharriman on January 30, 2023

      My motivation for making this soup was half a sizeable leftover vegetable platter. I used carrots, cauliflower, celery, and red peppers from the platter and added green cabbage, kale, zucchini, onions, and garlic. Because I had more vegetables than prescribed in the recipe, I added more vegetable stock. I used tomato sauce instead of paste since that's what I had on hand. The spices in the recipe helped pump up the flavor, as did grated Parmesan-Romano cheese sprinkled on top. The broth was rich and helped the flavors, too. This isn't a spectacular soup, but rather one that's hearty and filling. It is a great way to use up vegetables if you have an abundance of them.

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  • Published Mar 01 2021
  • Format Magazine
  • Page Count 83
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life, now featuring the best of Cooking Light Magazine.

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.