From EatingWell: March/April 2014 In this French-style healthy soup recipe, sausage, cabbage and root vegetables simmer together to make a comforting and healthy meal. Serve the soup piping hot with grated Parmesan cheese on the side. Like most soups, the flavors are even better if it’s made a day ahead. …
From EatingWell: January/February 2012 Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs. Add to lose it
From EatingWell: March/April 2011 A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken in this recipe. The rich, silky sauce is wonderful over whole-wheat egg noodles or mashed potatoes. Leeks grown in the garden and those that …
From EatingWell: November/December 2012 In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of cheese grits. Ancho chile powder, made from dried poblano peppers, has a mild heat and adds a rich, subtly smoky flavor. Serve with sauteed kale …
From EatingWell: March/April 2014 Pressing tofu helps extract liquid so it cooks up perfectly in this healthy Chinese tofu recipe. Look for plum sauce—a sweet-and-sour condiment—near other Chinese sauces in most supermarkets. Serve with steamed brown rice. Add to lose it
From EatingWell: January/February 2015 Reminiscent of paella, this one-pan shrimp couscous recipe is flavored with smoky paprika, fennel and garlic. This healthy meal is easy enough for a weeknight but impressive enough for a dinner party. Diced chicken, scallops or pork could be substituted for the shrimp. Add to lose …