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Narrow Display to Recipes with Tag: beef(1) | breakfast(3) | chicken(4) | desserts(9) | duck(1) | fish(3) | hens(1) | lamb(2) | main(21) | misc(3) | pasta(1) | pheasant(1) | pork(1) | quail(1) | salmon(2) | sides(6) | soup(3) | turkey(2) | vegetarian(4)beef(1) | breakfast(3) | chicken(4) | desserts(9) | duck(1) | fish(3) | hens(1) | lamb(2) | main(21) | misc(3) | pasta(1) | pheasant(1) | pork(1) | quail(1) | salmon(2) | sides(6) | soup(3) | turkey(2) | vegetarian(4)Sort Recipes by: Name | Rating |
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  | Lamb, Fig &Amp; Olive Stew For Two (EatingWell, November/December, 2008) |  | | Not your Irish grandmother’s stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb. | | |
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| | Warm Winter Salad For Two (EatingWell, November/December, 2008) | | | Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette. | | |
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| | Yukon Gold &Amp; Sweet Potato Mash (EatingWell, November/December, 2008) | | | The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a Dutch oven rather than a large saucepan. | | |
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| | Brussels Sprouts With Bacon-Horseradish Cream (EatingWell, November/December, 2008) | | | These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if they’re still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Double it: Steam the Brussels sprouts in a Dutch oven instead of a saucepan. | | |
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| | Cream Of Turkey &Amp; Wild Rice Soup (EatingWell, November/December, 2008) | | | This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread. | | |
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| | Lamb, Fig &Amp; Olive Stew (EatingWell, November/December, 2008) | | | Not your Irish grandmother’s stew, this version was inspired by ingredients commonly used in the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb instead of lamb stew meat. Serve with toasted focaccia and a tossed salad. | | |
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| | Roasted Parsnip Soup (EatingWell, November/December, 2008) | | | The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread. | | |
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| | Root Vegetable Stew With Herbed Dumplings (EatingWell, November/December, 2008) | | | This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market. | | |
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| | Cheesy Chicken Pasta (EatingWell, November/December, 2008) | | | This ooey-gooey pasta dish is a crowd-pleaser for adults and kids alike—think rich and creamy macaroni-and-cheese tossed with cauliflower and chicken. Serve with a spinach salad. | | |
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| | Chicken Baked Over Mushroom Dressing (EatingWell, November/December, 2008) | | | Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night. | | |
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| | Crispy Turkey Tostadas (EatingWell, November/December, 2008) | | | Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side. | | |
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| | Game Hens With Brussels Sprouts &Amp; Chestnuts (EatingWell, November/December, 2008) | | | Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor complements roasted Brussels sprouts and chestnuts. | | |
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| | Lemon-Garlic Roast Turkey &Amp; White-Wine Gravy (EatingWell, November/December, 2008) | | | The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium. | | |
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| | Orange-Roasted Duck (EatingWell, November/December, 2008) | | | The orange marmalade and soy sauce glaze accentuates the rich, gamy taste of duck. It’s an irresistible treat for company any time of year. | | |
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| | Quail With Ginger-Cranberry Pilaf (EatingWell, November/December, 2008) | | | Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice pilaf. Although they look like they might be tricky to prepare, quail couldn’t be easier to roast. And the flavor payoff is big—rich, succulent meat that is a dark-meat lover’s delight. | | |
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| | Roasted Pheasant With Wheat Berry Salad (EatingWell, November/December, 2008) | | | Pheasant is a small bird with a delicate flavor that’s richer than chicken. We roast apples and shallots in the pan along with the bird, then toss them with cooked wheat berries for a delicious whole-grain side. | | |
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| | Warm Winter Salad (EatingWell, November/December, 2008) | | | Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette. | | |
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| | Pork Tenderloin With Roasted Grape Sauce (EatingWell, November/December, 2008) | | | Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans. | | |
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| | Seared Steaks With Caramelized Onions &Amp; Gorgonzola (EatingWell, November/December, 2008) |  | | In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend seeking out good-quality Gorgonzola for the best flavor, but any will work. Serve with garlic mashed potatoes and steamed carrots. | | |
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| | Crispy Phyllo Spinach Tartlets (EatingWell, November/December, 2008) | | | Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores alike. | | |
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| | Red Wine Braised Roots (EatingWell, November/December, 2008) | | | Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you’re serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce. | | |
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| | Roasted Fall Vegetables In Cheddar Crust (EatingWell, November/December, 2008) | | | This tart starts with a Cheddar cheese crust that’s filled with roasted leeks, fennel and broccoli or Brussels sprouts. Beets or cauliflower would stand in beautifully too. | | |
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| | Savory Carrot &Amp; Tarragon Tart (EatingWell, November/December, 2008) | | | The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to the tart. Other herbs, such as thyme or rosemary, would be delicious too. | | |
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| | Salmon With Pepita-Lime Butter (EatingWell, November/December, 2008) | | | Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables. | | |
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| | Seafood Linguine (EatingWell, November/December, 2008) | | | This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste and extra-saucy consistency of canned diced San Marzano tomatoes in sauces like this one. Marjoram pairs well with the seafood, but basil or even parsley works too. Serve with a Caesar salad. | | |
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