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Duck Sausage Rolls With a Twist from Full of Flavor

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EatingWell

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June/July, 2005

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beef(4) | chicken(3) | desserts(5) | drinks(8) | fish(13) | fruit(2) | main(29) | pasta(2) | pork(2) | salad(8) | salmon(2) | salsa(1) | sandwiches(5) | sauce(7) | savory(3) | shrimp(7) | sides(9) | sweet(4) | turkey(2) | vegetarian(4)

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Adobo Pork & Potato Packets

(EatingWell, June/July, 2005)

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor - or cut them slowly with a very sharp knife.
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Asian-Style Grilled Tofu with Greens

(EatingWell, June/July, 2005)

Look for Asian greens (tatsoi, mizuna and/or pea shoots) packaged as a salad mix. They’re slightly more bitter than many spring greens and will stand up well to this aromatic, vinegary dressing.
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Asparagus Soup

(EatingWell, June/July, 2005)

This creamless but still creamy soup is a great lunch or summer-night dinner on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal.
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Bacony Barley Salad with Marinated Shrimp

(EatingWell, June/July, 2005)

Here’s a great example of how to cook a healthy dish in minutes - simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you’ve got dinner (or a hearty potluck dish) in no time flat.
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Baja-Battered Fish

(EatingWell, June/July, 2005)

You may not think of fish as a taco ingredient, but the Mexican-inspired fish-taco craze is beginning to spread. Once you’ve had one, you’ll understand. This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy’s Tacos in Baja California.
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Beer-Battered Fish Tacos with Tomato & Avocado Salsa

(EatingWell, June/July, 2005)

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.
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Bloody Mary with Shrimp

(EatingWell, June/July, 2005)

This bright, vitamin-packed cocktail is eye-opening whether or not it’s spiked with vodka.
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Blueberry Ketchup

(EatingWell, June/July, 2005)

Here’s an exceptionally easy condiment, perfect for a summer barbecue. Not only great on burgers, it’s terrific as a glaze on grilled salmon or served alongside barbecued chicken.
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Blueberry-Lime Margarita

(EatingWell, June/July, 2005)

Frozen limeade adds zing to this stellar blueberry margarita.
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Brandied Cherry Sauce

(EatingWell, June/July, 2005)

Black sweet cherries-sometimes called Bing cherries-are always a great treat, but when spiked with cherry brandy for this topping, they are nearly irresistible.
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Chile-Crusted Scallops with Cucumber Salad

(EatingWell, June/July, 2005)

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you’re ready to grill.
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Chilled Snap Peas with Creamy Tarragon Dressing

(EatingWell, June/July, 2005)

Crisp chilled snap peas with creamy tarragon dressing make a nice alternative to a lettuce-based salad. The dressing can be doubled and used for chicken salad. Substitute fresh or dried dill for the tarragon if you like.
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Crab Cake Burgers

(EatingWell, June/July, 2005)

These burgers have a true crab flavor that isn’t masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.
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Cranberry & Herb Turkey Burgers

(EatingWell, June/July, 2005)

Our usual problem with turkey burgers is the dry, chewy texture of the cooked meat. The usual solution is to add fat, but a little sautéed onion, dried cranberries and soaked couscous work even better without larding down this healthy main course. With sage and thyme, call it a summery answer to Thanksgiving dinner. If you like, serve with homemade Blueberry Ketchup.
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Dark Chocolate Sauce

(EatingWell, June/July, 2005)

Dark, glossy and slightly bittersweet, this sauce is both easy to make and a good keeper; serve it right from the refrigerator.
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Easy Black Beans

(EatingWell, June/July, 2005)

Just the right amount of beans to serve as a side dish - or double the recipe for a vegetarian party.
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Fresh Tomato Salsa

(EatingWell, June/July, 2005)

Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.
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Garden Pasta Salad

(EatingWell, June/July, 2005)

To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.
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Garlic-Chile Flank Steak

(EatingWell, June/July, 2005)

Serve this great-tasting, tender steak as part of a taco party or with a mixed green salad and sliced avocados.
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Grilled Artichokes

(EatingWell, June/July, 2005)

Preparing fresh artichokes shouldn’t be intimidating; our step-by-step guide will have boiled or grilled chokes on your table in less than an hour.
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Grilled Filet Mignon with Vegetable Kebabs

(EatingWell, June/July, 2005)

You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
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Grilled Shrimp Remoulade

(EatingWell, June/July, 2005)

An updated and untraditional rémoulade makes a tangy sauce for these spice-rubbed shrimp. While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler. Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.
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Inside-Out Cheeseburgers

(EatingWell, June/July, 2005)

Why put the cheese on top of the burger when half of it just melts off--Instead, form the burger around the cheese so you can char the meat and safeguard the more delicate flavors. Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
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Japanese Cucumber Salad

(EatingWell, June/July, 2005)

This Japanese inspired cool, crisp salad is as elegant and well balanced as it is simple.
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Kiwi-Mint Julep

(EatingWell, June/July, 2005)

Kiwis add a tropical note to the Southern favorite.
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